Best Homemade Cream of Mushroom Soup Recipe
Cozy Up with the Best Homemade Cream of Mushroom Soup
Is there anything more comforting than a warm bowl of creamy soup on a chilly day? This Best Homemade Cream of Mushroom Soup Recipe is a true classic, elevated with rich flavors and a velvety texture that will have everyone asking for seconds. Forget the canned stuff – this recipe proves that homemade is always better!
We’ve taken the time to really develop the flavors in this soup, starting with deeply caramelized onions and perfectly browned mushrooms. The addition of white wine adds a subtle complexity, while the heavy cream creates a luxurious finish. It’s surprisingly easy to make, but tastes like you spent hours in the kitchen.
What makes this recipe special?
- Deeply Caramelized Onions: We’re not talking about just softening the onions; we’re talking about a slow, patient caramelization that brings out their natural sweetness.
- Mushroom Variety: Feel free to experiment with different types of mushrooms for a more complex flavor profile. Cremini, shiitake, and oyster mushrooms all work beautifully.
- Homemade Goodness: You control the ingredients, ensuring a fresh, flavorful, and satisfying soup.
- Crispy Mushroom Garnish: The sautéed mushrooms add a delightful textural contrast to the creamy soup.
Serving Suggestions:
This soup is incredibly versatile. Enjoy it as a starter, a light lunch, or a comforting dinner. It pairs perfectly with crusty bread for dipping, a simple salad, or a grilled cheese sandwich. It’s also fantastic served over mashed potatoes or rice.
Frequently Asked Questions:
Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with your favorite varieties. A mix of cremini, shiitake, and oyster mushrooms would be delicious.
Q: Can I make this soup ahead of time?
A: Yes, you can! The soup will actually taste even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: While you can freeze it, the texture may change slightly upon thawing. The cream can sometimes separate. If freezing, cool the soup completely before transferring it to an airtight container. Thaw overnight in the refrigerator.
Q: Is it possible to make a vegan version of this soup?
A: Yes! Substitute the butter with olive oil or vegan butter, use vegetable broth instead of chicken stock, and replace the heavy cream with full-fat coconut milk or cashew cream.
Q: How do I prevent the soup from being too thick?
A: If the soup becomes too thick, simply add a little more chicken stock or water until it reaches your desired consistency.
Get ready to experience the ultimate comfort food with this Best Homemade Cream of Mushroom Soup Recipe! It’s a guaranteed crowd-pleaser that will warm your heart and soul.
Best Homemade Cream of Mushroom Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion peeled and small diced
- 4 cloves garlic finely minced
- 2 lb assorted mushrooms cleaned and sliced
- 1/2 cup white wine
- 1/2 cup all-purpose flour
- 3 quarts chicken stock
- 1 1/2 cups heavy whipping cream
- 3 tablespoons fresh parsley finely minced
- 1 tablespoon fresh thyme finely minced
- 2 tablespoons olive oil
- 1 1/2 - 2 cups mushrooms reserved from the 2lb
- to taste salt
- to taste black pepper
Instructions
- On a large pot over low heat, add 3 tablespoons of unsalted butter and the onions. Mix together and cook until well caramelized for about 45 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until softened and browned.
- Deglaze the pot with 1/2 cup of white wine, scraping up any browned bits from the bottom.
- Stir in 1/2 cup of all-purpose flour and cook for 1-2 minutes.
- Gradually whisk in 3 quarts of chicken stock, ensuring there are no lumps.
- Bring to a simmer and cook for 15-20 minutes, or until the soup has thickened.
- Stir in 1 1/2 cups of heavy whipping cream, 3 tablespoons of fresh parsley, and 1 tablespoon of fresh thyme.
- Season with salt and pepper to taste.
- While the soup simmers, heat 2 tablespoons of olive oil in a separate pan.
- Add the reserved mushrooms and sauté until browned and crispy.
- Serve the soup garnished with the sautéed mushrooms.
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