Cream of Mushroom Soup
Cozy Up with Creamy Perfection: The Ultimate Cream of Mushroom Soup
Is there anything more comforting than a warm bowl of soup on a chilly day? Today, we’re diving into a classic: Cream of Mushroom Soup. This isn’t your canned soup – we’re building layers of flavor from scratch to create a truly decadent and satisfying experience. This recipe is surprisingly easy to make, and the result is a soup that rivals anything you’d find in a restaurant.
What makes this Cream of Mushroom Soup so special? We focus on building a rich, savory base with browned mushrooms and softened onions. A touch of dry sherry (optional, but highly recommended!) adds depth, while the creamy blend of heavy cream and half-and-half creates a luxuriously smooth texture. Don’t be afraid to experiment with different mushroom varieties – each one brings its own unique flavor profile to the table.
Beyond the Basics: While this recipe is fantastic as is, it’s also a great base for customization. Add a swirl of truffle oil for an extra touch of elegance, or a sprinkle of fresh herbs like thyme or parsley. Serve it as a starter for a special occasion, or enjoy it as a comforting meal on its own. It pairs beautifully with a crusty baguette for dipping.
Tips for the Perfect Soup:
- Browning is Key: Don’t rush the mushroom browning process. This is where a lot of the flavor develops. Work in batches if necessary to avoid overcrowding the pot.
- Sherry Substitute: If you don’t have dry sherry, a splash of dry white wine or even a tablespoon of lemon juice can add a similar brightness.
- Creamy Consistency: For an ultra-smooth soup, you can use an immersion blender to puree a portion of the soup before adding the cream.
- Mushroom Variety: Feel free to use a mix of mushrooms for a more complex flavor. Cremini, shiitake, and oyster mushrooms all work well.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes! The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
- Can I freeze this soup? While you can freeze it, the texture may change slightly. It’s best enjoyed fresh.
- Is this soup vegetarian? Yes, as written, this recipe is vegetarian. Ensure your broth is vegetable broth to maintain this.
- Can I use different types of mushrooms? Absolutely! Experiment with different varieties to find your favorite flavor combination.
- What’s the best way to serve this soup? Garnish with croutons, a drizzle of olive oil, or a sprinkle of fresh herbs. Roasted mushrooms also make a lovely topping.
Get ready to create a bowl of pure comfort! This Cream of Mushroom Soup is sure to become a new family favorite.
Cream of Mushroom Soup
Ingredients
- 48 ounces Mushrooms Any variety can be used.
- 1 tablespoon Butter
- 1 medium Onion Chopped
- 1/2 cup Dry Sherry Optional
- 6 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- 1 cup Half-and-Half
- 1/4 teaspoon Cayenne Pepper Optional
- 1/4 teaspoon White Pepper Optional
- Salt to taste Salt
- Pepper to taste Pepper
Instructions
- Rinse the mushrooms in a colander.
- Melt butter in a large pot over medium heat. Add chopped onion and cook until softened.
- Add mushrooms to the pot and cook until browned and softened.
- If using, deglaze the pot with dry sherry.
- Pour in chicken or vegetable broth and bring to a simmer.
- Reduce heat and simmer for 30 minutes.
- Stir in heavy cream and half-and-half. Heat through, but do not boil.
- Season with cayenne pepper, white pepper, salt, and pepper to taste.
- Serve hot, garnished with croutons and roasted mushrooms.
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