Cream of Mushroom Soup
Cozy Up with Creamy Mushroom Soup: A French Classic
Is there anything more comforting than a warm bowl of soup on a chilly day? This Creamy Mushroom Soup is a French-inspired delight that’s surprisingly easy to make. It’s perfect as a sophisticated appetizer or a light yet satisfying main course. We’ve taken a classic approach, focusing on rich flavors and a velvety smooth texture. Forget those bland, watery mushroom soups – this recipe delivers a truly decadent experience.
This soup isn’t just about comfort; it’s about flavor layering. The combination of sautéed onions and garlic creates a fragrant base, while the variety of mushrooms adds depth and earthiness. The subtle hint of thyme and bay leaf elevates the flavors, and the final touch of heavy cream creates a luxurious finish.
What makes this recipe special?
- Variety of Mushrooms: We recommend using a mix of mushrooms (cremini, shiitake, oyster) for a more complex flavor profile. Don’t be afraid to experiment!
- Smooth & Creamy Texture: Blending the soup ensures a velvety smooth texture that’s incredibly satisfying.
- Easy to Make: Despite its sophisticated flavor, this soup is surprisingly easy to prepare – perfect for a weeknight meal or a special occasion.
Tips for the Best Creamy Mushroom Soup:
- Don’t overcrowd the pot when sautéing the mushrooms. Work in batches if necessary to ensure they brown properly.
- Use good quality vegetable broth. This will significantly impact the flavor of the soup.
- Don’t boil the soup after adding the heavy cream. This can cause it to separate.
- Garnish with fresh herbs (parsley, chives, or thyme) for a pop of color and flavor.
Frequently Asked Questions:
Q: Can I use dried mushrooms?
A: Yes, you can! Rehydrate them in hot water for about 30 minutes, then add them to the soup along with the broth.
Q: Can I make this soup vegan?
A: Absolutely! Substitute the heavy cream with cashew cream or coconut cream for a delicious vegan version.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly. It’s best to freeze it before adding the heavy cream.
Q: What kind of mushrooms are best?
A: A mix is great! Cremini, shiitake, oyster, and portobello all work well. Use what you enjoy and what’s available.
Q: Can I add wine to this soup?
A: Yes! A splash of dry sherry or white wine added after the garlic has cooked will add another layer of flavor. About 1/4 cup is a good amount.
Enjoy this delightful Creamy Mushroom Soup – a taste of France in your own kitchen!
Creamy Mushroom Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 pound mushrooms variety of mushrooms recommended
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme crushed
- 1 bay leaf bay leaf
- salt to taste salt
- pepper to taste pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Add mushrooms and cook until browned and softened, about 8-10 minutes.
- Pour in vegetable broth, add thyme and bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove bay leaf. Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
- Return soup to the pot and stir in heavy cream. Heat through, but do not boil.
- Season with salt and pepper to taste. Serve hot.
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