Cream of Mushroom Soup Recipe
Cozy Up with a Classic: Cream of Mushroom Soup
Is there anything more comforting than a warm bowl of creamy mushroom soup on a chilly day? This Cream of Mushroom Soup recipe is a timeless classic, perfect for a light lunch, a satisfying starter, or even a cozy dinner alongside a crusty bread. We’ve taken the traditional flavors and streamlined the process to make it easy for anyone to create a restaurant-quality soup right in their own kitchen.
This isn’t just any mushroom soup; it’s rich, flavorful, and surprisingly simple to make. We use a combination of butter and oil to build a beautiful base for sautéing the onions and garlic, unlocking their aromatic potential. The addition of wine (red or white works beautifully!) deglazes the pot and adds a depth of flavor that will have everyone asking for seconds.
We’ve included a few tips and tricks to ensure your soup is perfectly creamy and flavorful. Using fresh mushrooms is key – their earthy notes are what make this soup so special. Don’t be afraid to experiment with different varieties – cremini, shiitake, or even a mix will all add unique character.
Why You’ll Love This Recipe:
- Comfort Food at its Finest: This soup is the epitome of comfort food – warm, creamy, and satisfying.
- Easy to Make: With straightforward instructions, this recipe is perfect for beginner cooks.
- Versatile: Enjoy it as a starter, a light lunch, or a cozy dinner.
- Flavorful: The combination of fresh mushrooms, wine, and herbs creates a truly unforgettable flavor.
Frequently Asked Questions:
Q: Can I use dried mushrooms?
A: While fresh mushrooms are preferred, you can use dried mushrooms. Rehydrate them in hot water first, then add them to the soup along with the liquid.
Q: Can I make this soup vegan?
A: Yes! Substitute the butter with vegan butter or olive oil, use vegetable broth instead of chicken broth, and replace the heavy cream with full-fat coconut milk or a cashew cream.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it before adding the cream. Let it cool completely before transferring it to an airtight container and freezing.
Q: What kind of wine should I use?
A: A dry red or white wine works well. Pinot Noir, Chardonnay, or Sauvignon Blanc are all good choices. If you don’t want to use wine, you can substitute it with an equal amount of chicken broth.
Q: Can I add other vegetables to the soup?
A: Absolutely! Sautéed leeks, celery, or carrots would be delicious additions.
Get ready to enjoy a bowl of pure comfort! This Cream of Mushroom Soup is sure to become a family favorite.
Cream of Mushroom Soup
Ingredients
- 4 tbsp Butter
- 1 tbsp Oil
- 2 pcs Onion, diced
- 4 cloves Garlic, minced
- 1 ½ lbs Fresh brown mushrooms, sliced (750 g)
- 4 tsp Chopped thyme divided
- ½ cup Dry red or white wine
- 6 tbsp All-purpose flour
- 4 cups Chicken broth or stock
- 1 – 2 tsp Salt
- ½ – 1 tsp Black cracked pepper
- 2 pcs Beef bouillon cubes, crumbled
- 1 cup Heavy cream or half and half (sub with evaporated milk)
- Chopped fresh parsley and thyme for garnish
Instructions
- In a large pot, melt the butter then add the oil, sauté the onion until it softens. Add the garlic for a few seconds before adding the mushrooms and the thyme. Let it cook for a few minutes, then pour in the wine and allow it to cook. Sprinkle the mushrooms with flour and mix it until well-combined. Add the stock and continue mixing, bring it to a boil.
- Season it with salt, pepper, and crumbled bouillon cubes. Cover and let it simmer for about 10 to 15 minutes, stir it occasionally until the soup thickens. Add the cream while stirring then let it simmer for a few, then add salt and pepper to taste. Sprinkle parsley and thyme, stir then serve.
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