Homemade 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 – this is a rich, flavorful, and surprisingly easy-to-make version that will quickly become a family favorite. Forget those overly salty, artificial flavors – we’re building layers of deliciousness from scratch!
This recipe focuses on simplicity and fresh ingredients. We use cremini mushrooms for their robust flavor, but you can experiment with other varieties like shiitake or oyster mushrooms for a unique twist. The key to a truly creamy texture is a smooth base and a touch of heavy cream. Don’t be afraid to adjust the seasoning to your liking – a little extra pepper or a dash of nutmeg can elevate the flavor even further.
Why You’ll Love This Recipe:
- Comfort Food Classic: A timeless soup that’s perfect for any occasion.
- Easy to Make: Ready in under 30 minutes, perfect for busy weeknights.
- Flavorful & Rich: Made with fresh ingredients for a superior taste.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Best Cream of Mushroom Soup:
- Mushroom Prep: Don’t overcrowd the pot when cooking the mushrooms. Work in batches if necessary to ensure they brown nicely.
- Smooth Texture: For an extra smooth soup, you can use an immersion blender or carefully transfer the soup to a regular blender after simmering.
- Flavor Boosters: A splash of dry sherry or white wine added with the broth can add depth of flavor.
- Garnish it Up: A sprinkle of fresh parsley, a swirl of cream, or a few crispy croutons make a beautiful presentation.
Serving Suggestions:
- Pair with a grilled cheese sandwich for the ultimate comfort meal.
- Serve as an appetizer before a hearty roast dinner.
- Enjoy as a light lunch with a side salad.
Frequently Asked Questions:
Q: Can I use different types of mushrooms?
A: Absolutely! Feel free to experiment with shiitake, oyster, or a blend of your favorite mushrooms.
Q: Can I make this soup vegan?
A: Yes! Substitute the butter with olive oil or vegan butter and use plant-based cream instead of heavy cream.
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: How can I thicken the soup further?
A: You can whisk a tablespoon of cornstarch with a little cold water and stir it into the simmering soup.
Q: Can I add garlic to this recipe?
A: Yes! Sauté 1-2 cloves of minced garlic with the onions for added flavor.
Cream of Mushroom Soup
Ingredients
- 1 tablespoon butter
- 8 ounces cremini mushrooms, sliced
- 1/4 cup onion, diced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add mushrooms and onion and cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in vegetable broth until smooth.
- Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in heavy cream, salt, and pepper. Simmer for another 2-3 minutes.
- Remove from heat and enjoy.
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