Indulge in the warm, velvety goodness of cream of mushroom soup, a classic dish that evokes comfort and satisfaction. This delightful soup, rich in earthy flavors and creamy texture, is perfect as a starter or a standalone meal. Whether you’re looking to impress guests or simply enjoy a cozy night in, this recipe is sure to become a favorite in your kitchen.
Ingredients
– 1 lb fresh mushrooms, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 3 tablespoons butter
– 2 tablespoons olive oil
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, while cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 220 calories, 15g fat, 7g carbohydrates, and 5g protein. This analysis is based on one person’s serving.
Step-by-Step Cooking Process
1. Heat the olive oil and butter in a large pot over medium heat.
2. Add the chopped onions and sauté until translucent.
3. Stir in the minced garlic and cook for another minute.
4. Add the sliced mushrooms and cook until soft, about 5-7 minutes.
5. Sprinkle in thyme, salt, and pepper, stirring well.
6. Pour in the vegetable or chicken broth and bring to a simmer.
7. Let it simmer for 15 minutes to develop flavors.
8. Use an immersion blender to puree the soup until smooth (or transfer to a blender).
9. Return the soup to the pot and stir in the heavy cream.
10. Heat through, adjust seasoning, and serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, various mushrooms like shiitake or portobello can enhance the flavor profile.
Serving and Pairings
Serve this creamy soup with crusty bread, a fresh salad, or a side of roasted vegetables for a complete meal. It also pairs wonderfully with grilled cheese sandwiches.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This soup can be frozen for up to 2 months, but the cream may separate upon thawing.
Cooking Mistakes
- Not sautéing the mushrooms enough can lead to a bland soup.
- Using low-quality broth will affect the overall flavor.
- Over-blending can make the soup too smooth; leave some texture.
- Adding cream too early can curdle it; do so at the end.
- Failing to season adequately can leave the soup flat.
Helpful Tips
- For a deeper flavor, roast the mushrooms before adding them to the soup.
- Add a splash of sherry or white wine for extra richness.
- Use fresh herbs for a bright finish.
- Adjust the cream for desired richness; less cream makes it lighter.
- Garnish with crispy fried onions for added texture.
FAQs
Can I use dried mushrooms instead of fresh?
Yes, dried mushrooms can be rehydrated and used, but they may require additional soaking time. The flavor will be more intense, so adjust quantities accordingly.
How can I make this soup vegan?
Substitute the heavy cream with coconut cream or a non-dairy alternative, and use vegetable broth. Ensure all other ingredients are vegan-friendly.
Can I add other vegetables to the soup?
Absolutely! Carrots, celery, or even spinach can be added for more nutrition and flavor. Adjust cooking times as needed.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free broth. Always check labels on store-bought ingredients.
How long can I store the soup?
The soup can be stored in the refrigerator for up to 3 days. If frozen, it can last for 2 months. Reheat gently before serving.
Conclusion
Cream of mushroom soup is not just a dish; it’s an experience that warms the soul. With its rich flavors and creamy texture, this recipe is sure to become a staple in your home. Enjoy the comfort it brings, whether shared with loved ones or savored solo.
Cream Of Mushroom Soup
Ingredients
- 1 lb fresh mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil and butter in a large pot over medium heat.
- Add the chopped onions and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the sliced mushrooms and cook until soft, about 5-7 minutes.
- Sprinkle in thyme, salt, and pepper, stirring well.
- Pour in the vegetable or chicken broth and bring to a simmer.
- Let it simmer for 15 minutes to develop flavors.
- Use an immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in the heavy cream.
- Heat through, adjust seasoning, and serve hot, garnished with fresh parsley.
Nutrition
