Cream of Mushroom Soup

Introduction

There’s something incredibly comforting about a warm bowl of cream of mushroom soup. With its rich, earthy flavors and velvety texture, it’s a perfect dish for a cozy night in or as a starter for a more elaborate meal. While store-bought versions can be convenient, nothing beats the taste and satisfaction of making it from scratch. Plus, homemade cream of mushroom soup is free from preservatives and can be customized to suit your taste preferences.

Kitchen Tools and Equipment

Essential Tools

• Large Pot or Dutch Oven: for cooking the soup
• Cutting Board and Knife: for prepping ingredients
• Measuring Cups and Spoons: for accuracy
• Wooden Spoon or Spatula: for stirring

Additional Helpful Tools

• Immersion Blender: for a smoother texture
• Ladle: for serving

Preparing the Mushrooms

Choosing the Right Mushrooms

Select fresh mushrooms that are firm and free from blemishes. Cremini or button mushrooms are classic choices, but a mix of wild mushrooms can add depth to the flavor.

Cleaning and Slicing

Gently clean the mushrooms with a damp paper towel to remove dirt. Avoid soaking them in water, as mushrooms absorb moisture. Slice the mushrooms thinly for even cooking.

Cooking the Soup Base

Sautéing the Vegetables

In a large pot or Dutch oven, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Adding Aromatics

Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 10 minutes. If using, add the sherry or white wine and cook until the liquid has mostly evaporated.

Making the Creamy Base

Using Cream and Broth

Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for about 2 minutes to eliminate the raw flour taste. Gradually add the broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 10 minutes until slightly thickened.

Thickening the Soup

Reduce the heat to low and stir in the heavy cream. Cook for another 5-10 minutes, allowing the flavors to meld together. If you prefer a smoother soup, use an immersion blender to blend to your desired consistency.

Combining Ingredients

Integrating Mushrooms into the Base

Ensure that the mushrooms are well-incorporated into the soup base, providing both texture and flavor.

Adding Additional Flavors

Season the soup with thyme, salt, and pepper to taste. Adjust the seasonings as needed.

Final Touches

Adjusting Seasonings

Taste the soup and add more salt, pepper, or herbs as needed. If the soup is too thick, you can add a bit more broth or cream.

Garnishing Tips

Garnish with fresh parsley or a sprinkle of Parmesan cheese for an added touch of flavor and presentation.

Serving Suggestions

Best Pairings

Serve cream of mushroom soup with a crusty bread or a fresh green salad. It also pairs well with a light sandwich for a complete meal.

Ideal Beverages

A glass of white wine or a light beer complements the rich flavors of the soup. For a non-alcoholic option, try a sparkling water with a slice of lemon.

Tips and Tricks

Cooking Tips for Perfect Soup

• Don’t Rush the Sauté: Allow the onions and mushrooms to caramelize for the best flavor.
• Use Fresh Ingredients: Fresh herbs and high-quality cream make a big difference in taste.

Storage and Reheating Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the microwave, adding a splash of broth or cream to adjust the consistency.

Healthier Alternatives

Ingredient Substitutions

• Butter and Cream: Substitute with olive oil and a plant-based cream for a dairy-free version.
• Flour: Use cornstarch or a gluten-free flour blend to thicken the soup.

Cooking Methods

• Roasting: Roast the mushrooms in the oven before adding them to the soup for a deeper flavor.

Common Mistakes to Avoid

Overcooking Mushrooms

Overcooked mushrooms can become rubbery. Sauté them until just tender and browned.

Incorrect Consistency

Ensure the soup is not too thick or too thin. Adjust with broth or cream as needed.

Frequently Asked Questions (FAQs)

Can I Use Different Types of Mushrooms?

Yes! You can mix and match various mushrooms like shiitake, oyster, or portobello for a unique flavor.

How Long Can I Store Leftovers?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.

Can I Make This Soup Dairy-Free?

Absolutely! Use olive oil instead of butter and a plant-based cream instead of heavy cream.

What Can I Use Instead of Cream?

You can use half-and-half, milk, or a dairy-free alternative like coconut milk or cashew cream.

How Do I Reheat Cream of Mushroom Soup?

Reheat gently on the stove or in the microwave, adding a splash of broth or cream to adjust the consistency.

Conclusion

Making cream of mushroom soup at home is a delightful way to enjoy this classic comfort food. With its rich, creamy texture and earthy mushroom flavors, this soup is sure to become a favorite in your household. Give it a try and enjoy the delicious results!

FAQs After the Conclusion

1. Can I Freeze Cream of Mushroom Soup?
   • Yes, you can freeze it. Store in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
2. Is There a Vegan Version of This Soup?
   • Yes, use olive oil instead of butter and a plant-based cream. Vegetable broth can replace chicken broth.
3. Can I Add Other Vegetables?
   • Certainly! Adding vegetables like carrots, celery, or potatoes can enhance the flavor and texture.
4. What’s the Best Way to Clean Mushrooms?
   • Wipe them with a damp paper towel or a soft brush. Avoid soaking them in water to prevent them from becoming soggy.
5. How Can I Make the Soup Thicker?
   • To thicken the soup, let it simmer longer or add a slurry of cornstarch and water.
     Yield: 6

     Cream of Mushroom Soup

     

     Print

     There’s something incredibly comforting about a warm bowl of cream of mushroom soup. With its rich, earthy flavors and velvety texture, it’s a perfect dish for a cozy night in or as a starter for a more elaborate meal. While store-bought versions can be convenient, nothing beats the taste and satisfaction of making it from scratch. Plus, homemade cream of mushroom soup is free from preservatives and can be customized to suit your taste preferences.

     Prep Time 20 minutes

     Cook Time 25 minutes

     Ingredients

     • Olive oil
     • 1 pound crimini mushrooms, sliced
     • 1 pound shiitake mushrooms, sliced
     • Salt
     • Black pepper
     • 4 tablespoon unsalted butter
     • 1 small onion, finely diced
     • 4 cloves garlic, pressed through garlic press
     • 1 tablespoon fresh thyme leaves, divided use
     • 1 teaspoon Italian seasoning
     • ¼ teaspoon white pepper
     • ½ cup dry sherry
     • 3 ounces all-purpose flour (about 10 tablespoons)
     • 6 cups warm chicken broth/stock
     • 1 cup heavy cream
     • ½ teaspoon soy sauce

     Instructions

     - Place a large soup pot or Dutch oven over high heat; drizzle in about 3 tablespoons of the olive oil, and once hot, add in about ⅔ of the sliced mushrooms, reserving ⅓ of them for a moment.

     - Add in a small sprinkle of salt and black pepper, and saute the mushrooms for about 8-10 minutes, until their liquid evaporates and they are browned; remove these mushrooms from the pot, and reserve them until the end.

     - To this same pot add another 2 tablespoons of olive plus the butter, and once melted, add in the diced onion and the remaining ⅓ of raw sliced mushrooms, and saute for about 6-8 minutes until softened and browned, and the liquid has mostly evaporated.

     - Add in the garlic, 1 teaspoon of the fresh thyme leaves, the Italian seasoning and the white pepper, and stir to combine; add in the sherry, and allow it to simmer and reduce for about 2 minutes until almost completely gone.

     - Stir in the flour and cook together for about 30 seconds to cook out the raw flour taste, then pour in the chicken stock/broth, whisking all the while to avoid lumps from forming.

     - Allow the soup to come a simmer, then simmer for 10 minutes until thickened.

     - Off the heat, puree the soup (I use a hand-held immersion blender, but you can also use a regular blender and work in batches) until smooth; stir in the heavy cream, add back into the pot the reserved sauteed mushrooms from earlier, plus another 1 teaspoon of the fresh thyme leaves, and the soy sauce.

     - Ladle into bowls, sprinkle over some of the remaining thyme leaves, and serve with some parmesan crisps or bread. (If I have some leftover mushrooms, I like to slice those up and quickly saute them, then spoon them on top of the soup as a garnish—totally optional.)

     Notes

     • Two kinds of mushrooms for added flavor: While you could certainly choose one variety of mushrooms and stick to that, I like using both shiitake and crimini mushrooms. Shiitake have an almost garlic-like flavor and are thinner and more delicate. The crimini offer more heartiness, and have a milder, more classic mushroom flavor.
     • Types of broth or stock: I use chicken broth for a classic creamy color and mild flavor, but beef broth (or stock), or even mushroom stock, are all excellent options. Beef and mushroom stock will yield a slightly darker soup, but the flavor is a bit more savory and rich.
     • Cream or half and half: I like to use cream for this recipe since I'm only using a relatively small amount and like the viscosity of it, but feel free to use half and half if you prefer things to be a bit lighter.
     • Vegetarian (or vegan) cream of mushroom soup: To make this soup completely vegetarian or even vegan, leave out the butter and cream or half and half, and substitute something like Earth Balance and a dairy-free milk. Also, sub veggie broth instead of the chicken.
     • Leave out the sherry: While pretty much all of the alcohol in the sherry is simmered/evaporated out (you'll only be left with a subtle flavor), you can simply leave it out and proceed with the rest of the recipe.