Indulge in the velvety goodness of cream of mushroom soup, a classic that never goes out of style. This comforting dish combines earthy mushrooms with rich cream, resulting in a soup that’s both hearty and luxurious. Perfect as a starter or a cozy meal on its own, this recipe will have your kitchen smelling divine. Whether it’s a chilly evening or a gathering of friends, this soup is sure to please everyone at the table.
Ingredients
– 500g fresh mushrooms (button or cremini)
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons butter
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme (for garnish)
– Optional: a splash of white wine
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is around 30 minutes.
Nutritional Value
Nutritional value per serving (1 bowl): 250 calories, 15g fat, 20g carbohydrates, 5g protein, 2g fiber. This is for one person, making it a nutritious choice for a light meal.
Step-by-Step Cooking Process
1. Clean and slice the mushrooms thinly.
2. In a large pot, heat the olive oil and butter over medium heat.
3. Add the chopped onion and sauté until translucent.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the sliced mushrooms and cook until they release their moisture.
6. Season with salt and pepper to taste.
7. Pour in the vegetable broth and bring to a simmer.
8. Cook for about 15 minutes to allow flavors to meld.
9. Use an immersion blender to puree the soup until smooth.
10. Stir in the heavy cream and adjust seasoning as needed.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version or use low-fat milk for a lighter soup. Additionally, different types of mushrooms, such as shiitake or portobello, can add unique flavors.
Serving and Pairings
Cream of mushroom soup pairs beautifully with crusty bread, a fresh garden salad, or even grilled cheese sandwiches for a comforting meal.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stove over low heat, adding a splash of broth or cream if it thickens. This soup can also be frozen for up to three months.
Cooking Mistakes
– Avoid overcrowding the pan when sautéing mushrooms to ensure they brown nicely.
– Don’t skip the blending step; it’s crucial for a creamy texture.
– Be cautious with salt; mushrooms can be naturally salty.
– Use fresh ingredients for the best flavor.
– Adjust the consistency with broth or cream as needed.
Helpful Tips
– For extra flavor, add a splash of soy sauce or Worcestershire sauce.
– Garnish with freshly chopped herbs like parsley or thyme.
– Using a mix of mushrooms can enhance the depth of flavor.
– Make a double batch and freeze half for a quick meal later.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead and reheat it right before serving. Just be sure to store it properly in the fridge.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth, this cream of mushroom soup is gluten-free.
How can I thicken the soup?
If you prefer a thicker consistency, you can add a cornstarch slurry or more cream.
Can I add other vegetables?
Absolutely! Carrots, celery, or potatoes can be added for extra nutrients and flavor.
What can I use instead of heavy cream?
You can use half-and-half, milk, or even a plant-based cream for a lighter option.
Conclusion
Cream of mushroom soup is a timeless dish that brings comfort and warmth to any meal. With its creamy texture and rich flavors, it’s simple to make and always satisfying. Whether enjoyed alone or with a side, it’s a dish that will leave you wanting more. Try this recipe today and savor every spoonful!
Cream Of Mushroom Soup
Ingredients
- 500 g fresh mushrooms
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
- Optional: a splash of white wine
Instructions
- Clean and slice the mushrooms thinly.
- In a large pot, heat the olive oil and butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for an additional minute.
- Stir in the sliced mushrooms and cook until they release their moisture.
- Season with salt and pepper to taste.
- Pour in the vegetable broth and bring to a simmer.
- Cook for about 15 minutes to allow flavors to meld.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and adjust seasoning as needed.
