Cream of Mushroom Soup
Indulge in the Ultimate Comfort: Cream of Mushroom Soup
There’s something undeniably comforting about a warm bowl of creamy mushroom soup, especially on chilly days. My journey with this recipe has been delightful, filled with rich flavors and heartwarming aromas that immediately transport me to my mother’s kitchen. This dish not only warms the body but also soothes the soul, making it a perfect companion for cozy dinners or elegant gatherings.
Why You’ll Love This Dish
So, why should you whip up this delightful Cream of Mushroom Soup? First and foremost, it encapsulates an exquisite blend of umami flavors. The mix of cremini, shiitake, and portobello mushrooms delivers a depth that transforms a simple dish into a gourmet experience. Plus, it’s the ideal dish for anyone looking to impress guests while keeping dinner stress-free. Whether it graces your table as a starter during a holiday feast or a comforting weeknight meal, this soup never disappoints.
"This is the best mushroom soup I’ve ever made! Creamy, rich, and bursting with flavor! My family kept going back for seconds!" – Satisfied Home Cook
The Cooking Process Explained
Creating a bowl of this delectable soup is straightforward and rewarding. Here’s a quick overview to set the stage: You’ll start by sautéing aromatics to build that fragrant base. Next, brown the mushrooms to release their earthy goodness. Then, you’ll mix in a roux to create that rich texture before adding in broths and cream. Finally, blend for a velvety finish and serve!
What You’ll Need
Gather these key ingredients to craft your Cream of Mushroom Soup:
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 pound mixed mushrooms (cremini, shiitake, and portobello), cleaned and sliced
- 1 teaspoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 1/3 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 cups chicken broth
- 2 cups beef broth
- 2 teaspoons chicken flavor Better Than Bouillon
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 dried bay leaf
- 1 cup heavy cream
- 1 tablespoon dry sherry
- Salt and freshly ground black pepper, to taste
- 1/4 cup, plus more for garnish, fresh parsley, finely chopped
- Optional: Drizzle of olive oil or truffle oil for finishing touches
Feel free to substitute any of the mushrooms for your favorites or whatever you have on hand.
Step-by-Step Instructions
Let’s dive into the cooking method that will lead you to mushroom bliss!
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Sauté Aromatics: In a large pot, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until it softens and turns lightly golden. Stir in the minced garlic and cook for an additional minute.
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Brown the Mushrooms: Toss in half of the sliced mushrooms and let them cook undisturbed for 3-4 minutes to achieve a nice brown color. Give it a stir and add the remaining mushrooms. Continue cooking for another 5-6 minutes until they’ve released their moisture, and it’s mostly evaporated. Stir in 1 teaspoon of Worcestershire sauce.
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Make the Roux: Sprinkle 1/4 cup of flour over the mushrooms, stirring for about a minute to coat and cook off any raw flour taste.
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Deglaze the Pot: Carefully pour in 1/3 cup of white wine, stirring constantly for 2-3 minutes until the mixture thickens slightly and the wine reduces by half.
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Simmer it Down: Stir in both the chicken (2 cups) and beef broth (2 cups), along with 2 teaspoons of Better Than Bouillon, 1 teaspoon of fresh thyme, and 1 bay leaf. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, occasionally stirring until it thickens and releases its aromatic essence.
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Blend for Creaminess: Remove the bay leaf and transfer half of the soup to a blender. Puree until smooth, then return it to the pot to achieve that silky texture we crave.
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Finish with Cream: Lower the heat and mix in 1 cup of heavy cream and 1 tablespoon of dry sherry. Warm gently for 1-2 minutes, being careful not to let it boil. Adjust the seasoning using salt and freshly ground black pepper to taste.
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Serve: Ladle the soup into bowls, garnishing with finely chopped parsley and a drizzle of olive oil or truffle oil for an elegant touch.
Best Ways to Enjoy It
This Cream of Mushroom Soup shines as a starter but can also stand alone as a main dish. Serve it with a side of crusty bread for dipping or alongside a fresh green salad to balance the richness. It also pairs fabulously with grilled cheese sandwiches for a nostalgic comfort food experience.
Keeping Leftovers Fresh
If you find yourself with extra soup (which is often the case), store it in airtight containers in the refrigerator. It will keep well for about 3-4 days. For longer storage, consider freezing it in portion-sized containers. When ready to enjoy, thaw in the fridge overnight and reheat gently on the stove, adding a splash more cream if needed.
Pro Chef Tips
- Choose mushrooms wisely: Using a mix of mushrooms adds depth and complexity to the flavor. Experimenting with different varieties can lead to delightful surprises.
- Make ahead: This soup tastes even better the next day, making it a great candidate for meal prep. Just reheat slowly while adding a little cream for freshness.
- Adjust consistency: If you prefer a thinner soup, add more broth until you reach your desired thickness.
Creative Twists
- Herb variations: Swap out thyme for rosemary or dill for a different herbal flavor profile.
- Spicy kick: Add a dash of cayenne pepper or chili flakes for a bit of heat.
- Vegan adaptation: Substitute the heavy cream with coconut cream and use vegetable broth instead of chicken and beef broth.
Your Questions Answered
How long does it take to prepare this soup?
From start to finish, expect about 30-40 minutes to prepare this delicious mushroom soup, making it perfect for a weeknight dinner.
Can I use dried mushrooms instead of fresh?
Yes! Dried mushrooms can work, but rehydrate them in hot water beforehand. Use the soaking water as part of your broth for added flavor.
How do I ensure my soup stays creamy?
Make sure to reduce the heat and avoid boiling once you add the cream to keep it velvety and rich.
Indulging in this Cream of Mushroom Soup is not just about savoring its flavors; it’s about creating moments worth sharing. Whether it’s warming you on a winter’s night or serving as a show-stopper for your next dinner party, this recipe is sure to impress. Happy cooking!
Cream of Mushroom Soup
Ingredients
Method
- In a large pot, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes until it softens and turns lightly golden. Stir in the minced garlic and cook for an additional minute.
- Toss in half of the sliced mushrooms and let them cook undisturbed for 3-4 minutes to achieve a nice brown color. Give it a stir and add the remaining mushrooms. Continue cooking for another 5-6 minutes until they’ve released their moisture, and it’s mostly evaporated. Stir in 1 teaspoon of Worcestershire sauce.
- Sprinkle 1/4 cup of flour over the mushrooms, stirring for about a minute to coat and cook off any raw flour taste.
- Carefully pour in 1/3 cup of white wine, stirring constantly for 2-3 minutes until the mixture thickens slightly and the wine reduces by half.
- Stir in both the chicken (2 cups) and beef broth (2 cups), along with 2 teaspoons of Better Than Bouillon, 1 teaspoon of fresh thyme, and 1 bay leaf. Bring the mixture to a gentle simmer and let it cook for 10-12 minutes, occasionally stirring until it thickens and releases its aromatic essence.
- Remove the bay leaf and transfer half of the soup to a blender. Puree until smooth, then return it to the pot to achieve that silky texture we crave.
- Lower the heat and mix in 1 cup of heavy cream and 1 tablespoon of dry sherry. Warm gently for 1-2 minutes, being careful not to let it boil. Adjust the seasoning using salt and freshly ground black pepper to taste.
- Ladle the soup into bowls, garnishing with finely chopped parsley and a drizzle of olive oil or truffle oil for an elegant touch.
