Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

Cream of Mushroom Soup is a comforting and creamy dish that’s perfect for cozy meals. This homemade version is rich in flavor and can be enjoyed on its own or used as a base for other recipes. It’s an ideal starter or can be paired with crusty bread for a satisfying lunch.

Ingredients:

• 1 pound fresh mushrooms (button, cremini, or a mix), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
• Salt and pepper, to taste
• Optional: Fresh parsley or chives for garnish

Instructions:

1. Sauté the Vegetables:
   • In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
   • Add the garlic and sliced mushrooms. Cook for about 10-12 minutes, stirring occasionally, until the mushrooms have released their moisture and are browned.
2. Make the Roux:
   • Sprinkle the flour over the mushroom mixture and stir to combine. Cook for another 1-2 minutes to eliminate the raw flour taste.
3. Add Broth:
   • Gradually whisk in the broth, ensuring there are no lumps. Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken slightly.
4. Add Cream and Seasoning:
   • Stir in the heavy cream and thyme. Season with salt and pepper to taste. Continue to cook for another 5 minutes until heated through.
5. Blend (Optional):
   • For a creamier texture, you can use an immersion blender to purée part or all of the soup, or transfer it to a blender in batches. Blend until smooth, then return to the pot.
6. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or chives if desired. Serve hot, with crusty bread or croutons on the side.

Tips:

• Mushroom Variety: Experiment with different types of mushrooms for varied flavors. Shiitake, portobello, or oyster mushrooms can add depth.
• Storage: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove before serving.
• Versatile Use: Use this soup as a base for casseroles, pasta dishes, or as a creamy sauce for chicken or fish.

Enjoy your homemade Cream of Mushroom Soup!