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Creamy Mushroom Soup
why make this recipe
Cream of Mushroom Soup is a cozy and comforting dish that is perfect for chilly evenings. Made with a blend of fresh mushrooms and creamy goodness, this soup is rich in flavor and incredibly satisfying. It’s simple to prepare and offers a delightful savory taste that can warm your soul. Plus, it’s a great way to enjoy the earthy flavors of mushrooms in a creamy form.
how to make Cream of Mushroom Soup
Ingredients:
- Fresh shiitake mushrooms
- Fresh crimini mushrooms
- Sherry
- Cream
- Fresh thyme
- Onion
- Garlic
- Vegetable broth
- Butter
- Salt
- Pepper
Directions:
- In a large pot, melt butter over medium heat.
- Add chopped onions and garlic, sauté until soft.
- Stir in sliced shiitake and crimini mushrooms, cooking until they release their moisture.
- Add sherry and cook for another minute.
- Stir in vegetable broth and bring to a simmer, then cook for 15-20 minutes.
- Blend the soup until smooth, then return to the pot.
- Stir in cream and thyme, and season with salt and pepper.
- Heat through and serve hot.
how to serve Cream of Mushroom Soup
Serve Cream of Mushroom Soup hot, garnished with a sprinkle of fresh thyme or a drizzle of olive oil. It pairs well with crusty bread or a fresh side salad. You can also enjoy it on its own as a comforting bowl of goodness.
how to store Cream of Mushroom Soup
To store leftover Cream of Mushroom Soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it over low heat on the stove.
tips to make Cream of Mushroom Soup
- Use fresh mushrooms for the best flavor. Avoid canned mushrooms if possible.
- Adjust the seasoning to your taste—feel free to add more herbs or spices.
- If you prefer a chunkier texture, blend only half of the soup and mix it back in.
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
variation
For a cheese lover’s twist, add grated parmesan cheese when blending the soup for a richer flavor. You can also experiment with different types of mushrooms, such as portobello or button mushrooms, to vary the taste.
FAQs
Can I use dried mushrooms instead of fresh?
Yes, but you’ll need to rehydrate them in hot water before using them and adjust the water in the recipe accordingly.
Can I make this soup dairy-free?
Yes! You can replace the cream with coconut milk or a dairy-free cream alternative.
How can I thicken the soup?
If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with a little water when you add the broth, or blend more of the soup until it reaches your desired consistency.
Cream of Mushroom Soup
A cozy and comforting dish perfect for chilly evenings, this Cream of Mushroom Soup is rich in flavor and simple to prepare, offering the earthy goodness of mushrooms in a creamy form.
Ingredients
Mushrooms and Aromatics
- 8 ounces Fresh shiitake mushrooms, sliced For the best flavor.
- 8 ounces Fresh crimini mushrooms, sliced For the best flavor.
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Fresh thyme, chopped For flavor.
Liquids and Seasonings
- 1 cup Sherry Enhances flavor.
- 4 cups Vegetable broth Can be substituted with chicken broth.
- 1 cup Cream Can be replaced with coconut milk for a dairy-free version.
- 1 tablespoon Butter For sautéing.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black pepper Adjust to taste.
Instructions
Preparation
- In a large pot, melt butter over medium heat.
- Add chopped onions and garlic, sauté until soft.
- Stir in sliced shiitake and crimini mushrooms, cooking until they release their moisture.
- Add sherry and cook for another minute.
- Stir in vegetable broth and bring to a simmer, then cook for 15-20 minutes.
Blending and Finishing
- Blend the soup until smooth, then return to the pot.
- Stir in cream and thyme, and season with salt and pepper.
- Heat through and serve hot.
Notes
Serve hot, garnished with fresh thyme or a drizzle of olive oil. Pairs well with crusty bread or a fresh side salad. For storage, keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat over low heat.
