Indulge in the velvety goodness of cream of mushroom soup, a timeless classic that warms the heart and soul. This rich and creamy dish combines earthy mushrooms with aromatic herbs and spices, creating a comforting and luxurious experience. Perfect as a starter or a meal on its own, this soup is sure to impress family and friends. Let’s dive into this delightful recipe that will leave you craving more!
Ingredients
- 500g fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) of cream of mushroom soup contains approximately:
– Calories: 250
– Protein: 4g
– Carbohydrates: 10g
– Fat: 22g
This nutritional information is for one person.
Step-by-Step Cooking Process
- Heat butter in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and cook until they release moisture.
- Sprinkle in thyme, salt, and pepper, and stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and heat through without boiling.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, use chicken broth instead of vegetable broth for a richer flavor. For a different taste, try adding a splash of white wine or using different mushroom varieties.
Serving and Pairings
Cream of mushroom soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh salad. It’s also a great base for casseroles and can be used in various recipes.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth if it thickens. This soup can be frozen for up to 3 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
- Using old or spoiled mushrooms can ruin the flavor.
- Overcooking the garlic can lead to bitterness.
- Not seasoning properly can make the soup bland.
- Pureeing too much can create an overly smooth texture.
- Adding cream too early can cause it to curdle.
Helpful Tips
- For extra flavor, sauté mushrooms until golden brown.
- Use a mix of mushroom varieties for a deeper taste.
- Adjust the thickness by varying the amount of broth.
- Garnish with crispy fried mushrooms for texture.
- Consider adding a splash of lemon juice for brightness.
FAQs
Can I use dried mushrooms instead of fresh?
Yes, dried mushrooms can be used. Soak them in hot water for 20 minutes before using, then chop and add to the soup. The soaking liquid can also be added for extra flavor.
How can I make this soup vegan?
To make cream of mushroom soup vegan, substitute heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth.
What types of mushrooms work best?
Common varieties like button, cremini, or shiitake mushrooms work well. Mixing different types can enhance the flavor profile.
Can I add other vegetables?
Absolutely! Carrots, celery, or leeks can be added for extra nutrition and flavor. Just sauté them along with the onions.
How do I thicken the soup?
To thicken the soup, you can add a cornstarch slurry or blend in a small amount of cooked potatoes. Alternatively, let it simmer longer to reduce the liquid.
Conclusion
Cream of mushroom soup is a comforting and versatile dish that brings warmth to any table. With its rich flavors and creamy texture, it’s not just a soup; it’s a hug in a bowl. Perfect for any season, this recipe is sure to become a family favorite. Enjoy every spoonful!
Cream Of Mushroom Soup
Ingredients
- 500 g fresh mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and cook until they release moisture.
- Sprinkle in thyme, salt, and pepper, and stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and heat through without boiling.
- Serve hot, garnished with fresh parsley.
