cream of mushroom soup- You’ll fall in love with the traditional earthy, flavorful soup all over again after trying our cream of mushroom soup recipe (and ditching that canned stuff for good). A lovely creamy soup full of delicately scented sautéed mushrooms and herbs, Cream of Mushroom Soup is a lovely creamy soup. This recipe for you if you like the flavor of cream of mushroom soup but can’t bear the canned version. This soup is sophisticated, thick, rich, and restaurant-worthy, and it’s easy to make at home. It’s a mushroom soup connoisseur’s dream come true. Serve this delectable soup with a side of Homemade Parker House Rolls and some stir-fried or air-fried veggies for a delicious supper.
What’s In Cream of Mushroom Soup?
When we talk about the ingredients in our cream of mushroom soup recipe, we might also talk about what’s *not* in a pot of homemade mushroom soup. Why? Because a lot of us grew up eating canned, condensed cream of mushroom soup and while we’ve got some pretty cozy memories around that canned stuff, it was loaded with sodium and unhealthy preservatives. Meanwhile, this mushroom soup recipe is built completely out of whole foods. It’s indulgent, yes, but it’s also a much better alternative to processed food. Here’s what you’ll need to make cream of mushroom soup from scratch:
What Ingredients Are in Cream of Mushroom Soup?
When we discuss the components in our cream of mushroom soup recipe, we should also discuss what isn’t included in a pot of homemade mushroom soup. What is the reason behind this? Because many of us grew up eating canned, condensed cream of mushroom soup, which, although it brought back fond childhood memories, was high in salt and dangerous preservatives. In the meanwhile, this mushroom soup dish is made entirely with natural ingredients. Yes, it’s decadent, but it’s also a healthier option to manufactured foods. To prepare cream of mushroom soup from scratch, you’ll need the following ingredients:
- Mushrooms with Butter and Onion. You may use either cremini or white button mushrooms, or a combination of both. You may also use wild mushrooms for an even deeper, more intense mushroom taste.
- garlic
- Thyme leaves, fresh
- Nutmeg is a spice that has been used for centuries. This may seem strange, but nutmeg is a fantastic addition to cream-based soups like this one! It adds a subtle but effective hint of warmth. It’s fine to leave it out, but we think it’s a great addition.
- powdered garlic and onion
- Mustard Dijon
- Inventories. You can make this soup completely vegetarian by using veggie stock, or you can use chicken stock if that isn’t a concern.
- cream with a lot of fat
- Cornstarch is a thickening agent. This is a non-essential component. Cornstarch is a thickening agent that can be made by mixing it with water to make a paste or slurry.
How Do You Make Homemade Cream of Mushroom Soup?
Our cream of mushroom soup recipe takes just over 25 minutes to make from start to finish—and that includes prep time! Isn’t that just as long as it takes to warm up a can of soup? And, especially on a chilly day, making soup from scratch is a quick, simple, and satisfying activity. Turn up the heat and fill your house with the comforting aroma of mushroom soup. Here’s how to make it yourself!
- After the onions have been sautéed in butter, add the mushrooms and garlic. Before you continue, make sure the mushrooms are a good brown color—this is the most important step in the flavor-building process.
- In a large mixing bowl, combine the vinegar, spices, and stock. Bring the soup base to a boil over high heat.
- Toss the soup together! You may use an immersion blender or gently transfer it to a blender.
- Pour the cream in. If you want a thicker soup, combine the cornstarch slurry with the cream at this point.
- Fill dishes with the mixture and enjoy!
Tips for Making the Best Mushroom Cream Soup:
This is a quick and easy recipe, but there are a few things you can do to improve it.
Mushrooms: I used baby Bella mushrooms, but cremini or white button mushrooms would also work. Alternatively, a mushroom combination works well and offers a variety of tastes. To save time, get pre-sliced mushrooms. If you have the time, though, slice your own. This ensures that the mushrooms are all of the same thickness and cook at the same time. If any of the pre-sliced mushrooms are too large, you may need to trim them.
Heavy cream provides great richness, but half and half will work just as well. If you want a smooth creamy soup, use an immersion blender or pour the soup in batches in your blender, leaving the little opening on top open and covering with a paper towel, and blend until desired texture is achieved.
Any leftovers should be stored in the refrigerator:
If there are any leftovers, they may be used for lunches or other meals.
Refrigerate for up to 4 to 5 days if stored in an airtight container.
Reheat the soup on the stovetop or in the microwave, if desired. It goes well with rice or pasta, or combined and incorporated into casseroles for a quick dinner.
Freezing: Cream-based dishes do not often freeze well. They have the potential to become blurry. If you wish to make it ahead of time and freeze it, do so before adding the cream.
MORE DELICIOIUS RECIPES HERE:
Baked Garlic Parmesan Zucchini Chips
Did you make this recipe ? be sure to follow me on Pinterest, rate the recipe and tag #saltedcaramelgirl on Instagram!
Cream Of Mushroom Soup
cream of mushroom soup- You'll fall in love with the traditional earthy, flavorful soup all over again after trying our cream of mushroom soup recipe (and ditching that canned stuff for good).
Ingredients
- 4 tbsps. butter
- 1 tablespoon of olive oil
- 2 diced onions
- 4 garlic cloves, minced
- 1 1/2 pound (750 g) sliced fresh brown mushrooms
- 4 tsp. chopped thyme (divided)
- 1/3 cup of vinegar
- 6 tbsps. flour (all-purpose)
- 4 cups chicken stock or broth with reduced sodium
- 1 to 2 tablespoons salt, to taste
- 1/2-1 teaspoon cracked black pepper, to taste
- 2 crumbled beef bouillon cubes
- 1 cup cream (heavy or half-and-half) (sub with evaporated milk)
- To serve, fresh parsley and thyme, chopped
Instructions
In a large saucepan, melt the butter and oil over medium-high heat. Cook for 2 to 3 minutes, or until onion is softened. Cook for 1 minute, or until garlic is aromatic.
Cook for 5 minutes with the mushrooms and 2 tablespoons thyme. Cook for 3 minutes after adding the vinegar.
Sprinkle the flour over the mushrooms, toss well, and cook for 2 minutes. Add the stock, stir, and bring to a boil. Season with salt, pepper, and crushed bouillon cubes and reduce heat to low-medium.
Cover and cook for 10-15 minutes, stirring periodically, until the sauce has thickened.
Reduce to a low heat and mix in the cream or half-and-half. Allow to simmer over low heat (do not boil). Season with salt and pepper to taste.
Notes
For a smooth and creamy soup, use a blender or immersion blender.
Leave a Reply