Soups & Stews > Creamy Soups > Vegetable Cream Soups > Cream of Mushroom Soup Recipe
Classic Cream of Mushroom Soup
Indulge in the rich and comforting flavors of this classic cream of mushroom soup. This recipe provides a step-by-step guide to create a velvety smooth soup, perfect as a starter or a light meal. Learn how to achieve the perfect balance of earthy mushrooms, creamy texture, and savory seasoning.
Ingredients
- 1 lb Cremini mushrooms
- 8 oz Button mushrooms
- 1 medium Yellow onion
- 2 cloves Garlic
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Dry sherry (optional)
- 1 tablespoon Fresh thyme
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- To taste Salt
- To taste Black pepper
- For garnish Fresh parsley
Preparing the Mushrooms and Aromatics
Begin by cleaning the mushrooms thoroughly. You can use a damp cloth to wipe them clean or quickly rinse them under water and pat them dry. Slice the cremini and button mushrooms. Dice the yellow onion and mince the garlic.
Sautéing the Vegetables
In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Cooking the Mushrooms
Add the sliced mushrooms to the pot and cook until they release their moisture and turn golden brown, about 10-15 minutes. Season with salt and pepper to taste. Cooking the mushrooms properly is key to developing a rich, deep flavor.
Creating the Roux
Sprinkle the flour over the cooked mushrooms and stir well to coat. Cook for 1-2 minutes to cook the flour and remove any raw taste. This step is crucial for thickening the soup.
Adding the Broth and Simmering
Gradually pour in the vegetable broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and add the fresh thyme. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
Blending the Soup
Remove the soup from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a regular blender, being cautious of the hot liquid. Return the blended soup to the pot.
Adding the Cream and Sherry (Optional)
Stir in the heavy cream and dry sherry (if using). Heat gently over low heat, but do not boil. Adjust the seasoning with salt and pepper to taste.
Serving the Soup
Serve the cream of mushroom soup hot, garnished with fresh parsley. You can also add a swirl of cream or a sprinkle of croutons for extra texture and flavor. Enjoy!
Nutrition Facts Estimated per 100g of product
Note: These values are approximate and can vary based on specific ingredients and brands used.
• Calories: 80-100 kcal
• Protein: 2-3g
• Fat: 6-8g
• Carbohydrates: 5-7g
• Fiber: 1-2g
Other Considerations for Nutrition
For a lower-fat option, substitute heavy cream with half-and-half or a plant-based cream alternative. Using low-sodium vegetable broth will help control the sodium content. Add more vegetables like celery or carrots for increased nutritional value.
FAQ
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Can I use different types of mushrooms?
Yes, you can use a variety of mushrooms such as shiitake, oyster, or portobello for a more complex flavor. Experiment with different combinations to find your favorite blend. -
Can I make this soup vegan?
Absolutely! Substitute the butter with olive oil or vegan butter, use plant-based milk or cream instead of heavy cream, and ensure your vegetable broth is vegan-friendly. -
How long does the soup last in the refrigerator?
The cream of mushroom soup can be stored in the refrigerator for up to 3-4 days in an airtight container. Reheat gently on the stovetop or in the microwave before serving. -
Can I freeze the soup?
Yes, you can freeze the soup, but the texture might change slightly after thawing due to the cream content. It is best to freeze the soup before adding the cream. After thawing, reheat and then add the cream.