Cream of Mushroom Soup is a delectable dish that embodies comfort in a bowl. Whether you’re seeking warmth on a chilly day or a creamy companion to accompany your meal, this soup stands out with its rich flavors and smooth texture. Featuring earthy mushrooms and aromatic herbs, this soup not only satisfies your hunger but also tantalizes your taste buds, making it a beloved recipe in many households.
Why We Love This Cream of Mushroom Soup Recipe
There’s something undeniably inviting about a warm bowl of Cream of Mushroom Soup. The allure begins with the deep, robust flavor that crimini and shiitake mushrooms bring to the table. These varieties not only enhance the soup’s taste but also provide a pleasing texture. The combination of fresh thyme, garlic, and a splash of dry sherry elevates the overall experience, infusing the dish with a delightful aroma. Whether served as a starter or a main course, this soup delivers comfort and satisfaction that resonates with everyone. Plus, it’s fairly easy to make, allowing you to whip up a gourmet dish right in your kitchen.
Ingredients about Cream of Mushroom Soup
To create this creamy delight, gather the following ingredients:
- Olive oil: 3 tablespoons
- Crimini mushrooms: 1 pound, sliced
- Shiitake mushrooms: 1 pound, sliced
- Salt: to taste
- Black pepper: to taste
- Unsalted butter: 4 tablespoons
- Small onion: 1, finely diced
- Garlic: 4 cloves, pressed
- Fresh thyme leaves: 1 tablespoon, divided
- Italian seasoning: 1 teaspoon
- White pepper: 1/4 teaspoon
- Dry sherry: 1/2 cup
- All-purpose flour: 3 ounces (about 10 tablespoons)
- Chicken broth/stock: 6 cups, warm
- Heavy cream: 1 cup
- Soy sauce: 1/2 teaspoon
How to Make Cream of Mushroom Soup Directions
Start by placing a large soup pot or Dutch oven over high heat. Drizzle in about 3 tablespoons of olive oil. Once the oil is hot, add in roughly 2/3 of the sliced mushrooms, reserving the remaining 1/3 for later. Sprinkle a small amount of salt and black pepper over the mushrooms. Sauté them for about 8-10 minutes, stirring occasionally, until their liquid evaporates, and they turn a nice golden brown. Once browned, carefully remove these mushrooms from the pot and set them aside.
In the same pot, add an additional 2 tablespoons of olive oil along with the butter. Once the butter has melted, toss in the finely diced onion and the reserved 1/3 of the raw sliced mushrooms. Sauté this mixture for about 6-8 minutes until the onions soften and everything begins to brown while the liquid mostly evaporates.
Next, add in the pressed garlic, 1 teaspoon of fresh thyme leaves, Italian seasoning, and white pepper. Stir everything together to ensure the ingredients are well combined. Pour in the dry sherry, allowing it to simmer for about 2 minutes, letting it reduce until it’s almost gone.
Once the sherry has reduced, stir in the flour and cook it together for about 30 seconds. This step will help eliminate the raw flour taste. Gradually pour in the warm chicken broth or stock while whisking continuously to prevent any lumps from forming. Allow the soup to come to a gentle simmer and let it simmer for around 10 minutes, which will help it thicken beautifully.
After simmering, remove the pot from heat. Here, you can choose to puree the soup using a hand-held immersion blender until it’s smooth. Alternatively, you can use a regular blender, working in batches to achieve that creamy consistency. Once the soup reaches your desired smoothness, stir in the heavy cream and add back in the sautéed mushrooms you had set aside earlier. Sprinkle another teaspoon of fresh thyme leaves for extra flavor and finish it off with a splash of soy sauce.
Now, it’s time to ladle the soup into bowls. As a finishing touch, you can sprinkle some of the remaining thyme leaves over the top and serve it alongside some delicious parmesan crisps or bread for dipping.
How to Serve Cream of Mushroom Soup
Serving Cream of Mushroom Soup is an opportunity to enhance the dining experience. When it’s time to plate this delightful dish, ladle the creamy soup into a deep bowl for a warm presentation. Garnish it with a sprinkle of fresh thyme leaves or some sautéed mushrooms if you have them leftover. This not only adds visual appeal but also provides a lovely textural contrast.
Consider serving the soup with a side of crusty bread, which can perfectly complement its creamy texture. For a special touch, you can add parmesan crisps as a crunchy accompaniment that pairs beautifully with the soup’s richness. Alternatively, a light salad made with seasonal greens can balance the meal and introduce a fresh element.
For the perfect serving temperature, ensure your soup is piping hot. Consider warming your bowls in the oven or microwave briefly before serving, so that the soup retains its warmth longer. This thoughtful detail can elevate the experience, making every spoonful enjoyable.
Expert Tips: Cream of Mushroom Soup
To help you achieve the best results when making Cream of Mushroom Soup, here are some expert tips:
- Mushroom Selection: While crimini and shiitake mushrooms work wonderfully, feel free to experiment with other varieties like button or portobello mushrooms for a unique flavor profile.
- Fresh Herbs: Fresh herbs can make a significant difference in flavor. Don’t hesitate to add other herbs like parsley or chives for added freshness.
- Texture Preference: If you prefer a chunky soup, reserve more of the sautéed mushrooms before blending. Puree only half of the soup, and then stir in the reserved mushrooms for texture.
- Sherry Alternatives: If you prefer not to use dry sherry, you can substitute with a splash of vinegar or simply omit it. The soup will still taste delicious!
- Creaminess Level: You can adjust the creaminess by using less or more heavy cream according to your preference. For a lighter option, use half-and-half.
- Storage Tips: If you plan on making the soup ahead, consider storing the cream separately. Add it just before serving to maintain the cream’s rich texture.
How to Store Cream of Mushroom Soup
Storing Cream of Mushroom Soup is quite simple. Allow the soup to cool completely before transferring it to airtight containers. When stored in the refrigerator, the soup can last for up to 3-4 days without sacrificing quality. If you wish to enjoy it later, consider freezing portions for longer storage.
To freeze, place the cooled soup in freezer-safe containers, leaving about an inch of space at the top for expansion. When you’re ready to enjoy it again, thaw it in the refrigerator overnight. Reheat gently on the stove over low heat, stirring frequently to ensure an even temperature. If it thickens upon reheating, you can add a splash of chicken broth or cream to regain its smooth texture.
Variation of Cream of Mushroom Soup
Although the classic Cream of Mushroom Soup recipe is delightful on its own, there are several delicious variations you can try. Here are a few ideas to inspire your culinary creativity:
- Vegan Cream of Mushroom Soup: Substitute the heavy cream with coconut milk or a cashew cream for a dairy-free option. Use vegetable stock instead of chicken broth to keep it vegan-friendly.
- Herbed Variation: Add different herbs such as rosemary or dill to elevate the flavor. Fresh herbs can provide a wonderful aromatic quality.
- Cheesy Twist: Incorporate your favorite cheese, such as Gruyère or cheddar, while the soup simmers to add a cheesy depth that complements the mushrooms beautifully.
- Spicy Kick: For a touch of heat, consider adding a pinch of cayenne pepper or a splash of hot sauce while cooking. This can add a nice balance to the rich creaminess.
- Mushroom Medley: Explore diverse types of mushrooms, like porcini, oyster, or even truffle oil as a finishing touch, for a gourmet experience.
- Nutty Flavor: Stir in some toasted walnuts or hazelnuts for a nutty crunch, adding a new layer of texture and flavor.
FAQ
What is Cream of Mushroom Soup?
Cream of Mushroom Soup is a savory dish that combines mushrooms with cream to create a rich and flavorful soup.
How do I make Cream of Mushroom Soup?
To make Cream of Mushroom Soup, sauté mushrooms, onions, and garlic. Add flour and broth, then blend until smooth with cream for a creamy finish.
Can I freeze Cream of Mushroom Soup?
Yes, Cream of Mushroom Soup can be frozen. Just cool it first, then transfer to airtight containers.
What ingredients are in Cream of Mushroom Soup?
Key ingredients include crimini and shiitake mushrooms, onion, garlic, thyme, chicken broth, and heavy cream.
How do I serve Cream of Mushroom Soup?
Serve it hot in bowls, garnished with herbs, paired with crusty bread or parmesan crisps for added flavor and texture.
Cream of Mushroom Soup
Ingredients
Mushrooms and Seasonings
- 3 tablespoons Olive oil
- 1 pound Crimini mushrooms, sliced
- 1 pound Shiitake mushrooms, sliced
- to taste Salt
- to taste Black pepper
- 4 tablespoons Unsalted butter
- 1 small onion finely diced
- 4 cloves Garlic, pressed
- 1 tablespoon Fresh thyme leaves, divided
- 1 teaspoon Italian seasoning
- 1/4 teaspoon White pepper
- 1/2 cup Dry sherry Optional
Broth and Cream
- 3 ounces All-purpose flour (about 10 tablespoons)
- 6 cups Chicken broth/stock, warm
- 1 cup Heavy cream
- 1/2 teaspoon Soy sauce
Instructions
Sautéing Mushrooms
- Place a large soup pot or Dutch oven over high heat and drizzle in 3 tablespoons of olive oil.
- Once the oil is hot, add in roughly 2/3 of the sliced mushrooms and sprinkle with a small amount of salt and black pepper. Sauté for about 8-10 minutes until the mushrooms turn golden brown.
- Remove the browned mushrooms from the pot and set aside.
Combining Ingredients
- In the same pot, add an additional 2 tablespoons of olive oil along with the butter. Once melted, add the finely diced onion and the reserved sliced mushrooms.
- Sauté this mixture for 6-8 minutes until the onions soften and begin to brown.
- Add pressed garlic, 1 teaspoon of fresh thyme, Italian seasoning, and white pepper. Stir to combine.
- Pour in the dry sherry and let it simmer for about 2 minutes.
Thickening the Soup
- Stir in the flour and cook for about 30 seconds.
- Gradually pour in the warm chicken broth while whisking continuously. Allow the soup to come to a gentle simmer and let it thicken for around 10 minutes.
Final Touches
- Remove from heat. Puree the soup using an immersion blender or in batches with a regular blender until smooth.
- Stir in the heavy cream and add back the sautéed mushrooms.
- Finish with a sprinkle of fresh thyme leaves and a splash of soy sauce.