Cream of mushroom soup is a classic dish that brings warmth and comfort to any meal. With its velvety texture and rich flavor, it’s a favorite among many. Whether enjoyed as a starter or paired with a sandwich for lunch, this delightful soup is perfect for any occasion. This easy-to-follow recipe will guide you in creating a delicious bowl of cream of mushroom soup that will impress your family and friends.
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 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
One serving (1 cup) of cream of mushroom soup contains approximately:
– Calories: 250
– Protein: 5g
– Fat: 20g
– Carbohydrates: 15g
– Fiber: 2g
This nutritional value is based on one serving.
Step-by-Step Cooking Process
1. Heat butter and olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add sliced mushrooms and cook until they release their moisture.
5. Season with salt and pepper to taste.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and let simmer for 15 minutes.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream and heat gently.
10. Adjust seasoning if needed and serve hot.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, if fresh mushrooms are unavailable, canned mushrooms can work in a pinch. Feel free to add herbs like thyme or rosemary for extra flavor.
Serving and Pairings
Cream of mushroom soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. It can also be served as a starter for a more elaborate meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or cream if the soup has thickened. This soup can be frozen for up to 2 months; just ensure it’s cooled completely before freezing.
Cooking Mistakes
– Avoid overcooking the mushrooms; they should be tender but not mushy.
– Don’t skip the blending step; it’s essential for the soup’s creamy texture.
– Be cautious with salt, especially if using store-bought broth.
– Use low heat when adding cream to prevent curdling.
– Ensure the garlic is not burned, as it can turn bitter.
Helpful Tips
– Use a mix of different mushrooms for depth of flavor.
– For a richer taste, add a splash of white wine after sautéing the onions.
– Always taste and adjust seasoning towards the end of cooking.
– Garnish with fresh herbs for a pop of color and flavor.
FAQs
Can I make this soup vegan?
Yes, you can easily make this soup vegan by using vegetable broth and coconut milk instead of heavy cream.
How can I thicken the soup?
If you prefer a thicker consistency, you can blend more of the soup or add a cornstarch slurry during cooking.
Can I add other vegetables?
Absolutely! Carrots, celery, or spinach can be added for extra nutrition and flavor.
What type of mushrooms should I use?
A mix of cremini and shiitake mushrooms works well, but you can use any mushrooms you prefer.
How long does it take to make?
The total time for preparation and cooking is around 45 minutes, making it a quick and satisfying meal option.
Conclusion
Cream of mushroom soup is a timeless dish that can easily be made at home. With its simple ingredients and comforting flavor, it’s perfect for any occasion. Whether enjoyed on a chilly day or as a starter for a family gathering, this recipe is sure to become a favorite in your kitchen. Try it today and savor the delightful taste of homemade goodness!
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 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat butter and olive oil 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 their moisture.
- Season with salt and pepper to taste.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and heat gently.
- Adjust seasoning if needed and serve hot.
