Cream of Mushroom Soup is a comforting classic that many love to enjoy. This rich and creamy soup is perfect as an appetizer or a quick meal on a chilly day. With its earthy flavors and smooth texture, it warms you from the inside out. Whether you are a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and delivers delicious results.
Why Make This Recipe
Making Cream of Mushroom Soup at home is a great choice for several reasons. First, it’s a wonderful way to use fresh mushrooms, which are packed with flavor. Second, this soup is much more delicious compared to store-bought options. By making it yourself, you control the ingredients, keeping it healthy and fresh. Plus, it’s a great dish to share with family or friends!
How to Make Cream of Mushroom Soup
Making Cream of Mushroom Soup is a simple process that can be done in just a few steps. Below is an easy recipe that will guide you through creating this tasty dish.
Ingredients:
- 1 tablespoon butter
- 1 small diced onion
- 1 pound sliced baby Bella mushrooms
- ¼ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon fresh thyme
- 3 cloves minced garlic
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup heavy cream
Directions:
- In a large pot, add the 1 tablespoon butter, 1 small diced onion, and 1 pound sliced baby Bella mushrooms. Cook over medium-high heat until tender.
- Whisk in the ¼ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon fresh thyme, 3 cloves minced garlic, and salt and pepper. Stir until everything is coated.
- Add in the 4 cups chicken broth and simmer over medium-high heat for 5-7 minutes.
- Add in the 1 cup heavy cream and let simmer for 3-5 more minutes.
How to Serve Cream of Mushroom Soup
Cream of Mushroom Soup can be served hot in bowls or mugs. You can add a sprinkle of fresh herbs like parsley or thyme on top for extra flavor and color. This soup goes well with crunchy bread or crackers for dipping. Enjoy it as a starter or as a main dish with a side salad!
How to Store Cream of Mushroom Soup
If you have leftovers, store them in an airtight container in the refrigerator. The soup will be good for about 3-4 days. When you are ready to eat it again, just reheat on the stove or in the microwave, stirring occasionally until warm.
Tips to Make Cream of Mushroom Soup
- Use fresh mushrooms for the best flavor.
- Adjust the thickness of the soup by adding more or less chicken broth.
- For a vegan version, replace chicken broth with vegetable broth and use coconut cream instead of heavy cream.
- If you prefer a smoother texture, blend the soup after cooking with an immersion blender.
Variation (if any)
You can add other vegetables to the soup, like spinach or carrots, for a different taste. Another popular variation is to include some cooked chicken for a heartier meal.
FAQs
1. Can I use other types of mushrooms?
Yes, you can use other mushrooms such as cremini, portobello, or button mushrooms. Each type will give a different flavor.
2. Can I make this soup ahead of time?
Absolutely! You can prepare the soup in advance and store it in the refrigerator. Just reheat it before serving.
3. How can I make this soup gluten-free?
To make it gluten-free, you can use a gluten-free flour blend instead of all-purpose flour.
Cream of Mushroom Soup
Ingredients
Base ingredients
- 1 tablespoon butter For cooking the vegetables
- 1 small diced onion Adds sweetness and flavor
- 1 pound sliced baby Bella mushrooms Fresh mushrooms are best
Flavorings and thickeners
- ¼ cup all-purpose flour Thickens the soup
- 1 teaspoon Italian seasoning For flavor enhancement
- 1 teaspoon fresh thyme Adds an earthy flavor
- 3 cloves minced garlic For depth of flavor
- to taste Salt and pepper To season the soup
Liquids
- 4 cups chicken broth Base for the soup
- 1 cup heavy cream Makes the soup creamy
Instructions
Cooking the base
- In a large pot, add the butter, diced onion, and sliced baby Bella mushrooms. Cook over medium-high heat until tender.
Thickening the soup
- Whisk in the all-purpose flour, Italian seasoning, fresh thyme, minced garlic, and salt and pepper. Stir until everything is coated.
Adding broth
- Add in the chicken broth and simmer over medium-high heat for 5-7 minutes.
Finishing touches
- Add in the heavy cream and let simmer for 3-5 more minutes.
