Cream of Mushroom Soup is the definition of a comfort meal. It is tasty, creamy, and delicious. You will love how simple it is to make.
Cream of mushroom soup – A classic comfort meal
Cream of Mushroom Soup is a classic, creamy soup that is the perfect comfort food for any meal. It is made with mushrooms, cream, herbs, and spices and can be served with a variety of accompaniments.
It is a delicious and easy-to-make meal. Just a few simple ingredients, basic cooking skills, and a little time are all you need to make this tasty dish. It’s warm and comforting–and it will be sure to satisfy your hunger!
Cream of Mushroom Soup is so irresistibly tasty. There’s a variety of mushrooms you can use, like white button, cremini, or even a mix of wild mushrooms for a more robust flavor.
Ingredients Needed for Cream of Mushroom Soup Recipe
To make Cream of Mushroom Soup, you will need:
Mushrooms white or brown button
Butter: Butter is one of the key ingredients for making cream of mushroom soup. Choose a high-quality butter for the best results.
Flour: For a thicker soup, add flour slurry
Broth: Choose a high-quality broth or stock for optimal flavor.
cream
Seasonings: garlic powder, onion powder, salt, and pepper. To add extra flavor, add a beef bouillon cube.
Onions, garlic, and herbs add depth of flavor to the cream of mushroom soup.
Garnish as desired
How To Make Cream Of Mushroom Soup
Melt butter and sauté onions in a pot.
Add garlic, cook briefly, then add mushrooms and cook for 8-10 minutes.
Stir in chicken stock, seasonings, and simmer for 5 minutes.
Blend the mixture and add some mushrooms back for texture.
Stir in heavy cream and simmer until thickened. Thicken further with a flour-water mix if desired.
Adjust seasoning and garnish with parsley.
What goes with Cream of mushroom soup?
Cream of Mushroom Soup is delicious with a variety of accompaniments. Crusty bread, garlic bread, roasted veggies, crackers, grilled cheese, and mashed potatoes all go nicely with this soup. For a heartier meal, serve it with chicken or shrimp.
Can you eat cream of mushroom soup by itself?
Yes, you can definitely eat Cream of Mushroom Soup by itself. It is rich, creamy, and flavorful, and perfect for a light meal.
How do you thicken Cream of Mushroom Soup?
To thicken the cream of mushroom soup, we recommend that you add a little flour to the cream of mushroom soup. Stir in equal amounts of flour and water, then mix it into the soup.
Another way is making cornstarch slurry and stirring it till you get a thick and consistent texture. When this is achieved, add it to the soup.
What kind of mushroom can you use in Cream of Mushroom Soup?
The most common types of mushroom used in making Cream of Mushroom Soup are cremini, shiitake, or button mushrooms. These mushrooms will give the soup a lovely, earthy flavor.
Substitutes and Variations
Heavy Cream: We recommend using Half and Half or evaporated milk instead of Heavy cream. They will give the Cream of Mushroom Soup the rich and creamy consistency you desire.
Wine: We use and recommend Marsala wine for this recipe; however, you can use any dry red or white wine to make Cream of mushroom soup. However, note that any wine you decide to use will influence the flavor of this soup.
Storage Tips
How can you store Cream of mushroom soup?
You can store Cream of Mushroom Soup in a sealed jar or airtight container for up to five days. It can also be frozen in a freezer bag or an airtight container if you are not prepared to use it immediately.
How long can you freeze Cream of Mushroom Soup for?
You can freeze Cream of Mushroom Soup in freezer bags or airtight containers for up to two months. Make sure to let the soup cool completely from its heat before putting it in the freezer.
Reheating Tips
How can you reheat Cream of Mushroom Soup?
Reheating Cream of Mushroom Soup is not difficult to reheat at all. Simply allow it to defrost, then reheat it on the stovetop or in the microwave.
To reheat on the stovetop, pour in a pan over medium-high heat. Make sure to stir the soup occasionally so that it doesn’t burn. When the soup starts to bubble, reduce the heat to low and allow it to simmer. Keep on stirring occasionally. Once the soup is hot, it is ready to serve.
To reheat cream of mushroom soup in the microwave, pour the soup into a microwave-safe bowl and warm for 1-3 minutes. Make sure to stir the soup at 30-second intervals to ensure it warms through evenly. Be sure to cover the bowl with a lid or a plate to prevent splattering.
Tips to note:
You can use a mix of mushrooms. It’s hard to go wrong with cremini, shiitake, and portobello mushrooms.
Sautéing your mushrooms and onions with butter will add flavor to the soup.
Make sure to use fresh mushrooms for this soup. It enhances the flavor and richness of the soup.
Add in heavy cream or half and half for a creamier and tastier soup, and you can use milk instead of heavy cream for a lighter version of this soup.
Use an immersion blender to puree the soup till you get the desired consistency.
If you don’t have an immersion blender, you can use a regular blender (be careful not to burn yourself).
To make this soup vegan, use vegetable broth instead of chicken broth and replace the butter with olive oil.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Add the sliced mushrooms to the pot and cook for 8 t0 10 minutes, stirring occasionally, until they release their moisture and start to brown. If desired, set aside a few cooked mushroom slices for garnishing the soup later.
Stir in the chicken stock, thyme, garlic powder, onion powder, red pepper flakes, bouillon cube, salt, and pepper to taste and leave to simmer for 5 minutes.
While the soup is simmering, prepare the roux. In a medium saucepan, melt the remaining 2 tablespoons of butter over low heat. Add the flour and whisk continuously for 2-3 minutes, until the mixture becomes smooth and light golden in color.
Gradually pour the heavy cream into the roux, whisking constantly to ensure a smooth consistency. Cook for another 2-3 minutes, stirring constantly, until the mixture thickens.
Pour the cream mixture into the simmering soup, stirring continuously to combine.
Turn off the heat and use an immersion blender to blend the mushroom until silky smooth. If you want some texture, remove some mushrooms before blending and add them back after blending.
Allow the soup to simmer for an additional 10 minutes, stirring occasionally, until it reaches your desired thickness. Taste and adjust the seasoning with salt and black pepper as needed.
Serve the soup hot, garnished with chopped parsley and reserved mushroom slices, if desired
Notes
Sautéing your mushrooms and onions with butter will add flavor to the soup.
Make sure to use fresh mushrooms for this soup. It enhances the flavor and richness of the soup.
Add in heavy cream or half and half for a creamier and tastier soup.
Use an immersion blender to puree the soup till you get the desired consistency.
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