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Cream of Mushroom Soup Rich and Flavorful Recipe

by on February 1, 2025

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Welcome to my kitchen, where creating rich and flavorful cream of mushroom soup is simple! This soup combines fresh mushrooms and aromatic herbs to warm your soul. Whether you enjoy it as a starter or a meal, you’ll find tips and tricks to make it perfect. Dive into this recipe for a cozy, satisfying dish that you can customize to fit your taste! Let’s get started!

To make a rich cream of mushroom soup, you need these key ingredients: - 500g fresh mushrooms (button and cremini are best), sliced - 1 medium onion, finely chopped - 2 cloves garlic, finely minced - 3 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 4 cups vegetable broth (low-sodium preferred) - 1 cup heavy cream or coconut cream (for dairy-free) - 1 teaspoon dried thyme - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped (for garnish) These ingredients create a base that is both creamy and full of flavor. The mushrooms give the soup its earthy taste. The butter and cream add richness, while the thyme adds a lovely herbal note. You can adjust this recipe to suit your taste. Here are some optional ingredients: - Add a splash of white wine for depth - Include a pinch of nutmeg for warmth - Toss in some chopped celery or carrots for extra veggies - Use different mushroom types, like shiitake or portobello These options let you play with flavors. Feel free to mix and match to find what you love best. If you have dietary needs, here are some simple swaps: - Use olive oil instead of butter for a vegan option - Swap heavy cream for coconut cream for dairy-free - Use gluten-free flour instead of all-purpose flour These substitutions keep the soup tasty while meeting your dietary needs. Enjoy creating your version! {{ingredient_image_2}} Start by melting 3 tablespoons of unsalted butter in a large pot over medium heat. Once the butter is melted, add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes. You want it to be soft and translucent. Then, add 2 minced garlic cloves to the pot. Stir for 1 minute until the garlic smells great. Be careful not to let it brown. Now, gently add 500 grams of sliced mushrooms. I like to use a mix of button and cremini mushrooms for flavor. Stir them often as they cook for about 10 minutes. The mushrooms will release their juices and become tender. This step adds a rich taste to the soup. Once the mushrooms are tender, sprinkle 2 tablespoons of all-purpose flour over them. Stir well to combine, cooking for about 2 minutes. This helps remove the raw flour taste. Slowly pour in 4 cups of vegetable broth while stirring. This keeps lumps from forming. Bring the soup to a gentle simmer. Add 1 teaspoon of dried thyme, and season with salt and pepper to taste. Let it simmer for 15 minutes to blend the flavors. After simmering, use an immersion blender to puree the soup until smooth. If you use a standard blender, be careful when transferring it back to the pot. Finally, lower the heat and stir in 1 cup of heavy cream or coconut cream. Adjust seasoning as needed. Serve warm and enjoy! To make your soup truly creamy, use heavy cream or coconut cream. When you add it, keep the heat low. This prevents the cream from curdling. Blend the soup until it is smooth. This step helps mix in the cream well. You can adjust the thickness by adding more or less broth. Herbs and spices are key to boosting flavor. Dried thyme adds a lovely earthiness. You can also try fresh thyme for a brighter taste. A pinch of nutmeg can add warmth and depth. Don’t forget salt and pepper; they enhance all the flavors. Taste as you go to find the right balance. One common mistake is overcooking the garlic. It can turn bitter if browned. Also, don’t skip sautéing the onions; they build a solid base. Avoid adding the cream too soon; always add it after blending. Lastly, make sure to blend until smooth. This gives your soup a rich texture. Pro Tips Use a Variety of Mushrooms: Combining different types of mushrooms, such as button and cremini, adds depth and complexity to the flavor of your soup. Don't Rush the Sauté: Allow the onions and garlic to fully soften and become fragrant before adding mushrooms. This builds a stronger flavor base. Adjust the Creaminess: For a lighter soup, use less cream or substitute with coconut cream. For extra creaminess, consider adding a bit more cream at the end. Garnish with Fresh Herbs: Fresh parsley not only adds color but also brightens the flavors. Experiment with other herbs like thyme or chives for variation. {{image_4}} To make this soup vegan, swap heavy cream for coconut cream. This change keeps the rich taste and texture. Use vegetable broth to ensure a plant-based option. Always check for low-sodium broth to control salt levels. This way, you can enjoy a creamy soup without dairy. You can boost the protein in your soup by adding beans or lentils. Cook them in with the mushrooms to blend flavors. Tofu also works well; add it when you blend the soup. For a heartier meal, shredded chicken or turkey makes a good choice. Just add it at the end to warm through. Feel free to add other veggies to your soup. Carrots or celery bring sweetness and crunch. Spinach or kale adds color and nutrients. Just chop them small and add them with the mushrooms. This way, you can customize your soup based on what you have on hand. To keep your cream of mushroom soup fresh, store it in a sealed container. Make sure it cools down to room temperature before sealing. Place it in the fridge for up to 4 days. If you have leftovers, avoid adding garnishes until you serve it. This helps keep the soup fresh and tasty. You can freeze this soup if you want to save it for later. To freeze, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 3 months in the freezer. When you need it, just pull it out and thaw it in the fridge overnight. When you’re ready to enjoy your soup again, reheat it gently. Pour it into a pot over low heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or water. You can also reheat it in the microwave, but stir halfway through for even warmth. Enjoy it hot with a sprinkle of fresh parsley on top! Cream of mushroom soup can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating. Yes, you can make cream of mushroom soup in advance. It tastes even better the next day as the flavors blend. Just cool it down before putting it in the fridge. Reheat it gently on the stove or in the microwave. Yes, you can use dried mushrooms if fresh ones are not available. Just soak them in warm water for about 20 to 30 minutes before using. This will help them soften and add great flavor to your soup. In this article, we explored how to make a tasty cream of mushroom soup. We discussed key ingredients and how to customize your soup. You learned simple steps for cooking and thickening it. I shared tips for perfect creaminess and flavor. We also looked at variations for different diets and storage methods. Remember, this soup is flexible. You can make it your own. Enjoy creating, tasting, and sharing your delicious results!

Why I Love This Recipe

  1. Comforting Flavor: This creamy mushroom soup is the epitome of comfort food, perfect for cozying up on chilly days.
  2. Easy to Make: With simple ingredients and straightforward steps, this recipe can be whipped up in no time.
  3. Versatile: Customize the soup with your favorite herbs or mushrooms for a unique twist every time you make it.
  4. Dairy-Free Option: Substituting coconut cream allows this recipe to cater to dairy-free diets without sacrificing creaminess.

Ingredients

Essential Ingredients for Cream of Mushroom Soup

To make a rich cream of mushroom soup, you need these key ingredients:

– 500g fresh mushrooms (button and cremini are best), sliced

– 1 medium onion, finely chopped

– 2 cloves garlic, finely minced

– 3 tablespoons unsalted butter

– 2 tablespoons all-purpose flour

– 4 cups vegetable broth (low-sodium preferred)

– 1 cup heavy cream or coconut cream (for dairy-free)

– 1 teaspoon dried thyme

– Salt and freshly cracked pepper to taste

– Fresh parsley, finely chopped (for garnish)

These ingredients create a base that is both creamy and full of flavor. The mushrooms give the soup its earthy taste. The butter and cream add richness, while the thyme adds a lovely herbal note.

Optional Ingredients for Customization

You can adjust this recipe to suit your taste. Here are some optional ingredients:

– Add a splash of white wine for depth

– Include a pinch of nutmeg for warmth

– Toss in some chopped celery or carrots for extra veggies

– Use different mushroom types, like shiitake or portobello

These options let you play with flavors. Feel free to mix and match to find what you love best.

Substitutions for Dietary Preferences

If you have dietary needs, here are some simple swaps:

– Use olive oil instead of butter for a vegan option

– Swap heavy cream for coconut cream for dairy-free

– Use gluten-free flour instead of all-purpose flour

These substitutions keep the soup tasty while meeting your dietary needs. Enjoy creating your version!

Step-by-Step Instructions

Preparation and Sautéing the Aromatics

Start by melting 3 tablespoons of unsalted butter in a large pot over medium heat. Once the butter is melted, add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes. You want it to be soft and translucent. Then, add 2 minced garlic cloves to the pot. Stir for 1 minute until the garlic smells great. Be careful not to let it brown.

Cooking the Mushrooms

Now, gently add 500 grams of sliced mushrooms. I like to use a mix of button and cremini mushrooms for flavor. Stir them often as they cook for about 10 minutes. The mushrooms will release their juices and become tender. This step adds a rich taste to the soup.

Thickening the Soup and Adding Broth

Once the mushrooms are tender, sprinkle 2 tablespoons of all-purpose flour over them. Stir well to combine, cooking for about 2 minutes. This helps remove the raw flour taste. Slowly pour in 4 cups of vegetable broth while stirring. This keeps lumps from forming. Bring the soup to a gentle simmer. Add 1 teaspoon of dried thyme, and season with salt and pepper to taste. Let it simmer for 15 minutes to blend the flavors. After simmering, use an immersion blender to puree the soup until smooth. If you use a standard blender, be careful when transferring it back to the pot. Finally, lower the heat and stir in 1 cup of heavy cream or coconut cream. Adjust seasoning as needed. Serve warm and enjoy!

Tips & Tricks

How to Achieve the Perfect Creaminess

To make your soup truly creamy, use heavy cream or coconut cream. When you add it, keep the heat low. This prevents the cream from curdling. Blend the soup until it is smooth. This step helps mix in the cream well. You can adjust the thickness by adding more or less broth.

Enhancing Flavor with Herbs and Spices

Herbs and spices are key to boosting flavor. Dried thyme adds a lovely earthiness. You can also try fresh thyme for a brighter taste. A pinch of nutmeg can add warmth and depth. Don’t forget salt and pepper; they enhance all the flavors. Taste as you go to find the right balance.

Common Mistakes to Avoid

One common mistake is overcooking the garlic. It can turn bitter if browned. Also, don’t skip sautéing the onions; they build a solid base. Avoid adding the cream too soon; always add it after blending. Lastly, make sure to blend until smooth. This gives your soup a rich texture.

Pro Tips

  1. Use a Variety of Mushrooms: Combining different types of mushrooms, such as button and cremini, adds depth and complexity to the flavor of your soup.
  2. Don’t Rush the Sauté: Allow the onions and garlic to fully soften and become fragrant before adding mushrooms. This builds a stronger flavor base.
  3. Adjust the Creaminess: For a lighter soup, use less cream or substitute with coconut cream. For extra creaminess, consider adding a bit more cream at the end.
  4. Garnish with Fresh Herbs: Fresh parsley not only adds color but also brightens the flavors. Experiment with other herbs like thyme or chives for variation.

Variations

Vegan and Dairy-Free Options

To make this soup vegan, swap heavy cream for coconut cream. This change keeps the rich taste and texture. Use vegetable broth to ensure a plant-based option. Always check for low-sodium broth to control salt levels. This way, you can enjoy a creamy soup without dairy.

Adding Protein to Your Soup

You can boost the protein in your soup by adding beans or lentils. Cook them in with the mushrooms to blend flavors. Tofu also works well; add it when you blend the soup. For a heartier meal, shredded chicken or turkey makes a good choice. Just add it at the end to warm through.

Other Vegetable Add-Ins

Feel free to add other veggies to your soup. Carrots or celery bring sweetness and crunch. Spinach or kale adds color and nutrients. Just chop them small and add them with the mushrooms. This way, you can customize your soup based on what you have on hand.

Storage Info

Best Practices for Refrigeration

To keep your cream of mushroom soup fresh, store it in a sealed container. Make sure it cools down to room temperature before sealing. Place it in the fridge for up to 4 days. If you have leftovers, avoid adding garnishes until you serve it. This helps keep the soup fresh and tasty.

Freezing Cream of Mushroom Soup

You can freeze this soup if you want to save it for later. To freeze, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 3 months in the freezer. When you need it, just pull it out and thaw it in the fridge overnight.

Reheating Tips

When you’re ready to enjoy your soup again, reheat it gently. Pour it into a pot over low heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or water. You can also reheat it in the microwave, but stir halfway through for even warmth. Enjoy it hot with a sprinkle of fresh parsley on top!

FAQs

How long does cream of mushroom soup last in the fridge?

Cream of mushroom soup can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating.

Can I make cream of mushroom soup in advance?

Yes, you can make cream of mushroom soup in advance. It tastes even better the next day as the flavors blend. Just cool it down before putting it in the fridge. Reheat it gently on the stove or in the microwave.

Is it possible to use dried mushrooms instead of fresh?

Yes, you can use dried mushrooms if fresh ones are not available. Just soak them in warm water for about 20 to 30 minutes before using. This will help them soften and add great flavor to your soup.

In this article, we explored how to make a tasty cream of mushroom soup. We discussed key ingredients and how to customize your soup. You learned simple steps for cooking and thickening it. I shared tips for perfect creaminess and flavor. We also looked at variations for different diets and storage methods.

Remember, this soup is flexible. You can make it your own. Enjoy creating, tasting, and sharing your delicious result

To make a rich cream of mushroom soup, you need these key ingredients: - 500g fresh mushrooms (button and cremini are best), sliced - 1 medium onion, finely chopped - 2 cloves garlic, finely minced - 3 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 4 cups vegetable broth (low-sodium preferred) - 1 cup heavy cream or coconut cream (for dairy-free) - 1 teaspoon dried thyme - Salt and freshly cracked pepper to taste - Fresh parsley, finely chopped (for garnish) These ingredients create a base that is both creamy and full of flavor. The mushrooms give the soup its earthy taste. The butter and cream add richness, while the thyme adds a lovely herbal note. You can adjust this recipe to suit your taste. Here are some optional ingredients: - Add a splash of white wine for depth - Include a pinch of nutmeg for warmth - Toss in some chopped celery or carrots for extra veggies - Use different mushroom types, like shiitake or portobello These options let you play with flavors. Feel free to mix and match to find what you love best. If you have dietary needs, here are some simple swaps: - Use olive oil instead of butter for a vegan option - Swap heavy cream for coconut cream for dairy-free - Use gluten-free flour instead of all-purpose flour These substitutions keep the soup tasty while meeting your dietary needs. Enjoy creating your version! {{ingredient_image_2}} Start by melting 3 tablespoons of unsalted butter in a large pot over medium heat. Once the butter is melted, add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes. You want it to be soft and translucent. Then, add 2 minced garlic cloves to the pot. Stir for 1 minute until the garlic smells great. Be careful not to let it brown. Now, gently add 500 grams of sliced mushrooms. I like to use a mix of button and cremini mushrooms for flavor. Stir them often as they cook for about 10 minutes. The mushrooms will release their juices and become tender. This step adds a rich taste to the soup. Once the mushrooms are tender, sprinkle 2 tablespoons of all-purpose flour over them. Stir well to combine, cooking for about 2 minutes. This helps remove the raw flour taste. Slowly pour in 4 cups of vegetable broth while stirring. This keeps lumps from forming. Bring the soup to a gentle simmer. Add 1 teaspoon of dried thyme, and season with salt and pepper to taste. Let it simmer for 15 minutes to blend the flavors. After simmering, use an immersion blender to puree the soup until smooth. If you use a standard blender, be careful when transferring it back to the pot. Finally, lower the heat and stir in 1 cup of heavy cream or coconut cream. Adjust seasoning as needed. Serve warm and enjoy! To make your soup truly creamy, use heavy cream or coconut cream. When you add it, keep the heat low. This prevents the cream from curdling. Blend the soup until it is smooth. This step helps mix in the cream well. You can adjust the thickness by adding more or less broth. Herbs and spices are key to boosting flavor. Dried thyme adds a lovely earthiness. You can also try fresh thyme for a brighter taste. A pinch of nutmeg can add warmth and depth. Don’t forget salt and pepper; they enhance all the flavors. Taste as you go to find the right balance. One common mistake is overcooking the garlic. It can turn bitter if browned. Also, don’t skip sautéing the onions; they build a solid base. Avoid adding the cream too soon; always add it after blending. Lastly, make sure to blend until smooth. This gives your soup a rich texture. Pro Tips Use a Variety of Mushrooms: Combining different types of mushrooms, such as button and cremini, adds depth and complexity to the flavor of your soup. Don't Rush the Sauté: Allow the onions and garlic to fully soften and become fragrant before adding mushrooms. This builds a stronger flavor base. Adjust the Creaminess: For a lighter soup, use less cream or substitute with coconut cream. For extra creaminess, consider adding a bit more cream at the end. Garnish with Fresh Herbs: Fresh parsley not only adds color but also brightens the flavors. Experiment with other herbs like thyme or chives for variation. {{image_4}} To make this soup vegan, swap heavy cream for coconut cream. This change keeps the rich taste and texture. Use vegetable broth to ensure a plant-based option. Always check for low-sodium broth to control salt levels. This way, you can enjoy a creamy soup without dairy. You can boost the protein in your soup by adding beans or lentils. Cook them in with the mushrooms to blend flavors. Tofu also works well; add it when you blend the soup. For a heartier meal, shredded chicken or turkey makes a good choice. Just add it at the end to warm through. Feel free to add other veggies to your soup. Carrots or celery bring sweetness and crunch. Spinach or kale adds color and nutrients. Just chop them small and add them with the mushrooms. This way, you can customize your soup based on what you have on hand. To keep your cream of mushroom soup fresh, store it in a sealed container. Make sure it cools down to room temperature before sealing. Place it in the fridge for up to 4 days. If you have leftovers, avoid adding garnishes until you serve it. This helps keep the soup fresh and tasty. You can freeze this soup if you want to save it for later. To freeze, let the soup cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for about 3 months in the freezer. When you need it, just pull it out and thaw it in the fridge overnight. When you’re ready to enjoy your soup again, reheat it gently. Pour it into a pot over low heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or water. You can also reheat it in the microwave, but stir halfway through for even warmth. Enjoy it hot with a sprinkle of fresh parsley on top! Cream of mushroom soup can last about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating. Yes, you can make cream of mushroom soup in advance. It tastes even better the next day as the flavors blend. Just cool it down before putting it in the fridge. Reheat it gently on the stove or in the microwave. Yes, you can use dried mushrooms if fresh ones are not available. Just soak them in warm water for about 20 to 30 minutes before using. This will help them soften and add great flavor to your soup. In this article, we explored how to make a tasty cream of mushroom soup. We discussed key ingredients and how to customize your soup. You learned simple steps for cooking and thickening it. I shared tips for perfect creaminess and flavor. We also looked at variations for different diets and storage methods. Remember, this soup is flexible. You can make it your own. Enjoy creating, tasting, and sharing your delicious results!

Creamy Dreamy Mushroom Soup

A rich and creamy soup made with fresh mushrooms, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 500 g fresh mushrooms, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely minced
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 teaspoon dried thyme
  • Salt and freshly cracked pepper to taste
  • Fresh parsley, finely chopped for garnish

Instructions
 

  • Begin by melting the unsalted butter in a spacious pot over medium heat. Once melted, add the finely chopped onion and sauté it for about 5 minutes, or until it becomes translucent and softened.
  • Next, introduce the minced garlic to the pot and continue to sauté for an additional minute, stirring frequently until the garlic is fragrant but not browned.
  • Gently add the sliced mushrooms into the pot. Cook them while stirring often for approximately 10 minutes, or until they have released their juices and become tender.
  • Once the mushrooms are well-cooked, sprinkle the all-purpose flour evenly over them. Stir the mixture thoroughly to combine and allow it to cook for about 2 minutes.
  • Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming. Bring the soup to a gentle simmer.
  • Once the soup is simmering, incorporate the dried thyme, followed by a sprinkle of salt and freshly cracked pepper. Allow the soup to cook for about 15 minutes.
  • After simmering, take an immersion blender and puree the soup until it reaches a smooth consistency.
  • Now, reduce the heat to low and stir in the heavy cream or coconut cream. Heat the soup gently, adjusting the seasoning with additional salt and pepper as needed.
  • Ladle the warm soup into bowls and garnish each serving with a generous sprinkle of freshly chopped parsley.

Notes

For a dairy-free option, use coconut cream instead of heavy cream.
Keyword creamy, mushroom, soup, vegetarian

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