Indulge in the velvety richness of cream of mushroom soup, a timeless classic that warms the heart and soul. This delightful dish combines earthy mushrooms with creamy goodness, making it a perfect starter or a cozy meal on its own. Whether you’re serving it with crusty bread or as part of a festive feast, this recipe is sure to impress and satisfy your culinary cravings.
Ingredients
– 500g fresh mushrooms, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 50g butter
– 50g all-purpose flour
– 1 liter vegetable broth
– 250ml heavy cream
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (about 250ml) of cream of mushroom soup contains approximately:
– Calories: 220
– Protein: 5g
– Carbohydrates: 20g
– Fat: 14g
– Fiber: 2g
This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Melt butter 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, cooking until they release moisture.
5. Sprinkle flour over the mushroom mixture, stirring to combine.
6. Gradually pour in vegetable broth, stirring to avoid lumps.
7. Bring the soup to a gentle simmer, allowing it to thicken.
8. Reduce heat and stir in heavy cream gradually.
9. Season with salt and pepper to taste.
10. Use an immersion blender to puree the soup until smooth (optional).
11. Serve warm, garnished with fresh parsley.
Alternative Ingredients
Feel free to replace fresh mushrooms with canned ones for convenience, or use almond milk instead of heavy cream for a lighter version. You can also add herbs like thyme or rosemary for extra flavor.
Serving and Pairings
Cream of mushroom soup pairs wonderfully with crusty bread, a fresh garden salad, or as a side to grilled chicken. It’s also great topped with croutons or served alongside a hearty sandwich.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. This soup can also be frozen for up to 2 months; just allow it to cool completely before freezing.
Cooking Mistakes
– Don’t skip sautéing the onions; it builds flavor.
– Avoid cooking mushrooms at high heat; they can become rubbery.
– Use fresh mushrooms for the best taste.
– Don’t rush the simmering process; let it thicken properly.
– Adjust seasoning gradually to avoid overpowering flavors.
Helpful Tips
– Fresh herbs enhance the flavor; try adding thyme or dill.
– Use a variety of mushrooms for a more complex flavor.
– Blend the soup for a creamier texture, if desired.
– Serve with a drizzle of olive oil for a gourmet touch.
FAQs
Can I make cream of mushroom soup vegan?
Yes, simply replace butter with olive oil and use coconut milk or almond milk instead of heavy cream. Ensure to use vegetable broth as well.
How long does cream of mushroom soup last in the fridge?
The soup can be stored in the refrigerator for up to 3 days. Make sure it’s in an airtight container to maintain freshness.
Can I freeze cream of mushroom soup?
Yes, it freezes well! Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months.
What mushrooms are best for this soup?
Button mushrooms are classic, but you can also use cremini, shiitake, or a mix of wild mushrooms for added depth of flavor.
How can I thicken the soup further?
You can thicken the soup by adding more flour or cornstarch mixed with water. Alternatively, simmer it longer to reduce the liquid.
Conclusion
Cream of mushroom soup is a delightful dish that brings warmth and comfort to any table. Its rich, creamy texture and earthy flavors make it a favorite among many. Perfect as a starter or a meal on its own, this recipe is sure to become a staple in your kitchen.
Cream Of Mushroom Soup
Ingredients
- 500 g fresh mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 50 g butter
- 50 g all-purpose flour
- 1 liter vegetable broth
- 250 ml heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter 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, cooking until they release moisture.
- Sprinkle flour over the mushroom mixture, stirring to combine.
- Gradually pour in vegetable broth, stirring to avoid lumps.
- Bring the soup to a gentle simmer, allowing it to thicken.
- Reduce heat and stir in heavy cream gradually.
- Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth (optional).