Homemade Cream of Mushroom Soup Recipe
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Homemade Cream of Mushroom Soup Recipe: A Comforting Classic
Cream of mushroom soup is a beloved comfort food, known for its rich, earthy flavor and creamy texture. While canned versions are convenient, making it from scratch at home is surprisingly easy and yields a fresher, more flavorful result. Whether you’re looking for a cozy meal on a chilly day or a versatile ingredient for casseroles and sauces, this homemade cream of mushroom soup recipe is sure to become a staple in your kitchen.
Why Make It at Home?
Homemade cream of mushroom soup offers several advantages over store-bought varieties:
– Fresh, natural ingredients without preservatives or additives.
– Customizable flavor and texture to suit your preferences.
– Ability to adjust for dietary needs, such as gluten-free or dairy-free options.
Ingredients
Here’s what you’ll need for a classic homemade version:
– 1 pound (about 450g) fresh mushrooms (such as cremini, button, or a mix), cleaned and sliced
– 3 tablespoons unsalted butter
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 3 tablespoons all-purpose flour
– 4 cups (1 liter) vegetable or chicken broth
– 1 cup (240ml) heavy cream or half-and-half
– Salt and freshly ground black pepper, to taste
– Optional: 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
– Optional garnish: chopped parsley, a drizzle of cream, or sautéed mushroom slices
Instructions
1. Sauté the Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 8–10 minutes. If using thyme, add it during this step.
3. Make the Roux:
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Add the Broth:
Gradually pour in the broth while stirring to prevent lumps. Bring the mixture to a simmer and cook for about 10 minutes, allowing it to thicken slightly.
5. Blend (Optional):
For a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, transfer a portion to a blender, blend until smooth, and return it to the pot.
6. Add the Cream:
Lower the heat and stir in the heavy cream. Warm the soup gently without boiling. Season with salt and pepper to taste.
7. Serve:
Ladle the soup into bowls and garnish with chopped parsley, a drizzle of cream, or extra sautéed mushrooms if desired.
Tips for Success
– Mushroom Variety: Using a mix of mushrooms, such as shiitake, portobello, and cremini, can add depth of flavor.
– Thickness: Adjust the thickness by adding more broth for a lighter soup or letting it simmer longer for a thicker consistency.
– Dairy-Free Option: Substitute coconut milk or a plant-based cream alternative for a dairy-free version.
– Gluten-Free Option: Use a gluten-free flour blend or cornstarch slurry instead of all-purpose flour.
Serving Suggestions
Homemade cream of mushroom soup pairs wonderfully with crusty bread, a crisp green salad, or a grilled cheese sandwich. It also makes a luxurious starter for a dinner party or a hearty lunch on its own.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much upon cooling, add a splash of broth or cream to loosen it.
Conclusion
Making cream of mushroom soup from scratch is a rewarding culinary project that results in a rich, savory dish far superior to canned versions. With simple ingredients and easy steps, you can enjoy a homemade classic that’s both comforting and versatile. Give it a try—you might never go back to the store-bought kind!
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