Cream of Mushroom Soup

Whip up this home-cooked Cream of Mushroom Soup that blows the canned stuff away. Your house will fill with wonderful aromas during cooking. It's a snap to prepare but feels fancy enough for a restaurant – great for snug family meals or when company's coming over.

Reasons To Try This Soup

The combo of freshly chopped garlic, onions and fragrant herbs really brings out the mushroom flavor. Enjoy it steaming hot or chilled – perfect from summer gatherings to winter suppers. Uses ingredients you've probably got in your pantry already. Simple enough for beginners but satisfying for cooking experts too. You can skip the dairy if that's what you need.

Your Ingredients

• Butter: Adds richness
• Oil: For sautéing vegetables
• Onions: Diced small
• Garlic: Go with fresh cloves
• Brown Mushrooms: The star ingredient
• Thyme: Dried or fresh options
• Marsala Wine: For depth
• Flour: Thickens everything up
• Chicken Broth: Reduced sodium preferred
• Salt and Pepper: Season as you like
• Beef Cubes: Boosts flavor
• Heavy Cream: For silkiness
• Parsley: Freshly chopped
• Extra Thyme: For garnish

Cooking Steps

Begin With Aromatics:

Mix butter and oil in a large pot over medium-high heat. Soften onions for 2-3 minutes. Toss in garlic and cook just a minute until fragrant.

Handle The Mushrooms:

Throw in your sliced mushrooms with thyme. Sauté about 5 minutes until they're tender and releasing juice. Add wine and let it bubble away for 3 minutes to cook off the alcohol.

Create Thickness:

Dust the mushroom mixture with flour. Mix and cook for 2 minutes. Gradually pour in broth while constantly stirring to avoid clumps. Bring to a gentle boil.

Slow Cook:

Lower your heat. Add salt, pepper, and beef cubes. Put the lid on but give it an occasional stir. Let it bubble away 10-15 minutes until it thickens up.

Finish With Cream:

Drop the heat way down. Slowly mix in your cream. Don't let it boil or it might curdle. Give it a taste and add more salt if needed.

Adjust Consistency:

If it's too thick, splash in extra broth. Too runny? Cook a bit longer uncovered. You want it to nicely coat the back of a spoon.

Garnish Time:

Stir in fresh parsley and extra thyme. Keep some aside for topping each bowl.

Ready To Eat:

Scoop into bowls while still hot. Sprinkle with reserved herbs. Tastes awesome with some crusty bread on the side.

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Superior To Store-Bought

Homemade soup can't be beaten. As it bubbles away, your kitchen fills with amazing scents, and each spoonful tastes incredibly fresh and flavorful. The blend of mushrooms, onions, garlic, and herbs creates something way better than anything from a can. And you control exactly what goes into it.

Mushroom Selection Tips

Go for brown or cremini mushrooms as they pack more flavor than white button varieties. Feel free to mix different types if you want. Wipe them clean with a paper towel instead of washing them, or they'll absorb water. Fresh mushrooms always give you a tastier result than canned options.

Flavor Boosting Herbs

Thyme pairs perfectly with mushrooms. Adding parsley at the end brings brightness. You can try rosemary too if you like it, but go easy as it's pretty potent. While fresh herbs give the best flavor, dried ones will definitely do the job.

Customization Options

No cream in the fridge? Regular milk works in a pinch. Need to avoid dairy? Coconut milk is a great swap. The flour helps thicken things up even without cream. Your soup will stay tasty and smooth no matter how you tweak it.

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Boosting The Flavor

Wine adds amazing depth to your soup – either red or white is fine. It's okay to leave it out and just add more broth instead. Chicken stock creates wonderful flavor, while vegetable broth keeps it vegetarian-friendly. Remember, quality broth means quality soup.

Frequently Asked Questions

→ Can I make it fully plant-based?

Sure, swap the butter with some light vegetable oil. Use your favorite dairy-free cream and pick a veggie broth instead of chicken. Coconut or oat cream gives a nice, creamy touch.

→ What kind of mushrooms work best?

A mix adds depth, but brown mushrooms like cremini are flavorful. Avoid canned ones; they lack the punch. Be sure to clean mushrooms carefully without soaking them to keep the texture right.

→ How to make it thicker?

Reduce the amount of broth or simmer a little longer. Mash some of the cooked mushrooms. A sprinkle of flour or starch can tighten it up. Even a handful of stale bread blended works wonders.

→ How do I store leftovers?

Tip it into an airtight container and chill for up to 3 days. Reheat gently on low, stirring often. Add a splash of milk to bring back creaminess if it thickens too much.

→ What extras can I mix in?

Chopped carrots or diced celery add a bit of sweetness and crunch. Cooked potatoes can make it thicker and hearty. Keep pieces small, and cook until soft.

→ Why is my soup lumpy?

Use a stick blender or push it through a strainer for smoothness. Stirring regularly and keeping the heat gentle help, too. Take your time when blending to get the texture you want.

→ Can I keep it hot for travel?

Use an insulated thermos to hold the heat. Bring toppings like fresh herbs and cream separately, and add them just before serving. Reheat gently if needed at your destination.

→ What if I’m short on time?

Dice everything small to cook faster. Start with higher heat for quicker sautéing. Skip long simmering. Even with simpler steps, it’ll still taste fantastic!

→ How can I make a larger batch?

Double the quantity but make sure you’ve got a big pot to hold everything. Stir more regularly so it doesn’t stick, and extend cooking times slightly to ensure even blending.

→ How do I amp up flavor?

Add fresh thyme or rosemary for a fragrant twist. Sautéing garlic and onions longer helps deepen taste. A splash of dry white wine or soy sauce brings in extra layers.

→ Is it too thick or runny?

Fixing it is simple! Thin it with broth if it’s too heavy, or simmer longer if it’s watery. Adding cream can balance texture while stirring continuously will keep it smooth.

→ Want it extra smooth?

Use a high-speed blender or pass it through a very fine sieve. Chop veggies super fine before cooking to help. Always cook thoroughly so everything blends easily.

Conclusion

Enjoy this? Pair it with crusty bread or a vibrant salad. You might also enjoy trying it as a topping for toast or even in a light pasta dish. Mix and match to suit your taste!