Cream Of Mushroom Soup
There’s something incredibly heartwarming about a warm bowl of Creamy Mushroom Soup on a busy weeknight. This recipe has become a true staple in our household, especially during those chilly evenings when you crave a comforting dish that doesn’t take forever to make. I still remember the first time I whipped it up: the rich, earthy aroma of sautéed mushrooms wafted through the kitchen, and my youngest ran in, asking what smelled so good. Even my picky eater devoured a full bowl, and in our house, that’s the gold standard of success.
Why is this recipe so special? Well, I love that it strikes a perfect balance between simplicity and sophistication. The mushrooms are blended into a velvety soup that feels luxurious but is incredibly simple to make. The magic lies in the fresh, flavorful mushrooms combined with a hint of cream, creating a dish that makes everyone come back for seconds. It’s wholesome, satisfying, and, most importantly, it keeps well in the fridge for those extra busy days. Trust me, this soup never fails to delight—whether it’s a casual family dinner or a starter for a more elegant gathering.
Questions I Often Get Asked About This Recipe:
Can I use any kind of mushrooms?
Absolutely! While button or cremini mushrooms work best for a consistent flavor, you can experiment with shiitake or portobello mushrooms for a deeper, richer taste.
Can I make this soup dairy-free?
Yes, you can! Replace the heavy cream with coconut milk or a non-dairy alternative like almond milk. It’ll still be creamy and delicious.
Can I freeze this soup?
Yes, you can freeze it, but keep in mind the texture may change slightly. It’s best to reheat it slowly and stir well to restore the creamy consistency.
How long will this soup last in the fridge?
Stored in an airtight container, it will last up to 4 days. Just reheat and serve!
What You Need to Make Creamy Mushroom Soup:
Ingredients:
1 pound fresh mushrooms (button or cremini), sliced
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 garlic cloves, minced
3 cups vegetable or chicken broth
1 cup heavy cream
Salt and pepper to taste
Tools & Equipment:
Large saucepan or Dutch oven
Blender or immersion blender
Sharp knife for chopping
Ladle for serving
How to Make It:
Sauté the Mushrooms: Melt the butter in a large saucepan over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
Add the Mushrooms: Toss in the sliced mushrooms and cook for 8-10 minutes until they release their moisture and turn golden brown.
Simmer the Broth: Pour in the broth, bring to a boil, and then reduce to a simmer for 10-15 minutes to let the flavors meld.
Blend the Soup: Using a blender or immersion blender, purée the soup until smooth. Be careful if the soup is hot!
Add the Cream: Return the soup to the saucepan, stir in the heavy cream, and season with salt and pepper to taste. Warm through without boiling, then serve.
Tips:
Don’t skimp on the sauté: Cooking the mushrooms until they’re golden is crucial for a rich, deep flavor.
For a thicker soup: Add a tablespoon of flour to the onions before adding the mushrooms.
Try a garnish: Top with fresh herbs, crispy mushroom slices, or a drizzle of truffle oil for a gourmet touch.
Adjust to your taste: Feel free to add more garlic or swap in your favorite herbs for a personal twist.
Latest Reviews:
⭐⭐⭐⭐⭐ “Perfect for a quick weeknight meal! My whole family loved it, even the kids!” – Jessica L.
⭐⭐⭐⭐⭐ “Rich, creamy, and full of flavor. I made it dairy-free with coconut milk, and it turned out amazing.” – Sam T.
⭐⭐⭐⭐ “Easy and delicious! Next time, I’ll add a little more garlic for an extra punch.” – Rebecca M.
⭐⭐⭐⭐ “Great soup, but I prefer a thicker consistency. Will try adding flour next time!” – Alex D.
⭐⭐⭐⭐⭐ “Made this for a dinner party, and everyone asked for the recipe. Total winner!” – Emily P.
Printable Recipe:
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Ceam Of Mushroom Soup
This Creamy Mushroom Soup is a simple, hearty dish perfect for busy weeknights or elegant gatherings. Made with fresh mushrooms, a hint of cream, and savory aromatics, it’s guaranteed to delight your taste buds.
Ingredients
- 1 pound fresh mushrooms (button or cremini), sliced
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Tools & Equipment:
- Large saucepan or Dutch oven
- Blender or immersion blender
- Sharp knife for chopping
- Ladle for serving
Instructions
- Sauté the Mushrooms: Melt the butter in a large saucepan over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
- Add the Mushrooms: Toss in the sliced mushrooms and cook for 8-10 minutes until they release their moisture and turn golden brown.
- Simmer the Broth: Pour in the broth, bring to a boil, and then reduce to a simmer for 10-15 minutes to let the flavors meld.
- Blend the Soup: Using a blender or immersion blender, purée the soup until smooth. Be careful if the soup is hot!
- Add the Cream: Return the soup to the saucepan, stir in the heavy cream, and season with salt and pepper to taste. Warm through without boiling, then serve.
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