why make this recipe
Cream of Mushroom Soup is a comforting and delicious dish. It’s perfect for chilly days or when you want something warm. The rich flavors from the mushrooms, along with the cream, create a creamy texture that is hard to resist. Making it at home allows you to control the ingredients and enjoy it fresh. Plus, it’s a great way to warm up your kitchen with delightful aromas.
how to make Cream of Mushroom Soup
Ingredients :
- fresh shiitake mushrooms
- crimini mushrooms
- sherry
- heavy cream
- fresh thyme
- onion
- garlic
- vegetable broth
- butter
- salt
- pepper
Directions :
- In a pot, melt butter over medium heat. Add chopped onions and garlic, and sauté until soft.
- Add sliced shiitake and crimini mushrooms, and cook until golden brown.
- Pour in sherry, and let it simmer for a few minutes.
- Add vegetable broth and fresh thyme, and let the mixture cook for about 15-20 minutes.
- Blend the soup until smooth, then return to heat.
- Stir in heavy cream, and season with salt and pepper to taste.
- Serve warm.
how to serve Cream of Mushroom Soup
Serve Cream of Mushroom Soup in bowls, garnished with a sprinkle of fresh thyme or a drizzle of extra cream for a touch of elegance. It’s excellent as a starter for a meal or as a light lunch paired with crusty bread.
how to store Cream of Mushroom Soup
To store Cream of Mushroom Soup, let it cool completely. Then, transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, freeze it for up to 3 months. To reheat, simply warm it on the stove or in the microwave, adding a little extra cream if needed.
tips to make Cream of Mushroom Soup
- Use a mix of fresh mushrooms for a deeper flavor.
- Make sure to sauté the mushrooms well to enhance their taste.
- For a vegan version, substitute heavy cream with coconut cream or a nut-based cream and use olive oil instead of butter.
- Add a splash of lemon juice for a bit of brightness.
variation
You can add different herbs like rosemary or parsley for extra flavor. Some people enjoy adding a touch of parmesan cheese at the end for a cheesy twist.
FAQs
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms. But make sure to rehydrate them in warm water first before adding them to your soup.
Can I make this soup ahead of time?
Yes, this soup can be made ahead. Just store it in the fridge or freezer as mentioned previously.
What can I serve with this soup?
This soup goes well with crusty bread, a green salad, or sandwiches. Enjoy it however you like!
Cream of Mushroom Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and delicious soup filled with rich flavors from fresh mushrooms and cream, perfect for chilly days.
Ingredients
- 2 cups fresh shiitake mushrooms, sliced
- 2 cups crimini mushrooms, sliced
- 1/2 cup sherry
- 1 cup heavy cream
- 2 teaspoons fresh thyme, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
Instructions
- In a pot, melt butter over medium heat. Add chopped onions and garlic, and sauté until soft.
- Add sliced shiitake and crimini mushrooms, and cook until golden brown.
- Pour in sherry, and let it simmer for a few minutes.
- Add vegetable broth and fresh thyme, and let the mixture cook for about 15-20 minutes.
- Blend the soup until smooth, then return to heat.
- Stir in heavy cream, and season with salt and pepper to taste.
- Serve warm.
Notes
For added flavor, use a mix of fresh mushrooms. This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
