Homemade Cream of Mushroom Soup Recipe | Mushroom Soup
Cream of mushroom soup is a rich and comforting dish that has gained popularity all around the world. It is a creamy soup made from a base of mushrooms and other complementary ingredients, combined with a velvety mixture of broth and cream. The distinct earthy and savory flavors of mushrooms create a delightful taste that is loved by many.
Cream of mushroom soup typically starts with fresh mushrooms, such as button mushrooms or cremini mushrooms, which are sliced and sautéed in butter or oil to release their flavors. Additional ingredients like onions, garlic, and herbs may be added to enhance the aroma and taste. Once the mushrooms are cooked and tender, a liquid component such as vegetable or chicken broth is added to create the soup base.
About Cream of Mushroom Soup
Cream of mushroom soup is a classic and popular soup made primarily from mushrooms, along with a creamy base. It is known for its rich, earthy flavor and smooth, velvety texture. Here are some key details about cream of mushroom soup:
Ingredients: Cream of mushroom soup typically includes fresh mushrooms, such as button mushrooms or cremini mushrooms, although other varieties can be used as well. Additional ingredients may include onions, garlic, butter or oil for sautéing, flour for thickening, vegetable or chicken broth for the soup base, and cream or milk for the creamy texture. Seasonings like salt, pepper, and herbs can be added for additional flavor.
Preparation: The process of making cream of mushroom soup involves sautéing sliced mushrooms with onions and garlic in butter or oil until they are cooked and tender. This helps to enhance the flavors and release the natural aroma of the mushrooms. Next, flour is often added to create a roux, which helps to thicken the soup. Broth is then gradually added and simmered until the flavors meld together. Finally, cream or milk is incorporated to give the soup its creamy consistency.
Variations: Cream of mushroom soup can be customized based on personal preferences or dietary restrictions. Some variations may include adding different types of mushrooms for a more complex flavor, using vegetable broth instead of chicken broth for a vegetarian option, or using alternative ingredients like coconut milk for a dairy-free version. Additionally, herbs such as thyme, parsley, or rosemary can be added to enhance the taste.
Uses: Cream of mushroom soup is a versatile ingredient that can be enjoyed on its own as a comforting and filling soup. It can also be used as a base for other recipes, such as casseroles, pot pies, pasta sauces, or even as a topping for grilled meats or vegetables. Its creamy texture and robust flavor make it a popular choice for various dishes.
Overall, cream of mushroom soup offers a delicious combination of earthy mushrooms, creamy texture, and savory flavors. Whether enjoyed as a standalone soup or used as an ingredient, it is a beloved dish that provides warmth and comfort to many.
How to make Cream of Mushroom Soup
- Firstly, Grind the oats into fine powder.
- Roughly slice the mushroom.
- Heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter (salted or unsalted) in the pan.
- Add 1 teaspoon minced or finely chopped garlic ( 3 to 4 small medium garlic cloves) and saute for a minute, add 1 cup finely chopped onions (about 2 small to medium-sized onion).
- Mix and stir well. Saute until the onion soften and become translucent.
- Add 2 tablespoon oats flour or you can also use wheat flour of the same quantity, mix and cook for 1-2 minutes.
- Add the sliced mushroom and salt to taste, cook until the mushroom are browned.
- Now add Add 1 cup whole ( full fat ) milk. Make sure that the milk should be full fat as full fat milk is little bit thick than other.This will make soup more creamy.
Add 1 cup of water or vegetables stock, or mushroom stock.
- Then add freshly crushed black pepper powder or ground pepper to taste, mixed herbs and bay leaf, mix well and keep stirring and bring to a simmer.
Tip : The milk should be at room temperature when you add it.
- Mix very well. Afterwards cover and cook for 3-4 minutes.
- Switch of the flame and blend with a blender or you can also cool down the soup and grind into a mixer. Keep the sup little chunky or smooth as per your preference, adjust the consistency of the soup with water or vegetable stock.
- Then add 6 tablespoons light cream or cooking cream or low fat cream ( about 25% to 30% fat ) or 3 tablespoons heavy cream or whipping cream. You can also add 7 to 8 tablespoons of half and half .
- Stir and mix well. Now add 1 tablespoon of chopped parsley or coriander leaves( cilantro) or any fresh herbs of your choice.
- Switch off the heat and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with more freshly chopped parsley or coriander leaves.
Serve hot with freshly toasted garlic bread.
What to serve with Mushroom Soup
Creamy mushroom soup is delicious to enjoy with a hearty sandwich or piece of crusty bread, like crostini or bruschetta.
It’s a wonderful starter to serve before a pasta or risotto or pilaf course. And it pairs great as a side dish with nearly any entree!
Have a bowl of this comforting soup as a main dish of its own, and serve with a fresh side salad or veggies.
Expert Tips
Mushroom Selection: Choose fresh, high-quality mushrooms for the best flavor. While button mushrooms are commonly used, you can experiment with different varieties such as cremini, shiitake, or porcini to add depth and complexity to the soup.
Sautéing Technique: Properly sautéing the mushrooms is essential to enhance their flavor. Make sure to slice the mushrooms evenly and sauté them in butter or oil over medium heat until they are browned and have released their moisture. This process helps develop a rich and nutty flavor.
Mushroom Stock: Consider using mushroom stock or broth instead of or in combination with vegetable or chicken broth. Mushroom stock intensifies the mushroom flavor, making the soup even more delicious.
Thicken Wisely: To achieve a creamy consistency, you can use a roux (a mixture of flour and fat) or a slurry (a mixture of cornstarch and liquid) to thicken the soup. Add the thickening agent gradually to avoid lumps and adjust the thickness to your preference.
Creamy Texture: For a velvety texture, use heavy cream or half-and-half. Alternatively, you can opt for a lighter version by using whole milk or a combination of milk and cream. Add the dairy gradually and adjust according to your desired creaminess.
Seasoning: Season the soup with care. Start with salt and pepper, and consider adding herbs like thyme, parsley, or rosemary to enhance the flavors. Taste and adjust the seasoning as needed, keeping in mind that the flavors will develop further as the soup simmers.
Garnish and Texture: Consider adding some texture and visual appeal to the soup with garnishes. Sautéed mushrooms, a drizzle of truffle oil, chopped fresh herbs, or a sprinkle of grated Parmesan cheese can add depth and complexity to the dish.
Simmering Time: Allow the soup to simmer for a sufficient amount of time to allow the flavors to meld together. This will help develop a well-rounded taste. However, avoid overcooking the soup to preserve the freshness of the mushrooms.
Storage and Reheating: If you have leftovers, store them in an airtight container in the refrigerator. Reheat the soup gently over low heat, stirring occasionally to prevent scorching and maintaining the soup’s creamy consistency.
FAQs
Q: Can I use canned mushrooms instead of fresh mushrooms?
A: While fresh mushrooms generally provide better flavor and texture, you can use canned mushrooms as a substitute if fresh ones are not available. However, be aware that canned mushrooms may have a slightly different taste and texture.
Q: Can I make cream of mushroom soup without dairy?
A: Yes, you can make a dairy-free version of cream of mushroom soup by using alternative ingredients. Substitute the cream or milk with non-dairy options like coconut milk, almond milk, or cashew cream. Keep in mind that the flavor and texture may vary slightly.
Q: How long does cream of mushroom soup last in the refrigerator?
A: Cream of mushroom soup can typically be stored in the refrigerator for 3 to 4 days in an airtight container. Make sure to cool the soup completely before refrigerating it.
Q: Can I freeze cream of mushroom soup?
A: Yes, you can freeze cream of mushroom soup. However, dairy-based soups may separate slightly upon thawing. To minimize this, cool the soup completely, store it in freezer-safe containers or bags, leaving some room for expansion, and use it within 2 to 3 months. Thaw the soup in the refrigerator overnight and reheat it gently.
Q: How can I adjust the thickness of the soup?
A: If you find that your soup is too thin, you can thicken it by using a roux (a mixture of equal parts flour and fat) or a slurry (a mixture of cornstarch and liquid). Cook the roux or slurry in a separate pan until it thickens, then gradually whisk it into the soup until you reach your desired consistency.
Q: Can I add other vegetables or ingredients to the soup?
A: Absolutely! While cream of mushroom soup traditionally focuses on mushrooms, you can add other vegetables or ingredients to enhance the flavor. For example, you can include diced onions, minced garlic, celery, carrots, or even a splash of white wine for added complexity.
Q: Can I make cream of mushroom soup ahead of time?
A: Yes, cream of mushroom soup can be made ahead of time. Prepare the soup as directed, allow it to cool, and store it in the refrigerator. Reheat it gently before serving, adjusting the seasonings if necessary.
You may Like These Recipes Also
Please be sure to rate this recipe or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook , Twitter or Pinterest.
Mushroom Soup Recipe Card
Equipments
Ingredients
- ½ cup Oats
- 200 grams Button Mushroom
- 1 tablespoon Butter
- 1 teaspoon Oil
- 1 tablespoon Garlic (chopped)
- 2 medium sized Onions (finely chopped)
- Salt to taste
- 500 ml Water/vegetable stock
- A pinch of Black Pepper powder
- 1 teaspoon Mixed Herbs
- 1 piece Bay Leaf
- 500 ml Milk
- 3 tablespoon Fresh Cream
- 1 teaspoon Fresh Parsley (chopped)
Instructions
- Firstly, Grind the oats into fine powder.2. Roughly slice the mushroom.3. Heat a heavy saucepan or pan over low to medium-low heat. Melt 2 tablespoons of butter.4. Add 1 teaspoon minced or finely chopped garlic ( 3 to 4small medium garlic cloves) and saute for a minute, add 1 cup finely chopped onions.5. Mix and stir well. Saute until the onion soften and become translucent. Add 2 tablespoon oats flour.6. Add the sliced mushroom and salt to taste, cook until the mushrooms are browned.7. Now add Add 1 cup whole ( full fat ) milk.8. Add 1 cup of water or vegetables stock, or mushroom stock.9. Then add freshly crushed black pepper powder or ground pepper to taste, mixed herbs and bay leaf, mix well and keep stirring and bring to a simmer.10. Mix very well. Afterwards cover and cook for 3-4 minutes.11. Switch of the flame and blend with a blender or you can also cool down the soup and grind into a mixer. Keep the sup little chunky or smooth as per your preference.12. Then add 6 tablespoons light cream or cooking cream or low fat cream ( about 25% to 30% fat ) or 3 tablespoons heavy cream or whipping cream.13. Stir and mix well. Now add 1 tablespoon of chopped parsley or coriander leaves( cilantro) or any fresh herbs of your choice.14. Switch off the heat and pour the mushroom soup in individual serving bowls.Your Mushroom Soup is ready
Video
Notes
- Choose fresh mushrooms and consider experimenting with different varieties to enhance the flavor profile of your soup.
- Properly sauté the mushrooms to release their natural flavors and achieve a rich, nutty taste.
- Use a roux or slurry to thicken the soup gradually, avoiding lumps and adjusting the thickness to your liking.
