Savoring a bowl of Cream Of Mushroom Soup is a delightful experience that combines rich flavors and comforting warmth. This versatile soup is perfect for lunch, dinner, or even as a starter at special gatherings. With its creamy texture and earthy mushroom goodness, it stands out as a beloved classic that’s easy to prepare.

Why You’ll Love This Recipe

• Quick Cooking Time: Enjoy a delicious homemade soup in just 40 minutes from start to finish.
• Flavorful Ingredients: The combination of sautéed mushrooms, garlic, and thyme creates an irresistible aroma and taste.
• Versatile Dish: Perfect as a cozy dinner option or elegant starter for gatherings.
• Easily Adaptable: Feel free to switch up the mushrooms or herbs based on what you have on hand.
• Comforting Classic: This soup embodies the warmth of home cooking, making it an all-time favorite.

Tools and Preparation

Before diving into the recipe, gather your tools and equipment. Having everything ready will make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Dutch oven
• Wooden spoon
• Measuring cups
• Measuring spoons
• Knife
• Cutting board

Importance of Each Tool

• Dutch oven: Ideal for even cooking and great for simmering soups without burning.
• Wooden spoon: Perfect for stirring without scratching your cookware and allows for thorough mixing of ingredients.

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Ingredients

For this delectable Cream Of Mushroom Soup, you will need the following ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter (unsalted)
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1½ pounds mushrooms (such as cremini, shiitake or baby bella, sliced)
• ¼ cup dry white apple vinegar
• ⅓ cup all-purpose flour
• 1 cube chicken bouillon
• salt and pepper (to taste)
• 1 tablespoon fresh thyme (chopped or 1 teaspoon dried)
• 4 cups vegetable broth (low sodium or no sodium added)
• 1 cup heavy cream
• 1 tablespoon fresh parsley (chopped)

How to Make Cream Of Mushroom Soup

Step 1: Sauté the Aromatics

In a large Dutch oven, melt the butter over medium heat. Add the olive oil followed by the chopped onion and minced garlic. Cook for about 3 to 5 minutes until the onion softens and becomes translucent.

Step 2: Cook the Mushrooms

Add the sliced mushrooms to the pot. Cook them for about 7 to 10 minutes until their liquid has evaporated and they begin to lightly brown.

Step 3: Add Vinegar and Flour

Pour in the dry white apple vinegar and cook for another minute or two until most of it has evaporated. Sprinkle the flour over the mushroom mixture, stirring continuously for an additional minute.

Step 4: Incorporate Broth and Seasonings

Crumble the chicken bouillon into the mixture. Season with salt, pepper, and fresh thyme. Stir well before pouring in the vegetable broth. Bring this mixture to a boil then reduce heat to medium. Let it cook for about 10 minutes while stirring occasionally. Adjust seasoning if needed.

Step 5: Finish with Cream

Reduce heat to low before stirring in the heavy cream. Allow it to simmer gently for another two minutes without boiling.

Step 6: Serve

Garnish your creamy masterpiece with fresh parsley before serving immediately.

Now you’re ready to enjoy your homemade Cream Of Mushroom Soup!

How to Serve Cream Of Mushroom Soup

Cream Of Mushroom Soup is versatile and can be enjoyed in various ways. Whether you serve it as a starter or pair it with other dishes, there are countless options to enhance your meal experience.

As a Starter

• Serve small portions of the soup in elegant bowls or cups before the main course to whet your guests’ appetites.

With Crusty Bread

• Pair the soup with a warm, crusty baguette or sourdough for dipping. The bread complements the creamy texture beautifully.

Over Rice or Quinoa

• Pour the soup over cooked rice or quinoa for a hearty main dish. This adds bulk and makes for a filling meal.

As a Sauce

• Use Cream Of Mushroom Soup as a sauce over grilled chicken or turkey. It adds moisture and flavor, elevating the dish.

Garnished with Herbs

• Top each bowl with fresh parsley or thyme for an aromatic finish that enhances presentation and flavor.

With Cheese Toasties

• Serve alongside melted cheese toasties for a comforting combination that balances the rich flavors of the soup.

How to Perfect Cream Of Mushroom Soup

Achieving the perfect Cream Of Mushroom Soup requires attention to detail. Here are some tips to elevate your dish:

• Use Fresh Mushrooms: Fresh mushrooms provide better flavor and texture than canned ones.
• Sauté Until Golden: Ensure mushrooms are well-browned for depth of flavor; this enhances the earthy notes in the soup.
• Balance Flavors: Adjust seasoning with salt and pepper carefully; taste as you go for optimal results.
• Choose Quality Broth: A good vegetable broth will enhance the overall taste of your soup—opt for low sodium if possible.
• Avoid Boiling After Cream Addition: Simmer gently after adding cream to keep it from curdling and maintain its smooth consistency.
• Add a Splash of Acid: A dash of vinegar or lemon juice can brighten up flavors at the end of cooking.

Best Side Dishes for Cream Of Mushroom Soup

Pairing side dishes with your Cream Of Mushroom Soup can create a well-rounded meal. Here are some excellent options:

1. Garlic Bread: Savory garlic bread pairs excellently, adding crunch and flavor that complements the soup’s creaminess.
2. Mixed Green Salad: A light salad with vinaigrette offers freshness and contrast, making it a refreshing sidekick.
3. Roasted Vegetables: Seasoned roasted veggies add color and nutrition, creating a wholesome accompaniment.
4. Cheese Platter: A selection of cheeses provides variety; try sharp cheddar or creamy brie alongside crackers.
5. Stuffed Peppers: Baked stuffed peppers filled with grains and vegetables make for a hearty addition to your meal.
6. Quiche Lorraine: This savory pie is rich and satisfying, pairing well with the lightness of the mushroom soup.
7. Pasta Salad: A chilled pasta salad adds texture; consider incorporating seasonal vegetables for added flavor.
8. Savory Scones: Cheese or herb scones offer a delightful biscuit-like texture that works wonderfully when dipped into soup.

Common Mistakes to Avoid

Making Cream Of Mushroom Soup can be delightful, but several common mistakes can affect the final result. Here are some pitfalls to watch out for:

• Ignoring mushroom quality: Using old or low-quality mushrooms can lead to a bland soup. Always choose fresh, firm mushrooms for the best flavor.

• Overcooking the onions: Cooking onions too long can cause them to caramelize rather than soften. Aim for translucent, not browned, onions for a balanced taste.

• Skipping the deglazing step: Failing to add white apple vinegar after sautéing mushrooms misses out on enhancing flavors. This step adds depth and acidity to your soup.

• Not seasoning properly: Under-seasoning your soup can make it taste flat. Be sure to taste and adjust with salt and pepper throughout the cooking process.

• Using cold cream: Adding cold cream to hot soup can cause curdling. Make sure to gradually incorporate it at low heat for a creamy texture.

• Not blending thoroughly: For a smooth consistency, blend your soup well before serving. A chunky texture may not provide the comforting experience you want.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Cream Of Mushroom Soup in an airtight container.
• It will keep well for up to 3-4 days in the refrigerator.

Freezing Cream Of Mushroom Soup

• Freeze in freezer-safe containers or heavy-duty freezer bags.
• The soup can be frozen for up to 3 months; label with the date for easy tracking.

Reheating Cream Of Mushroom Soup

• Oven: Preheat to 350°F (175°C). Transfer soup to an oven-safe dish, cover with foil, and heat until warm.
• Microwave: Place soup in a microwave-safe bowl, cover loosely, and heat in intervals of 1-2 minutes, stirring in between.
• Stovetop: Pour soup into a pot over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Cream Of Mushroom Soup.

How do I make Cream Of Mushroom Soup vegan?

You can replace heavy cream with coconut cream or cashew cream and use vegetable broth instead of chicken bouillon.

Can I use dried mushrooms in Cream Of Mushroom Soup?

Yes! Rehydrate dried mushrooms in hot water before adding them to your soup for added depth of flavor.

What types of mushrooms are best for Cream Of Mushroom Soup?

A mix of cremini, shiitake, and baby bella mushrooms provides a range of flavors and textures for the best results.

How long does Cream Of Mushroom Soup last in the fridge?

Properly stored, it lasts about 3-4 days in the refrigerator without losing its deliciousness.

Can I add other vegetables to Cream Of Mushroom Soup?

Absolutely! Vegetables like spinach or carrots can enhance nutrition and flavor while keeping it hearty and satisfying.

Final Thoughts

This Cream Of Mushroom Soup is not only simple but also packed with earthy flavors that evoke classic French cuisine. It’s versatile enough that you can customize it by adding different herbs or vegetables based on your preferences. Give this recipe a try; you’ll love how satisfying and rich it is!

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Cream Of Mushroom Soup

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• Author: Adeline
• Total Time: 40 minutes
• Yield: Serves approximately 4

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Description

Indulge in the comforting warmth of Cream Of Mushroom Soup, a delightful blend of rich flavors and creamy texture. Perfect for any meal, this soup combines sautéed mushrooms, aromatic garlic, and fresh thyme to create a savory experience that warms both body and soul. Whether served as an elegant starter at gatherings or enjoyed as a cozy dinner option, this easy-to-make dish is sure to become a favorite in your kitchen.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 tablespoons plant-based butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1½ pounds mushrooms (cremini, shiitake, or baby bella), sliced
• ¼ cup dry white apple vinegar
• ⅓ cup all-purpose flour
• 1 cube chicken bouillon
• salt and pepper to taste
• 1 tablespoon fresh thyme, chopped
• 4 cups vegetable broth (low sodium)
• 1 cup heavy cream or coconut cream
• 1 tablespoon fresh parsley, chopped

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Instructions

1. In a Dutch oven, melt the plant-based butter over medium heat, then add olive oil. Sauté the chopped onion and minced garlic until translucent.
2. Add sliced mushrooms and cook until browned and their liquid evaporates.
3. Stir in dry white apple vinegar until evaporated, then sprinkle flour over the mixture and stir.
4. Crumble in the chicken bouillon, season with salt, pepper, and thyme. Pour in vegetable broth and bring to a boil before reducing heat to simmer for 10 minutes.
5. Reduce heat further and stir in heavy cream or coconut cream; simmer gently for 2 minutes without boiling.
6. Serve garnished with fresh parsley.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 310
• Sugar: 3g
• Sodium: 900mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg

Keywords: Feel free to experiment with different mushroom varieties or herbs based on your taste preferences. For a vegan version, substitute heavy cream with coconut cream or cashew cream.