Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup is a comforting dish that is both hearty and rich, offering a luscious balance of earthy mushrooms and smooth, velvety cream. A classic in its own right, this soup is often served as an elegant starter in fine dining but also holds a place as a comforting bowl of warmth on a cold day.

The beauty of this recipe lies in its simplicity and the deep, savory flavor that mushrooms bring when paired with rich cream and aromatic herbs.

In this recipe, we’ll walk through a traditional preparation of Cream of Mushroom Soup that brings out the best of fresh mushrooms, balanced with a silky, creamy texture for a delightful and comforting meal.

Ingredients

For the Soup:

• 2 tbsp butter (unsalted)
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450 g) fresh mushrooms (button, cremini, or a mix), cleaned and sliced
• 2 tbsp all-purpose flour
• 1/2 cup dry white wine (optional, can substitute with more broth)
• 4 cups vegetable broth (or chicken broth for non-vegetarian option)
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 tsp fresh thyme (or 1/2 tsp dried thyme)
• Salt and freshly ground black pepper to taste

For Garnish:            

• Fresh parsley, chopped
• A drizzle of truffle oil (optional for added richness)
• Freshly ground black pepper

Instructions

Sauté the Aromatics

In a large pot, heat the butter and olive oil over medium heat. Once melted, add the finely chopped onion and cook for 5-7 minutes until it becomes soft and translucent. Add the minced garlic and sauté for another minute until fragrant, being careful not to brown the garlic.

Cook the Mushrooms

Add the sliced mushrooms to the pot. Stir to coat them in the butter and olive oil mixture. Cook the mushrooms for about 8-10 minutes, allowing them to release their moisture. Stir occasionally until the liquid evaporates and the mushrooms begin to brown. This step is crucial as browning the mushrooms enhances the depth of flavor.

Add the Flour and Wine

Sprinkle the flour over the mushrooms and stir well to combine. Let the flour cook for 1-2 minutes, stirring frequently to avoid lumps. This will help thicken the soup later. If you’re using white wine, pour it in now and let it simmer for about 3-4 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly. This step adds a layer of complexity to the flavor profile.

Pour in the Broth and Simmer

Next, add the vegetable broth to the pot and stir everything together. Bring the soup to a gentle boil, then lower the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld and the mushrooms to become fully tender. Stir occasionally.

Blend the Soup

After the soup has simmered, you can choose how smooth or chunky you’d like your soup. For a completely smooth texture, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, if you prefer some texture, blend only a portion of the soup (about half) and leave the rest with small mushroom pieces for added bite. If using a standard blender, be careful to blend in batches and allow steam to escape to avoid splatters.

Add Cream and Milk

Return the soup to low heat and slowly stir in the heavy cream and milk. Stir continuously and heat the soup for another 5 minutes until it is warmed through. Be careful not to let the soup boil after adding the cream, as this can cause it to curdle.

Season and Serve

Stir in the fresh thyme, and season the soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with freshly chopped parsley, a drizzle of truffle oil for added luxury, and a crack of black pepper. Serve with warm, crusty bread for dipping.

Chef’s Note

Choosing Mushrooms: The beauty of Cream of Mushroom Soup lies in the depth of flavor from the mushrooms. While button mushrooms are a standard choice, you can elevate the flavor by using a mix of cremini, shiitake, or even wild mushrooms like porcini or chanterelles. Each variety will bring its own unique flavor to the soup, making it richer and more nuanced.

Make It Ahead: This soup is perfect for making in advance as the flavors only deepen after sitting. You can prepare the soup up to the point of adding the cream and milk, refrigerate it for up to 3 days, and then reheat gently before serving. Add the cream and milk when reheating to ensure it remains silky and smooth.

Freezing: Cream-based soups can sometimes separate when frozen, but this can be minimized. If you plan to freeze the soup, do so before adding the cream. Freeze in airtight containers for up to 3 months. When you’re ready to serve, thaw, reheat, and then stir in the cream and milk.

Dairy-Free Option: For those who prefer a dairy-free version, substitute the butter with olive oil and replace the cream and milk with coconut milk or a plant-based cream alternative. This will give the soup a slightly different flavor but still maintain its creamy texture.

Nutrition Information (per serving)

• Calories: 270
• Protein: 6g
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 13g
• Fiber: 2g
• Sugar: 4g
• Sodium: 600mg
• Vitamin D: 25% of daily value
• Calcium: 15% of daily value
• Iron: 10% of daily value
• Potassium: 450mg

This Cream of Mushroom Soup is rich and indulgent but also offers a good amount of vitamins and minerals. Mushrooms provide a natural source of vitamin D, which can help boost your immune system, while the use of cream and milk adds calcium and healthy fats to the dish.

Conclusion

Cream of Mushroom Soup is a cozy, flavorful dish that offers a perfect balance between the earthy richness of mushrooms and the luxurious creaminess of dairy. Whether you’re serving it as an appetizer for a formal dinner or enjoying it as a comforting meal on its own, this soup is bound to impress with its depth of flavor and simple elegance.

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