Ultimate Creamy Dreamy Cream of Mushroom Soup

Recipe Introduction

Quick Hook

Fancy a hug in a bowl? Have you ever craved a cream of mushroom soup that tastes like a forest fairytale? Honestly, this recipe delivers a rich, earthy flavour that'll knock your socks off.

It's totally delicious.

Brief Overview

This cream of mushroom soup recipe is inspired by classic comfort food. Its origins lie in rustic European kitchens. It's easy to make and takes around 55 minutes from start to finish.

The recipe yields 6 servings, perfect for a cosy family meal.

Main Benefits

This soup is packed with nutrients from those fabulous fungi. It’s perfect for a chilly autumn evening. It's special because it transforms humble ingredients into a gourmet experience.

It's the best mushroom soup ever!

Let's Talk Ingredients

This recipe starts with simple ingredients. We're talking olive oil and a whole pound of mixed mushrooms. I've used cremini and shiitake.

Feel free to experiment. You can even try mushroom soup variations. The dried thyme and sage add a beautiful, herby depth.

Get Your Gear Ready

You'll need a large pot, a cutting board, and a good knife. An immersion blender is handy. It is not essential for making a truly decadent homemade mushroom soup .

The Magic Starts with the Aromatics

First, heat up the olive oil in your pot. Toss in the chopped onion. Cook it until soft. Add the garlic, cooking until fragrant. This is the foundation of your flavour.

Mushroom Mania

Next, add your sliced mushrooms to the pot. Season with salt, pepper, thyme, and sage. Cook until they release their liquid and brown a bit. This step is crucial.

Roux Rules

Melt the butter in the pot. Then whisk in the flour. Cook for a minute or two to create a roux.

This will thicken the soup. I find this step so satifying. This is critical for a smooth texture. Don't rush it!

Broth Bonanza

Gradually whisk in your chicken broth. Make sure no lumps form. Bring it to a simmer. Then reduce the heat and let it simmer for 15 minutes.

This allows the flavors to meld together.

Blend It Up (If You Like)

For a super smooth soup, use an immersion blender. Blend until it reaches your desired consistency. If you don't have one, you can transfer the soup to a regular blender in batches.

Just be careful. Hot soup can be messy.

Finishing Touches

Stir in the heavy cream and the sherry. Don't boil after adding the cream. Add salt and pepper to taste.

Garnish with fresh parsley. Then you could add some crispy fried onions. Serve hot and enjoy your mushroom soup with sherry !

If you are looking for an Olive Oil Cake Recipe or even a delicious Oil Cake , stay tunned! Also, if you want to learn how to do a perfect Butter Frosting , I'll publish the content soon.

Variations to Ponder

Want to go vegan? Use vegetable broth and coconut cream. For a spicy kick, add red pepper flakes. This easy mushroom soup recipe is so versatile.

Ingredients & Equipment: Let's Get Cooking!

Right, let's talk about what you'll need for this Ultimate Creamy Dreamy Cream of Mushroom Soup . Don't worry, it's not rocket science, and you probably have most of this stuff already! This recipe is inspired by the classic cream of mushroom soup recipe .

Honestly, this homemade mushroom soup tastes a million times better than the tinned stuff. Trust me!

Main Ingredients for Our Best Mushroom Soup

Here’s the shopping list, properly measured and all:

• Olive Oil: 2 tablespoons ( 30ml ). This helps get the onions nice and soft.
• Yellow Onion: 1 large , finely chopped (about 1 cup ). Go for a nice firm one.
• Garlic: 2 cloves , minced. Fresh is best for flavour!
• Mixed Mushrooms: 1 pound ( 450g ), sliced. Cremini, shiitake, oyster whatever you fancy! Variety is the spice of life. I once tried using only button mushrooms, and it was a bit… blah.
• Dried Thyme: 1/4 teaspoon . Adds that classic earthy touch.
• Dried Sage: 1/4 teaspoon . Sage and mushroom are a match made in heaven, innit?
• Unsalted Butter: 4 tablespoons ( 60g ). This is key for making the roux.
• All-Purpose Flour: 4 tablespoons ( 30g ). Don’t skip this!
• Chicken Broth: 4 cups ( 950ml ). Veggie broth works too for a vegan cream of mushroom soup .
• Heavy Cream: 1/2 cup ( 120ml ). Makes it super creamy, obvs.
• Dry Sherry: 1/4 cup ( 60ml ). This is optional, but it adds a lovely depth of flavor.
• Salt and Pepper: To taste, of course.

Seasoning Notes: The Secret Sauce

This isn't just about salt and pepper, mates! Thyme and sage are a must. Seriously, I’ve also tried adding a tiny pinch of nutmeg and it complements the flavor nicely.

If you don't have sherry, a dash of lemon juice is a good sub. A splash of oil cake dressing can also elevate the taste.

Equipment Needed: Keep it Simple

You really don't need fancy gear for this. Just a few basics:

• Large Pot or Dutch Oven : This is your main cooking vessel.
• Cutting Board : For chopping your veggies.
• Sharp Knife : Safety first, kids!
• Immersion Blender : (Optional) This is great if you want a super smooth soup. If not, a regular blender will do. For olive oil cake recipe , you will need a baking pan.

That's it! Now you are ready to start. This easy mushroom soup with sherry will impress everyone! And for a quick mushroom soup variations just add other veggies for different tastes.

Diving into the Ultimate Creamy Dreamy Cream of Mushroom Soup

Honestly, who doesn't love a good soup on a chilly evening? And cream of mushroom soup ? That's just next level comfort food.

We're talking about a bowl of velvety goodness that warms you from the inside out. I'm going to spill the beans on how to make this classic even better than the tinned version.

Prep Steps: Your Mise en Place Mission

First things first, let's get organized. Chop 1 large yellow onion (about 1 cup), mince 2 cloves of garlic , and slice 1 pound (450g) of mixed mushrooms.

I usually go for cremini, shiitake, and oyster mushrooms. A little variety keeps things interesting, you know? Having all your ingredients prepped is essential to save time.

No need to rush around mid-cooking! Safety first: Keep those knives sharp and your fingers out of the way.

step-by-step: Soup Nirvana

1. Heat 2 tablespoons (30ml) olive oil in a large pot over medium heat. Sauté the chopped onion for around 5 minutes until softened. Add minced garlic and cook for 1 minute until you can smell that gorgeous fragrance.
2. Toss in sliced mushrooms, 1/4 teaspoon dried thyme , and 1/4 teaspoon dried sage . Season generously with salt and pepper. Cook, stirring occasionally, for 8- 10 minutes . The mushrooms should release their liquid and start to brown. This is where the magic happens.
3. Melt 4 tablespoons (60g) unsalted butter in the pot. Whisk in 4 tablespoons (30g) all-purpose flour and cook for 1- 2 minutes , stirring constantly. That's your roux, baby!
4. Gradually whisk in 4 cups (950ml) chicken broth . Make sure no lumps form. Bring to a simmer.
5. Reduce heat and simmer for 15 minutes .
6. Stir in 1/2 cup (120ml) heavy cream and 1/4 cup (60ml) dry sherry (if using).
7. Taste and adjust seasonings.

Pro Tips for Best Mushroom Soup

Want to take your soup to the next level? Don't skip the sherry it adds a depth of flavour.

Also, don't boil the soup after adding the cream . If you want a vegan cream of mushroom soup , coconut cream is your best bet.

Seriously, this creamy mushroom soup recipe will be a regular feature in your kitchen, I promise. Whether you’re enjoying it as a light lunch or serving it as a starter for a fancy dinner, it’s always a winner.

And it’s so good with a slice of crusty bread or a warm grilled cheese! Talking about, it brings a nostalgic moment thinking of how my grandma cook this with butter frosting topping, yum.

Recipe Notes: Let's Chat Soup!

Alright, you've got the recipe for the Ultimate Creamy Dreamy Cream of Mushroom Soup . Now, let's get real about some little tips and tricks to make it your own.

Honestly, cooking isn't about following the rules to the letter. It's about having fun and experimenting!

Serving Suggestions: Make it a Feast!

Presentation matters, right? For a simple but elegant touch, swirl a little extra heavy cream on top of each bowl just before serving.

A sprinkle of freshly chopped parsley adds a pop of color. I love serving this with a thick slice of sourdough for dunking, Oh my gosh! .

I do have to say that, a nice Olive Oil Cake Recipe would be so nice for dessert. A simple salad would be perfect too!

Storage Tips: Soup for Days!

Got leftovers? Lucky you! This soup keeps like a dream. Once cooled, store it in an airtight container in the fridge for up to 3 days.

For longer storage, you can freeze it. Just let it cool completely, then portion it into freezer safe containers. It will keep for up to 2 months.

When reheating, thaw it in the fridge overnight. Then, gently heat on the stovetop, stirring occasionally. Don't boil it, especially after you added cream, as it may curdle.

Variations: Get Creative, Inn'it?

Fancy a twist? For a Vegan Cream of Mushroom Soup , just swap out the chicken broth for vegetable broth, the butter for a good olive oil , and the heavy cream for coconut cream or cashew cream.

It's just as delicious, I promise! Or, if you're feeling adventurous, add a can of drained, diced tomatoes for a Creamy Tomato Mushroom version.

Want some spice? Add a pinch of red pepper flakes.

Nutrition Basics: Goodness in a Bowl

This homemade mushroom soup is more than just comfort food. It's packed with nutrients! Mushrooms are a good source of B vitamins and antioxidants.

The creamy texture is satisfying, and the broth is hydrating. Keep in mind that the calorie count depends on the ingredients you use.

Using half and-half instead of heavy cream will lower the fat content.

So there you have it! All the insider tips to make this easy mushroom soup recipe a total winner. I made this just the other day, adding a splash of sherry as suggested, and it made it a Mushroom soup with sherry dream come true.

You can absolutely nail this! This Creamy mushroom soup recipe is bound to be a hit. You know? Now go on, get cooking!

Frequently Asked Questions

How can I make my cream of mushroom soup even more mushroom-y?

To really amp up the mushroom flavour, consider using a variety of mushrooms like shiitake, oyster, or even dried porcini (rehydrated and chopped, with their soaking liquid added to the broth!). Sautéing the mushrooms until they're deeply browned also intensifies their flavour.

You can also make a mushroom stock by simmering mushroom stems and trimmings in water before adding it to the soup.

My cream of mushroom soup is too thin! How do I thicken it up?

If your soup isn't thick enough, there are a few things you can try. First, ensure your roux (butter and flour mixture) was cooked properly for at least a minute or two. You can also whisk a tablespoon of cornstarch with two tablespoons of cold water to make a slurry, then whisk it into the simmering soup.

Let it cook for a few minutes until it thickens. Alternatively, blend a cup or two of the soup and stir it back in the starch from the mushrooms will help thicken it.

Can I make cream of mushroom soup ahead of time? How long does it last?

Absolutely! This soup is great for meal prepping. Store leftover cream of mushroom soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently over medium low heat, stirring frequently. You might need to add a splash of broth or water if it has thickened too much overnight.

It also freezes well! Just be aware that the texture might change slightly after thawing.

Is there a healthy or lighter version of cream of mushroom soup I can make?

You bet! For a healthier take, use half and-half or even evaporated milk instead of heavy cream. You can also reduce the amount of butter and use more olive oil. To add more veggies, you can sauté finely diced celery and carrots along with the onions. And remember portion control!

Enjoy a smaller bowl with a side salad for a balanced meal.

What's a good substitute for sherry in this cream of mushroom soup recipe? I'm all out!

No sherry? No worries! A splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) will add a similar brightness and depth of flavour. If you don't have any wine on hand, a tablespoon of lemon juice or a dash of apple cider vinegar can also do the trick.

These will help balance the richness of the cream and mushrooms.

Can I make this cream of mushroom soup vegetarian or vegan?

Certainly! For a vegetarian version, simply ensure you're using vegetable broth instead of chicken broth. For a completely vegan cream of mushroom soup, substitute the butter with vegan butter or olive oil, and use a plant based cream alternative like coconut cream (the thick part from the top of a chilled can) or cashew cream (soaked cashews blended with water until smooth).

Taste and adjust seasonings as needed!