Cream OF Mushroom Soup – Easy Recipes

Creamy Mushroom Soup Recipe Guide (1500+ Words)

Mushroom soup is a timeless classic, combining earthy, savory flavors with a velvety texture that warms your soul. Whether you’re looking for a comforting dinner or an impressive appetizer, this creamy mushroom soup recipe is an excellent choice. This guide will take you step by step through creating the perfect bowl of mushroom soup. Along the way, we’ll explore tips, techniques, and ingredient substitutions to elevate your soup to gourmet levels.

Why Homemade Mushroom Soup is Better Than Store-Bought

While store-bought soups offer convenience, they often lack the rich, complex flavors of a homemade version. By using fresh ingredients, like cremini and shiitake mushrooms, and controlling the seasoning, you can create a dish that is both healthier and more flavorful. Plus, making it at home allows you to adjust the recipe to suit your dietary preferences, whether vegetarian, low-sodium, or keto-friendly.

Essential Ingredients for Creamy Mushroom Soup

This recipe uses simple yet flavorful ingredients that are easy to find. Here’s a closer look at the star players:

1. Mushrooms:

Cremini (or button) mushrooms: These mushrooms serve as the base for the soup, providing a mild, earthy flavor.

Shiitake mushrooms: Add a deeper umami note and subtle smokiness. If unavailable, you can substitute with oyster or porcini mushrooms for a similar effect.

2. Shallots and Garlic:

Shallots offer a delicate sweetness, while garlic brings a pungent, aromatic kick. These two ingredients work together to create a flavor foundation for the soup.

3. Olive Oil and Butter:

Using a combination of olive oil and butter allows you to achieve a perfect balance of flavor and richness without overpowering the dish.

4. Stock:

Choose between chicken stock for a traditional flavor or vegetable stock to make it vegetarian. Either way, the stock is crucial for building the soup’s depth.

5. Heavy Cream:

This is what gives the soup its luscious, creamy texture. For a lighter version, you can use half-and-half or even unsweetened coconut milk.

6. Seasonings:

Dried tarragon: This herb pairs beautifully with mushrooms, adding a subtle anise-like flavor.

Kosher salt and black pepper: These staples bring all the flavors together.

Tips for Choosing and Preparing Mushrooms

Choosing the Best Mushrooms:

Look for firm, smooth mushrooms without blemishes or slimy spots.

Fresh mushrooms should have a mild, earthy aroma.

Cleaning Mushrooms:

Avoid washing mushrooms under running water, as they absorb moisture and become soggy. Instead, use a damp paper towel to gently wipe away dirt.

Mastering the Cooking Process

1. Sauté for Maximum Flavor:

Cooking the mushrooms in olive oil and butter over medium-high heat helps them release their natural juices while browning to perfection. This step builds the soup’s base flavor.

2. Layering Aromatics:

Adding shallots and garlic after the mushrooms ensures the delicate aromatics don’t burn. Cooking them just until fragrant creates a balanced flavor profile.

3. Simmering the Soup:

Simmering the soup with stock and seasonings allows the flavors to meld together. The tarragon infuses the broth with a subtle herbal note.

4. Blending for Creaminess:

Puréeing the soup with an immersion blender ensures a smooth texture. If you prefer a chunkier soup, blend only half the mixture.

Customization and Variations

Make It Vegan:

Replace butter with vegan margarine and heavy cream with full-fat coconut milk or cashew cream.

Add More Veggies:

Boost the nutrition by adding carrots, celery, or parsnips to the soup base.

Garnish Like a Pro:

Sprinkle chopped parsley, drizzle truffle oil, or add a dollop of crème fraîche for an elegant finish.

Simple Creamy Mushroom Soup Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6

Ingredients:

4 tablespoons extra virgin olive oil

4 tablespoons butter

2 pounds (900g) cremini (or button) mushrooms, cleaned and sliced

Small handful shiitake mushrooms, chopped

3/4 cup minced shallots (about 6 ounces, 170g)

3 cloves garlic, minced (3 teaspoons)

1 teaspoon kosher salt

3/4 teaspoon dried tarragon

4 cups (1 liter) chicken stock (or vegetable stock for a vegetarian option)

1/2 cup (120 ml) heavy cream

1/2 teaspoon freshly ground black pepper (adjust to taste)

Instructions:

Step 1: Sauté the Mushrooms

Heat olive oil over medium-high heat in a large pot.

Add butter and let it melt completely.

Stir in mushrooms and cook until golden brown and most of the liquid evaporates (about 10 minutes).

Remove 1 cup of mushrooms and set aside for garnish.

Step 2: Add Aromatics

Reduce the heat to medium.

Stir in minced shallots and garlic; cook for 1-2 minutes until fragrant.

Step 3: Build the Soup Base

Add kosher salt, dried tarragon, and stock to the pot.

Bring to a simmer over medium-high heat, then reduce to low and cook uncovered for 10 minutes.

Step 4: Blend and Adjust

Use an immersion blender to purée the soup until smooth.

Return the soup to the pot and adjust thickness with more stock if needed.

Step 5: Finish with Cream and Serve

Stir in heavy cream and reserved mushrooms.

Season with black pepper and adjust salt as needed.

Serve hot with crusty bread or a fresh salad.