How To Prepare Creamy Mushroom Soup

This full-flavored cream of mushroom soup is simple to cook at home. It has the rich earthy tastes of a traditional cream of mushroom soup recipe produced at home. This recipe calls for simple items that you can find in your garden or at a nearby supermarket.

What is needed for the recipe

Here is what you need to make a creamy mushroom soup from scratch with fresh herbs and spices that add depth of flavor.

Mushrooms: For this recipe, fresh brown or cremini mushrooms are ideal. Mini portobello mushrooms or a combo of your favorite mushroom kinds might also be used.

Herbs: A blend of thyme and parsley is the perfect herb to complement those great flavors. If you don't like them, try rosemary, oregano, tarragon, chives, or cilantro instead.

Cream: Heavy cream, light cream, and thickened cream all provide identical results; however, heavy cream gives the mushroom soup a richer flavor.

Flour: Flour gives the mushroom soup its lovely, creamy texture. If you don't want to use flour, substitute with cornstarch. 1/4 cup water plus 2-3 teaspoons cornstarch or flour is recommended for the creaminess. If you're not sure how much cornstarch slurry to use, add it in tablespoon increments, stirring in between, until you get the texture you want.

Garlic: The best garlic is fresh garlic since it enhances flavors.

Onions: Use as many onions as you'd like to achieve the right flavor balance for this mushroom soup dish.

Wine: dry red or white wines work well in this dish and offer a unique flavor. Wine is optional; it's fine if you don't want to drink it. There's no need to add more broth or stock to compensate.

Stock/Broth: Mushroom soup can be made with chicken or beef stock or broth; just use whatever you have on hand. Use a good quality vegetable stock for a vegetarian option.

Beef/Bouillon cubes: When comparing chicken bouillon to beef cubes, beef cubes provide an exceptional depth of flavor. Vegetable stock powder, like the other stock alternatives, can be used to make a great vegetarian soup.

How prepare mushroom soup without cream

If you don't want to use the cream, evaporated or normal milk would do. Just be careful not to cook it too fast or it will curdle. To heat it through, use a very moderate simmer over low heat for about a minute.

You can omit the cream or milk entirely for a dairy-free version. Without the dairy, the mushroom soup is still delicious and creamy.

Ingredients

750g fresh mushrooms, sliced

6 tablespoons all-purpose flour

4 tablespoons butter

1 tablespoon oil

2 onions diced

4 cloves garlic minced

4 teaspoons chopped thyme divided

1/2 cup of any dry red or white wine, optional

4 cups low sodium chicken broth or stock

2 beef bouillon cubes, crumbled

Chopped fresh parsley and thyme to serve

1/2 teaspoons black cracked pepper; adjust to taste

Salt to taste

Procedure

In a large pot, melt the butter and oil over medium-high heat. Cook for 2 to 3 minutes, or until onion is softened.

Cook for 1 minute, or until garlic is aromatic.

Cook for 5 minutes with the mushrooms and two tablespoons thyme.

Allow 3 minutes to cook after adding the wine.

Sprinkle the flour over the mushrooms, toss well, and cook for 2 minutes.

Add the stock, stir, and bring to a boil. Season with salt, pepper, and crushed cubes and reduce heat to low-medium.

Cover and cook for 10-15 minutes, stirring occasionally until the sauce has thickened.

Reduce to low heat and mix in the cream; allow to simmer after seasoning with salt & pepper to taste.

Combine the parsley/cilantro and the remaining thyme in a soup, then serve warm.

Conclusion

Creamy mushroom soup is ideal with garlic bread, roasted potatoes, roasted vegetables and many other dishes.