CREAM OF MUSHROOM SOUP

Instructions for Making Cream of Mushroom Soup:

Step 1: Sauté the Vegetables

• In a large pot, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
• Add the chopped onion and cook for about 3-4 minutes, until softened and translucent.
• Add the minced garlic and cook for another 30 seconds, just until fragrant. This will build the flavor foundation for the soup.

Step 2: Cook the Mushrooms

• Add the sliced mushrooms to the pot. Sauté for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
• The mushrooms will shrink down as they cook, so make sure to keep stirring to ensure they cook evenly and develop a deep, savory flavor.

Step 3: Add the Flour and Seasonings

• Sprinkle the flour over the mushrooms and onions, stirring well to coat. This will help thicken the soup and give it that creamy texture.
• Stir in the dried thyme, salt, and pepper, adjusting to your taste. Cook for 1-2 minutes to toast the flour and release its flavor.

Step 4: Add the Liquids

• Slowly pour in the vegetable broth, stirring constantly to avoid any lumps. Scrape up any browned bits on the bottom of the pot—this will add extra depth of flavor to your soup.
• Next, add the milk and stir until the soup begins to thicken. Bring it to a simmer, and let it cook for another 10 minutes, allowing the flavors to meld together and the soup to reach the desired consistency.

Step 5: Add Cream for Extra Richness (Optional)

• For a richer, velvety texture, stir in heavy cream and continue to simmer the soup for another 5 minutes. This step is optional, but it gives the soup an indulgent, creamy finish.

Step 6: Blend the Soup (Optional)

• If you prefer a smoother, creamier texture, use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, you can carefully transfer the soup to a regular blender, blend it, and return it to the pot.
• For a chunkier soup, simply blend a portion of the soup or leave it as is for more texture.

Step 7: Serve and Garnish

• Taste and adjust the seasoning with more salt, pepper, or thyme as needed.
• Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Tips for the Perfect Cream of Mushroom Soup:

• Mushroom Variety: While white button mushrooms are the most commonly used, you can also use cremini, shiitake, or portobello mushrooms for a deeper, more complex flavor.
• Make it Dairy-Free: For a dairy-free version, you can use coconut milk or almond milk instead of cream and milk. You may also want to substitute the butter with olive oil or a plant-based butter alternative.
• Add Protein: For a heartier meal, you can add some cooked chicken, bacon, or ground turkey to the soup.
• Make it Vegetarian: Use vegetable broth instead of chicken broth to make this soup completely vegetarian.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months, though it may separate slightly upon thawing. Reheat gently and stir well.

Why You’ll Love This Cream of Mushroom Soup:

There’s no question that Cream of Mushroom Soup is a timeless classic, offering both richness and simplicity in one bowl. The earthy, umami-packed flavor of the mushrooms combines perfectly with the creamy texture of the broth, creating a comfort food that warms your soul. Whether served as a cozy meal on its own, paired with a slice of crusty bread, or used in casseroles and sauces, this soup is sure to satisfy your cravings and become a staple in your recipe collection.

So next time you’re in need of a comforting, creamy dish, look no further than this Cream of Mushroom Soup. It’s easy to make, incredibly delicious, and guaranteed to become a family favorite!