Classic Cream of Mushroom Soup: A Timeless Comfort Food

Cream of mushroom soup is a beloved classic, offering a velvety blend of earthy mushrooms, aromatic herbs, and creamy richness. This soup has been a staple in kitchens worldwide, prized for its comforting qualities and versatility. Whether served as a starter, a light lunch, or the base for a casserole, its depth of flavor and silky texture make it a go-to recipe.

This homemade version elevates the familiar canned soup into something extraordinary, with fresh mushrooms sautéed to perfection, a touch of garlic and thyme, and a creamy broth that’s as indulgent as it is satisfying. With simple ingredients and a little time, you’ll have a warm, hearty bowl of comfort ready to enjoy.

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Ingredients

Ingredient	Quantity
Fresh mushrooms (sliced)	1 lb (e.g., cremini, white button)
Unsalted butter	3 tbsp
Olive oil	1 tbsp
Yellow onion (finely chopped)	1 medium
Garlic (minced)	3 cloves
All-purpose flour	3 tbsp
Chicken or vegetable broth	4 cups
Heavy cream	1 cup
Whole milk	½ cup
Fresh thyme (chopped)	1 tsp
Bay leaf	1
Salt	To taste
Black pepper	To taste
Fresh parsley (chopped)	For garnish

Notes:

• Mushrooms: A mix of varieties like shiitake or portobello adds complexity.
• Lighter Option: Substitute heavy cream with half-and-half or cashew cream for fewer calories.

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Equipment Needed

• Large pot or Dutch oven: For sautéing and simmering the soup.
• Blender or immersion blender: To create a smooth, creamy texture.
• Ladle: For serving with ease.
• Fine mesh strainer (optional): To achieve an ultra-silky consistency.

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Step-by-Step Instructions

Preparation

1. Clean and slice mushrooms: Wipe the mushrooms with a damp cloth and slice them evenly to ensure uniform cooking.
2. Chop aromatics: Finely chop the onion and garlic for an even distribution of flavor.

Cooking the Soup

3. Sauté the mushrooms: Heat butter and olive oil in a large pot over medium heat. Add the mushrooms and cook for 7-10 minutes until browned and their moisture has evaporated. Remove ¼ cup of the sautéed mushrooms for garnish and set aside.
4. Cook aromatics: Add the chopped onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute.
5. Create the roux: Sprinkle flour over the mushrooms and onions, stirring continuously for 1-2 minutes to form a paste. This thickens the soup.
6. Add broth and seasonings: Gradually pour in the broth while stirring to prevent lumps. Add the thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Blending and Finishing

7. Blend the soup: Remove the bay leaf and use an immersion blender to puree the soup to your desired consistency. For a smoother texture, blend in batches using a countertop blender.
8. Incorporate cream and milk: Stir in the heavy cream and milk. Simmer for 5 minutes, ensuring the soup doesn’t boil, to maintain its creamy texture. Adjust seasoning with additional salt and pepper if needed.

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Tips and Variations

• For a Chunky Soup: Blend only half the soup and leave the rest with its hearty mushroom pieces intact.
• Add Depth of Flavor: A splash of dry white wine or sherry during the sautéing step enhances the soup’s complexity.
• Vegan Option: Use coconut milk or unsweetened almond milk in place of cream and milk, and swap butter for vegan butter or olive oil.
• Herb Variations: Substitute thyme with rosemary or sage for a different flavor profile.

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Serving Suggestions

Cream of mushroom soup is best served piping hot in a deep bowl, garnished with a sprinkle of freshly chopped parsley and a few of the reserved sautéed mushrooms for an elegant touch. Add a drizzle of extra virgin olive oil or a dollop of sour cream to enhance its richness.

Pair it with crusty artisan bread, garlic breadsticks, or flaky puff pastry twists for dipping. For a heartier meal, serve alongside a simple mixed greens salad with a tangy vinaigrette to balance the soup’s creamy texture.

For entertaining, serve the soup in small bowls or cups as an appetizer. Topping each serving with a toasted crouton and a sprinkle of grated Parmesan cheese adds a delightful crunch and extra flavor.

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Pairings

Cream of mushroom soup’s earthy flavors pair wonderfully with drinks that highlight its creamy, savory notes:

• Wine:
  • Chardonnay: A buttery, oak-aged chardonnay complements the richness of the cream and mushrooms.
  • Pinot Noir: This light, fruity red wine pairs beautifully with the earthy undertones of the soup.
  • Dry Sherry: Its nutty flavor enhances the savory depth of the dish.
• Beer:
  • Brown Ale: Offers a malty sweetness that balances the soup’s creaminess.
  • Stout: The roasted flavors of a stout echo the earthy mushrooms.
• Non-Alcoholic Options:
  • Herbal Tea: Chamomile or thyme-infused tea pairs well with the soup’s herbal elements.
  • Sparkling Water with Lime: Adds a refreshing contrast to the rich soup.

Whatever you choose, these pairings elevate the soup to a restaurant-worthy experience.

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Storage and Reheating

• Refrigeration: Store the soup in an airtight container for up to 4 days.
• Freezing: Freeze the soup (without the cream and milk) for up to 2 months. Add the cream and milk after reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or milk if the soup thickens too much during storage.

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Nutritional Information

Per Serving (Approx. 6 Servings)	Amount
Calories	240
Fat	18g
Carbohydrates	15g
Protein	6g
Allergens	Dairy, Gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

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Conclusion

Classic cream of mushroom soup is the epitome of comfort food, with its velvety texture, rich flavors, and timeless appeal. Whether enjoyed on its own, as part of a meal, or incorporated into other recipes, this homemade version delivers superior taste and freshness. Try it for yourself and let the aroma of sautéed mushrooms and herbs fill your kitchen. Share your creations, and let us know how you made it your own!

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