John Miller
Cream of mushroom soup is a classic, comforting dish that’s surprisingly easy to make from scratch. With just a few simple ingredients like fresh mushrooms, butter, flour, and cream, you can create a rich, velvety soup that’s far superior to canned versions. The key lies in sautéing the mushrooms to enhance their earthy flavor, creating a roux for thickness, and simmering the mixture to perfection. Whether enjoyed on its own or used as a base for casseroles and sauces, homemade cream of mushroom soup is a versatile and satisfying recipe that’s worth mastering.
| Characteristics | Values |
|---|---|
| Main Ingredient | Mushrooms (button, cremini, or a mix) |
| Base | Butter, Flour, Milk/Cream |
| Cooking Method | Sautéing, Simmering |
| Flavor Enhancers | Onion, Garlic, Thyme, Parsley, Bay Leaf |
| Seasonings | Salt, Pepper, Nutmeg (optional) |
| Thickness | Medium-thick, creamy consistency |
| Cooking Time | 30-40 minutes |
| Serving Suggestions | As a soup, over rice, with toast, or as a sauce |
| Dietary Considerations | Can be made vegetarian/vegan (using plant-based butter and cream) |
| Storage | Refrigerate up to 3 days; freezes well |
| Reheating | Gently reheat on stovetop, stirring occasionally |
| Popular Variations | Adding chicken, bacon, or sherry for extra flavor |
| Texture | Smooth and velvety |
| Color | Light beige to tan, depending on mushrooms used |
| Difficulty Level | Easy to moderate |
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What You'll Learn
- Ingredients Needed: Gather mushrooms, butter, flour, broth, cream, garlic, thyme, salt, and pepper
- Sauté Mushrooms: Cook mushrooms in butter until golden brown for rich flavor
- Make Roux: Whisk flour into butter until smooth to thicken the soup base
- Simmer Broth: Add broth, simmer until mushrooms are tender and flavors meld
- Finish with Cream: Stir in cream, season, and serve hot for creamy texture
Ingredients Needed: Gather mushrooms, butter, flour, broth, cream, garlic, thyme, salt, and pepper
To begin crafting your cream of mushroom soup, the first step is to gather all the necessary ingredients. Start with the star of the dish: mushrooms. Opt for fresh button mushrooms or a mix of wild mushrooms like cremini, shiitake, or porcini for a deeper flavor. Ensure they are cleaned and sliced evenly to promote consistent cooking. Next, you’ll need butter, which serves as the base for your roux and adds richness to the soup. Use unsalted butter to control the overall saltiness of the dish. Flour is another essential ingredient, as it will thicken the soup when combined with the butter to create a roux. All-purpose flour works perfectly for this purpose.
Moving on to liquids, broth forms the backbone of your soup. Choose a high-quality chicken or vegetable broth to enhance the mushroom flavor without overpowering it. For the creamy element, cream is a must. Heavy cream or half-and-half will add a luxurious texture and balance the earthy tones of the mushrooms. If you prefer a lighter version, you can substitute with whole milk, though the soup may be slightly less indulgent. Garlic is another key ingredient, providing a subtle aromatic base. Mince or crush the garlic to release its full flavor.
Herbs and seasonings are crucial to elevate the soup. Thyme adds a warm, earthy note that complements the mushrooms beautifully. Fresh thyme sprigs are ideal, but dried thyme can be used in a pinch. Finally, salt and pepper are essential for seasoning. Adjust these to taste, keeping in mind that the broth and butter may already contain some salt. Having all these ingredients measured and prepped before you start cooking ensures a smooth and efficient process, allowing you to focus on building flavors without interruption.
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Sauté Mushrooms: Cook mushrooms in butter until golden brown for rich flavor
To begin the process of making a rich and flavorful cream of mushroom soup, the first crucial step is to sauté the mushrooms in butter until they are golden brown. This step is essential for developing the deep, earthy flavors that will form the base of your soup. Start by selecting fresh, high-quality mushrooms—button, cremini, or a mix of wild mushrooms work well. Clean them gently with a damp cloth or brush to remove any dirt, as washing them can make them soggy. Slice the mushrooms evenly to ensure they cook at the same rate.
Next, heat a large skillet or saucepan over medium heat and add a generous amount of butter. Butter is key here, as it not only adds richness but also helps the mushrooms caramelize beautifully. Allow the butter to melt and foam slightly, then carefully place the sliced mushrooms into the pan. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of sauté. If necessary, cook them in batches to achieve the best results. Sprinkle a pinch of salt over the mushrooms to help draw out their moisture and enhance browning.
As the mushrooms cook, resist the urge to stir them too frequently. Let them sit in the butter for a few minutes to allow one side to develop a golden crust. Once browned, stir them gently and continue cooking until all sides are evenly golden and the mushrooms have reduced in size. This process should take about 8-10 minutes, depending on the quantity and type of mushrooms. The goal is to evaporate excess moisture and concentrate their flavor, creating a rich foundation for your soup.
While sautéing, pay attention to the color and aroma of the mushrooms. They should turn a deep golden brown and release a fragrant, nutty scent. If the mushrooms start to stick to the pan, add a small splash of water or white wine to deglaze, scraping up any flavorful bits from the bottom. These browned bits, known as fond, are packed with flavor and should be incorporated back into the mushrooms. Once the mushrooms are perfectly sautéed, remove them from the heat and set them aside while you prepare the rest of the soup base.
This sautéing step is where the magic happens, transforming simple mushrooms into a rich, flavorful ingredient that will elevate your cream of mushroom soup. The golden-brown color and concentrated taste of the mushrooms will infuse the entire dish with depth and complexity. By taking the time to properly sauté the mushrooms in butter, you’re setting the stage for a soup that’s not just creamy, but also bursting with savory, umami-rich goodness.
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Make Roux: Whisk flour into butter until smooth to thicken the soup base
To begin making a rich and creamy cream of mushroom soup, one of the essential steps is creating a roux, which serves as the foundation for thickening the soup base. A roux is a mixture of equal parts fat and flour, cooked together to eliminate the raw flour taste and unlock its thickening potential. In this case, you'll be using butter as the fat. Start by melting a few tablespoons of butter in a saucepan over medium heat. Ensure the butter is fully melted and begins to bubble slightly, but be careful not to let it burn.
Once the butter is ready, it's time to incorporate the flour. Gradually whisk in an equal amount of flour, typically around 3-4 tablespoons, into the melted butter. This process should be done slowly and deliberately to avoid lumps. As you whisk, the flour will absorb the butter, forming a smooth, homogeneous mixture. Keep whisking continuously to ensure the flour is fully combined and cooked, which usually takes about 2-3 minutes. This step is crucial, as undercooking the flour can result in a raw, pasty flavor in your final soup.
As you continue to whisk the flour and butter together, you'll notice the mixture will start to thicken and develop a slightly nutty aroma. This is a sign that the roux is cooking and the flour is losing its raw taste. The color of the roux will also change, becoming a light golden brown. Be attentive during this stage, as the roux can quickly go from perfectly cooked to burnt if left unattended. The goal is to achieve a smooth, lump-free consistency that will seamlessly blend into your soup base.
The roux-making process is a delicate balance of heat and timing. If the heat is too high, the roux can burn, and if it's too low, the flour won't cook properly. Maintain a steady medium heat and adjust as needed. Remember, the roux is the backbone of your cream of mushroom soup, providing the necessary thickness and body. A well-made roux will ensure your soup has a velvety smooth texture and a rich, satisfying flavor. Once your roux is ready, you can proceed to add the remaining ingredients, such as mushrooms, stock, and cream, to create a delicious and comforting cream of mushroom soup.
In the context of making cream of mushroom soup, the roux plays a vital role in achieving the desired consistency. By whisking flour into butter until smooth, you're creating a thickening agent that will give your soup its signature creamy texture. This technique is a fundamental building block in soup-making and can be applied to various recipes. With practice and attention to detail, you'll master the art of making a perfect roux, elevating your cream of mushroom soup to new heights. As you move forward with your recipe, keep in mind that the roux is just the beginning – the addition of sautéed mushrooms, aromatic vegetables, and creamy dairy will transform this simple mixture into a delectable and satisfying dish.
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Simmer Broth: Add broth, simmer until mushrooms are tender and flavors meld
Once you’ve sautéed your mushrooms, aromatics, and optionally flour to create a roux, it’s time to Simmer Broth: Add broth, simmer until mushrooms are tender and flavors meld. Begin by pouring in your chosen broth—whether it’s chicken, vegetable, or mushroom—into the pot with the mushrooms and other ingredients. Stir gently to combine, ensuring there are no lumps if you’ve used flour. Bring the mixture to a gentle simmer over medium heat, allowing the broth to heat evenly and start to release its flavors. This step is crucial for developing the depth of the soup, as the broth will infuse with the earthy richness of the mushrooms and the aromatic base.
As the broth simmers, keep a close eye on the heat to ensure it doesn’t boil aggressively, which could cause the soup to reduce too quickly or lose its delicate texture. A gentle simmer is ideal, allowing the mushrooms to cook slowly and become tender without overcooking. Depending on the type of mushrooms you’re using, this process can take anywhere from 10 to 15 minutes. Stir occasionally to prevent sticking and to ensure the flavors are evenly distributed throughout the broth.
While the broth simmers, the mushrooms will absorb some of the liquid, intensifying their flavor and softening their texture. This is also the stage where the flavors of the sautéed aromatics (like onions, garlic, and thyme) meld together with the broth and mushrooms, creating a harmonious base for your cream of mushroom soup. If you’ve added herbs or spices, their essences will infuse into the broth during this simmering period, enhancing the overall taste profile.
Taste the broth as it simmers to gauge the progress. If it feels too thin or the flavors aren’t yet balanced, allow it to simmer a bit longer. Conversely, if the mushrooms are tender and the broth tastes rich and cohesive, it’s ready for the next step. Remember, the goal here is to achieve a well-integrated, flavorful base before adding the cream, so patience during this simmering phase pays off.
Once the mushrooms are tender and the flavors have melded, remove the pot from the heat. At this point, the broth should have a deep, savory quality, and the mushrooms should be soft but not mushy. If you’ve used dried herbs or spices, you may notice their flavors have become more pronounced. This simmered broth is now the perfect foundation for adding cream, which will transform it into the luscious, velvety cream of mushroom soup you’re aiming for.
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Finish with Cream: Stir in cream, season, and serve hot for creamy texture
Once your mushroom base is ready, it’s time to elevate the dish with cream for that signature velvety texture. Start by pouring in the cream gradually, stirring continuously to ensure it blends seamlessly with the mushroom mixture. Heavy cream is ideal for a rich, indulgent finish, but half-and-half or whole milk can be used for a lighter version. As you stir, the cream will warm up and thicken slightly, binding with the mushrooms and other ingredients to create a cohesive sauce. Avoid boiling the cream, as it can curdle or separate, so keep the heat at a gentle simmer. This step is crucial for achieving the creamy consistency that defines a classic cream of mushroom soup.
After incorporating the cream, take a moment to season the soup to perfection. Taste the mixture and adjust with salt, pepper, or a pinch of nutmeg to enhance the earthy flavors of the mushrooms. If you prefer a hint of brightness, a squeeze of lemon juice can add a subtle tang that balances the richness of the cream. Remember, the seasoning should complement the mushrooms without overpowering them. Stir well to ensure the flavors are evenly distributed throughout the soup. This is your final opportunity to fine-tune the taste before serving.
The last step is to serve the cream of mushroom soup hot, as its creamy texture and comforting warmth are best enjoyed immediately. Ladle the soup into bowls, and if desired, garnish with chopped fresh parsley, a sprinkle of thyme, or a drizzle of truffle oil for an extra touch of elegance. The cream should give the soup a smooth, luscious mouthfeel that coats the spoon and satisfies with every bite. Serving it hot ensures the cream remains integrated and doesn’t separate, maintaining the dish’s luxurious appeal.
For an even creamier finish, consider blending the soup briefly after adding the cream. This step is optional but can create an ultra-smooth texture, especially if you prefer a more refined presentation. Use an immersion blender directly in the pot or transfer a portion to a countertop blender, being careful with the hot liquid. After blending, return the soup to low heat, stir in any remaining cream, and check the seasoning one last time. This extra step can transform the soup into a silky, restaurant-quality dish.
Finally, the key to finishing with cream is patience and attention to detail. Rushing this step can lead to curdling or uneven texture, so take your time to stir gently and monitor the heat. The cream not only adds richness but also ties all the flavors together, creating a harmonious and satisfying bowl of soup. Whether you’re serving it as a starter or a main course, the creamy finish will make your cream of mushroom soup a standout dish that feels both comforting and indulgent.
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Frequently asked questions
The main ingredients include mushrooms, butter, onions, garlic, flour, chicken or vegetable broth, heavy cream, and seasonings like salt, pepper, and thyme.
Yes, canned mushrooms can be used, but fresh mushrooms are recommended for a richer flavor and better texture. If using canned, drain and rinse them first.
Substitute butter with olive oil or a dairy-free alternative, and replace heavy cream with coconut cream, cashew cream, or unsweetened almond milk for a creamy texture.
Yes, you can freeze it, but avoid adding cream if you plan to freeze. Instead, add the cream when reheating. Store in airtight containers, leaving some space for expansion.
