Michael Davis
Cream of mushroom soup is a classic, comforting dish that’s both versatile and easy to prepare. Made with a rich blend of sautéed mushrooms, aromatic herbs, and a creamy base, this recipe is perfect as a standalone soup or as a base for casseroles, sauces, and other dishes. By using simple ingredients like fresh mushrooms, onions, garlic, butter, and cream, you can create a velvety, flavorful soup that’s far superior to store-bought versions. Whether you’re a seasoned cook or a beginner, mastering this recipe will add a delicious staple to your culinary repertoire.
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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, about 15 minutes
- Finish Creamy: Stir in cream, season, and blend for a silky, smooth 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. The foundation of this recipe lies in fresh mushrooms, which will provide the earthy flavor that defines the dish. Opt for button, cremini, or a mix of wild mushrooms for added depth. Ensure they are cleaned and sliced uniformly to promote even cooking. Alongside the mushrooms, you’ll need butter, which serves as the base for the roux and adds richness to the soup. Use unsalted butter to control the overall saltiness of the dish. These two ingredients are the stars of the show, so prioritize their quality and preparation.
Next, focus on the flour and broth, which are essential for building the soup’s texture and consistency. All-purpose flour will be used to create a roux, thickening the soup to its signature creamy texture. The broth, whether chicken or vegetable, adds flavor and volume to the dish. Choose a high-quality broth to enhance the overall taste, as it forms the liquid base of the soup. These ingredients work together to create a harmonious balance between richness and lightness.
The cream is another critical component, contributing to the soup’s velvety smoothness. Heavy cream or half-and-half can be used, depending on your preference for richness. It’s added toward the end of cooking to prevent curdling and to maintain its luxurious texture. Alongside the cream, garlic and thyme are key for infusing the soup with aromatic flavors. Mince the garlic finely to release its full flavor, and use fresh thyme sprigs for a more vibrant herbal note. These ingredients elevate the soup from simple to sublime.
Finally, don’t overlook the importance of salt and pepper in seasoning your cream of mushroom soup. Salt enhances the natural flavors of the mushrooms and broth, while pepper adds a subtle warmth. Adjust these seasonings to taste, keeping in mind that the broth and butter may already contain some salt. With all these ingredients gathered and prepared, you’re now ready to move on to the cooking process, ensuring a delicious and comforting bowl of cream of mushroom soup.
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Sauté Mushrooms: Cook mushrooms in butter until golden brown for rich flavor
To achieve a rich and flavorful base for your cream of mushrooms, the first step is to sauté the mushrooms in butter until they are golden brown. This process not only enhances their natural earthy flavor but also adds a depth of taste that will elevate the entire dish. Begin by selecting fresh, high-quality mushrooms, such as button, cremini, or a mix of wild mushrooms for added complexity. Clean the mushrooms gently with a damp cloth or brush to remove any dirt, and slice them evenly to ensure consistent cooking.
Heat a large skillet over medium heat and add a generous amount of unsalted butter. Allow the butter to melt completely and start to foam slightly, which indicates it’s ready for the mushrooms. Carefully place the sliced mushrooms into the skillet, ensuring they form a single layer. If your skillet is too small, sauté the mushrooms in batches to avoid overcrowding, which can cause them to steam instead of brown. Let the mushrooms cook undisturbed for 3-4 minutes, or until the edges begin to turn golden brown. This initial browning is crucial for developing the rich, savory flavor that will infuse the cream sauce.
Once the first side is golden, stir the mushrooms and continue cooking for another 3-4 minutes, allowing the other side to brown as well. As the mushrooms cook, they will release moisture, but this will eventually evaporate, leaving you with beautifully caramelized mushrooms. Season the mushrooms lightly with salt and pepper during this stage to enhance their flavor. The salt will also help draw out excess moisture, ensuring the mushrooms brown properly. Keep a close eye on the heat to prevent burning, adjusting it as needed to maintain a steady sizzle.
For an extra layer of flavor, consider adding minced garlic and fresh thyme toward the end of the sautéing process. Cook the garlic for about 1 minute, or until fragrant, being careful not to let it burn. The garlic and thyme will complement the earthy mushrooms and add a delightful aroma to the dish. Once the mushrooms are deeply golden and tender, remove them from the skillet and set them aside. The butter and mushroom juices left in the skillet can be used to create a roux for the cream sauce, ensuring none of that rich flavor goes to waste.
Sautéing mushrooms in butter until golden brown is a simple yet transformative step in making cream of mushrooms. It concentrates the mushrooms' natural flavors and creates a robust foundation for the creamy sauce. This technique not only adds texture and color to the dish but also ensures that every spoonful is packed with the umami richness that makes cream of mushrooms so comforting and satisfying. Master this step, and you’ll be well on your way to creating a truly exceptional soup.
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Make Roux: Whisk flour into butter until smooth to thicken the soup base
To begin making the cream of mushroom soup, one of the crucial steps is to create a roux, which serves as the foundation for thickening the soup base. Start by melting an appropriate amount of butter in a saucepan over medium heat. The butter should be allowed to melt slowly, ensuring it doesn’t burn, as this can impart an unpleasant flavor. Once the butter is fully melted and begins to bubble slightly, it’s ready for the next step. This process sets the stage for combining the fat (butter) with flour to create a mixture that will thicken the soup effectively.
Next, gradually whisk in an equal amount of flour into the melted butter. The ratio of flour to butter is typically 1:1 by weight or volume, ensuring a balanced roux. As you add the flour, whisk continuously to prevent lumps from forming. The goal is to achieve a smooth, homogeneous mixture. The flour will initially form a paste-like consistency, but as you continue to whisk, it will incorporate fully into the butter. This step is critical, as any lumps left in the roux will translate into a lumpy soup base later on.
Cook the roux for a few minutes, stirring constantly, to eliminate the raw flour taste and develop a slightly nutty aroma. The color of the roux will lighten slightly, but for a cream of mushroom soup, a blonde roux (cooked just until the flour is no longer raw) is typically used. Overcooking the roux at this stage can alter the flavor and thickness of the final soup, so monitor it closely. This cooking process ensures the roux is ready to thicken the liquid components of the soup without adding any undesirable flavors.
Once the roux is smooth and cooked, it’s ready to be incorporated into the soup base. Slowly add the liquid (such as mushroom broth or cream) to the roux, whisking continuously to ensure it combines evenly. The roux will immediately begin to thicken the liquid, creating a rich and velvety texture that is characteristic of cream of mushroom soup. This method of thickening is far superior to simply adding flour directly to the liquid, as it prevents clumping and ensures a consistent, smooth consistency throughout the soup.
Finally, ensure the roux is fully integrated into the soup base by stirring until the mixture comes to a gentle simmer. As the soup heats, the roux will continue to thicken it, transforming the liquid into a creamy, luxurious base that coats the mushrooms and other ingredients perfectly. This step completes the roux-making process, laying the groundwork for a delicious and well-textured cream of mushroom soup. With the roux properly prepared, the soup will have the ideal consistency and mouthfeel that makes this classic dish so comforting and satisfying.
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Simmer Broth: Add broth, simmer until mushrooms are tender, about 15 minutes
Once you’ve sautéed your mushrooms, onions, and garlic until they’re golden and fragrant, it’s time to move on to the next crucial step: simmering the broth. Pour in your chosen broth—whether it’s chicken, vegetable, or mushroom—into the pot with the sautéed vegetables. The broth should cover the mushrooms generously, as it will not only cook them further but also infuse them with rich, savory flavors. Stir the mixture gently to combine, ensuring the mushrooms are evenly distributed in the liquid. This step sets the foundation for the creamy, umami-packed soup you’re creating.
Bring the broth to a gentle simmer over medium heat. You’ll notice small bubbles forming around the edges of the pot, indicating that the liquid is hot enough to cook the mushrooms without boiling aggressively. Reduce the heat to low to maintain this steady simmer. This low-and-slow approach allows the mushrooms to cook through without becoming tough or rubbery. It also gives the broth time to absorb the earthy flavors of the mushrooms, deepening the overall taste of the soup.
As the broth simmers, keep an eye on the pot and stir occasionally to prevent the mushrooms from sticking to the bottom. The simmering process should take about 15 minutes, but this can vary slightly depending on the type and thickness of your mushrooms. Button mushrooms, for example, will tenderize more quickly than heartier varieties like portobellos. To check for doneness, pierce a mushroom with a fork—it should feel tender but not mushy. If they’re still firm, continue simmering for a few more minutes.
While the broth simmers, the kitchen will fill with a rich, savory aroma, signaling the flavors are melding beautifully. This stage is essential for transforming the raw ingredients into a cohesive base for your cream of mushroom soup. The simmering process not only softens the mushrooms but also reduces the broth slightly, concentrating its flavor. This reduction will later balance the richness of the cream you’ll add, ensuring the soup is neither too thin nor overly heavy.
Once the mushrooms are tender, remove the pot from the heat and let it sit for a moment. This brief pause allows the flavors to settle and prepares the mixture for the next steps, such as blending or adding cream. By simmering the broth properly, you’ve created a flavorful, mushroom-infused foundation that will elevate your cream of mushroom soup to a comforting and delicious dish.
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Finish Creamy: Stir in cream, season, and blend for a silky, smooth texture
Once your mushroom base is cooked and flavorful, it's time to achieve that signature creamy texture. The key to a velvety smooth cream of mushroom soup lies in the final steps: incorporating the cream and blending. Start by pouring in the cream, which can be heavy cream, half-and-half, or even a dairy-free alternative like coconut cream for a vegan version. Stir the cream gently into the mushroom mixture, ensuring it combines evenly without curdling. The cream will instantly transform the broth, adding richness and body to the soup.
Seasoning is crucial at this stage. Taste the soup and adjust the flavors to your preference. A pinch of salt and pepper is essential, but you might also consider adding a touch of nutmeg to enhance the earthy tones of the mushrooms. Fresh herbs like thyme or parsley can also be stirred in now, infusing the soup with aromatic notes. Remember, the goal is to create a harmonious balance of flavors that complement the mushrooms without overpowering them.
With the cream incorporated and the soup seasoned, it's time to blend. Using an immersion blender is the most convenient method, allowing you to puree the soup directly in the pot. This technique ensures a consistent, silky texture. If you prefer a chunkier soup, blend only partially, leaving some mushroom pieces intact. For an ultra-smooth finish, blend until no lumps remain, creating a luxurious, restaurant-quality cream of mushroom soup.
The blending process not only smooths the texture but also helps to fully emulsify the cream, resulting in a cohesive and elegant dish. If you don't have an immersion blender, you can carefully transfer the soup in batches to a traditional blender, ensuring it's not too hot to avoid any accidents. Blend until smooth, then return the soup to the pot. This step is where your cream of mushroom soup truly comes together, achieving the desired creamy consistency.
Finally, give the soup a quick stir after blending to ensure it's well combined. You can now serve it immediately, or for an even more refined texture, pass the soup through a fine-mesh strainer. This extra step guarantees a perfectly smooth finish, ideal for gourmet presentations. The result is a creamy, flavorful cream of mushroom soup that showcases the mushrooms' delicate flavor and the richness of the cream, all brought together by the simple yet essential process of stirring, seasoning, and blending.
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Frequently asked questions
The main ingredients include fresh mushrooms, butter, onions, garlic, flour, chicken or vegetable broth, heavy cream, and seasonings like salt, pepper, and thyme.
Yes, you can use canned mushrooms, but fresh mushrooms are recommended for better flavor and texture. If using canned, drain and rinse them before adding to the recipe.
To thicken the soup, create a roux by cooking butter and flour together before adding the broth. Alternatively, you can mix a small amount of cornstarch with water and stir it into the soup as it simmers.
Yes, it can be made vegetarian by using vegetable broth instead of chicken broth and ensuring all other ingredients are plant-based.
Yes, you can freeze it, but avoid adding cream until reheating. Freeze the soup base in airtight containers, then stir in fresh cream when reheating on the stove.
