Creamy Mushroom Soup

Homemade mushroom soup beats the canned version hands down. It's thick, velvety, and packed with fresh mushroom goodness. The kitchen aroma while it's simmering will make your mouth water long before dinner.

Benefits of Homemade Soup

You'll taste actual mushrooms in this soup, not the watered-down, overly salty flavor from store-bought cans. The blend of fresh garlic, onions and herbs gives it that upscale restaurant quality. You probably already have most ingredients in your pantry. Even mushroom skeptics come back asking for more of this hearty dish.

Ingredients List

• Butter: 4 tablespoons of unsalted butter
• Oil: 2 tablespoons vegetable oil
• Onions: 2 large ones, finely diced
• Garlic: 4 cloves, minced
• Mushrooms: 2 pounds fresh cremini, sliced
• Fresh Thyme: 2 spoons, leaves only
• Wine: 1/2 cup white or red - optional
• Flour: 1/3 cup all-purpose flour
• Chicken Broth: 6 cups, reduced sodium
• Salt: 1 teaspoon to begin with
• Black Pepper: Freshly ground, as needed
• Bouillon: 2 beef cubes, crumbled
• Heavy Cream: 1 cup
• Parsley: Handful fresh, diced

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Cooking Instructions

Preparation:

Wipe mushrooms with paper towel instead of washing them to prevent sogginess. Slice them medium-thick. Dice onions finely. Crush and mince garlic.

Begin cooking:

Place large pot over medium-high heat. Add butter and oil. Once butter melts completely, toss in onions. Cook for 5 minutes until transparent and soft.

Incorporate garlic:

Add minced garlic. Cook for 1 minute until fragrant. Watch carefully so it won't burn and turn bitter.

Cook mushrooms:

Add all mushrooms and thyme. Mix well. Let cook 8-10 minutes until mushrooms reduce and darken.

Wine addition:

If using, add wine. Let bubble for 3 minutes. Use spoon to scrape pot bottom and release all flavor bits.

Thickening stage:

Dust flour over mixture. Stir constantly for 2 minutes. You'll notice a toasty aroma.

Add broth:

Gradually pour in broth while stirring. Add crumbled bouillon. Stir continuously to prevent lumps. Bring to gentle boil.

Simmer time:

Lower heat. Cover partially. Simmer 15 minutes. Stir occasionally to prevent scorching.

Finishing touches:

Stir in cream thoroughly. Add salt and pepper. Taste and adjust seasonings. Mix in parsley last.

Tips for Success

Skip washing mushrooms as they absorb water like sponges. Cut everything uniformly for even cooking. Always use real butter for best flavor. When adding flour, keep your spoon moving to avoid clumps. After adding cream, don't let the soup boil or it might separate.

Ingredient Selection

Choose mushrooms that feel dry and firm to touch. Avoid slimy or damp ones as they're past prime. Your garlic should be solid without sprouts. Full-fat cream works better than lighter options. Fresh thyme outperforms dried every time. Quality butter makes a noticeable difference in the final flavor.

Troubleshooting

Soup too runny? Mix a spoonful of flour with cold broth and stir it in. Too thick? Slowly add warm broth. Got lumps? Press them against the pot with your spoon. Weak mushroom flavor? Next time cook mushrooms longer. Bland taste? Gradually add more salt. Cream separating? Your heat's too strong - lower it.

Customization Options

Want texture? Cut mushrooms in bigger pieces. Prefer silky smooth? Blend half the batch. Craving extra richness? Pour in more cream. Watching calories? Switch to milk instead. Need some kick? Toss in extra pepper or chili flakes. Going fancy? Garnish with some extra sautéed mushrooms on top.

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Storage Advice

Cool soup for 2 hours before refrigerating. It'll stay good for 4 days in a sealed container. The soup naturally thickens each day. When warming up, use low heat on stovetop. Add a bit of broth if it's gotten too thick. Stir while heating. Don't try freezing with cream already mixed in as texture suffers. If freezing, leave out cream and add it during reheating.

Frequently Asked Questions

→ Can I make this a veggie version?

Totally! Swap in vegetable broth for chicken. Skip any meat flavorings. To amp up the taste, soak dried mushrooms in hot water and use that liquid in your soup—it’s packed with flavor! Sear your mushrooms until they’re golden for the best richness. If you’ve got dried porcini mushrooms, toss them in too. Just double-check store-bought broths—they sometimes sneak in meat stock.

→ What if I can’t have dairy?

No problem! Coconut cream does the trick (straight from the can, thick part only). Cashew cream’s another winner—blend soaked cashews with water till smooth. Oat cream works if you don’t want extra flavor. Add it right before serving and avoid boiling. Want super creamy without any cream? Blend in some cooked potatoes—they thicken it up nicely!

→ Can I freeze it?

Yep, but there’s a hack: Leave out the cream before freezing. Add it fresh when reheating. Frozen this way, it lasts about 3 months. Label your batch with the date and how much cream to add later. If you freeze it with cream, it might turn a bit grainy but will still taste delicious! Let it defrost in the fridge overnight for the best texture.

→ What’s good to serve with it?

Crusty bread’s always a winner—perfect for dipping. Garlic bread takes it up a notch. A bright, simple salad with a light vinaigrette balances out the creaminess. For a fancy touch, make cheese toast sprinkled with herbs. Want to bulk it up? Stir in cooked barley or wild rice. Even crunchy croutons and parsley on top make it feel restaurant-worthy!

→ What can I use instead of wine?

So many options! Dry white wine works, but sherry or a splash of brandy can add a classy twist. If you want no alcohol, balsamic vinegar or lemon juice bring a pop of tang. Or just stick with more broth and a squeeze of lemon at the end. Some folks like adding a dash of soy sauce for richness. You’re good without wine—it’s all about the flavors you love!

Conclusion

If mushrooms are your thing, try throwing them into risotto for a rich, creamy dish. Or whip up a quick mushroom pasta—it’s fast and uses similar ingredients.