Name: Cream of Mushroom Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 tablespoons extra virgin olive oil; 4-6 cloves garlic (smashed); 1 medium shallot (chopped); 4 tablespoons salted butter; 6 cups wild mushrooms (sliced); 3 cups cremini mushrooms (sliced); 2 tablespoons chopped fresh sage; 1 tablespoon fresh thyme leaves; 1 tablespoon balsamic vinegar; 4-6 cups low sodium chicken or vegetable broth; 1 cup heavy cream (or canned coconut milk); 1/2 cup grated manchego or parmesan cheese; 1/4 cup extra virgin olive oil; 2 cups roughly torn sourdough bread; 2 tablespoons fresh chopped oregano (or 2 teaspoons dried oregano); 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme); 2 cloves garlic (smashed); kosher salt

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There’s something incredibly comforting about a warm bowl of Cream of Mushroom Soup, especially on a chilly winter evening. I remember the first time I made this dish; it was during a snowstorm when all I wanted was something hearty to warm me up. The aroma of sautéed mushrooms and garlic bubbling away in the kitchen filled the house with a sense of warmth and nostalgia. With every spoonful, I could feel the stresses of the day melting away. This recipe isn’t just any soup; it brings a sense of home and coziness that I believe everyone should experience. Whether you’re curled up with a good book or sharing a meal with loved ones, I promise this Cream of Mushroom Soup will elevate your evening.

Recipe Snapshot

Total Time:
45 mins

Prep Time:
20 mins

Cook Time:
25 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
6 g

Diet:
Whole30, Gluten-Free

Fat:
30 g

Tools Used:
Blender, Oven, Saucepan, Grater, Chef’s Knife, Wooden Spoon, Baking Sheet

Why You Need This Cream of Mushroom Soup

Rich and Creamy Texture

One of the standout features of this Cream of Mushroom Soup is its luxurious texture. The combination of fresh mushrooms, heavy cream, and a touch of butter creates a velvety smoothness that’s simply irresistible. It coats your palate like a warm hug, making it the perfect dish for a cold winter night.

Simple Yet Flavorful Ingredients

What I love about this recipe is how straightforward the ingredients are. You don’t need to hunt for exotic items. Instead, you’ll find everything you need, like garlic, shallots, and a mix of wild and cremini mushrooms, which come together harmoniously to create deep, earthy flavors.

Perfect for Any Occasion

This Cream of Mushroom Soup is versatile enough to be served at a fancy dinner party or as a comforting weeknight meal. It’s a dish that adapts to any occasion, making it a staple in my cooking repertoire. You can dress it up with some homemade garlic herb breadcrumbs or keep it simple with a drizzle of olive oil.

Health Benefits

Mushrooms are not only delicious but also packed with nutrients. They are low in calories and a great source of vitamins, minerals, and antioxidants. Plus, this soup can be easily made vegan using coconut milk instead of cream and omitting the cheese. This way, you can enjoy all the comforting flavors while maintaining a healthy lifestyle.

A Family Favorite

Whenever I make this Cream of Mushroom Soup, I can always count on family and friends to rave about it. It’s a dish that brings people together, sparking conversations and creating memories around the dinner table. Plus, who can resist a homemade soup that tastes like love?

Easy to Customize

Finally, one of the best things about this recipe is its flexibility. You can easily adapt it to suit your tastes. Want a bit more spice? Add some crushed red pepper. Prefer it chunky? Leave some mushrooms unblended. The possibilities are endless, and that’s what keeps this dish exciting!

Ingredients Overview for Cream of Mushroom Soup

The secret to a fantastic Cream of Mushroom Soup lies in the quality of its ingredients. Each component plays a pivotal role, from the earthy mushrooms to the rich cream. Together, they create a symphony of flavors and textures that is simply unforgettable. Let’s dive into what makes this dish special:

2 tablespoons extra virgin olive oil: This adds a lovely richness and helps sauté the vegetables.
4-6 cloves garlic, smashed: Garlic infuses a fragrant aroma and depth of flavor.
1 medium shallot, chopped: Shallots offer a milder, sweeter taste compared to onions.
4 tablespoons salted butter: Butter gives the soup its creamy base and enhances the flavors.
6 cups wild mushrooms, sliced: A mix of wild mushrooms brings complexity and earthiness.
3 cups cremini mushrooms, sliced: These mushrooms add a robust flavor and meaty texture.
2 tablespoons chopped fresh sage: Sage complements the mushrooms beautifully.
1 tablespoon fresh thyme leaves: A hint of thyme adds freshness.
1 tablespoon balsamic vinegar: This lends a touch of acidity and depth.
4-6 cups low sodium chicken or vegetable broth: The broth serves as the soup’s base, enhancing flavor.
1 cup heavy cream or canned coconut milk: Cream creates a luscious, velvety texture.
1/2 cup grated manchego or parmesan cheese: Adds a savory, salty quality.
1/4 cup extra virgin olive oil: For adding richness to the bread topping.
2 cups roughly torn sourdough bread: Provides a delightful crunch when baked.
2 tablespoons fresh chopped oregano or 2 teaspoons dried oregano: Oregano enhances the bread topping.
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme: More fresh herbs add flavor.
2 cloves garlic, smashed: Extra garlic for the breadcrumb topping.
kosher salt: Essential for seasoning.

Making Cream of Mushroom Soup

Creating your own Cream of Mushroom Soup is a fulfilling and delicious project. Let’s get started with these easy steps that guide you from start to finish.

Begin by heating the olive oil in a large soup pot over medium heat. You’ll know it’s ready when it shimmers slightly. Next, add the chopped shallots and garlic, stirring them together. Cook for about 2 to 3 minutes until they become fragrant and translucent, releasing a wonderful aroma into the kitchen. This initial step sets the stage for the flavor profile of your soup.
Add the sliced wild and cremini mushrooms to the pot. Season them generously with kosher salt and freshly cracked pepper. Allow them to cook undisturbed for about 5 minutes, letting them become golden brown. Stir occasionally, watching as they caramelize and intensify in flavor. You’ll want to achieve a beautiful golden color, which adds depth to the soup.
Once the mushrooms are nicely caramelized, reduce the heat to medium and toss in the butter, sage, and thyme. Stir the mixture gently, cooking for another 2 to 3 minutes until you can smell the fragrant herbs. This step brings the aromas together in a symphony of deliciousness.
Next, stir in the balsamic vinegar and give it a quick mix. For a little extra texture, spoon out a handful of the mushrooms to use later as a topping. Now, pour in the 4 cups of broth and season again with salt and pepper to taste. Bring the soup to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
After the soup has simmered, carefully transfer about three-quarters of it to a blender. Pulse the soup until smooth and creamy, returning it to the pot with the remaining chunky portion. This step is crucial for achieving that desired velvety texture. Stir in the heavy cream (or coconut milk) and cheese, tasting and adjusting the seasoning as needed. Simmer for an additional 5 to 10 minutes until everything is warmed through and creamy.
As the soup simmers, preheat your oven to 425 degrees F. On a baking sheet, toss together the torn sourdough bread, olive oil, oregano, thyme, and the reserved garlic. Add a pinch of kosher salt to enhance the flavors. Spread the mixture out evenly and bake for 10 to 15 minutes until toasted and golden brown.
Once the soup is ready and the bread is toasted, it’s time to ladle the soup into bowls. Top each serving with the crispy garlic herb bread and the reserved mushrooms you set aside earlier. The contrast of the creamy soup with the crunchy topping creates an irresistible dish you’ll want to enjoy again and again.

Things Worth Knowing

Use Fresh Ingredients: Always opt for fresh mushrooms and herbs for the best flavor.
Blend Carefully: When blending the soup, be cautious of hot splashes. Let it cool slightly if needed.
Adjust Consistency: If the soup is too thick, add more broth gradually until you reach the desired consistency.
Store Properly: Cool the soup completely before storing it in an airtight container in the fridge.

Make It Your Own

One of the joys of cooking is personalizing recipes to suit your taste. With this Cream of Mushroom Soup, there are endless ways to make it uniquely yours!

Storage: To store leftovers, let the soup cool completely and transfer it to an airtight container. It will keep in the refrigerator for up to 3 days.
Freezing: You can freeze this soup for up to 2 months. Just be sure to leave out the cream until you reheat it.
Pairing: Serve this soup with a crusty bread or a side salad for a complete meal.
Spice It Up: Add a pinch of red pepper flakes for a subtle kick.
Herb Variations: Experiment with different herbs like rosemary or dill for a unique twist on flavor.

What Complements This Cream of Mushroom Soup

Crusty Bread: A slice of fresh, crusty bread pairs beautifully with this soup. It’s perfect for dipping and soaking up all the creamy goodness.
Salad: A light garden salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the soup.
Cheese Platter: Enjoy a selection of cheeses to create a lovely appetizer before diving into your soup.
Seasonal Vegetables: Roasted or sautéed seasonal vegetables can be a delightful side.
Occasions: This soup is great for cozy dinners, holiday gatherings, or a comforting weekday meal.
Storage Tips: Always store leftovers in airtight containers to maintain freshness and flavor.

FAQ

Absolutely! You can easily adapt the Cream of Mushroom Soup to be vegan. Simply substitute the butter with olive oil and use coconut cream in place of the heavy cream. Additionally, you can omit the cheese from the recipe. The result will still be a rich and creamy soup that everyone will enjoy without sacrificing flavor.

For the best flavor, I recommend using a mix of wild mushrooms and cremini mushrooms. The wild mushrooms add an earthy depth, while the cremini provide a robust flavor. However, feel free to experiment with any mushrooms you have on hand, such as button mushrooms or shiitake mushrooms, to create your perfect blend!

To store any leftovers of your Cream of Mushroom Soup, let it cool completely before transferring it to an airtight container. It can stay fresh in the fridge for up to 3 days. For longer storage, consider freezing the soup. Just remember to leave out the cream until you reheat it, as it can change the texture when frozen.

Yes, you can definitely make this Cream of Mushroom Soup ahead of time! It actually tastes even better the next day as the flavors have more time to meld together. Prepare the soup up to the blending step, let it cool, and store it in the fridge. When ready to serve, simply reheat and stir in the cream before enjoying.

Conclusion

The Cream of Mushroom Soup is truly a dish that embodies comfort and warmth. With its rich flavors and creamy texture, it’s a perfect option for any occasion, from cozy nights in to impressive dinner parties. I encourage you to try this recipe and see how it warms your heart and fills your home with delightful aromas. It’s a classic that never disappoints and will surely become a favorite in your kitchen.