Cream of Mushroom Soup
The ultimate comfort food, Cream of Mushroom Soup is creamy, rich, and absolutely satisfying. It combines earthy mushrooms with a luscious base for an easy weeknight dinner that will warm your heart and soul. Make it tonight for a delightful experience!
Equipment
- Blender
- Oven
- Saucepan
- Grater
- Chef's Knife
- Wooden Spoon
- Baking Sheet
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
Instructions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
Notes
- Tip 1: 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.
- Tip 2: You can freeze this soup for up to 2 months. Just be sure to leave out the cream until you reheat it.
- Tip 3: Serve this soup with a crusty bread or a side salad for a complete meal.
- Tip 4: Add a pinch of red pepper flakes for a subtle kick.
- Tip 5: Experiment with different herbs like rosemary or dill for a unique twist on flavor.