When it comes to classic comfort food, few dishes can rival the creamy goodness of homemade cream of mushroom soup. Whether you're looking for a cozy soup to warm you up on a chilly day or an elegant appetizer for a special occasion, this recipe has you covered. It's surprisingly simple to make and delivers a rich, earthy flavor that's hard to resist.
Ingredients:
- 1 pound (450g) fresh mushrooms, finely chopped
- 1/2 cup (1 stick) unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme (optional)
- Chopped fresh parsley for garnish (optional)
Instructions:
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Prepare the Mushrooms: Start by getting your favorite mushrooms. We recommend the Chef's Medley from Apex Mushroom. Trim the the mushroom stems and finely chop to your desired size.
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Sauté the Vegetables: In a large saucepan, melt the butter over medium heat. Add the chopped mushrooms, onions, and garlic. Cook for approximately 5-7 minutes, or until the vegetables are soft, and most of the liquid from the mushrooms has evaporated.
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Incorporate the Flour: Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for an additional 2-3 minutes to remove the raw taste of the flour.
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Add Broth: Slowly pour in the chicken or vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the soup has thickened.
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Optional Thyme: If you choose to use dried thyme, add it at this point and stir it into the soup.
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Pour in the Cream: Stir in the heavy cream and continue to cook for another 5-10 minutes, or until the soup is heated through and has reached your desired thickness.
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Season to Taste: Season the soup with salt and black pepper to taste. Keep in mind that you may not need much salt, as the broth and butter may already be salty.
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Puree the Soup: Once the soup is ready, remove it from the heat. Use an immersion blender to puree the soup until it reaches your desired consistency. You can also transfer the soup in batches to a regular blender, but be cautious as it will be hot. Blend until smooth and return it to the pot.
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Adjust Consistency: If the soup is too thick, you can add a little more broth or cream to achieve your preferred thickness.
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Serve and Enjoy: Reheat the soup if necessary, then ladle it into bowls, garnish with chopped fresh parsley if desired, and serve hot.
This homemade cream of mushroom soup is a delightful treat that's perfect as a starter or a comforting meal on its own. It's a classic for a reason, and once you've tried this homemade version, you'll never look at the canned stuff the same way again. Enjoy the warm, earthy flavors and the satisfaction of making a classic soup from scratch.