Cream of mushroom soup is a comforting classic, beloved for its rich, velvety texture and deep, umami flavor. This soup strikes a perfect balance between creamy indulgence and earthy mushroom goodness, making it a versatile dish that can be enjoyed on its own or as a component in various recipes.
Ingredients:
- Mushrooms: The star of the show. Button mushrooms are commonly used, but you can experiment with varieties like cremini, shiitake, or a mix for added complexity. Fresh mushrooms should be cleaned and sliced for optimal flavor.
- Butter: Provides a rich, silky base and helps to sauté the mushrooms.
- Onion and Garlic: These aromatics add depth and sweetness to the soup.
- Flour: Used to thicken the soup and create a smooth, creamy texture.
- Chicken or Vegetable Broth: Adds liquid and enhances the soup’s flavor. For a vegetarian version, use vegetable broth.
- Heavy Cream or Milk: Delivers the creaminess that characterizes this soup. For a lighter version, you can substitute milk or a milk alternative, though it will affect the texture and richness.
- Salt and Pepper: Essential for seasoning and balancing the flavors.
- Thyme: Fresh or dried thyme complements the mushrooms beautifully.
Preparation:
- Sauté the Aromatics: Start by melting butter in a large pot over medium heat. Add finely chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute, ensuring it doesn’t burn.
- Cook the Mushrooms: Add the sliced mushrooms to the pot. Sauté them until they release their moisture and become golden brown, about 10 minutes. The mushrooms should be well-cooked and have developed a deep, savory flavor.
- Create the Roux: Sprinkle flour over the mushrooms and stir well to coat them. Continue cooking for a couple of minutes to remove the raw flour taste and create a roux that will thicken the soup.
- Add Broth: Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld and the soup to thicken.
- Blend the Soup: For a smooth texture, use an immersion blender to puree the soup directly in the pot. Alternatively, you can transfer the soup in batches to a countertop blender. Blend until smooth, then return to the pot.
- Finish with Cream: Stir in the heavy cream or milk, and heat the soup gently until warmed through. Be cautious not to boil the soup after adding the cream, as it might curdle. Season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with a sprinkle of fresh thyme, a drizzle of cream, or a few sautéed mushroom slices if desired. Serve hot with crusty bread or a side salad.
Variations:
- Vegan Option: Use olive oil or vegan butter, vegetable broth, and coconut milk or a plant-based cream alternative.
- Add Ins: For extra texture, you can add cooked rice, pasta, or small cubes of tofu.
Cream of mushroom soup can be a comforting meal on a chilly day, a luxurious starter for a dinner party, or a base for other dishes like casseroles or sauces. Its ability to adapt to different ingredients and dietary needs makes it a true kitchen staple.
