Mushroom cream soup

Mushroom cream soup is a comforting and rich dish, perfect for a cozy meal. This recipe combines the earthy flavor of mushrooms with a creamy base for a smooth, satisfying soup. Here’s how to make a delicious mushroom cream soup from scratch:

Mushroom Cream Soup

Ingredients:

• 1 pound (450 g) mushrooms (button, cremini, or a mix), cleaned and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 4 cups (950 ml) chicken or vegetable broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) dry white wine (optional)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Salt and pepper to taste
• 1 tablespoon olive oil (optional, for sautéing)
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Sauté the Mushrooms:

   • In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. If you like, you can add a tablespoon of olive oil to help with browning.
   • Add the chopped onions and cook until they are translucent and soft, about 5 minutes.
   • Add the garlic and cook for an additional 1 minute, until fragrant.
   • Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 8-10 minutes.

2. Make the Roux:

   • Push the mushrooms to one side of the pot. Add the remaining 1 tablespoon of butter to the empty side and let it melt.
   • Sprinkle the flour over the melted butter and cook, stirring constantly, for 1-2 minutes to make a roux. This helps thicken the soup and adds depth of flavor.

3. Combine and Simmer:

   • Gradually add the broth while stirring to incorporate the roux and avoid lumps.
   • If using white wine, add it now and let it simmer for a few minutes to reduce slightly.
   • Add the thyme and season with salt and pepper to taste.
   • Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.

4. Blend the Soup:

   • For a creamy texture, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious with hot liquids!

5. Add Cream:

   • Return the blended soup to the pot if you used a blender. Stir in the heavy cream and heat through, but do not bring to a boil.
   • Adjust seasoning with additional salt and pepper if needed.

6. Serve:

   • Ladle the soup into bowls and garnish with fresh parsley or chives if desired.

Tips:

• Mushroom Variety: Experiment with different types of mushrooms or a mix for a more complex flavor.
• Texture: If you prefer a chunkier soup, blend only a portion of the soup and leave some mushrooms whole.
• Make-Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months. Reheat gently and adjust the seasoning before serving.

Enjoy your homemade mushroom cream soup—a creamy, comforting dish that’s perfect for any occasion!