Cream of Mushroom Soup

Every time I make this Cream of Mushroom Soup, it reminds me of cozy winter evenings spent by the fireplace with my family. The aroma wafting through the house is simply irresistible, as the rich flavors mingle and fill the air with a comforting warmth. I still remember the first time I made it; my kids were gathered around the kitchen table, laughing and chatting, and they couldn’t wait to dig into a big bowl of this velvety goodness. It’s moments like these that make cooking so special, and I know once you try this recipe, you’ll feel that same warmth and comfort!

How to make Cream of Mushroom Soup

Ingredients:

• 2 cups cremini mushrooms, sliced: These little beauties pack a punch of flavor and a lovely texture. You could substitute them with button mushrooms if you’d like, but I find cremini give a deeper taste.

• 1 large onion, chopped: The sweetness of the onion caramelizes beautifully and adds a rich depth to the soup.

• 2 cloves garlic, minced: Garlic is my go-to for adding aroma and flavor. It makes everything better, don’t you think?

• 4 cups chicken broth: This is the base of your soup, so choose a quality broth that you love. Homemade is wonderful, but store-bought works just fine!

• 1 teaspoon marjoram: This herb lends an earthy flavor. It’s subtle but essential.

• 1 teaspoon thyme: Oh, how I adore thyme! It adds such a comforting flavor to the mix.

• Salt and pepper to taste: Seasoning is key! It brings all the flavors together.

• 1 cup heavy cream: This is what gives the soup its luxurious texture and creamy finish. You could use half-and-half if you want it a little lighter.

• 2 tablespoons butter: Adding butter enhances the flavor and creates a shiny, beautiful broth.

Cooking Steps:

1. Start with the Onion and Garlic: In a large pot, melt the butter over medium heat. Once melted, add the chopped onions and minced garlic. Sauté them for about 5 minutes, or until the onions are translucent. This step is crucial because it builds the flavor foundation of the soup.

2. Add the Mushrooms: Now, it’s time for those sliced mushrooms to shine. Toss them into the pot and cook them down for about 7 to 10 minutes. You want them to be soft and have released their juices. Stir often to keep them from sticking to the bottom.

3. Pour in the Chicken Broth: Once your mushrooms are soft and a bit caramelized, pour in the chicken broth. Bring the mixture to a gentle simmer. This is when the magic happens, as all those wonderful flavors meld together.

4. Season with Marjoram and Thyme: Sprinkle in the marjoram and thyme, along with a pinch of salt and pepper. Let it simmer for another 15 minutes. Trust me on this; it’s during this simmering time that the flavors deepen.

5. Blend Until Smooth: After the soup has simmered, it’s time to puree it. You can use an immersion blender directly in the pot, or carefully transfer it to a blender in batches. Blend until smooth, making sure it’s as velvety as you desire.

6. Stir in the Cream: Return the pureed soup to the pot if you used a blender. Now, stir in the heavy cream. At this point, you’ll want to taste it again and adjust the seasoning with more salt and pepper if needed.

7. Serve Hot: Ladle the soup into bowls, and perhaps top it with some sautéed mushrooms or a sprinkle of fresh parsley for a pop of color and flavor.

Why I Love Making This Dish:

What makes this Cream of Mushroom Soup truly special for me is the memories associated with it. Making soup feels like a warm hug on a chilly day. I adore how everyone gathers around the table, ready to enjoy something I poured love into. It’s comforting to know that with each bowl, I’m serving not just a meal, but a slice of heartfelt home cooking.

What You’ll Need:

For this recipe, all you really need is a decent pot and an immersion blender (or a regular blender). A wooden spoon will help you mix everything together, and don’t forget a good ladle for serving! I also keep my favorite cutting board and knife handy for chopping the vegetables.

Step-by-Step Guide:

1. First, melt the butter in your pot over medium heat. (Make sure not to burn it!)

2. Add the onions and garlic and sauté until they’re soft.

3. Toss in the mushrooms and cook until they brown slightly.

4. Pour the chicken broth and bring to a simmer.

5. Stir in the herbs, salt, and pepper, and continue simmering.

6. Blend the soup until smooth and creamy.

7. Stir in the heavy cream for that magical finishing touch.

8. Adjust seasoning as needed, and serve hot!

Tips for Perfect Results:

A little trick I’ve learned over the years is to sauté the mushrooms until they are nicely browned; this brings out their flavor. Don’t rush it. Also, let the soup simmer long enough for the flavors to develop fully—about 30 minutes is perfect! If you like your soup thicker, you can add a little cornstarch mixed in water to the soup as it simmers.

Serving Suggestions and Sides:

This Cream of Mushroom Soup pairs beautifully with a crisp green salad or a slice of crusty bread. I love serving it with a side of garlic bread for dipping. And if you want to elevate your meal, why not enjoy it with a chilled glass of white wine? It adds a lovely touch!

Leftovers:

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. The flavors only get better overnight! When you’re ready to enjoy it again, just heat it gently on the stove. If it’s too thick after refrigerating, you can add a splash of chicken broth or cream to loosen it up.

FAQ Section:

Can I use different mushrooms? Absolutely! While cremini are my favorite, you can mix it up with shiitake or portobello mushrooms for a unique flavor. It’s all about your preference!

Can I make this vegetarian? Sure! Just switch the chicken broth for vegetable broth. It’ll still be delicious and comforting.

Is it okay to freeze this soup? Yes, you can freeze the soup, but I recommend freezing it without the cream. When you reheat it, you can stir in the cream for that fresh taste.

Conclusion:

This Cream of Mushroom Soup has become a favorite in my home over the years, and I’m genuinely excited for you to try it. The rich, earthy flavors combined with the creaminess create an experience that’s simply delicious. I know you’ll love it as much as I do! So, grab your ingredients and get cooking—I can’t wait to hear your thoughts when you serve this on the dinner table. Let me know how it turns out, and if your family asks for seconds, just like mine does every time. Happy cooking!