Cream of Mushroom Soup

Cream of Mushroom Soup is a classic and comforting soup that combines the earthy flavors of mushrooms with the richness of cream or milk. While it’s widely recognized as a popular canned soup in America, making a homemade mushroom soup base is a delightful culinary endeavor. This recipe starts with a simple roux (a mixture of flour and fat) and gradually incorporates ingredients like milk, water, vegetable stock, or mushroom stock. Sautéed or roasted mushrooms are added for a robust mushroom flavor, and a touch of cream brings lusciousness to the soup. What’s great about this particular recipe is that it’s entirely vegetarian, as it doesn’t require any chicken stock. If you have vegetable stock on hand, feel free to use it instead of plain water to enhance the flavor.

Cooking Time: 50 minutes

Serving Size: 6

INGREDIENTS:

• 5 cups Mushrooms
• ½ cup Chopped Onion
• 1 ½ cups Chicken Broth
• 1 cup Half-and-Half
• 3 tablespoons Butter
• 3 tablespoons All-Purpose Flour
• ¼ teaspoon Dried Thyme
• ¼ teaspoon Salt
• ¼ teaspoon Ground Black Pepper
• 1 tablespoon Sherry

INSTRUCTIONS:

1. Prepare the Mushrooms and Onions: Start by heating the mushrooms, onions, and dried thyme in a large heavy saucepan until they become soft, which should take around 10 to 20 minutes.
2. Blend the Mushroom Mixture: Transfer the softened mushroom mixture, along with any liquid, to a food processor or blender. Process until you achieve a smooth consistency, but it’s perfectly fine to leave some vegetable chunks for added texture. Once blended, remove it from the blender.
3. Create the Roux: In the same saucepan, melt the butter over medium heat. Stir in the all-purpose flour until it becomes a clear mixture.
4. Combine the Ingredients: In a mixing bowl, combine the salt, ground black pepper, half-and-half, and the mushroom and onion puree. Stir to ensure everything is well incorporated.
5. Thicken the Soup: Bring the soup to a boil, stirring continuously to prevent lumps. Cook until the soup thickens to your desired consistency.
6. Season and Finish: Taste the soup and season with salt and pepper as needed. Finally, add the sherry for that delightful touch of flavor.

TIPS:

• You can use a variety of mushrooms for added complexity in flavor. Cremini, shiitake, or even wild mushrooms work well.
• If you prefer a smoother texture, you can use an immersion blender directly in the saucepan to puree the soup.
• For a richer flavor, you can substitute heavy cream for half-and-half.
• Garnish your cream of mushroom soup with fresh herbs like chives or parsley for an extra layer of freshness.

Homemade Cream of Mushroom Soup is a comforting and versatile dish that’s perfect for any occasion. Whether you’re enjoying it as a comforting bowl on a chilly evening or using it as a base for casseroles and other dishes, its rich, earthy flavors are sure to delight your taste buds. Making this classic soup from scratch allows you to control the quality of the ingredients and customize it to your preference. With this recipe, you’ll have a creamy, mushroom-infused masterpiece that’s both delicious and entirely vegetarian. Enjoy the warmth and satisfaction that homemade cream of mushroom soup brings to your table!