Homemade cream of mushroom soup has never been easier. It is so delicious and comforting and ready in 30 minutes. Make the most of mushrooms with this hearty and warming soup. 
Winter or summer, cream of mushroom soups are just on point. Truly, the delicacy is readily available in cans, most people do not know there is life outside a can of mushroom soup. Furthermore, you are free from chemicals such as preservatives and additives. With the fresh aroma and taste of a bowl of warm home-made mushroom soup, you can leave your dining area with much stomach and taste-bud fulfilment. Everything is suited to your taste.
It is one of many recipes that brings out the best in mushrooms. The cream of mushroom soup recipe is easy to follow, hence, with few jams of ingredients, you should be able to something nice. All you need to use is the popular button mushrooms. The highlight of the cream soup is not just the mushrooms or cream but the thick and captivating outlook of the soup. Mushroom and cream lovers will definitely love this one.
The recipe contains easy-to-get ingredients such as the mushrooms, broth, cream, butter, flour, lemon juice, onion and other spices. Together, they make up a highly nutritious delicacy. Mushrooms are very important sources of Potassium, Copper, Selenium and Vitamin B. They are also low in calorie and, definitely, soaks well into the cream. Creams also contain Phosphorus, Calcium, Folate and many Vitamins. Parsley, asides its scent, serves as a pointer of the huge nutritional value of the soup. To prepare the best cream of mushroom, here are some tips you should follow.
- Choice of mushroom
The button mushrooms (white) are the commonly used mushrooms for the recipe. They soak and blend well in the cream, retaining the flavour and taste of other ingredients. They are also easy to clean and cook. Cremini mushrooms can be used instead of the white buttons. They also add some fine flavour to the soup. Don’t be surprised if the colour of the soup is not whitish, it is normal with Cremini mushrooms. Baby Bellas are good alternatives and influence the colour of the soup.
- Choice of broth or stock
As included in our recipe, the chicken broth will help retain the white colour of your soup. It retains the flavour of the soup better. The beef broth, on the other hand, will strip off the white colour. Vegetarians are not left out. You might decide to make a vegetable broth comprising onions, garlic, leeks, shallots and more depending on your taste. However, it will not be as effective as the chicken broth.
HOMEMADE CREAM OF MUSHROOM SOUP
HOMEMADE CREAM OF MUSHROOM SOUP
Ingredients
- Unsalted butter-4 tbsp.
- All-purpose flour- 4 tbsp.
- Unsalted butter-4 tbsp.
- All-purpose flour- 4 tbsp.
- Onion chopped - ½ cup
- Garlic cloves minced- 4
- Hot chicken stock- 4 cups
- Fresh brown mushrooms- 600 gm or 1.3 lb
- Bay leaf- 1
- Dried parsley flakes- 1 tsp.
- Dried thyme- ⅛ tsp.
- Lemon juice – 1tbsp.
- Black pepper- ½ tsp.
- Turkey ham – 3 tbsp.
- Half & half cream -2 cups
- Olive oil – 3 tbsp.
- Himalayan salt- to taste
Instructions
- Melt butter over medium heat in the large saucepan/ casserole.
- Add the onions and sauté for 8-10 minutes or until tender but not browned. Stir in garlic and cook until fragrant, about 1 minute.
- Add the flour and stir over for 2-3 minutes over medium heat without browning.
- Add half of the mushrooms and mix to coat in the flour mixture; then pour in the chicken stock, add the dried parsley,thyme, a bay leaf and allow to simmer for 10 minutes.
- In the meantime, heat olive oil in the large saucepan, add in the remaining mushrooms and cook 4-5 minutes, stir in turkey bacon and pour in lemon juice; cook another 2 minutes. Season with salt and pepper.
- Transfer the fried mushrooms to the soup, pour half & half cream and simmer another 5-7 minutes.
- Serve immediately.
Notes
½ pound or 250 gm of diced fresh mushrooms equals about 2 cups.
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