Cream Of Mushroom Soup
User Reviews
5
Cream Of Mushroom Soup
Description
Cream Of Mushroom Soup starts by slowly sautéing onion and garlic in butter and olive oil to develop sweetness without burning the garlic. Mushrooms are added and cooked until their released liquid evaporates and they brown slightly, concentrating their earthiness. White wine is then poured in and reduced, adding acidity and flavor complexity.
A flour sprinkle thickens the base, and a chicken bouillon cube enhances the savory depth. Fresh thyme and vegetable broth are added, with the soup simmered to blend flavors. Finally, heavy cream is stirred in over low heat for richness without boiling, preserving a smooth texture. Fresh parsley is used as garnish, offering brightness.
This soup is great served warm as a starter or alongside meals needing a creamy mushroom component. Its preparation emphasizes controlled cooking of garlic and mushroom to avoid bitterness and overcooking, and seasoning near the end assures balanced flavor.
Leftovers keep refrigerated for up to five days or frozen for three months. Reheat gently to maintain creaminess. For a healthier version, omit cream and cook longer to thicken or adjust broth quantity to desired consistency. Using a blender yields a smooth texture if preferred.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 1 large onion chopped
- 3 cloves garlic minced
- 1½ pounds mushrooms such as cremini, shiitake or baby bella, sliced
- ¼ cup white wine dry
- ⅓ cup all-purpose flour
- 1 cube chicken bouillon
- salt to taste
- black pepper to taste
- 1 tablespoon thyme chopped, or 1 teaspoon dried, fresh
- 4 cups vegetable broth low sodium or no sodium added
- 1 cup heavy cream
- 1 tablespoon parsley chopped, fresh
Instructions
- In a large Dutch oven melt the butter over medium heat then add the olive oil. Add the onion and garlic and cook for 3 to 5 minutes until the onion softens and is translucent.
- Add the mushrooms to the pot and cook for 7 to 10 minutes until the liquid that the mushrooms have released has evaporated and they start to lightly brown.
- Pour in the white wine and cook for another 1 to 2 minutes until most of the wine has evaporated. Sprinkle the flour all over the onion/mushroom mixture, stir and cook for another minute, stirring continuously.
- Crumble the chicken bouillon over the onion/mushroom mixture, season with salt and pepper and add the fresh thyme. Stir everything together, then pour in the vegetable broth. Bring to a boil, then cook for 10 minutes over medium heat, stirring occasionally. Taste for seasoning and adjust with salt and pepper as needed.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 2 minutes, do not bring to a boil.
- Garnish with fresh parsley and serve immediately.
Notes
- Use an immersion blender or regular blender to puree the soup for a smooth texture if desired.
- Saute onions and garlic slowly over medium heat to avoid burning the garlic and producing bitterness.
- Add salt at the end to prevent over-concentration from reduction during cooking.
- Omit heavy cream for a lighter soup, adjusting broth quantity to maintain desired consistency.
- Store leftover soup in the fridge for up to 5 days or freeze for up to 3 months in airtight containers.
- Reheat gently in microwave or on stovetop; thaw frozen soup before reheating if possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 290kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 647mg | 27% |
| Potassium | 467mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1146IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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