Homemade Cream of Mushroom Soup

Name: Homemade Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons butter; 1 medium onion (finely chopped); 2 cloves garlic (minced); 500 grams mushrooms (sliced, use a mix of varieties if possible); 1/4 cup all-purpose flour; 4 cups chicken broth (or vegetable broth); 1 cup heavy cream; to taste salt and pepper; 1 tablespoon fresh parsley (chopped, for garnish)

45 min 4 servings Easy

All Recipes

Homemade Cream of Mushroom Soup

Savour a comforting bowl of homemade cream of mushroom soup, rich with earthy flavours and creamy textures.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Cream of mushroom soup is a classic comfort food that warms the soul and pleases the palate. This homemade version is rich, creamy, and full of earthy mushroom flavours, making it a perfect starter or a light meal on its own. The beauty of this dish lies in its simplicity and the depth of flavour that comes from using fresh ingredients. Whether you're looking for a quick weeknight dinner or a soothing bowl to enjoy on a chilly day, this recipe delivers a delightful experience.

Ingredients

Servings

Soup Base

Instructions

Sauté the aromatics

In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Pro tip: Be careful not to burn the garlic as it can become bitter.

Cook the mushrooms

Add the sliced mushrooms to the pot and cook for another 5-7 minutes, or until they are tender and have released their juices.

Pro tip: Use a mix of mushroom varieties for a more complex flavour.

Thicken the soup

Stir in the flour and cook for 1-2 minutes, ensuring the mushrooms are well-coated and the flour is lightly browned.

Add the broth

Gradually pour in the chicken broth while stirring, ensuring there are no lumps. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.

Pro tip: Stir occasionally to prevent sticking.

Blend the soup

Remove the pot from heat and blend the soup using an immersion blender until smooth. Alternatively, you can transfer the soup to a blender in batches.

Pro tip: For a chunkier texture, blend only half of the soup.

Finish with cream

Return the pot to the stove, stir in the heavy cream, and heat the soup over low heat until warmed through. Season with salt and pepper to taste.

Pro tip: Do not boil after adding the cream to prevent curdling.

Serve

Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.

Pro tip: Serve with crusty bread for dipping.

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Tips & Tricks

<ul><li>Choose fresh mushrooms for the best flavour.</li><li>For a richer taste, use a mix of mushroom varieties.</li><li>Blend the soup to your desired consistency for a smoother finish.</li><li>Garnish with fresh herbs like parsley for added freshness.</li></ul>

Serving Suggestions

Serve your cream of mushroom soup with crusty bread or a fresh salad for a complete meal. It pairs wonderfully with white wines or a light lager. This soup can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of cream to refresh the texture if needed.