This rich and somewhat decadent Cream of Mushroom Soup — one of my all-time favorites that I like to make—, will, it be quite a surprise to know that it is very simple to make! The secret is in slowly browning the mushrooms on a gentle heat, thus bringing their deeper sweet and a bit of an earthy flavor, which makes the soup really heaven-sent.
The combination of garlic, onions, caramelized mushrooms, and fresh thyme along with cream not only smells but tastes incredible in the first place. Together they form such a dish that skeptical customers have never tried to suggest that store-bought mushroom soup be stopped altogether.
This traditional dish is perfect for inviting friends over or for a cool, relaxing evening by yourself. Enjoy the smells and tastes of the dishes warmly as the butter melts in your mouth.
How to Make Creamy Mushroom Soup
This herb-flavored, creamy mushroom soup is created through just a few easy steps.
- Caramelize the mushrooms with a butter and then add broth in as well as.
- After that, put the lid on and let it cook slowly together with onions, thyme, garlic, and broth.
- Every time after puréeing and creaming, stirring of the mixture should be following. Seasoning it is the next step.
Cooking Notes
We suppose that the time spent in the kitchen will be cut down in half or so if typical pre-sliced mushrooms are used instead of hand-sliced ones.
What to Pair With Creamy Mushroom Soup
This soup is quite heavy on its own, so you might want it as your full meal. But if you want to do otherwise, there is no problem with that, just fish or any other dish that you like may be covered with this soup. Besides, a nice fresh salad with a light dressing will act as a contrasting element to the soup.
How to Store Mushroom Soup
Keep the soup in a refrigerated bag away from the air in the refrigerator for not more than a week. The soup has to be at room temperature. Chilled in the refrigerator before, you should pop into the refrigerator after you have cooled it down. After you are finished, you will have it warm and ready to serve.
Can You Freeze Mushroom Soup?
Yes, you can. The soups will last for two months when you do so. You must first divide it into single servings, then put it into the bags. You can also freeze them flat.
Ingredients
¼ cup unsalted butter
2 (16-ounce) packages of sliced fresh mushrooms
1 pinch salt
1 medium yellow onion, diced
1 ½ tablespoons all-purpose flour
6 sprigs fresh thyme, tied with kitchen twine
2 garlic cloves, peeled
4 cups chicken broth, plus more as needed
1 cup water, plus more as needed
1 cup heavy cream
Salt and freshly ground black pepper, to taste
Fresh thyme leaves, for garnish
Directions
Get the ingredients together.
Melt butter in a large soup pot over medium heat. Add some salt and sauté mushrooms until they excrete their juices (5–10 minutes). Turn down the heat to medium and cook, stirring often, until the liquid has evaporated and the mushrooms appear golden (15–25 minutes). The rest may be used as garnish.
Chop the mushrooms and when they are not very brown, lower the heat. Onions should be stirred for at least five minutes to make them soft and translucent.
Include the flour and stir, let it cook for two minutes with stirring until the flour taste is no longer present.
Add the thyme bundle and garlic cloves, then pour in the chicken broth and water. Leave the soup to simmer slowly for one hour. When done take out the thyme bundle and puree the soup in batches until it is as smooth and thick as you want.
Fix the soup by only using the cream and chicken or water to make it thinner or thicker. Lastly, augment with the salt and pepper, make it taste how you wish.
The ladle of the soup in soup bowls, adorn with lentil mushrooms, which have been cut into pieces and fresh thyme leaves and present it at the party. Serve with this cozy, homemade mushroom soup that is easy to prepare and doesn’t require a lot of time.
Eat this comfort, homemade mushroom soup which is awesomely good together with your favorite side dish or even plain!
