There’s something incredibly comforting about a warm bowl of cream of mushroom soup. It’s the perfect recipe to usher in the cozy, cool days of fall. Let’s dive into this delightful soup that is sure to become a favorite in your household.
Cream of Mushroom Soup
Rich and velvety, this soup is packed with flavor and is incredibly easy to make. Perfect for lunch or dinner, it can also serve as a wonderful starter for a larger spread. Gather your ingredients, and let’s get cooking!
Ingredients
- 1 lb fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Add the sliced mushrooms to the pot and cook until they’ve released their juices and are starting to brown, around 10 minutes.
- Pour in the vegetable (or chicken) broth, and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 to 20 minutes to let all the flavors meld together.
- After the soup has simmered, use an immersion blender to puree until smooth. If you prefer a chunkier texture, you can blend only half of the soup and keep the rest as is.
- Return the pot to low heat and stir in the heavy cream. Season with salt and pepper to taste. Let the soup warm back up, and you’re ready to serve!
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Enjoy!
This cream of mushroom soup is perfect for a weeknight meal or as a warming appetizer for your next gathering. It’s hearty, filling, and above all, delicious. So grab a spoon and enjoy every comforting bite!