Cream of Mushroom Soup -

Cream of Mushroom Soup is a classic dish that combines the earthiness of mushrooms with a rich, savory base, making it a comforting addition to any meal. This recipe utilizes a variety of mushrooms to provide depth and complexity, enhanced by aromatic herbs and a splash of dry white wine.

Why You Will Love This Recipe

This Cream of Mushroom Soup stands out for its velvety texture and rich flavor profile. With just a few high-quality ingredients, you can create a luxurious dish that can be enjoyed as an appetizer, a main course alongside crusty bread, or even as a base for other recipes. The use of mixed mushrooms introduces layers of flavor, while the optional garnishes elevate the presentation, making it suitable for any special occasion or dinner party.

Ingredients

Gather the following ingredients to create this delightful Cream of Mushroom Soup, serving 4:

1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster, or wild)
3 tbsp unsalted butter
1 shallot, finely diced
2 garlic cloves, minced
1 sprig fresh thyme or 1 tsp dried thyme
1/4 cup (60 ml) dry white wine

Garnishes

1/2 cup (120 ml) crème fraîche or sour cream
Truffle oil (a few drops)
Edible flowers
Crispy mushroom chips (baked with olive oil at 375°F/190°C for 15 minutes)

Directions

Step 1: Sauté the Aromatics. Start by melting the unsalted butter in a large pot over medium heat. Once the butter has melted, add the finely diced shallot. Cook the shallot for about 3 minutes, stirring occasionally, until it becomes translucent. This base will provide a flavorful foundation for your soup.

Step 2: Incorporate the garlic and thyme. Add the minced garlic and the sprig of fresh thyme (or the dried thyme if using). Stir the mixture for about 1 minute until the garlic is fragrant, being careful not to let it burn as garlic can quickly develop a bitter taste.

Step 3: Cook the Mushrooms. Slice a portion of the mushrooms for garnish and chop the remaining mushrooms into small pieces. Add all the chopped mushrooms to the pot and cook for approximately 8 minutes, stirring frequently. The mushrooms will begin to release their moisture and brown, intensifying their flavor.

Step 4: Deglaze the Pot. Once the mushrooms are cooked down, pour in the dry white wine. Using a wooden spoon, scrape up any browned bits sticking to the bottom of the pot as the wine bubbles. Allow the mixture to simmer for an additional 2 minutes until the wine reduces by half, which adds a rich taste to your soup.

Step 5: Blend the Soup. After deglazing, remove the pot from the heat. Use an immersion blender to carefully blend the soup until smooth. If you prefer a bit of texture, you can blend just until combined and leave some lumps of mushrooms. Adjust the consistency by adding a bit of water or vegetable stock if necessary.

Step 6: Add Finishing Touches. Return the pot to low heat, stirring in the crème fraîche or sour cream until fully incorporated. This adds a creamy richness to the soup. Finally, season with salt and pepper to taste. Serve the soup hot, garnished with crispy mushroom chips, a drizzle of truffle oil, and a sprinkle of edible flowers for an elegant touch.

Frequently Asked Questions

Can I use any type of mushroom for this soup?

Yes, while mixed mushrooms like cremini, shiitake, and oyster provide a range of flavors, you can substitute with whatever mushrooms you have on hand. Button mushrooms are a common alternative, but using a variety will yield the best results.

Can this soup be made in advance?

Absolutely! This soup can be made a day in advance and stored in the refrigerator. To reheat, gently warm it on the stove while stirring to maintain the creamy texture.

How can I make this soup vegan?

To make a vegan version, replace the unsalted butter with olive oil and use coconut milk or a plant-based cream instead of crème fraîche. You can also omit the wine and use vegetable broth to keep the flavors rich.

What dishes pair well with Cream of Mushroom Soup?

This soup pairs excellently with a variety of dishes, including grilled cheese sandwiches, crusty bread, or a fresh side salad. It also works well as a foundation for a more extensive meal, like pasta or roasted vegetables.

Can I freeze leftover soup?

Yes, cream-based soups can be frozen, but it’s best to do so without the cream or crème fraîche added. Freeze the soup after cooking and blend, then add the cream when you reheat it after thawing. This will help maintain texture and flavor.

Conclusion

This Cream of Mushroom Soup is not only simple and quick to prepare, but it’s also a versatile recipe that is sure to impress. With its rich flavors and creamy texture, it’s perfect for cozy nights in or elegant dinner parties. Whether enjoyed on its own or as part of a multi-course meal, this delightful dish will surely become a favorite in your kitchen.