How to Make Cream of Mushroom Soup from Scratch
As a home cook, there’s nothing quite like the satisfaction of creating a delicious and comforting dish from scratch. One of the classics is cream of mushroom soup, often used as a base for casseroles, soups, and sauces. In this article, we’ll guide you through the process of making cream of mushroom soup from scratch, step by step.
Ingredients Needed
Before we dive into the process, let’s take a look at the ingredients you’ll need to make this creamy soup:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3 cups mixed mushrooms (button, cremini, and shiitake), sliced
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 cup chicken or vegetable broth, warmed
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (optional)
Step 1: Saute the Onion and Mushrooms
To start, melt 1 tablespoon of butter in a large saucepan over medium heat. Add the chopped onion and cook until it’s translucent and slightly caramelized, stirring occasionally. This will take about 5-7 minutes.
Next, add the sliced mushrooms and cook until they release their moisture and start to brown, stirring occasionally. This should take about 5-7 minutes more.
Step 2: Add Flour and Cook
Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning. Then, sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring constantly. This helps to cook out the raw flour taste and creates a roux.
Step 3: Add Broth and Heavy Cream
Gradually pour in the warmed broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for 2-3 minutes, or until the mixture has thickened slightly. Remove the saucepan from the heat and stir in the heavy cream. Season with salt and pepper to taste.
Step 4: Purée the Soup (Optional)
If you prefer a smooth soup, you can purée it in a blender or with an immersion blender. Take note that puréing the soup will help to speed up the thickening process. If you prefer a chunky soup, skip this step and proceed to the next one.
Step 5: Taste and Adjust
Taste the soup and adjust the seasoning as needed. If the soup is too thick, add a little more broth. If it’s too thin, whisk in a little more heavy cream. You can also add additional seasonings, such as dried thyme or fresh parsley, to enhance the flavor.
Make-Ahead and Storage Tips
This cream of mushroom soup makes a great base for various recipes, such as casseroles, soups, and sauces. You can make it ahead of time and store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. Reheat it gently over low heat, whisking constantly to prevent lumps.
Tips and Variations
- Add aromatics: Sauteed carrots, celery, and onions make a great addition to the soup. Simply add them to the pan with the mushrooms and cook until they’re tender.
- Change up the mushrooms: Use a single type of mushroom, such as cremini or shiitake, for a different flavor profile. Experiment with other types, like oyster or chanterelle, for added depth.
- Add a splash of wine: A little red or white wine can add depth to the soup. Simply add a tablespoon or two after sautéing the mushrooms.
- Try different herbs: Fresh or dried herbs, such as thyme, rosemary, or parsley, can enhance the flavor of the soup. Experiment with different combinations to find your favorite.
There you have it – a delicious and creamy cream of mushroom soup made from scratch! With these simple steps and tips, you can create a soup that’s sure to impress your family and friends. Happy cooking!