There’s just something magical about homemade soup, isn’t there? It warms you from the inside out and fills your kitchen with that cozy aroma. My love for cream of mushroom soup started on a chilly evening, huddled under a blanket with a steaming bowl in hand. Making your own *cream of mushroom soup homemade* is not only easy but incredibly rewarding! You get to control the flavors and make it just the way you like it. Trust me, once you try this recipe, you’ll never want the canned stuff again. Let’s dive into this delightful dish!
Ingredients List
- 1 pound fresh mushrooms, sliced (I love using a mix of cremini and button mushrooms for depth of flavor!)
- 1 medium onion, chopped (This adds a lovely sweetness to the base.)
- 2 cloves garlic, minced (Garlic elevates everything—don’t skip it!)
- 4 cups vegetable broth (Choose a good-quality broth for the best taste.)
- 1 cup heavy cream (This is where the creaminess magic happens!)
- 4 tablespoons butter (Use unsalted for better control over the seasoning.)
- 3 tablespoons all-purpose flour (This helps thicken your soup beautifully.)
- Salt to taste (Always taste as you go!)
- Pepper to taste (A little freshly cracked pepper adds a nice kick.)
How to Prepare Instructions
- First, melt the butter in a large pot over medium heat. You want it to get all bubbly and fragrant.
- Add the chopped onions and minced garlic to the pot. Sauté them until they’re soft and translucent, about 5 minutes. The smell will be divine!
- Next, toss in the sliced mushrooms. Cook them for about 8-10 minutes, stirring occasionally, until they release their moisture and become tender.
- Now, sprinkle the flour over the mushroom mixture and stir to combine. Cook for an additional minute to eliminate that raw flour taste.
- Gradually pour in the vegetable broth while stirring constantly. This helps to avoid any lumps. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes. This is where all those flavors meld together!
- After the simmering time, stir in the heavy cream and season with salt and pepper to taste. Give it a good stir and let it heat through for a couple of minutes.
- If you prefer a smooth texture, now’s the time to blend the soup using an immersion blender or a countertop blender. Just be careful with the hot liquid!
- Serve your delicious homemade cream of mushroom soup hot, and enjoy every creamy, savory spoonful!
Why You’ll Love This Recipe
- Quick and easy to prepare in just 45 minutes!
- Rich, creamy flavor that rivals any restaurant version.
- Made with fresh ingredients you can customize to your taste.
- Perfectly comforting for chilly nights or cozy gatherings.
- Vegetarian-friendly and packed with nutrients!
Tips for Success
To make your *cream of mushroom soup homemade* truly shine, here are some handy tips! First, try using a variety of mushrooms like shiitake or portobello for more complex flavors. Don’t rush the sautéing process; letting those onions and garlic soften really enhances the base. If you want an extra rich flavor, you can add a splash of white wine before the broth. For serving, top your soup with freshly chopped herbs like parsley or chives for a pop of color and freshness. And if you want a bit of crunch, some toasted croutons are a delightful addition!
Variations
Feeling adventurous? There are so many ways to tweak your *cream of mushroom soup homemade*! You can add a handful of fresh thyme or rosemary for an aromatic twist. If you’re a fan of spice, try incorporating a pinch of red pepper flakes or a dash of cayenne for some heat. For a deeper flavor, sauté some diced carrots or celery with the onions. And if you want to make it even more decadent, try stirring in a bit of grated parmesan cheese just before serving!
Nutritional Information
Here’s a quick look at the typical nutritional values for one serving of this delicious *cream of mushroom soup homemade*. Keep in mind that these values are estimates and can vary based on the specific ingredients you use:
- Calories: 250
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 3g
- Protein: 5g
This creamy delight is not only comforting but also packs a satisfying punch of flavor and nutrients!
Storage & Reheating Instructions
Storing your *cream of mushroom soup homemade* is super simple! Just let it cool completely, then transfer it to an airtight container. It’ll keep well in the refrigerator for up to 3 days. When you’re ready to enjoy it again, gently reheat the soup on the stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, don’t hesitate to add a splash of vegetable broth or cream to get it back to that luscious consistency! And remember, never reheat in the microwave without stirring, as it can heat unevenly. Enjoy that comforting warmth all over again!
FAQ Section
Can I use dried mushrooms instead of fresh?
Yes, you can! Just remember to rehydrate them in warm water for about 20-30 minutes before using. This will help bring back their flavor and texture.
Can I make this soup vegan?
Absolutely! Simply swap the heavy cream for coconut cream or a plant-based cream alternative, and use vegetable broth to keep it vegan-friendly.
How do I thicken my soup more?
If you want a thicker consistency, you can mix a tablespoon of cornstarch with a bit of cold water to create a slurry and stir it into the simmering soup until it thickens.
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a fresh salad, or even some grilled cheese sandwiches for a comforting meal!
How do I store leftovers?
Just let your *cream of mushroom soup homemade* cool down, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days!
Cream of Mushroom Soup Homemade: 7 Steps to Comfort
- Całkowity Czas: 45 minutes
- Ustępować: 4 servings 1x
- Dieta: Wegańskie
Opis
Cream of mushroom soup made from scratch.
Składniki
- 1 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- Salt to taste
- Pepper to taste
Instrukcje
- Melt butter in a large pot over medium heat.
- Add onions and garlic, and sauté until soft.
- Add mushrooms and cook until they release moisture.
- Stir in flour and cook for 1 minute.
- Gradually add vegetable broth, stirring constantly.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and season with salt and pepper.
- Blend the soup for a smooth texture, if desired.
- Serve hot.
Uwagi
- Use any variety of mushrooms for different flavors.
- Store leftovers in the refrigerator for up to 3 days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Soup
- Sposób: Stovetop
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cup
- Kalorie: 250
- Cukier: 3g
- Sód: 600mg
- Kwasy: 20g
- Nasycony tłuszcz: 10g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 15g
- Włókno: 2g
- Białko: 5g
- Cholesterol: 60mg
Słowa kluczowe: cream of mushroom soup homemade
