The Soup My Socks Off Story
Let me just paint you a picture: it's dreary outside, my phone's buzzing with yet another 'what's for dinner?' text, and the fridge is giving me that empty look except for... mushrooms. Loads of them, thanks to an overenthusiastic farmer's market trip (seriously, those stands are like edible carnivals). Anyway, that's usually when I say, 'Okay, it's a Cream of Mushroom Soup night!' Some folks probably picture soup out of a can—gotta say, my family runs for the kitchen when they smell the real deal simmering away, not that tinned stuff. And every time I make it, I'm reminded of the first time I tried to make bechamel and made wallpaper paste instead. But that was then—these days, I make this soup blindfolded (not literally, that would be dangerous... but you get me).
Why I Keep Coming Back to This
I make this when I want our house to smell homier than a cozy granny's cottage. (And because my partner claims it's better than restaurant soup, which—flattered, but have they tried actual restaurant soup?) My daughter now requests this on movie nights instead of popcorn. True story. Plus, on cold days, it warms even my chronically cold feet. I've tried shortcuts like skipping the sautéing and, trust me, don't do it—the flavor just isn't the same. It takes a bit longer, but c'mon, sometimes slow and steady wins the tasty race, right?
Gather Your Mushrooms and the Rest (Swaps Welcome)
- 500g (about 1 pound) fresh mushrooms – any kind works; cremini, button, or a fancy mix. Sometimes I just use whatever's on sale. Portobello is lovely, but pricier.
- 1 onion, roughly chopped – yellow, sweet, or heck, even red if that's what you've got. My grandmother swore by Vidalia, but I've never been picky.
- 2-3 garlic cloves, minced. (If you're in a hurry, teaspoon of garlic powder sneaks in just fine. Shh.)
- 3 tablespoon butter (or more if your soul needs it; I won't judge)
- 3 tablespoon flour – I usually use all-purpose, but I've made it with whole wheat when feeling virtuous. Not the same, but it'll do.
- 750ml (about 3 cups) vegetable or chicken stock. (I've even tried bouillon cubes dissolved in hot water. Nobody noticed.)
- 250ml (1 cup) milk. Or half and half for something extra comfy. Oat milk even works in a pinch, but that's a whole different vibe.
- ½ teaspoon dried thyme (I love fresh, but honestly I rarely remember to buy it)
- Salt & pepper – don't be shy. Taste as you go!
- A drizzle of cream, if you’re feeling posh (totally optional)
Here's How I Throw It Together
- Prep the good stuff. Clean your mushrooms. Not under a tap (unless you like soggy soup). A damp cloth or brush does the job – or just pick off the dirt, life's short. Chop half for texture, slice the rest thin.
- Onions & garlic – first up. Melt butter in your biggest pot. Throw in the onions, give 'em 2-3 min to soften. Add garlic, let your kitchen smell amazing. If you burn the garlic, just... start again. Trust me.
- Shroom time. In go the mushrooms, all at once. They look like too many—relax, they shrink. Cook on medium-high, stir until they're sweating and golden in spots (8-10 min?). Don't rush this part! This is where I sneak a taste.
- Make it creamy. Sprinkle in flour, stir like you mean it. It'll clump—don't panic, this always happens and then smooths out. Keep going for 1-2 min.
- Add liquids (slowly, folks). Pour in stock, bit at a time, stirring well. No lumps, yay! Then swirl in your milk. Bring to simmer and watch it thicken, like magic. Add thyme, generous shake of salt & pepper. Give it 10 mins (stir occasionally), put on a song.
- Blend if you want silky Or not! Sometimes I blend half and leave the rest chunky. You do you. Totally your call.
- Finish & taste. Taste and adjust, maybe more salt? A swirl of cream if you're feeling it. Don't forget crusty bread.
A Few Notes From the Trenches
- If your soup is too thick, add a splash of water or more stock—I've definitely overdone the flour before. Actually, I find it works better if you go light on flour at first.
- Got heavy cream? A little dollop on top is amazing. But don't overdo it or, yeah, it'll taste like custard. (Happened once, never again.)
- Don't worry about perfection; this soup forgives mistakes. Broken sauce? Call it 'rustic.'
Swaps, Experiments, and the One Thing I Won’t Repeat
- Once I tossed in a handful of wild rice for texture—pretty nice!
- Lentils? Tried it. Not for me, tasted a bit odd. Your mileage may vary.
- I’ve used almond milk instead of dairy—okay, but kind of sweet. Maybe just go with plain oat if you're dairy-free.
If You’re Missing Stuff: MacGyver It
If you don’t have an immersion blender, just let the soup cool a bit and pour half into a normal blender—carefully—or even mash some mushrooms with a potato masher. I’ve definitely used a whisk before (not recommended… but desperate times). And a big saucepan works if you're lacking a soup pot; just halve the recipe to fit.
Storing It (for the Hypothetical Leftovers)
Honestly, in my house, this rarely survives till next day, but you can keep it in the fridge, covered, for 3 days (it thickens but that’s not a crime). Reheat gently; if it gets too thick, just add a splash of milk or water and stir.
How I Love to Serve It
I usually go for a hunk of warm sourdough—perfect for dunking. My uncle insists on a sprinkle of chives and, sometimes, a shake of Tabasco just for giggles. We've even served it inside a bread bowl once. Slightly excessive, but hey, YOLO (as my niece reminds me).
If I Could Go Back in Time: Pro Tips
- I once tried to rush the mushroom browning step, thinking no one would notice—they noticed. Don’t skip it, please.
- Shrooms release water all at once, but just keep the heat on until they’re deep golden. Yes, it’ll look funky at first—keep calm.
- Add salt later, not up front—makes the mushrooms cook better. (Weird but true; learned form the folks at Serious Eats).
FAQ: Mushroom Soup Head-Scratchers
- Can I freeze this? Yeah, but cream soups go a bit grainy—nothing tragic, just whisk well after thawing.
- Does this work with canned mushrooms? In a pinch, yes, but the flavor’s way less fresh. It’ll do, but fresh ones bring magic.
- How do I make it vegan? Swap butter for olive oil, milk for a creamy oat milk, and skip any cream at the end. Works decently!
- Ever tried it with wine? Oh, for sure—a splash of dry white before the stock. Super fancy (I learned that tip via The Kitchn, worth a peek).
- Can I double this? Absolutely. Just use two pots or your soup might slosh over—messy floors, ask me how I know…
Quick digression: anyone else think mushrooms look like tiny umbrellas before you chop them? Just me? Okay, moving on.
For more cozy soup ideas, you might like this epic soup roundup I found last week—had me drooling. Anyway, if you make this Cream of Mushroom Soup (and survive my rambling), let me know how it goes. Or, you know, just eat it and live your best life!
Ingredients
- 400 g fresh mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
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1In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 3-4 minutes until softened.
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2Stir in the garlic and sliced mushrooms. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their juices and are golden brown.
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3Sprinkle the flour over the mushroom mixture. Stir and cook for 1-2 minutes to remove the raw taste.
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4Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring the soup to a simmer and cook for 10 minutes.
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5Reduce the heat to low. Stir in the heavy cream and season with salt and black pepper to taste. Heat through but do not boil.
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6Optional: Use an immersion blender to partially puree the soup for a creamier texture. Serve hot, garnished with fresh parsley.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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