Ah, cream of mushroom soup—a classic, comforting, and versatile dish! Here’s the full breakdown:
What It Is:
Cream of mushroom soup is a smooth, creamy soup where mushrooms are the star, cooked with aromatics and blended with cream or milk. It’s commonly used as a starter, side dish, or even a base in casseroles.
Key Ingredients:
- Mushrooms: Button, cremini, or a mix for richer flavor
- Butter or oil: For sautéing
- Onion / garlic: Aromatics for depth of flavor
- Flour: For thickening (optional, depending on method)
- Milk, cream, or a combination: For the creamy base
- Broth: Chicken or vegetable for extra flavor
- Salt, pepper, herbs: Thyme, parsley, or bay leaf for seasoning
How It’s Made (Simplified):
- Sauté aromatics:
Cook onions and garlic in butter or oil until soft. - Cook mushrooms:
Add mushrooms and cook until browned and fragrant. - Make the base:
- Sprinkle flour over the mushrooms (if using) and cook briefly.
- Add broth slowly, stirring to avoid lumps.
- Add cream / milk:
Stir in cream or milk and simmer until thickened. - Blend (optional):
For a smooth soup, blend with an immersion blender. For a chunkier soup, leave some mushrooms whole. - Season and serve:
Adjust salt, pepper, and herbs to taste.
Flavor & Texture:
- Flavor: Earthy from mushrooms, rich and creamy, slightly savory
- Texture: Silky if blended, or chunky if mushrooms are left whole
- Overall: Warm, comforting, and very versatile
Fun tip: For extra depth, sauté mushrooms until golden brown and add a splash of white wine or sherry before adding the broth.
I can also give you a step-by-step homemade cream of mushroom soup recipe that’s rich, creamy, and far better than canned versions.
Do you want me to do that?
