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Whip up your own creamy mushroom soup at home. It beats canned every time. Packed with fresh mushrooms and super smooth, it smells amazing when simmering—you’ll be excited to dig in.
Irresistible Soup Benefits
You get deep, real mushroom flavor here—none of that weak, salty stuff from canned versions. Fresh onion, garlic, and herbs make it taste just like something you’d find at your favorite spot. Odds are, you have almost everything you need on hand already. People who usually skip mushrooms always end up grabbing seconds.
Supplies You’ll Want
- Parsley: Chopped up, a generous handful
- Heavy Cream: 1 cup
- Bouillon: 2 beef cubes, mashed
- Black Pepper: Grind fresh, toss in to taste
- Salt: Start around 1 teaspoon
- Chicken Broth: Use 6 cups of a lower salt version
- Flour: 1/3 cup basic white flour
- Wine: 1/2 cup, red or white—or just skip it
- Fresh Thyme: 2 tablespoons, pulled off the stems
- Mushrooms: 2 pounds fresh brown, slice ‘em
- Garlic: 4 cloves, finely chopped
- Onions: Dice up 2 big ones nice and small
- Oil: 2 tablespoons, whatever cooking oil you like
- Butter: 4 tablespoons, use the real stuff
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Simple Soup Method
- Lock in flavor at the end:
- Right before serving, stir in cream. Mix it well. Check salt and pepper—feel free to tweak. Finish by dropping in the fresh parsley.
- Simmer and wait:
- Pop the lid on—just not all the way. Turn heat down low. Let it gently bubble about 15 minutes, give it a stir here and there so nothing sticks.
- Add your liquid now:
- Stream in your broth while stirring to avoid lumps. Drop in bouillon cubes too. Keep mixing until it’s all smooth. Let the mix start to bubble.
- Let’s make it thick:
- Toss all of the flour over everything in the pot. Stir nonstop for about 2 minutes. It’ll smell kind of toasty, almost like baking bread.
- Time for the wine:
- Pour in wine if you’re using it. Let it fizz for about 3 minutes. Scrape up any bits stuck to the bottom—those have a ton of flavor.
- Mushrooms go in:
- Now toss in every sliced mushroom, and the thyme. Give it a solid stir, then cook 8-10 minutes until they shrink up and darken.
- Get that garlic in:
- Next up, stir in your chopped garlic. Let it cook for a minute till it’s really fragrant—don’t burn it.
- Start cooking onions:
- Fire up a big pot over medium-high. Put in butter and oil. After the butter melts, add onions. Cook them for 5 minutes till they look soft and see-through.
- Prep everything up front:
- Wipe mushrooms with a towel, don’t rinse them or they get mushy. Cut them up thick. Dice the onions. Squash then chop the garlic.
Handy Tips
Skip washing mushrooms—just brush them clean, or they’ll suck up water. Cut everything close to the same size so it cooks evenly. Butter, not margarine, makes a huge difference in flavor. Stir, stir, stir when you add flour—no clumps allowed. Once you add cream, keep it at a gentle heat so it stays smooth.
Choosing The Best
Grab brown mushrooms that are dry and solid, not squishy or damp. Garlic should feel firm—skip any sprouting ones. Full-fat cream works so much better than milk. Fresh thyme beats dried every time for flavor. Real butter? Totally changes the taste for the better.
Troubleshooting
Soup coming out thin? Mix a spoonful of flour with a bit of cold broth and stir it in. If it’s too thick, slowly pour in some hot broth. For lumps, just press them on the side of your pot with a spoon. Not tasting enough mushroom? Next time, let mushrooms cook longer. Bland? Sprinkle in more salt a little at a time. If the cream looks weird, your heat’s too high—bring it down.
Personal Touches
For a chunkier bowl, cut mushrooms big. For something smooth, blitz half the soup with a blender. To make it extra rich, up the cream. Trying to go lighter? Swap the cream for milk. Want some heat? Add more pepper or toss in some red pepper flakes. Trying to make it special? Top with more pan-fried mushrooms.
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Storing and Keeping Fresh
Let everything cool for two hours before popping it in the fridge. Stays good about four days with the lid tight. Soup thickens as it sits—that’s normal. When warming up, heat it slowly on the stove. Add a dash of extra broth if it’s too thick. Keep it moving with a spoon as it heats. Don’t freeze soups with cream—they can turn grainy. If you want to freeze, only add the cream when you heat it back up.
Frequently Asked Questions
- → How can I make it meat-free?
Super simple! Use vegetable broth instead of chicken stock, and skip anything made with meat. For a flavor kick, soak dried mushrooms in hot water and pour that into your base. Sear the mushrooms until super golden—that’s where the magic happens. If you’ve got dried porcini, toss those in too! Just double-check store-bought broths, as some sneak in meat stock!
- → Any tips for going dairy-free?
Plenty of options! Thick coconut cream from a can works wonders. Cashew cream (blend soaked cashews) is rich and creamy too. Oat cream is nice and neutral. Whatever you pick, stir it in right at the end and don’t let it boil. For extra creamy vibes, blend a few cooked potatoes into your soup. Totally works without any dairy at all!
- → How well does it freeze?
Freezes perfectly, but skip adding the cream before freezing. Make the base and cool it completely, then freeze. When reheating, pour fresh cream in for the best results. It’ll last three months frozen this way. Label the container so you remember to add cream! If you freeze it with cream, the texture might separate a bit, but the flavor stays just as good. Just thaw overnight in your fridge.
- → What pairs best with it?
Crusty bread’s always a winner—it’s perfect for dipping! Garlic bread takes it up a notch. A simple salad with tangy dressing helps balance out the richness. For something extra, make cheese toast topped with herbs. Want it heartier? Toss in wild rice, barley, or top it off with croutons and a sprinkle of fresh parsley.
- → Can I skip the wine?
Tons of alternatives! Use any dry white wine, or even sherry for a more elegant flavor. No alcohol? Try a splash of balsamic vinegar or just broth with a squeeze of fresh lemon juice. Soy sauce can bring a hint of that umami taste. The wine’s just there for flavor, so you won’t miss it if you don’t use it!
Conclusion
Crazy about mushrooms? Use the same trick for making risotto—just swap rice for the soup base. Or whip up a quick mushroom pasta dish—it’s simple and equally delicious.