Tasty Mushroom Soup

Whip up this from-scratch Cream of Mushroom Soup that blows store-bought versions away. Your home will fill with incredible aromas during cooking. It's simple to prepare but delivers restaurant-quality flavor - ideal for snug evening meals or when company's coming.

Reasons To Try This Soup

The combo of aromatic garlic, diced onions, and fragrant herbs really brings out mushroom flavors. Enjoy it steaming hot or chilled - suitable for backyard gatherings or cozy winter suppers. Uses ingredients typically found in your pantry. Great for kitchen beginners and experts alike. Easily adapted for dairy-free diets if needed.

Ingredients List

• Butter: Adds creaminess
• Oil: For sautéing ingredients
• Onions: Finely diced
• Garlic: Use newly minced
• Brown Mushrooms: Star ingredient
• Thyme: Dried or fresh options
• Marsala Wine: Enhances depth
• Flour: Creates thickness
• Chicken Broth: Reduced sodium version
• Salt and Pepper: Season accordingly
• Beef Cubes: Flavor booster
• Heavy Cream: For silky texture
• Parsley: Newly snipped
• Extra Thyme: For garnishing

Cooking Instructions

Prep Base Ingredients:

Combine butter and oil in large saucepan over medium-high heat. Soften onions for 2-3 minutes. Toss in garlic, cook another minute until fragrant.

Handle Mushrooms:

Toss in mushroom slices with thyme. Sauté 5 minutes until they're tender and releasing juices. Add wine, let it bubble away for 3 minutes to cook off alcohol.

Create Thickness:

Dust flour over mushroom mixture. Stir constantly for 2 minutes. Gradually pour in broth while stirring to avoid clumps. Wait until mixture starts bubbling.

Gentle Cooking:

Reduce heat. Add salt, pepper, beef cubes. Place lid on pot but stir occasionally. Simmer 10-15 minutes until soup thickens up.

Finish With Cream:

Set heat to lowest setting. Slowly stir in cream. Don't allow boiling or cream might separate. Sample and adjust salt if needed.

Adjust Consistency:

Pour in more broth if too thick. Need it thicker? Simmer uncovered longer. Should nicely coat the back of a spoon.

Add Final Touches:

Stir in chopped parsley and additional thyme. Reserve a pinch for topping.

Ready To Eat:

Pour into soup bowls while steaming. Sprinkle with reserved herbs. Pairs wonderfully with crusty bread chunks.

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Superior To Store-Bought

Homemade soup can't be matched. Wonderful aromas fill your kitchen while cooking, and each mouthful tastes vibrant and indulgent. The blend of fresh mushrooms, onions, garlic and herbs creates something far better than anything packaged. You'll also know all ingredients inside.

Choose Quality Mushrooms

Go for cremini or brown varieties - they pack more flavor than white mushrooms. Try mixing different types for complexity. Wipe them with paper towels instead of washing to prevent sogginess. Always pick fresh mushrooms over canned for superior results.

Flavor Boost From Herbs

Thyme naturally complements mushroom flavors. Adding parsley brings freshness at serving time. Rosemary works too but use sparingly as it's quite potent. While fresh herbs give best results, dried versions still work wonderfully.

Customization Options

Out of cream? Regular milk works fine. Want dairy-free? Grab some coconut milk. The flour helps maintain thickness regardless. Your soup will stay delicious and velvety however you tweak it.

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Boost The Flavor

Wine adds wonderful depth - either red or white varieties work well. Feel free to leave it out and use extra broth instead. Chicken stock creates terrific flavor, while veggie stock suits vegetarians perfectly. Quality broth forms the backbone of exceptional soup.

Frequently Asked Questions

→ Need it plant based?

Swap in non-dairy cream. Choose vegetable broth. Replace butter with olive oil. Try soy milk too. You'll still get a creamy result.

→ Which mushrooms best?

Crimini mushrooms pack more flavor. Try different varieties together. Always go fresh instead of canned. Larger mushrooms slice easier. Brush them clean rather than washing.

→ Want it thicker?

Simmer it longer. Squash some mushrooms. Add a bit of corn starch. Cut down on stock. A chunk of bread can thicken it too.

→ Saving some soup?

Store in airtight containers. Keeps well in the fridge for three days. Warm gently when reheating. Keep stirring as it heats. You might want to add a splash of milk.

→ Adding more veggies?

Diced carrots work well. Consider adding celery. Potatoes make it creamier. Cut everything the same size. Cook everything until tender.

→ Getting lumpy soup?

Use a blender for smoothness. Try straining if needed. Add liquids more gradually. Control your temperature. Stir continuously.

→ Taking it somewhere?

Use insulation to maintain temperature. Carry cream separately. Reheat when you arrive. Pack dry garnishes apart. Bring some extra herbs just in case.

→ Need it quick?

Dice ingredients smaller. Start with higher temperature. Don't simmer too long. Use fewer herbs if rushed. It'll still taste good.

→ Making big batch?

Simply multiply ingredients. Get a larger cooking pot. Allow extra cooking time. Stir more frequently. Don't let it reach boiling point.

→ Want more flavor?

Toss in additional fresh herbs. More garlic adds depth. Try adding some wine. Let mushrooms get really brown. A dash of soy sauce works wonders.

→ Too thick or thin?

Pour in more stock or cream. Adjust cooking duration. Mind the heat level. Stir constantly when hot. Both problems are easy to fix.

→ Need it smooth?

Use an immersion blender. Run through a strainer if needed. Chop everything tiny first. Cook until everything's soft. Mash as you go.

Conclusion

Enjoyed this? Go for mushroom pasta soon. Or try cooking rice with mushrooms. They share that earthy flavor.