There’s just something about a warm bowl of soup that wraps you up in comfort like a cozy blanket. And let me tell you, cream of mushroom soup homemade is the epitome of that cozy feeling! The rich, earthy flavors of fresh mushrooms combined with creamy goodness create a delightful harmony that dances on your taste buds. I remember the first time I made this soup; the aroma of sautéing mushrooms filled my kitchen and instantly made it feel like home. Trust me, once you try this recipe, you’ll want to whip it up again and again!
Ingredients List
Gathering your ingredients is the first step to creating a delicious cream of mushroom soup homemade! Here’s what you’ll need:
- 2 cups of fresh, sliced mushrooms (I love using a mix of button and cremini for depth of flavor)
- 1 cup of chopped onion (it adds a sweet base that complements the mushrooms perfectly)
- 2 cloves of garlic, minced (for that aromatic kick that makes everything better)
- 4 cups of vegetable broth (homemade or store-bought, just make sure it’s good quality)
- 1 cup of heavy cream (this is what makes the soup luxuriously creamy)
- 2 tablespoons of butter (for sautéing and adding richness)
- Salt, to taste (don’t skimp on this—seasoning is key!)
- Pepper, to taste (freshly cracked is always best)
With these simple ingredients, you’re on your way to a comforting bowl of goodness!
How to Prepare Cream of Mushroom Soup Homemade
Now, let’s dive into the magic of making this cream of mushroom soup homemade! It’s all about layering those flavors and creating that creamy dreaminess. Just follow these steps, and you’ll be enjoying a comforting bowl in no time!
Step-by-Step Instructions
- Start by melting 2 tablespoons of butter in a large pot over medium heat. You want it to become bubbly but not browned, just a gentle sizzle.
- Add in your chopped onion and minced garlic, sautéing for about 3-4 minutes until they’re soft and fragrant. This is where the magic begins, and your kitchen will start to smell divine!
- Next, toss in the 2 cups of sliced mushrooms. Cook them for about 5-7 minutes until they’re golden brown and have released their juices. Don’t rush this step; those brown bits are packed with flavor!
- Pour in 4 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. This will allow the flavors to meld beautifully.
- After simmering, it’s time to blend! Use an immersion blender for a smooth texture, or transfer to a regular blender in batches (just be careful with that hot liquid!).
- Once blended, return the soup to the pot and stir in 1 cup of heavy cream. Season with salt and pepper to taste, and heat through for another 2-3 minutes until warmed. And voilà, you’re ready to serve!
Trust me, the flavor is going to blow your mind! Enjoy each comforting spoonful of this homemade goodness!
Why You’ll Love This Recipe
- Quick and easy preparation—ready in just 35 minutes!
- Rich, creamy flavor that’s both comforting and satisfying.
- Perfect for meal prep—great for lunches or cozy dinners.
- Healthier than store-bought options, with no preservatives.
- Versatile—enjoy it as a soup, or use it as a base for casseroles and sauces.
- Made with simple, wholesome ingredients you can feel good about.
Once you taste this cream of mushroom soup homemade, you’ll understand why it’s a family favorite in my house!
Tips for Success
To make your cream of mushroom soup homemade truly shine, here are some of my favorite pro tips! First, always use fresh mushrooms—dried ones just won’t cut it for that rich flavor. I recommend a mix of button and shiitake for a deeper taste. When sautéing, don’t overcrowd the pan; give them space to caramelize beautifully. Also, if you want an extra touch of depth, try adding a splash of sherry or white wine after sautéing the mushrooms. Lastly, adjust the seasoning gradually; it’s so much easier to add than to take away! Happy cooking!
Nutritional Information Section
When it comes to enjoying your cream of mushroom soup homemade, it’s nice to know what you’re putting into your body! Here’s an estimated breakdown per serving (about 1 cup):
- Calories: 250
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Sugar: 3g
Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy this delicious soup knowing it’s packed with goodness!
FAQ Section
Got questions about making cream of mushroom soup homemade? I’ve got answers! Here are some common queries I hear:
Can I use different types of mushrooms? Absolutely! While I love using button and cremini, you can mix in shiitake, portobello, or even wild mushrooms for a unique flavor twist.
Can I make this soup vegan? Yes! Substitute heavy cream with coconut milk or a plant-based cream, and use vegetable broth to keep it vegan-friendly.
How can I thicken the soup? If you prefer a thicker consistency, simply blend in a bit of cornstarch mixed with water, or add more cream to achieve your desired thickness.
Is it okay to freeze the soup? Yes, you can freeze it! Just leave out the cream until you’re ready to enjoy it again, then stir it in after thawing and reheating.
What’s the best way to reheat the soup? Gently reheat on the stove over low heat, stirring occasionally to prevent it from sticking. Just don’t let it boil!
Storage & Reheating Instructions
Storing your cream of mushroom soup homemade is super easy! Just let it cool to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. If you want to make it ahead of time, you can also freeze it! Just remember to leave out the heavy cream until you’re ready to enjoy it again. When reheating, gently warm it on the stove over low heat, stirring occasionally. Avoid boiling to keep that creamy texture intact. Trust me, it’s just as comforting the second time around!
Imprimer
Cream of Mushroom Soup Homemade: 5 Steps to Comforting Bliss
- Temps Total: 35 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
Creamy and flavorful homemade mushroom soup.
Ingrédients
- 2 cups mushrooms, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt, to taste
- Pepper, to taste
Instructions
- Melt butter in a pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms, cook until golden brown.
- Pour in vegetable broth, bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in heavy cream, season with salt and pepper.
- Heat through and serve.
Notes
- Use fresh mushrooms for best flavor.
- Can be stored in the fridge for up to 3 days.
- Reheat gently on the stove.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Soup
- Méthode: Stovetop
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cup
- Calories: 250
- Sucre: 3g
- De Sodium: 600mg
- La graisse: 20g
- Graisses Saturées: 10g
- Les Graisses Insaturées: 8g
- Les Gras Trans: 0g
- Les hydrates de carbone: 15g
- La fibre: 2g
- La protéine: 6g
- Le taux de cholestérol: 60mg
Mots-clés: cream of mushroom soup homemade
