Cream of mushroom soup
Cream of mushroom soup features a blend of earthy mushrooms, leeks, and garlic in a creamy chicken broth, offering a comforting dish for any occasion. This recipe delivers a rich taste while being straightforward to prepare.
Cook time 50 min
Prep time 20 min
Ingredients:
2 tbsp olive oil2 tbsp butter
1 leek
2 garlic cloves
1/3 cup mushrooms
4 cups chicken gravy
1/2 cup heavy whipping cream
Cream of mushroom soup is a hearty and savory dish that combines the rich flavors of mushrooms with a creamy base. Perfect as a starter or a main course, this recipe is both simple and delightful, made even better with the combination of leeks, garlic, and a touch of heavy whipping cream. Whether you're looking to warm up on a cold day or serve an impressive appetizer, this Cream of Mushroom Soup is sure to please.
Instructions:
- In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and begins to bubble.
- Add the chopped leek to the pot. Cook, stirring occasionally, until the leek is softened and starting to become translucent, about 5-7 minutes.
- Add the minced garlic and sliced mushrooms to the pot. Sauté for another 5 minutes until the mushrooms have released their moisture and the garlic is fragrant.
- Pour in the chicken broth. Stir well to combine all the ingredients.
- Increase the heat and bring the mixture to a boil.
- Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. This allows the flavors to meld together.
- For a smooth and creamy texture, use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
- Stir in the heavy whipping cream. Cook for an additional 5 minutes over low heat, just until warmed through. Do not let the soup boil again once the cream is added.
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh herbs like parsley or chives if desired.
After simmering and blending for a silky texture, this Cream of Mushroom Soup is ready to serve. The final dish is a deliciously creamy, textured soup with a balanced depth of flavors. Enjoy it with a slice of crusty bread or a side salad for a complete meal. This classic comfort food is perfect for any occasion and is sure to become a favorite in your household.
Cream of mushroom soup FAQ:
The cream of mushroom soup should simmer for about 20 minutes after bringing it to a boil. This allows the flavors to meld together.
Yes, you can use different types of mushrooms such as cremini, shiitake, or button mushrooms. Just ensure they are fresh for the best flavor.
Store leftover cream of mushroom soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
You can substitute heavy whipping cream with half-and-half for a lighter option or use coconut cream for a dairy-free alternative, though it may change the flavor slightly.
If the soup is too thick, gradually add more chicken gravy or some vegetable broth while stirring until you reach your desired consistency.
Cooking Tips:
- For a deeper flavor, use a mix of different mushrooms such as cremini, shiitake, or portobello.
- Make sure to thoroughly clean the leeks to remove any grit or sand between the layers.
- For a vegetarian option, substitute chicken gravy with vegetable broth.
- If you prefer a smoother soup, use an immersion blender to blend to your desired consistency.
- Add a splash of white wine before adding the chicken gravy for an extra layer of flavor.
- Garnish with fresh herbs like parsley or thyme for a burst of freshness.
Nutrition Facts
4 ServingsCalories 280kcal
Protein 3.62g
Carbohydrates 18g
Fiber 1.24g
Sugar 3.63g
Fat 30g
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