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There’s something undeniably comforting about a warm, creamy bowl of homemade soup, and cream of mushroom soup is a timeless favorite. Rich, earthy, and packed with flavor, this dish brings a touch of elegance to any meal.
Unlike store-bought versions, homemade cream of mushroom soup bursts with the natural flavors of fresh mushrooms and wholesome ingredients, making it far more satisfying and nutritious. Whether you’re looking for a cozy weeknight dinner or a sophisticated starter for a special occasion, this easy-to-follow recipe will show you how to create a delicious, restaurant-quality cream of mushroom soup right in your kitchen.
Why You’ll Love This Cream of Mushroom Soup Recipe
Before we get into the nitty-gritty of ingredients and steps, let’s talk about why this recipe is about to become your new favorite:
- Rich, Complex Flavors: The combination of Portobello mushrooms and Marsala wine creates a depth of flavor simply unmatched by store-bought versions.
- Versatility: This soup isn’t just a standalone star – it’s also a fantastic base for casseroles, adding a gourmet touch to your everyday meals.
- Quick Prep Time: With just 15 minutes of prep, you’ll have more time to enjoy the cooking process (and the delicious aromas filling your kitchen).
- Customizable: Whether you prefer fresh herbs from your garden or the convenience of dried ones, this recipe adapts to what you have on hand.
- Impressive Yet Achievable: You’ll feel like a professional chef but without the need for fancy techniques or hard-to-find ingredients.
Now that you’re excited about what’s to come, let’s gather our ingredients and tools to start this delicious adventure!
Ingredients: The Heart of Your Soup
Every great recipe starts with quality ingredients. Here’s what you’ll need to create your masterpiece:
| INGREDIENT | NOTES |
|---|---|
| Unsalted butter | It provides a rich base; it can be substituted with olive oil for a lighter version. |
| Yellow onions | It adds an earthy, piney flavor. |
| Garlic | Adjust according to your taste preferences. |
| Portobello mushrooms | The star of the show can mix with other mushroom varieties for complexity. |
| Rosemary | It adds an earthy, piney flavor. |
| Thyme | It complements the mushrooms beautifully |
| Marsala wine | It adds sweetness and depth; you can use shallots for a milder flavor. |
| Chicken or vegetable broth | Use vegetable broth for a vegetarian version. |
| Heavy cream | It creates a luxurious texture; half-and-half can be used as a lighter option. |
| All-purpose flour | It brings a rich, nutty flavor and can be substituted with dry sherry. |
| Sea salt and black pepper | Enhances all the flavors |
Essential Tools for Soup Success
Having the right tools can make your cooking experience much more enjoyable. Here’s what you’ll need:
| TOOL | PURPOSE | ALTERNATIVE |
|---|---|---|
| Chef’s knife | For chopping vegetables | Any sharp kitchen knife |
| Cutting board | It provides a stable surface for prep | Any clean, flat surface |
| Kitchen towels | For cleanup and handling hot items | Paper towels can work in a pinch |
| Spatula | For stirring and scraping | Wooden spoon |
| Measuring spoon/cup set | For accurate measurements | Regular spoons and cups with careful eyeballing |
| Dutch oven or large pot | For cooking the soup | Any large, heavy-bottomed pot |
Now that we’ve got our ingredients and tools ready, it’s time to start cooking!
Homemade Cream of Mushroom Soup: Step-By-Step Recipe
Ingredients
- 2 T. Unsalted butter
- 2 ea. Small yellow onions – finely chopped
- 2 ea. Garlic cloves – minced
- 16 oz. Portobello mushrooms – sliced
- 2 t. Dried rosemary OR 2 T. fresh rosemary leaves – finely chopped
- 2 T. Fresh thyme OR 1½ t. dried
- ½ c. Marsala wine
- 2 c. Chicken or vegetable broth
- 1 c. Heavy cream – room temperature
- 3 T. All-purpose flour
Instructions
- Melt butter in a large Dutch oven or pot over medium heat.
- Once hot, add chopped onions.
- Season with salt and black pepper to taste.
- Cook, stirring occasionally, until the onions are soft and translucent, approximately 4-5 minutes.
- Add garlic and cook, stirring frequently, for another 1-2 minutes.
- Add mushrooms.
- Add rosemary.
- Add thyme.
- Season with additional salt and black pepper, and stir to combine.
- Cook, stirring occasionally, until the mushrooms are nicely browned and start to release their liquids, approximately 5 minutes.
- Add the Marsala wine and gently scrape up any brown bits from the bottom of the Dutch oven with a spatula.
- Cook for 1-2 minutes or until the wine is reduced by one-half and the strong aroma dissipates.
- Add the chicken or vegetable broth and simmer for 10-15 minutes.
- Remove from heat and temper the heavy cream by adding a couple of tablespoons of the hot soup to it before stirring it into the soup.
- Create a slurry by adding 3 tablespoons of the hot liquid from the soup to the flour in a medium bowl. The purpose of this is to gradually incorporate the flour into the hot liquid without causing lumps. The heat from the soup will help the flour dissolve smoothly, forming a thick paste (the slurry).
- Stir until thoroughly combined and no lumps remain.
- Stir the slurry into the soup to thicken.
- Taste and adjust seasonings, as desired, before serving. Enjoy!
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RECIPE DIRECTIONS
Step 1: Prepare the Base
- Melt the butter in your Dutch oven over medium heat. As it melts, you’ll start to smell its rich aroma – a promising start to your soup!
- Add the finely chopped onions and season with a pinch of salt and pepper. The salt will help draw out the onions’ moisture, enhancing their natural sweetness.
- Cook, stirring occasionally, until the onions are soft and translucent. This should take about 4-5 minutes. Be patient – this step builds the foundation of flavor for your soup.
- Add the minced garlic and cook for another 1-2 minutes. You’ll know it’s ready when the kitchen fills with that irresistible garlicky scent.
Step 2: Introduce the Mushrooms
- Now for the star of the show – add your sliced Portobello mushrooms along with the rosemary and thyme.
- Season with additional salt and pepper to taste. Remember, you can always add more later, so start conservatively.
- Cook, stirring occasionally, until the mushrooms are nicely browned and start to release their liquids. This process takes about 5 minutes and is crucial for developing that deep, earthy mushroom flavor.
Step 3: Deglaze and Simmer
- Pour in the Marsala wine and use your spatula to gently scrape up any brown bits from the bottom of the pot. These bits, known as fond, are packed with flavor!
- Let the wine simmer for 1-2 minutes until it’s reduced by about half. You’ll notice the strong alcohol aroma dissipating – that’s your cue to move to the next step.
- Add your chicken or vegetable broth and bring the mixture to a gentle simmer.
- Let it simmer for 10-15 minutes, allowing all those wonderful flavors to meld together.
Step 4: Finish with Cream
- Remove the pot from heat. Now comes a crucial step – tempering the cream.
- Take a couple of tablespoons of the hot soup and slowly stir it into your room-temperature heavy cream. This process prevents the cream from curdling when added to the hot soup.
- Slowly stir the tempered cream into the soup. Watch as your creation transforms into a luscious, creamy masterpiece!
Step 5: Thicken the Soup
- In a medium bowl, create a slurry by mixing 3 tablespoons of the hot soup liquid with the flour.
- Stir until you have a smooth mixture with no lumps. This is your secret weapon for a perfectly thickened soup!
- Gradually stir the slurry into the soup, watching as it thickens before your eyes.
Step 6: Final Touches
- Give your soup a taste and adjust the seasonings as needed. This is your chance to perfect the flavor balance.
- Serve hot and prepare for the oohs and aahs from your lucky diners!
Recipe Tips & Tricks
To take your soup from great to extraordinary, consider these pro tips:
- Mushroom Magic: For an even deeper mushroom flavor, try sautéing your mushrooms in batches. This ensures each piece gets properly browned, intensifying the overall taste.
- Smooth Operator: If you prefer a smoother consistency, use an immersion blender to puree some or all of the soup. Be careful with hot liquids!
- Umami Boost: Enhance the savory umami flavor by adding a splash of soy sauce or a pinch of miso paste. It’s a small addition that makes a big difference.
- Garnish Galore: Elevate your presentation with a sprinkle of crispy fried mushrooms, a swirl of cream, or some fresh herbs on top.
- Make-Ahead Marvel: This soup tastes even better the next day as the flavors continue to develop. Make a big batch and enjoy it throughout the week!
Serving Suggestions
Your homemade cream of mushroom soup deserves to be showcased. Here are some ideas to make your meal extra special:
| TIP | DESCRIPTION |
|---|---|
| Bread Bowl Bliss | Serve your soup in hollowed-out bread bowls for a rustic, Instagram-worthy presentation. |
| Perfect Pairing | Pair the soup with a crisp green salad and a slice of crusty baguette for a complete and satisfying meal. |
| Versatile Sauce | Use the soup as a luxurious sauce for chicken, pork, or vegetable dishes—it’s like having two recipes in one! |
| Truffle Twist | Drizzle a small amount of truffle oil over each serving for an extra touch of luxury. A little goes a long way! |
Remember, the presentation can elevate a great dish to an unforgettable one. Take a moment to garnish your soup and serve it with care—your efforts will be rewarded with appreciative smiles and empty bowls!
Conclusion: Your New Favorite Soup
In conclusion, homemade cream of mushroom soup offers a delightful and comforting experience that is both satisfying and nourishing. The rich, earthy flavors of fresh mushrooms combined with the creamy texture create a dish that is far superior to any canned version.
By taking the time to prepare this soup from scratch, you not only enhance its nutritional value but also have the opportunity to customize it to your taste preferences. Whether you enjoy it as a starter or a main course, this homemade version will surely impress family and friends alike.
Now that you’ve mastered this delicious recipe, why not roll up your sleeves and try making your own batch today? Your taste buds will thank you!
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Happy cooking!
FAQs – Frequently Asked Questions
Q: Can I make this soup gluten-free?
A: Absolutely! Simply substitute the all-purpose flour with cornstarch or a gluten-free blend for thickening.
Q: How long does this soup keep in the refrigerator?
A: When stored in an airtight container, your cream of mushroom soup will keep well for 3-4 days in the refrigerator.
Q: Can I freeze this Cream of Mushroom Soup?
A: Yes, but for best results, freeze the soup before adding the cream. When ready to enjoy, thaw the soup and add the cream while reheating for the best texture.
Q: What can I use instead of Marsala wine?
A: Dry sherry or white wine make great substitutes. For an alcohol-free version, use additional broth and a splash of balsamic vinegar for depth.
Q: Can I use different types of mushrooms?
A: Absolutely! Experimenting with a mix of button, cremini, or shiitake mushrooms can create interesting flavor profiles.
Q: How can I make this soup vegetarian?
A: It’s simple – just use vegetable broth instead of chicken broth. All other ingredients are already vegetarian-friendly.
Q: Can I make this soup in a slow cooker?
A: Yes! Sauté the vegetables first, then combine all ingredients except cream and flour in the slow cooker. Cook on low for 4-6 hours, then finish with cream and thickener.
Q: How can I reduce the calorie content?
A: Try using half-and-half or milk instead of heavy cream, reducing the amount of butter, and increasing the proportion of broth to cream.
Q: What’s the best way to reheat leftover soup?
A: Gently reheat on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If it’s too thick, thin with a little broth or water.
Hey There! Some links on this page are affiliate links, which means that as an Amazon Associate, I may earn a small commission at no extra cost to you. I greatly appreciate your support! Learn more on my Affiliate Disclosure page.
