Cream of mushroom soup is a simple, easy to make, yet a delicious creamy homemade soup made with a variety of mushrooms. With a little nip in the air, this is perfect to warm you up. Here is how to make it.
Add garlic and onion and fry on medium high heat until onion turns translucent.
Add the mushrooms and thyme cook on high heat for 10-12 minutes.
Add all purpose flour and mix well.
Add vegetable stock, salt and pepper in the pan.
Reduce heat and let the soup simmer for 10-15 minutes stirring occasionally.
Switch off the heat and let the soup cool down a bit.
Remove 1 cup mushroom from the soup and reserve.
Blend the remaining soup using an immersion blender until smooth.
Add the reserved mushrooms back in the soup along with the heavy cream.
Cook until soup comes to a boil.
Add chopped parsley and mix well.
Adjust salt and pepper and serve the soup warm.
Mushroom - For a delicious cream of mushroom soup, use the best quality, fresh mushrooms. Fresher the mushroom, better the taste of the soup. I have used a mix of button and oyster mushrooms, but you can use regular mushrooms available in your local grocery store.You can also use dried mushrooms to make this soup. Just rehydrate them in hot water for 20 minutes before chopping and adding in the soup. Retain the water in which they were soaked for the best flavor.I did not have access to shiitake Mushroom, but they add a delicious earthy flavor to this soup. Broth - I have used homemade vegetable stock. You can find the recipe for the best vegetable stock on the blog. If you want, you can replace it with chicken broth or beef broth too. If you live in the US, you can buy readymade broth here and if you are in India, I recommend this Broth Powder by Urban Platter.Red Wine - I sometimes add red wine in my soup, but you can use white wine if that is available. If you don’t have wine available, you can skip it and use milk instead. Fresh Herbs - Use fresh herbs to get the maximum flavor. I have used parsley and thyme, as they bring out the flavor of mushrooms. Use freshly minced or chopped garlic for a flavorful soup. Adding Cream - The soup should not be boiled after adding cream to it. If you are adding cream to cold or room temperature soup, you can add it directly to the soup.But if you are adding cream to hot soup, mix some of the hot soup in the cream to temper the cream and then add the tempered cream in the pot.This will prevent fat to separate from the cream.Once the cream is added, heat the soup on low heat until it just comes to a boil. Then immediately switch off the heat.