Cream of Mushroom Soup

Warm up this fall with a bowl of comforting Cream of Mushroom Soup! Hearty, creamy, and full of savory flavors, this soup is the perfect dish for a cozy night in.

Ingredients:

• 1 lb fresh mushrooms, sliced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions:

• 1. In a large pot, sauté mushrooms in butter until tender.
• 2. Sprinkle flour over mushrooms and stir until combined.
• 3. Slowly pour in chicken broth, stirring constantly to avoid lumps.
• 4. Simmer for 15-20 minutes, until soup thickens.
• 5. Stir in heavy cream and season with salt and pepper.
• 6. Serve hot and enjoy!

Popular questions:

• Q: Can I use canned mushrooms instead of fresh?

A: While fresh mushrooms are recommended for optimal flavor, canned mushrooms can be used as a substitute. Just make sure to drain them well before adding to the soup.

• Q: Can I use vegetable broth instead of chicken broth?

A: Yes, vegetable broth can be used for a vegetarian version of this soup. It will alter the flavor slightly, but still be delicious.

• Q: How can I make this soup gluten-free?

A: To make this soup gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener.

• Q: Can I freeze this soup?

A: Yes, this soup freezes well. Just store it in an airtight container and thaw before reheating on the stove.

Helpful tips:

• 1. Add a splash of sherry or white wine for extra flavor.
• 2. Top with a dollop of sour cream or a sprinkle of freshly chopped parsley before serving.
• 3. For a richer soup, substitute half of the heavy cream with cream cheese.
• 4. Feel free to add in other vegetables like carrots or celery for added texture.

Expert Secrets:

• 1. Use a blend of different mushroom varieties for a more complex flavor profile.
• 2. Make a roux with the butter and flour before adding the broth for a thicker soup consistency.
• 3. Season generously with salt and black pepper to enhance the savory flavors of the mushrooms.
• 4. For a dairy-free version, you can use coconut milk or cashew cream as a substitute for heavy cream.