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?
- Q: Can I use vegetable broth instead of chicken broth for a vegetarian version?
- Q: What can I substitute heavy cream with for a lighter version?
- Q: How long can I store leftovers in the refrigerator?
A: While fresh mushrooms are recommended for the best flavor, canned mushrooms can be used as a substitute. Just drain them before adding to the soup.
A: Yes, vegetable broth can be used as a substitute to make a vegetarian version of this soup.
A: You can substitute heavy cream with half-and-half or whole milk for a lighter version of the soup.
A: Leftover Cream of Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Helpful tips:
- 1. Add a splash of white wine for extra depth of flavor.
- 2. Top the soup with freshly chopped parsley for a pop of color.
- 3. For a thicker consistency, blend some of the soup and then mix it back in.
- 4. Garnish with a drizzle of truffle oil for a luxurious touch.
Expert Secrets:
- 1. Use a mix of different mushroom varieties for a more complex flavor profile.
- 2. Toast the flour in the butter for a few minutes before adding the broth for a deeper flavor.
- 3. Season with a pinch of nutmeg for a warm, earthy note.
- 4. Do not boil the soup once the cream has been added to prevent curdling.