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Skip the can—make a creamy homemade mushroom soup that blows store-bought away. Full of fresh mushrooms, super smooth, and it fills your kitchen with awesome smells.
Irresistible Reason to Try This Soup
You get way more mushroom flavor here—nothing like salty canned stuff. Onions, garlic, and fresh herbs make every bite pop. You probably already have the basics sitting in your pantry. Even people who say they aren't into mushrooms go for seconds with this one.
Stuff You’ll Grab
- Parsley: Chop a fresh handful to finish it off
- Heavy Cream: Go for 1 cup
- Bouillon: Crush 2 beef cubes
- Black Pepper: Freshly ground, shake in what you like
- Salt: Start off with 1 teaspoon
- Chicken Broth: 6 cups, pick low-sodium
- Flour: Use 1/3 cup plain white
- Wine: 1/2 cup red or white—you can skip if you choose
- Fresh Thyme: Just 2 spoonfuls, leaves only
- Mushrooms: 2 pounds brown mushrooms, slice 'em
- Garlic: 4 cloves, mince them tiny
- Onions: Dice up 2 big
- Oil: Any kind, 2 tablespoons
- Butter: Real deal, 4 tablespoons
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Tasty Way to Cook It
- Finish it off:
- Add a handful of chopped parsley at the end. Taste, then toss in more salt or pepper if you think it needs it. Pour in all the cream and give it a good stir.
- Let flavors mingle:
- Lower heat, barely cover the pot, and simmer for 15 minutes. Stir now and then so nothing sticks.
- Add your broth:
- Slowly pour in chicken broth as you stir. Throw in the crumbled bouillon cubes. Constant stirring helps you dodge lumps. Let it come to a bubble.
- Time to thicken:
- Sprinkle in the flour and mix like crazy for two minutes. It’ll smell a bit like baked bread.
- Add wine (if you want):
- Pour in your wine, let it cook and sizzle for three minutes. Scrape up every little bit from the bottom—tons of flavor there.
- Mushroom time:
- Toss in your mushrooms and fresh thyme now. Stir it all around and cook 8–10 minutes, until they've shrunk and look golden.
- Get the garlic in:
- After onions are soft and clear (about 5 minutes), stir in your garlic for just a minute so it gets fragrant—not burnt.
- Start your base:
- In a big pot on medium-high heat, melt butter and oil together. Toss in the onions as soon as the butter's melted and cook ‘em until they’re soft.
- Prep the veggies:
- Wipe mushrooms down with a paper towel instead of washing. Cut them up so they're not too thin. Dice onions and smash up the garlic cloves.
Little Tricks for Fantastic Soup
Don't soak mushrooms—they turn to mush. Try to cut veggies evenly so they all cook at the same speed. Butter gives way more flavor than any margarine. Keep that spoon moving when you add flour—don’t let lumps form! Once you put in cream, keep the heat low so it doesn’t break apart.
How to Pick the Best
Fresh brown mushrooms should be dry and firm—skip if they’re soft or damp. Pick garlic that feels solid and isn’t green or sprouting. Always go for real cream instead of half-and-half for extra richness. Go fresh with thyme for brightest flavor. Top-notch butter totally upgrades taste too.
Common Oops & Quick Fixes
Too soupy? Blend a spoon of flour in cold broth, then mix it in. Eating paste? Pour in a bit of hot broth while you stir. Got lumps? Mash them up with your spoon against the pot. Need more mushroom punch? Let mushrooms cook longer next round. Tastes boring? Sprinkle more salt until it's just right. Cream looking weird? Back the heat off—don’t let it get too hot.
Make It Truly Yours
For bigger bites, leave mushrooms chunky. Want it creamy-smooth? Blend half or the whole pot. Craving richer soup? Swirl in a splash more cream. Aiming lighter? Sub in milk for cream. Spice nerd? Shake in more black pepper or red flakes. Fancy it up? Pile on sautéed mushroom slices before serving.
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Keep It Tasting Fresh
Let soup cool down a couple hours before popping in the fridge. Tightly sealed, it stays good four days. It’ll get thicker over time, totally normal. Warm it slow on the stove and add a splash of broth if it’s too heavy. Don’t freeze once cream’s in or it’ll turn grainy. If you want to freeze, hold off on the cream and add it after you reheat.
Frequently Asked Questions
- → Can I make this without meat stuff?
No problem! Swap chicken broth for veggie broth. Avoid any meat-based seasonings. For a deep mushroom taste, soak dried mushrooms in hot water and use that liquid. Brown your mushrooms well—they’re the flavor stars! Adding dried porcini mushrooms makes it even better. Just double-check store-bought broths for hidden meat ingredients.
- → How do I make it without dairy?
Plenty of options! Coconut cream (the thick canned kind) works really well. Cashew cream (just blend soaked cashews with water) is a good choice too. Oat cream's great for a neutral flavor. Whatever you use, add it at the end and avoid boiling. For an extra creamy touch without dairy, blend some cooked potatoes into the soup—it’s magic!
- → Does it freeze well?
Yep, but here’s the trick: Freeze the soup base without cream, then add cream when you reheat it. This way, it can stay frozen for up to three months. Add a label with the date and how much cream to mix in later. If you freeze it with cream, it might turn a little grainy but will still taste great. Best to thaw it in the fridge overnight before reheating.
- → What goes good with it?
Crusty bread is a classic—perfect for dipping! Garlic bread takes it up a notch. A light green salad balances the richness. For a fancy twist, make cheesy toast with some herbs. Want something heartier? Stir in cooked barley or wild rice. Even just a handful of croutons and a sprinkle of parsley make it look like a pro chef's creation.
- → No wine? What else works?
Tons of substitutions! Dry white wine, sherry, or even brandy bring great flavor. No alcohol? A splash of balsamic vinegar or a squeeze of lemon works just fine. Use extra broth if needed. Think about adding a touch of soy sauce for some umami vibes. Skipping wine’s no big deal—it’ll still taste amazing!
Conclusion
If you’ve got mushrooms left, try making risotto next for a creamy, herby dish. Or whip up mushroom pasta—quick and uses a lot of the same ingredients.