Cream Of Mushroom Soup With Heavy Cream Recipe

Ah, cream of mushroom soup. It’s that rich, creamy comfort food that manages to find its way onto tables during the colder months, but also makes an appearance during lazy weekend dinners or even as a versatile ingredient in casseroles and other dishes. It’s like that warm hug you didn’t know you needed. But when you make it from scratch, it’s not just any soup. It’s the soup, packed with layers of flavors, a velvety texture, and a depth that can’t quite be matched by anything canned. The beauty of making your own is that you can control the richness, the seasoning, and, of course, the level of creaminess. And let’s face it, who doesn’t love the idea of indulging in a bowl of creamy, mushroom-filled heaven?

The secret ingredient in this particular recipe is heavy cream-a game-changer. It gives the soup that rich, luxurious texture that elevates it beyond your average soup. So, whether you’re serving it as a stand-alone dish or using it as the base for casseroles or pasta sauces, this homemade cream of mushroom soup will leave your taste buds dancing. Let’s get started!

Cream Of Mushroom Soup With Heavy Cream Recipe

Here’s a recipe that’s going to make you forget about anything store-bought. It’s easy, quick, and the results? Nothing short of spectacular.

Ingredients Needed

Let’s gather all the essentials before we dive into the cooking process:

• Fresh mushrooms: About 4 cups, sliced. You can go with white button mushrooms, cremini, or even a combination of mushrooms for a deeper flavor profile.
• Butter: 3 tablespoons. This helps build the base flavor and adds richness.
• Yellow onion: 1 medium, finely chopped. It brings a subtle sweetness and depth.
• Garlic: 2 cloves, minced. Fresh garlic adds a zesty punch.
• Flour: 3 tablespoons. This will thicken the soup to that perfect, creamy consistency.
• Chicken or vegetable broth: 4 cups. For that savory, umami-filled liquid base.
• Heavy cream: 1 cup. The key to that dreamy, creamy texture.
• Salt and pepper: To taste. Seasoning is essential to bring out all the flavors.
• Fresh thyme: 1 teaspoon, or about 2-3 sprigs of fresh thyme. It adds a beautiful herbal note to the soup.

Optional garnish:

• Fresh parsley: Finely chopped, for garnish.
• A drizzle of truffle oil: For an extra touch of luxury.

Cooking Instructions

Now that we have everything prepped, let’s walk through the steps to make this beautiful bowl of goodness:

1. Prepare the Mushrooms: Start by slicing your mushrooms. If you’re using larger mushrooms, make sure to slice them thin so they cook evenly and break down into the soup beautifully.
2. Sauté the Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Once it’s melted and bubbly, add the chopped onion and garlic. Sauté them until they become soft and fragrant-about 5 minutes. The onion should be translucent, and the garlic should be aromatic but not burnt.
3. Cook the Mushrooms: Add the sliced mushrooms to the pot. They’ll release some moisture, but keep cooking them until they soften and brown a little. This helps concentrate their flavor, which is the magic behind this soup. Stir occasionally for about 7-10 minutes.
4. Make the Roux: Sprinkle the flour over the mushrooms and veggies, stirring to coat everything evenly. This will help thicken the soup later. Cook for about 2 minutes to get rid of the raw flour taste.
5. Add Broth: Gradually add the broth while stirring. This will help dissolve the flour and prevent lumps. Bring the mixture to a simmer and let it cook for about 10-15 minutes. You’ll see the soup start to thicken.
6. Cream it Up: Once the soup has thickened to your desired consistency, it’s time to add the heavy cream. Pour it in and stir. Let the soup simmer for another 5 minutes to let everything come together.
7. Season: Taste your soup and adjust the seasoning. Add salt and pepper to taste, and add the fresh thyme. Stir well.
8. Blend (Optional): For a smoother texture, you can use an immersion blender to puree the soup slightly. This step is optional-some people love their mushroom soup with a bit more texture, while others prefer a smooth and velvety consistency.
9. Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or a drizzle of truffle oil for a little something extra.

Ingredient Insights

• Mushrooms: They’re not just for flavor; mushrooms are packed with nutrients. They’re high in fiber, antioxidants, and important vitamins like B vitamins and vitamin D. They also add a nice umami depth that really forms the backbone of this soup’s flavor.
• Heavy Cream: While it’s the hero of this dish in terms of texture, it’s also what makes the soup feel like an indulgence. Heavy cream has a higher fat content than milk, which makes the soup extra rich and creamy. This is a dish where you can really appreciate the difference that cream brings.
• Butter: This simple ingredient is often overlooked, but it’s crucial for creating that rich, savory base. It also adds to the flavor complexity and brings a silky richness to the final dish.
• Thyme: A wonderful herb for balancing the earthiness of the mushrooms. Thyme has a subtle, slightly lemony flavor that adds a fresh dimension, preventing the soup from feeling too heavy.

Expert Tips

• Choose Quality Mushrooms: The quality of your mushrooms will make a big difference. Fresh, firm mushrooms will release more flavor than older ones. If you have access to specialty mushrooms, like shiitake, oyster, or portobello, don’t be afraid to use them-they’ll elevate the dish even further.
• Make It Ahead: This soup can actually taste even better the next day. The flavors have time to develop, and the soup thickens up, making it even more luscious. Just be sure to reheat it gently to avoid curdling the cream.
• Adjust the Consistency: If you prefer a thinner soup, just add more broth or cream until you reach your desired consistency. If you like it extra creamy, don’t hesitate to go a bit heavy on the cream or reduce the liquid a little more.
• Go Light on the Salt: Remember that the broth can be salty, so taste as you go before adding too much salt. You can always add more later.
• Use Fresh Herbs: Fresh thyme, parsley, or even rosemary can make a noticeable difference in your soup. Dried herbs are convenient, but fresh herbs pack a more vibrant punch.

Recipe Variations

Sometimes, a little variation can completely transform a dish! Here are a few ideas to change things up:

• Vegan Version: Swap out the heavy cream for coconut milk or cashew cream, and use olive oil instead of butter. Use vegetable broth instead of chicken broth to keep it vegan-friendly.
• Add Bacon: For a smoky, salty twist, try adding some crisp bacon bits on top. The crunchy texture and smoky flavor pair beautifully with the richness of the soup.
• Spicy Version: If you’re a fan of spice, add a dash of cayenne pepper, chili flakes, or even some freshly diced jalapeños to kick the heat up.
• Cheese Lovers: For a cheesy twist, sprinkle in some grated Parmesan or Gruyère as the soup simmers. This will make the soup even richer and bring a savory depth.
• Make it a Main Course: Add in cooked chicken, turkey, or even tofu for a more substantial meal. You could also serve the soup over some crusty bread or mashed potatoes for a more filling experience.

Final Words

Homemade cream of mushroom soup is an absolute game-changer. With simple, fresh ingredients and a few easy steps, you can create a comforting dish that warms you from the inside out. Whether you’re making it for a quick dinner or preparing it as part of a larger meal, this soup will quickly become a favorite.