There’s something so comforting about a warm bowl of homemade soup, isn’t there? Whenever I think of cozy nights in, my mind instantly drifts to this cream of mushroom soup homemade. It’s like a hug in a bowl! With its creamy texture and rich, earthy flavors, this soup is not just a recipe; it’s an experience that brings back memories of chilly evenings spent with family, gathered around the table.
The beauty of this soup lies in its simplicity. You won’t need a ton of fancy ingredients or complicated techniques—just fresh mushrooms, a few aromatic veggies, and some pantry staples. And trust me, once you taste that first spoonful, you’ll wonder why you ever settled for store-bought. It’s quick to whip up, and the satisfaction of creating something so delicious from scratch is unbeatable. So, grab your apron and let’s get started on this delightful kitchen adventure!
Ingredients List
- 1 pound fresh mushrooms, sliced – I always go for the freshest mushrooms I can find; they make a world of difference in flavor!
- 1 medium onion, chopped – This adds a lovely sweetness to the soup as it cooks down.
- 2 cloves garlic, minced – Because who can resist the aroma of garlic sautéing in butter?
- 4 tablespoons butter – This is where the magic begins, so don’t skimp on the butter!
- 4 tablespoons all-purpose flour – We’ll use this to thicken the soup and create a nice roux.
- 4 cups vegetable broth – You can use homemade or store-bought; just make sure it’s good quality!
- 1 cup heavy cream – For that rich, luscious finish that makes this soup so delightful.
- Salt to taste – I like to add a little at a time and adjust as needed.
- Pepper to taste – Freshly cracked pepper is my go-to for that little kick!
How to Prepare Cream of Mushroom Soup Homemade
Alright, let’s dive into how to make this delicious cream of mushroom soup homemade! Follow these steps, and I promise you’ll end up with a bowl of comfort that’ll warm your soul.
Step 1: Melt the Butter
First things first, let’s get that butter melting! In a large pot over medium heat, drop in those four tablespoons of butter. You’ll want to watch it carefully and let it melt gently. This step is super important because the butter not only adds flavor but also helps create that rich base for your soup. Just wait until it starts to sizzle a bit—that’s when the magic begins!
Step 2: Sauté Onions and Garlic
Next up, add in your chopped onions and minced garlic. Sauté them for about 5 minutes until the onions turn translucent. This step is crucial for building the flavor of the soup. The aroma that fills your kitchen is absolutely heavenly, and it sets the stage for all those delicious mushroom flavors to come!
Step 3: Cook the Mushrooms
Now, it’s time to add the star of the show—your fresh, sliced mushrooms! Toss them in and cook for about 7-10 minutes until they’re soft and have released their lovely juices. Seriously, using fresh mushrooms makes all the difference. You’ll want to see them shrink a bit and soak up all that buttery goodness!
Step 4: Add Flour
Once your mushrooms are cooked down, sprinkle in the flour and give it a good stir. Cook this mixture for about 1 minute. This step is all about creating a roux, which will help thicken your soup later on. Don’t skip this bit—trust me, it helps to bring everything together!
Step 5: Incorporate Vegetable Broth
Now, it’s time to pour in the vegetable broth! Stir it in gently to combine everything. It’s important to mix well so that there are no lumps of flour hanging around. You want a smooth soup base, so take your time with this step. Let it come to a gentle boil!
Step 6: Simmer the Soup
After your broth is in, reduce the heat and let the soup simmer for about 15 minutes. This is where the flavors meld together beautifully. You’ll want to keep an eye on it and give it an occasional stir. The smell will be so inviting, you might find yourself eager to sneak a taste!
Step 7: Stir in Heavy Cream
Once your soup has simmered, it’s time to stir in that heavy cream. This is what gives the soup its luscious, velvety texture. Pour it in and mix well! You’ll notice the soup turning a beautiful creamy color, and it’ll smell even better. It’s like a warm hug in a pot!
Step 8: Season to Taste
Now, let’s add some salt and pepper to taste. I usually start with a pinch of salt and a few cracks of freshly ground pepper, then adjust from there. Remember, you can always add more, but it’s hard to take it out, so season gradually. Taste as you go, and make it your own!
Step 9: Blend for Smooth Texture
If you prefer a smooth consistency, this is the moment to grab your immersion blender or transfer the soup to a regular blender. Blend until you reach your desired texture—smooth and creamy is what we’re going for here! Just be careful if you’re transferring it hot; it can splatter!
Step 10: Serve Warm
Finally, serve your soup warm. I love to garnish it with a sprinkle of fresh herbs or a drizzle of olive oil for that extra flair. Pair it with some crusty bread, and you have a meal that’s perfect for any chilly evening. Enjoy every spoonful—you deserve it!
Nutritional Information
Alright, let’s chat about the nutritional info for this cream of mushroom soup homemade. Here’s what you can expect per serving (about 1 cup), but keep in mind these are just estimates:
- Calories: 250
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 600mg
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 3g
- Protein: 5g
This soup is not only satisfying but also packs a good amount of flavor! The heavy cream does add some richness, but it’s totally worth it for that delightful taste. Enjoy knowing that you’re treating yourself to something wholesome and delicious!
Why You’ll Love This Recipe
- Quick preparation: You can whip this up in just about 40 minutes, making it perfect for those busy weeknights!
- Simple ingredients: With just a handful of fresh veggies and pantry staples, it’s easy to gather everything you need.
- Rich flavor: The combination of sautéed mushrooms, garlic, and creamy goodness creates a taste that’s absolutely irresistible!
- Versatile: This soup can easily be customized—add your favorite herbs or throw in some cooked chicken for a heartier meal!
- Perfect for meal prep: Make a big batch and enjoy it throughout the week, or freeze it for a cozy future dinner.
Tips for Success
To make sure your cream of mushroom soup homemade turns out perfectly every single time, here are some of my favorite pro tips:
- Choose the right mushrooms: Fresh mushrooms are key! I love using a mix of cremini and button mushrooms for depth of flavor, but feel free to experiment with your favorites. Just avoid the canned ones—they won’t give you that lovely earthy taste!
- Don’t rush the sauté: Take your time when sautéing the onions and garlic. This step builds the foundation of flavor for your soup, so let them cook until they’re beautifully translucent and fragrant. It’s worth the wait!
- Be mindful of the heat: When you add the broth, make sure to stir continuously to avoid lumps. Also, keep an eye on the simmer; you want it gentle, not boiling vigorously. This keeps the soup smooth and prevents it from becoming too thick too quickly.
- Taste as you go: Seasoning is everything! Always taste your soup before serving and adjust the salt and pepper according to your preference. Everyone’s palate is different, so make it yours!
- Experiment with textures: If you prefer a chunkier soup, feel free to blend only half of it. This gives you that creamy base while still having delightful mushroom pieces to bite into!
- Let it cool before blending: If you’re using a regular blender, make sure to let the soup cool slightly before blending to avoid any hot splatter. Safety first, right?
- Store wisely: If you have leftovers, cool the soup completely before storing it in an airtight container in the fridge. It’ll keep for up to 3 days. Just give it a little stir and a gentle reheat when you’re ready to enjoy it again!
Follow these tips, and I promise your homemade soup will be a hit every time! Cooking is all about learning and adjusting, so don’t be afraid to make this recipe your own. Happy cooking!
Storage & Reheating Instructions
Now that you’ve made this delicious cream of mushroom soup homemade, let’s talk about how to store those tasty leftovers and reheat them without losing any of that incredible flavor!
First off, allow the soup to cool completely before transferring it to an airtight container. This step is super important because putting hot soup directly into a container can create steam, which may lead to a watery texture later on. Trust me, it’s worth the extra few minutes to let it cool!
Your homemade soup can be stored in the fridge for up to 3 days. Just make sure to label it with the date so you know when it was made. If you want to keep it longer, you can freeze it! Just portion it out into freezer-safe containers or bags. It’s best to leave a little space at the top of the container since liquids expand when frozen. You can enjoy this goodness for up to 2 months in the freezer!
When you’re ready to enjoy your soup again, simply thaw it overnight in the fridge if frozen. If you’re in a rush, you can also thaw it quickly in the microwave using the defrost setting. Once thawed, reheat the soup on the stovetop over medium heat, stirring occasionally until it’s warmed through. If it looks a little thick after refrigerating or freezing, just add a splash of vegetable broth or water to loosen it up while reheating. This keeps the texture silky and smooth!
And there you have it! Easy storage and reheating tips to ensure every bowl of your homemade cream of mushroom soup is just as delightful as the first. Enjoy your comforting soup whenever the craving hits!
FAQ Section
I’ve gathered some of the most common questions I get about this cream of mushroom soup homemade, so let’s tackle them one by one!
Can I use dried mushrooms instead of fresh?
While fresh mushrooms are best for that rich flavor, you can use dried mushrooms if that’s what you have on hand. Just make sure to rehydrate them in warm water first, then chop and add them in. They’ll give a nice depth to your soup!
What if I don’t have heavy cream?
No worries! You can substitute with half-and-half or even whole milk, but keep in mind that the soup won’t be quite as rich and creamy. If you want to mimic the creaminess, you could also blend in some silken tofu or a little cashew cream!
Can I make this soup vegan?
Absolutely! Just replace the butter with olive oil or vegan butter, use vegetable broth, and swap out the heavy cream for coconut cream or a plant-based cream alternative. It’ll still be delicious, I promise!
How can I make this soup spicier?
If you like a bit of heat, try adding a pinch of red pepper flakes or some diced jalapeños while sautéing the onions and garlic. You could also finish it off with a drizzle of hot sauce or a sprinkle of cayenne pepper for an extra kick!
Is this soup freezable?
Yes, it is! Just make sure to let it cool completely, then store it in freezer-safe containers. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat it gently on the stove, adding a splash of broth if needed.
Can I add other vegetables to the soup?
Definitely! This soup is super versatile. Feel free to add in some chopped carrots, celery, or even spinach for a boost of nutrition and flavor. Just add them in when you cook the mushrooms so they soften nicely.
How long does this soup last in the fridge?
Your homemade soup will keep well in the fridge for about 3 days. Just make sure it’s in an airtight container to keep all that yummy flavor intact!
Hopefully, these answers help you feel more confident about making this delightful cream of mushroom soup homemade. If you have any other questions, don’t hesitate to reach out—happy cooking!
Print
Cream of Mushroom Soup Homemade: 10 Steps to Cozy Bliss
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This is a simple recipe for homemade cream of mushroom soup.
Ingredients
- 1 pound fresh mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt to taste
- Pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onions and garlic, sauté until translucent.
- Add mushrooms and cook until soft.
- Stir in flour and cook for 1 minute.
- Add vegetable broth, stirring to combine.
- Simmer for 15 minutes.
- Stir in heavy cream.
- Season with salt and pepper.
- Blend if desired for a smooth texture.
- Serve warm.
Notes
- Use fresh mushrooms for better flavor.
- Adjust seasoning to your preference.
- This soup can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: cream of mushroom soup homemade
