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Make this homemade Cream of Mushroom Soup that smells and tastes way better than canned. Your kitchen will smell amazing while it cooks. Easy to make but tastes like something from a nice restaurant - perfect for cozy dinners or when you want to impress guests.
Why Make This Soup
Fresh garlic, onions, and herbs make mushrooms taste even better in this soup. Good hot or cold - serve it at summer parties or winter dinners. Uses stuff you probably have at home already. Works for new cooks or pros. Can make it without dairy if you need to.
What You Need
- Butter: Makes it rich
- Oil: Helps cook veggies
- Onions: Cut in small pieces
- Garlic: Fresh tastes best
- Brown Mushrooms: Main ingredient
- Thyme: Fresh or dried works
- Marsala Wine: Adds flavor
- Flour: Makes soup thick
- Chicken Broth: Low salt kind
- Salt and Pepper: To taste
- Beef Cubes: For extra taste
- Heavy Cream: Makes it creamy
- Parsley: Fresh chopped
- Extra Thyme: For topping
How to Make It
- Start With Veggies:
- Melt butter with oil in big pot over medium-high. Cook onions 2-3 minutes till soft. Put in garlic, cook 1 minute till it smells good.
- Cook Mushrooms:
- Add sliced mushrooms and thyme. Cook 5 minutes until mushrooms get soft and juicy. Pour in wine, let bubble 3 minutes so alcohol cooks off.
- Make it Thick:
- Sprinkle flour over mushrooms. Stir and cook 2 minutes. Pour broth in slowly while stirring - this stops lumps. Let it start bubbling.
- Let it Simmer:
- Turn heat lower. Add salt, pepper, beef cubes. Cover pot but stir now and then. Cook 10-15 minutes till soup gets thick.
- Add Cream:
- Turn heat real low. Stir in cream slow. Don't let it boil or cream might break. Taste and add more salt if needed.
- Check Thickness:
- If too thick, add more broth. Too thin? Cook longer with lid off. Should coat spoon nicely.
- Make it Pretty:
- Mix in fresh parsley and extra thyme. Save some for sprinkling on top.
- Serve it Up:
- Ladle into bowls while hot. Top with herbs. Good with crusty bread for dipping.
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Better Than Canned
Nothing beats homemade soup. The kitchen smells good while it cooks, and every spoonful tastes fresh and rich. Your mushrooms, onions, garlic, and herbs mix together better than any can from the store. Plus you know exactly what's in it.
Pick Good Mushrooms
Brown or cremini mushrooms work best - they have more flavor than white ones. Mix different kinds if you want. Clean them with paper towel, not water, or they get soggy. Fresh mushrooms make better soup than canned ones.
Herbs Make It Better
Thyme goes great with mushrooms. Parsley adds fresh taste at the end. Try rosemary if you like it - just use less because it's strong. Fresh herbs taste better than dried but both work fine.
Make It Your Way
Don't have cream? Use milk instead. Need dairy-free? Try coconut milk. Flour makes it thick even without cream. The soup still tastes rich and smooth however you make it.
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Make It Rich
Wine makes soup taste better - red or white both work. Skip it if you want, just use more broth. Chicken broth makes good soup, vegetable broth works for vegetarians. Good broth makes good soup.
Frequently Asked Questions
- → Need it plant based?
Use plant cream. Get veggie stock. Skip butter - use oil. Soy milk works good. Still tastes rich.
- → Which mushrooms best?
Brown ones got more taste. Mix kinds if you want. Fresh beats canned. Big ones slice nice. Clean em, don't wash em.
- → Want it thicker?
Cook longer time. Mash some shrooms. Corn starch works. Less stock maybe. Even bread helps thick.
- → Saving some soup?
Box it up tight. Good three days cold. Heat slow and low. Stir while warm. Might need more milk.
- → Adding more veggies?
Carrots cook nice. Try some celery. Taters make it rich. Cut em all same size. Cook till soft.
- → Getting lumpy soup?
Blend it smooth. Strain it maybe. Mix slower next time. Watch your heat. Keep stirring good.
- → Taking it somewhere?
Keep it hot wrapped. Bring extra cream. Heat up there. Pack toppings dry. Take backup herbs.
- → Need it quick?
Chop stuff small. High heat first bit. Skip long simmer. Less herbs work. Still tastes nice.
- → Making big batch?
Double works fine. Need bigger pot. More cook time maybe. Stir more often. Watch it don't boil.
- → Want more flavor?
Add more herbs fresh. Try garlic too. Splash wine in. Let shrooms brown. Even soy sauce works.
- → Too thick or thin?
Add broth or cream. Cook more or less. Watch your heat. Stir lots while hot. Easy fix either way.
- → Need it smooth?
Blend with stick tool. Strain if you want. Cut stuff tiny. Cook till soft. Mash while cooking.
Conclusion
Like this? Try mushroom pasta next. Or make rice with mushrooms. Both got that earth taste.