5 Delicious Cream of Mushroom Soup Variations to Try

Cream of Mushroom Soup is a classic comfort dish that never goes out of style. Its creamy texture and rich flavor come from blending fresh mushrooms with a savory broth and a touch of cream. Perfect as a starter or a meal on its own, this soup warms you up and fills you up, making it a go-to favorite for any occasion.

Classic Cream of Mushroom Soup Recipe

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This classic cream of mushroom soup is a warm hug in a bowl. The rich, creamy texture makes it perfect for cozy nights in or as a starter for a lovely dinner. The soup is beautifully garnished with fresh mushrooms and a sprig of parsley, adding a pop of color and flavor. A slice of crusty bread on the side is ideal for dipping, making every spoonful even better.

The earthy flavors of mushrooms combined with cream create a delightful balance. Every ingredient plays its part in making this soup comforting and satisfying. Whether you enjoy it on a chilly evening or as a comforting lunch, you won’t be disappointed.

Ingredients

• 1 lb fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add onions and garlic, sautéing until soft.
2. Add the sliced mushrooms and cook until they release moisture and are browned.
3. Sprinkle flour over the mixture, stirring for 1-2 minutes to cook the flour.
4. Slowly pour in the broth, stirring to combine. Bring to a boil, then reduce heat and simmer for about 15 minutes.
5. Stir in the heavy cream, and season with salt and pepper. Heat through, but do not boil. Serve hot, garnished with fresh parsley.

Pairing Suggestions for a Perfect Meal

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Cream of mushroom soup is a comforting dish that warms the soul. The image showcases a lovely bowl of the creamy soup, rich and full of mushrooms, inviting you to dig in. It’s accompanied by a fresh salad, some crispy bread, and a glass of white wine, making it a delightful meal.

To elevate your dining experience, consider pairing the soup with crispy, toasted bread. The crunch complements the smoothness of the soup beautifully. A simple side salad adds freshness and balance, enhancing the meal’s overall appeal.

For beverages, a glass of white wine, like Chardonnay, works well. Its acidity brightens the richness of the soup. Alternatively, a light sparkling water can keep things refreshing.

This combination creates a satisfying dining experience, perfect for lunch or a cozy dinner at home. Now, let’s make a simple cream of mushroom soup at home!

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 tablespoons unsalted butter
• 3 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until soft.
2. Add the sliced mushrooms and cook until they release their juices, about 5-7 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes.
4. Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches.
5. Stir in the heavy cream and season with salt and pepper. Heat through and serve garnished with parsley.

Storage Tips for Cream of Mushroom Soup

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Storing cream of mushroom soup is easy, especially when you have a good stock on hand. In the image, we see jars of cream of mushroom soup neatly arranged in a refrigerator. This is a great way to keep your ingredients fresh and ready to use. Always check the expiration dates to ensure you’re using the freshest options.

For unopened jars, store them in a cool, dark place, like your pantry. Once opened, keep the soup in the refrigerator. It should last about 3 to 5 days when properly sealed. If you know you won’t finish it in that time, consider freezing it.

To freeze, pour the soup into airtight containers, leaving some space for expansion. It will maintain its quality for about two to three months in the freezer. When ready to use, thaw it in the refrigerator overnight and reheat on the stove or microwave until hot.

Here’s a quick recipe to whip up a delicious cream of mushroom soup:

Ingredients

• 1 pound fresh mushrooms, sliced
• 1 small onion, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, melt butter over medium heat. Add the diced onion and cook until translucent.
2. Add the sliced mushrooms and cook until they are soft and begin to release their juices.
3. Sprinkle flour over the mushroom mixture and stir for about a minute.
4. Gradually pour in the vegetable broth while stirring to avoid lumps. Let it simmer for about 10-15 minutes.
5. Stir in the heavy cream and season with salt and pepper. Heat through but do not boil.
6. Serve hot, garnished with fresh parsley.

Savory Additions to Elevate Your Soup

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The image of creamy mushroom soup is a delightful sight. It showcases a bowl filled with smooth, velvety soup, surrounded by fresh mushrooms and herbs. The rich, earthy tones invite you to take a sip and enjoy a warm meal. Adding a drizzle of oil and a hint of garlic enhances the aroma, making it even more tempting.

To make your mushroom soup even more satisfying, consider adding some savory ingredients. A sprinkle of fresh herbs like thyme or parsley can brighten the flavors. Adding sautéed onions or shallots brings a sweet depth. For a nice crunch, croutons or toasted nuts can be tossed in just before serving.

Cheese lovers might enjoy a bit of grated Parmesan on top. This adds a salty kick that pairs perfectly with the creamy texture. If you’re looking for a spicy twist, a dash of red pepper flakes or a swirl of hot sauce can bring the heat.

Don’t forget protein! Shredded chicken or sautéed shrimp can turn this soup into a hearty meal. Or, keep it vegetarian with some chickpeas for extra fiber and flavor. The possibilities are endless!

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onions
• 3 cloves garlic, minced
• 8 cups sliced mushrooms
• 4 cups vegetable broth
• 2 cups heavy cream
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent.
2. Stir in garlic and mushrooms, cooking until mushrooms are soft.
3. Pour in vegetable broth and bring to a simmer. Let it cook for about 15 minutes.
4. Blend the soup until smooth, then return it to the pot.
5. Stir in heavy cream and thyme. Season with salt and pepper.
6. Serve hot, topped with grated Parmesan cheese.

Healthier Alternatives for Cream of Mushroom Soup

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Cream of Mushroom Soup is a cozy comfort food that warms the soul. However, traditional recipes can be heavy and high in calories. If you’re looking for healthier options, there are plenty of ways to enjoy this creamy delight without all the guilt.

One great alternative is to use vegetable or chicken broth as a base. This adds flavor without the extra fat. You can also use low-fat milk or unsweetened almond milk instead of heavy cream. These options keep the soup creamy while cutting down on calories.

Adding more vegetables is another excellent way to boost nutrition. Consider blending in spinach, kale, or even zucchini for added vitamins and minerals. Mushrooms themselves are low in calories and rich in nutrients, making them a perfect star ingredient.

Spices can also enhance flavor without adding extra calories. Experiment with garlic, thyme, or even a dash of nutmeg to elevate the taste. Finally, served alongside a fresh salad or whole grain bread, this soup can make a delightful meal.

Ingredients

• 2 cups sliced mushrooms
• 1 cup low-sodium vegetable broth
• 1 cup unsweetened almond milk
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a pot, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until softened.
2. Add the sliced mushrooms and thyme, cooking until the mushrooms release their juices.
3. Pour in the vegetable broth and almond milk. Bring to a simmer and cook for about 10 minutes.
4. Blend the soup until smooth using an immersion blender or a regular blender.
5. Season with salt and pepper, and garnish with fresh parsley before serving.