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My Grandma's Cream of Mushroom Soup recipe is pure comfort in a bowl. I love making this on cozy weekends when the weather turns chilly. The rich mushroom flavors and silky texture make it feel so special whether you're serving it as a simple lunch or the start of an elegant dinner party.
Simple Ingredients Magic Results
There's something wonderful about transforming basic ingredients into this velvety bowl of goodness. The mushrooms get so tender and flavorful while that creamy broth wraps everything in comfort. I use this recipe for everything from a cozy dinner to the base of my favorite casseroles.
What You'll Need
- Fresh Mushrooms: I love using brown or cremini they have such great earthy flavor.
- Herbs: Fresh thyme and parsley are my go-to but play around with what you like.
- Cream: Heavy cream makes it luxurious half and half works for lighter version.
- Flour: Just enough to thicken things up nicely.
- Garlic: Fresh cloves make everything better.
- Onions: They add such nice depth to the soup.
- Stock/Broth: Use whatever you have on hand they all work beautifully.
- Salt and Pepper: Season it just how you like it.
Let's Make Soup
- Start With Mushrooms:
- Clean and slice your mushrooms however thick you like them.
- Build The Base:
- Get your onions and garlic going in butter until your kitchen smells amazing.
- Add The Stars:
- Toss in those mushrooms and herbs let them cook until they're soft and fragrant about 8-10 minutes.
- Make It Creamy:
- Stir in your flour and cook it for a minute or two.
- Bring It Together:
- Pour in your cream and stock nice and slow keep stirring and let it simmer until everything comes together.
- Finish With Love:
- Season it just right and serve it up with some crusty bread for dipping.
My Kitchen Secrets
- Extra Smooth: Sometimes I blend half the soup it makes it so silky.
- Perfect Texture: You can always adjust how thick you want it.
- Mix It Up: Try different herbs each time makes it feel new.
- More Flavor: A tiny splash of soy sauce makes everything pop.
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Keep It Fresh
- Serve It Right: Nothing beats dunking warm garlic bread in this soup.
- Save Some: Keeps nicely in the fridge for about 3 days.
- Freeze For Later: Skip the cream freeze for up to 2 months add cream when reheating.
- Warm It Up: Heat it slowly on the stove stirring now and then.
Frequently Asked Questions
- → What kind of mushrooms work best in this soup?
Brown or cremini mushrooms give the best flavor, but you can use any mix you like. Wild mushrooms add extra depth if you can find them.
- → Why is my mushroom soup grainy?
This happens if flour isn't well mixed with butter. Make sure to stir constantly when adding flour, and whisk in the stock gradually.
- → Can I make this soup ahead?
Yes, it keeps well in the fridge for 3 days. Reheat gently on the stove, adding a splash of cream if needed to thin it out.
- → How can I make this soup thicker?
Let it simmer longer to reduce, or blend half the soup and return it to the pot. You can also add a bit more flour mixed with butter.
- → Can I freeze this soup?
Cream-based soups can separate when frozen. If freezing, do so before adding the cream, then add it fresh when reheating.