I love soups, but the cream of mushroom is my favourite soup ever since I was a child.
Well, I have been so busy lately and pretty much feeling exhausted. So, pipping hot soup sounded pretty amazing at the moment.
Plus, it was raining for five straight days last week and it was necessary to comfort. I am not a fan of summer, especially the peak of the summer season.
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Do you have a favourite soup? Maybe a dish that you love and eat when you feel blue or tired?
I sure do and trust me there are too many to count.
This is what I was humbly craving for the last several days and finally had a chance to make it.
It was pure comfort and each spoon felt like a stress reliever in a true form.
I typically tend to add a bit more ground black pepper, but do not worry, I did not add my real preference amount in this recipe.
I will intentionally leave that to you to decide what is right for your taste buds.Since nobody was home, I had time to relax and enjoy a full bowl of hearty soup and some couch TV time afterwards.
To be honest, that is most definitely my kind of night. Not too fancy, but I would not change it for anything. I am pretty low maintenance gal.
Sometimes, we dearly need a moment just for yourself, am I right?
Well, there is nothing better when those moments include tasty comforting soup and some mindless tv.
If you get inspired and make Cream of Mushroom Soup using my recipe, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much for all your continued support.
Cream of Mushroom Soup
Ingredients
- 1 cup fresh shiitake mushrooms
- 1 cup fresh portobello mushrooms
- 1 cup fresh crimini (or porcini) mushrooms
- 1 cup heavy whipped cream
- 3 cups vegetable stock
- 1 tablespoon butter, unsalted
- 1/2 yellow onion, diced
- 1 teaspoon garlic, minced
- 1/4 cup all-purpose flour
- Ground black pepper to taste
- Salt to taste, generous pinch or two
Garnish
- Shredded cheese
- chopped parsley or dried parsley
- crunchy bits of bacon
Instructions
Clean Mushrooms:
- Clean the mushrooms by wiping them with a dry paper towel, but you can wash them too just before cooking. Separate the stems, trim off any bad parts, and coarsely chop the stems.
- Slice the mushroom caps about 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside
Make soup:
- In a large pot, heat the butter and add sliced mushroom and garlic.
- Cook for about 5 minutes on low heat, or until they are just a bit browned and tender.
- Add the flour and cook for about 30 seconds. Keep mixing so it doesn't burn so smooth it out.
- Add a few splashes of vegetable stock while scraping the bottom of the pot. You want the flour to blend smoothly and become thicker.
- Now, add remaining vegetable stock, heavy whipped cream and a pinch of black ground pepper. Bring to a light boil. Continue mixing.
- Reduce the heat to lower temperature, and simmer for about 15 minutes. This soup could burn fast, so you must cook low and slow with occasional stirring.
- Season with salt to taste, keep stirring for about 5 minutes or until it is creamy and thick.
Garnish:
Add shredded cheese, bits of crunchy bacon and chopped parsley
Notes
- You do not have to necessarily use all three kinds of mushrooms, just in case if you have one or two double or triple the amount.
- You can use bacon fat instead of the butter. It gives you a wonderful smoky aroma.
- If you are vegetarian omit bacon obviously.
- Also, you may serve it with a bit of cheese. Amazing taste!
