Cream of mushroom soup, when homemade, is nothing like that thick goop in a can. It’s a light and delicious, flavorful addition to any lunch or dinner (or even on its own).
I don’t know about you, but the few days after a big holiday meal, and during our cooler California days of winter, there’s nothing I enjoy more than a bowl of homemade soup.
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It’s so easy to make so many different kinds of soup, sometimes it’s hard to decide which one to make. I love almost all soups, but one recipe I make most often, is a cream-of-“insert name of vegetable here” such as cream of broccoli, or cream of mushroom. This is misleading as one need not even use cream in these soups to have them taste “creamy.” However, it’s a basic recipe that can be turned into many flavored soups!
~If you love mushrooms, you will love this mushroom pate~
This recipe is for a delicious and simple cream of mushroom soup which has a minimal amount of cream, because I use ‘half-and-half’ or sometimes even milk.
Here’s another thick and creamy soup that doesn’t use cream: creamy corn chowder.
Of course, cream does taste best, but if you are watching your fat intake, you won’t miss much flavor by turning down the calories of the dairy ingredients in this recipe. You can use any combination of mushrooms you like, but just make sure to use fresh, not canned, for the best results.
Cream of Mushroom Soup
recipe by Christina Conte serves 4 to 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- 1 oz butter (1/4 stick) butter
- 3 tbsp olive oil (plus one more tbsp)
- 1 clove of garlic
- 1 large onion, or 4 to 6 shallots, diced
- 2 large stalks of celery, chopped
- 12 oz (2 cups) chopped mushrooms (such as white or crimini)
- 2 oz (3/4 cup) dried Shitake or Porcini mushrooms, soaked in boiling water for 5 minutes
- 40 oz (5 cups) chicken broth (or water, with 2 tsp. of ‘Chicken Better than Bouillion’)*
- 1/2 cup (4 oz) half and half, or whole milk (or 1/3 cup (3 oz) heavy cream)
- salt and black pepper
- freshly minced parsley to garnish
*use vegetable stock for a vegetarian version of this soup
Place the butter and oil in a large pot and saute the onion or shallots, celery and garlic until softened. Add the soaked Shitake or Porcini mushrooms and all but 1/2 cup (optional-see rest of recipe) of the chopped white/crimini mushrooms and saute over medium high heat for about 5 minutes.
Add the broth (or water/bouillion mixture) and bring to a boil, then lower the heat and simmer for about 15 minutes.
Meanwhile, in a frying pan, sauté the remaining chopped mushrooms in a tablespoon of olive oil until they just begin to brown. Add a little sprinkle of salt and pepper. (If you do not want pieces of mushroom in the soup (i.e. if you want a completely smooth soup), skip this step and just saute all the mushrooms in the first step.)
Check the soup for salt, adding if needed, then remove from heat and blend with an immersion blender until smooth (or place in a blender, then return to the pot.)
Next, add the half and half, or whatever dairy product you are using, the sautéed mushrooms, ground black pepper and stir well.
Serve immediately, topped with some chopped, fresh parsley.
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Cream of Mushroom Soup
A simple, but very tasty cream of mushroom soup, easily made vegetarian by using vegetable stock.
Ingredients
- 1 oz butter (1/4 stick) butter
- 3 tbsp olive oil (plus one more Tbsp)
- 1 clove of garlic
- 1 large onion, or 4 to 6 shallots, diced
- 2 large stalks of celery, chopped
- 12 oz (2 cups) chopped mushrooms (such as white or crimini)
- 2 oz (3/4 cup) dried Shitake mushrooms, soaked in boiling water for 5 minutes
- 40 oz (5 cups) chicken broth (or water, with 2 tsp. of 'Chicken Better than Bouillon')*
- 1/2 cup (4 oz) half and half, or whole milk (or 1/3 cup (3 oz) heavy cream)
- sea salt
- black pepper
- freshly minced parsley to garnish
Instructions
- Place the butter and oil in a large pot and saute the onion or shallots, celery and garlic until softened. Add the soaked Shitake mushrooms and all but 1/2 cup (optional-see rest of recipe) of the chopped white/crimini mushrooms and saute over medium high heat for about 5 minutes.
- Add the broth (or water/bouillion mixture) and bring to a boil, then lower the heat and simmer for about 15 minutes.
- Meanwhile, saute the remaining chopped mushrooms in a tablespoon of olive oil until they just begin to brown. Add a little sprinkle of salt and pepper. (If you do not want pieces of mushroom in the soup (i.e. if you want a completely smooth soup), skip this step and just saute all the mushrooms in the first step.)
- Check the soup for salt, adding if needed, then remove from heat and blend with an immersion blender until smooth (or place in a blender, then return to the pot.)
- Next, add the half and half, or whatever dairy product you are using, the sauteed mushrooms, ground black pepper and stir well.
- Serve immediately, topped with some chopped, fresh parsley.
Notes
You can omit the Shitake mushrooms and add more fresh mushrooms instead.
Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving:Calories: 587Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 48mgSodium: 2399mgCarbohydrates: 68gFiber: 3gSugar: 30gProtein: 42g
Nutrition information is only estimated.
Pork and Mushrooms in a Tarragon Cream Sauce
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Oh, Christina, keep sending the emails. It’s certainly easy to see what recipe it is and then keep it or delete it!
I appreciate the succinct way to describe and explain your instructions. You’re a true erudite cook!
Judy
You are so very kind, Judy! Thank you so much! That makes me happy! :)
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I love mushroom soup and yours sounds totally delicious! Thank you for sharing my dish:-)
I feel sorry for people who don’t like mushrooms! :)
Sue Crum brought over the rest of the marvelous Mushroom soup which we had with a broccoli burst salad. Will be making this for myself for sure. WONDERFUL!!!!
Oh, I’m so happy to hear this, Jean! Love to hear it!
I made your mushroom soup tonight and it was delicious! I used truffle olive oil for fun! I really recommend this soup to any mushroom lovers out there!
Wonderful! So happy to hear it, Sue and I love the addition of the truffle oil! I’ll have to give it a try next time!