Cream of Mushroom Soup

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

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

A simple, but very tasty cream of mushroom soup, easily made vegetarian by using vegetable stock.

Print

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

1. 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.
2. Add the broth (or water/bouillion mixture) and bring to a boil, then lower the heat and simmer for about 15 minutes.
3. 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.)
4. 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.)
5. Next, add the half and half, or whatever dairy product you are using, the sauteed mushrooms, ground black pepper and stir well.
6. 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 bowl
Amount Per Serving:Calories: 587Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 48mgSodium: 2399mgCarbohydrates: 68gFiber: 3gSugar: 30gProtein: 42g

Nutrition information is only estimated.

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