Fresh Mushroom Soup

Make real cream of mushroom soup at home - it's way better than canned stuff. Rich and creamy, full of fresh mushrooms. Smells so good while cooking, you won't want to wait to eat it.

Why Make This Soup

This soup's got real mushroom flavor - not that thin, salty taste from cans. Fresh garlic, onions, and herbs make it taste like restaurant soup. Most stuff you need is probably in your kitchen now. Even folks who don't love mushrooms ask for seconds of this.

What You Need

• Butter: 4 tablespoons, real butter
• Oil: 2 tablespoons cooking oil
• Onions: 2 big ones, cut tiny
• Garlic: 4 cloves, chopped fine
• Mushrooms: 2 pounds fresh brown ones, sliced
• Fresh Thyme: 2 spoons, picked off stems
• Wine: 1/2 cup white or red - skip if you want
• Flour: 1/3 cup plain white flour
• Chicken Broth: 6 cups, low-salt kind
• Salt: Start with 1 teaspoon
• Black Pepper: Fresh ground, to taste
• Bouillon: 2 beef cubes, crushed up
• Heavy Cream: 1 cup
• Parsley: Handful fresh, chopped

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How to Make It

Get ready first:

Clean mushrooms with paper towel - don't wash or they get soggy. Slice them not too thin. Chop onions tiny. Smash and chop garlic.

Start cooking:

Put big pot on stove. Medium-high heat. Drop in butter and oil. When butter melts, add onions. Cook 5 minutes till soft and clear.

Add garlic:

Throw in chopped garlic. Stir 1 minute till it smells good. Don't let it burn or it gets bitter.

Cook mushrooms:

Put all mushrooms in. Add 2 spoons thyme. Stir around. Cook 8-10 minutes till mushrooms shrink and turn dark.

Add wine:

Pour in wine if using. Let it bubble 3 minutes. Scrape bottom of pot with spoon - gets all the good stuff up.

Make it thick:

Sprinkle flour over everything. Stir non-stop for 2 minutes. Should smell like bread cooking.

Add liquid:

Pour in broth slow while stirring. Add crushed bouillon. Keep stirring or you'll get lumps. Let it start bubbling.

Let it cook:

Turn heat low. Put lid half on. Let cook 15 minutes. Stir sometimes so bottom doesn't burn.

Finish up:

Pour in cream. Stir good. Add salt and pepper. Taste it - add more if needed. Throw in parsley last.

Making It Perfect

Don't wash mushrooms - they soak up water. Cut all pieces same size so they cook even. Real butter tastes way better than margarine. Keep stirring when you add flour - no lumps allowed. Don't let it boil after adding cream or it might curdle.

Picking Good Stuff

Get fresh brown mushrooms - look dry and firm. Soft or wet ones are old. Check garlic - should be firm, not sprouting. Real cream works better than half-and-half. Fresh thyme adds more flavor than dried. Good butter makes big difference in taste.

Fixing Problems

Soup too thin? Mix 1 spoon flour with cold broth, stir in. Too thick? Add hot broth slow. Lumpy? Smash lumps against pot side with spoon. Not enough mushroom taste? Cook mushrooms longer next time. Too plain? Add more salt bit by bit. Cream looking funny? Heat's too high - turn it down.

Making It Your Way

Like it chunky? Cut mushrooms bigger. Want it smooth? Blend half the soup. Need it richer? Add more cream. Making it healthy? Use milk instead of cream. Like it spicy? Add black pepper or red pepper flakes. Want it fancier? Top with extra sautéed mushrooms.

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Keeping It Fresh

Let soup cool 2 hours before putting in fridge. Keeps 4 days covered tight. Gets thicker each day - that's normal. When reheating, warm up slow on stove. Add splash of broth if too thick. Stir while heating. Don't freeze with cream in it - gets grainy. Want to freeze? Leave cream out, add when reheating.

Frequently Asked Questions

→ Can I make this without meat stuff?

Easy! Use veggie broth instead of chicken. Skip any meat seasonings. For extra flavor, soak some dried mushrooms in hot water, then use that water in your soup - adds amazing mushroom taste! Brown your mushrooms really well - that's where the rich flavor comes from. Some dried porcini mushrooms would make it even better. Just watch out for store broths - some have hidden meat stock.

→ How do I make it without dairy?

Got several options! Coconut cream works great - the thick stuff from the can. Cashew cream's good too - blend soaked cashews with water till smooth. Some folks like oat cream for its neutral taste. Whatever you pick, add it at the end and don't let it boil. Want it extra rich? Blend some cooked potatoes into the soup - makes it creamy without any milk stuff!

→ Does it freeze well?

Yes, but here's the trick: Make the soup base without cream, then freeze that. When you want some, thaw it out and add fresh cream while heating. Keeps 3 months frozen this way. Label it with the date and how much cream to add later. If you freeze with cream in it, it might get a bit grainy - still tastes fine though! Let it thaw in the fridge overnight for best results.

→ What goes good with it?

Crusty bread's a must - great for dunking! Garlic bread works even better. A simple green salad with light dressing cuts through the richness. For fancy times, make some cheese toast with herbs on top. Want it as a meal? Add some cooked wild rice or barley right in the soup. Even just some crispy croutons and fresh parsley make it look restaurant-fancy!

→ No wine? What else works?

Lots of choices! Any dry white wine works fine. Sherry gives it a fancy taste. Even a splash of brandy's good. No alcohol? Try a bit of balsamic vinegar - just a tiny bit. Or use extra broth with a squeeze of lemon at the end. Some people add a dash of soy sauce for that rich taste. The wine's just for flavor - you won't miss it if you skip it!

Conclusion

Love mushrooms? Make risotto next time - same mushrooms and herbs but with creamy rice. Or try mushroom pasta - quick and uses lots of the same ingredients.