The deep earthy flavours of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe! I used white mushrooms instead of cremini, I doubled the amount of garlic, I used cooking sherry because I didn’t have dry white wine, and I used sour cream instead of heavy cream. Flavors: What really makes this soup to die for is the awesome combination of earthy mushrooms, fresh garlic, and herbs. Make sure you have these fresh ingredients alongside some good vegetable broth and you’ll have the best soup ever. Mushrooms: Of course, the star ingredient! You can use a variety of mushrooms for this soup, such as white button mushrooms, cremini mushrooms, shiitake mushrooms, or even wild mushrooms like chanterelles or porcini. Different types of mushrooms will add different flavors and textures to the soup. Add the sliced mushrooms, salt and rosemary. Saute 10-12 minutes, stirring occasionally, taking your time here, allowing mushrooms to release all their liquid. Add the cooking sherry ( do not mistake this for sherry vinegar). Turn the heat up, and cook this completely off, stirring until most or all of the liquid in the pan has cooked off about 3-4 minutes, and mushrooms glisten. Optional: Set aside 1/4 cup mushrooms for garnish.

A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness! Heat oil or butter in a large, heavy-bottompot or dutchoven. Add onion and saute over medium-high heat, 3-4 minutes, stirring constantly until golden and fragrant. Lower heat to medium, add garlic, saute 2 minutes. Sour Cream or crème fraiche: This ingredient adds creaminess to the soup. If you’re making a vegan version, you can use a non-dairy alternative like vegan sour cream or cashew cream. To follow, I rolled and fried crisp, green fritters – little bundles of crushed edamame – and served them with a mound of soft smoked cod’s roe. A verdant flash of green to cheer us through the damp. Mushroom soup with freekeh and parsley

Broth: Use vegetable broth or mushroom broth as the base of the soup. It adds richness and depth of flavor. Onion and garlic - both fresh not canned. In theory, you can make this recipe without garlic, but you have to use onions in this case. These aromatics are the foundation of great flavor in soups. For the onion, brown/yellow, shallot, or sweet onion are fine.

If you’re looking for a great cream of mushroom soup, that is just perfect for every-day eating, this is it! Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. Just let that sink in for a few seconds … delicious … soup … 20 minutes. You’ll never open a can of mushroom soup again! And that shortcut I talked about? Your pantry staple cream of mushroom soup. It adds a big punch of flavor and a slow cooked taste! If you are going to serve the soup with the fried mushrooms, trim and clean them, then melt the butter in a shallow pan. When it starts to sizzle add the mushrooms and cook for a minute or two. Like every soup recipe I know, it doesn’t taste its best piping hot out of the pot. It actually tastes better if you let it cool a short while, or if adding the cream cools it a bit. Just don’t eat it near-boiling-hot. Can’t taste it as well when it’s too hot. Mushrooms - You could use any mushrooms in this recipe. I like the earthy flavors, size, and taste of portobellos (you can dice the big one's into smaller pieces), shiitake, white button mushrooms, or baby bella mushrooms, which are also called cremini mushrooms. I prefer using fresh but frozen is ok here too. Let them come to room temp first.

How do you freeze Mushroom Soup?

This mushroom soup is not just light and healthy, it also tastes heavenly. All you need is just a handful of commonly-used ingredients, and you can rustle up a comforting bowl of soup in minutes.