How to make Cream of Mushroom Soup at home? (Creamy and Savory)

• Recipe: Cream of Mushroom Soup
• Writer: Lizzie Green
• Content-Type: Food Blog

This homemade cream of mushroom soup is head and shoulders above the canned variety in every way.

It has a luxuriously velvety texture and a robustly flavorful flavor. We never pass up an opportunity for seconds!

Before I met Jack, I always thought of green bean casserole when I heard someone mention cream of mushroom soup. I envisioned it more as a component of the dish rather than the finished product on its own.

In point of fact, other than mushroom soup, I was never much of a lover of mushrooms in general.

But Jack might be the mushroom enthusiast with the most fervor in the world, and it wasn’t until I had the mushroom kinds of pasta and sandwiches that he liked that I realized how incredibly tasty mushrooms can be.

When properly prepared, they take on a luscious, savory quality and are imbued with a robust umami taste.

Now that I’ve fully converted to the mushroom camp, this handmade cream of mushroom soup is one of our family’s all-time favorite dishes to break bread over on chilly evenings.

Because it is so delicious, you shouldn’t bury it in a casserole of any kind; rather, create a batch so you can eat it on its own. I

f you have any leftovers, you can save them for later by putting them in the freezer, but I should warn you that this cream of mushroom soup doesn’t stay fresh for very long in our house.

Ingredients Required for the Cream of Mushroom Soup Recipe

This recipe for cream of mushroom soup is luxurious, velvety, and loaded with umami flavor, although it deviates somewhat from the standard approach.

Cauliflower is the sneaky vegetable ingredient that I use to give the soup its luxurious mouthfeel rather than instructing you to whisk in cream as you would normally do.

When you blend the soup, the cauliflower will give it a silky smooth texture that is reminiscent of cream. You won’t even be able to remember what dairy tastes like!

To complete this recipe, you will also need the following ingredients:

• Mushrooms, without a doubt! In this dish, cremini mushrooms are my preferred option; however, white button mushrooms would also be an acceptable choice.
• Extra-virgin olive oil is used because of its rich flavor.
• Garlic, leeks, and celery all contribute to a more savory and complex flavor.
• White wine, tamari, and balsamic vinegar all contribute a tangy flavor while also amplifying the umami taste of the mushrooms.
• Mustard is made with Dijon, which adds an additional tang and a peppery flavor.
• This hearty soup gets a boost of brightness from the addition of thyme.
• You can either buy vegetable broth already prepared or make your own at home.
• And some salt and pepper to really bring out all of the flavors!

Serving Suggestions

Do not exclude the garnishes if you want to take this cream of mushroom soup to an entirely new level of deliciousness.

In contrast to the silky, decadent quality of its consistency, toppings with a crisp texture, such as handmade croutons, roasted or sautéed mushrooms, and toasted pine nuts, offer a mouthwatering treat.

In addition to that, I like to add a dash of something fresh, such as herbs or microgreens, and something rich, such as coconut milk or olive oil.

It’s not uncommon for us to appreciate this luscious and creamy soup as a meal in and of itself, but if you’re searching for something to complement it, a salad is a safe bet that won’t let you down.

The citrus salad, pear salad, beet salad, or arugula salad would be a wonderful accompaniment to this dish. Add some homemade focaccia or crusty bread to the menu to round out the meal.

Enjoy!

Cream of Mushroom Soup

This cream of mushroom soup is quite reassuring and satisfying, and it tastes wonderful.

This dish gets its robust flavor and creamy texture from vegetables such as mushrooms, cauliflower, celery, and leeks; as a result, it is both gluten-free and suitable for vegans.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 medium leeks, white and light green parts, chopped (2 cups)
• 2 celery stalks, diced
• 16 ounces cremini mushrooms, chopped
• 2 tablespoons tamari
• ¼ cup dry white wine
• 2 large garlic cloves, chopped
• 2 tablespoons fresh thyme leaves
• 4 cups vegetable broth
• 1 pound cauliflower, broken into florets (5 cups)
• 1 teaspoon Dijon mustard
• 1 tablespoon balsamic vinegar
• Sea salt and freshly ground black pepper

Topping options:

• Drizzles of full-fat coconut milk
• Sautéed Mushrooms
• Croutons
• Toasted pine nuts
• Microgreens or tender thyme leaves

Instructions

1. In a big pot or Dutch oven, bring the oil to a temperature of medium heat. After adding the leeks, celery, and a quarter of a teaspoon of salt, continue to boil for another five minutes while stirring occasionally. After adding the mushrooms, continue cooking for another 8 to 10 minutes, or until they are tender.
2. After stirring in the tamari, wine, garlic, and thyme, continue cooking for another thirty seconds to one minute, or until the wine has completely evaporated. Combine the cauliflower and the broth in a bowl.
3. Simmer, uncovered, for twenty minutes, or until the cauliflower has reached the desired degree of tenderness. Transfer to a blender, add the vinegar and mustard, and process until a creamy consistency is reached. To achieve a smooth and creamy texture in your soup, if the consistency is too thick, add a small bit of water to the blender. Season to taste, then serve with the toppings of your choice.