How To Make Paleo
- ¾ cup full-fat coconut milk, cream included
- 2 tablespoons arrowroot starch, or 2 to 3 tablespoons of corn starch made into a slurry with ¼ cup water
- Palm shortening, avocado oil, coconut oil, or clarified butteryour choice
- Double up on the onion and garlic powder, if needed, to counterbalance the coconut flavor
Cream Of Mushroom Soup
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!
If you love our Garlic Mushrooms recipe, you will crave this soup once you try it.
About Cream Of Mushroom Soup
As a family, we love soups. It doesnt matter if its cold or hot outside, there are so many terrific and tasty soup recipes that are perfect for any weather! A few of our year-round favorites include Tomato Soup and Sweet Corn Soup.
Today Im sharing with you another classic homemade soup recipe we adore, cream of mushroom soup. This naturally vegetarian dish is hearty, rich, and full of deep umami flavor. Its great topped with fresh herbs and served as a side or main dish!
My creamy mushroom soup is a one-pot recipe, too. Button mushrooms are sautéed with onion and garlic, then combined with flour and butter to make a thick roux. Vegetable stock is poured into the same pot, and milk and cream are added for the perfect creaminess.
The soup is ready in only 30 minutes, including prep time. Try this healthy, delicious, quick and easy dinner recipe as part of your weekly meal plan!
Read Also: Carrabba Minestrone Soup Recipe
How To Make Mushroom Soup
This soup is very straightforward to make, but there is time involved in sautéing and simmering. This task is essential to bring out all the wonderful flavours!
Sauté onion and garlic in butter for 5 minutes over medium heat until softened, but dont let them go golden
Cook mushrooms for 10 minutes until they become soft. They will release quite a lot of water during this stage but the water will evaporate. Dont try to cook them until golden they will refuse to because the pot is too crowded and were OK with this
Simmer 15 minutes Add vegetable stock, salt and pepper. Bring to a boil, lower heat to medium and simmer gently for 15 minutes without a lid
Add cream or creme fraiche and simmer for a further 5 minutes
Blitz until smooth Transfer the soup to a blender and blitz until smooth. WARNING! Make sure you remove the lid of the feeder , and cover the hole with a folded tea towel before you blend. Hot soup in a tightly sealed blender on full speed = soup explosion!! The lid will blow off, and youll end up with hot soup all over the ceiling and all over yourself. Been there, done that!
Stick blender option: You could also use a stick blender, but I find that it doesnt puree the soup as smoothly as pictured. It works fine, but a blender is better and
I added some golden sautéed slices of mushrooms for the photos, as a cue so youd know what this bowl of brown liquid actually is. I must confess Ive never done that in real life before!!
Make Cream Of Mushroom Soup
15. Now add 1 cup of water or vegetable stock, or mushroom stock.
16. Stir and mix well.
17. Add 1 cup whole milk.
TIP: The milk should be at room temperature when you add it.
18. Mix very well.
19. Season with salt to taste and mix again. If using vegetable or mushroom stock instead of water, you likely will only need a small amount of extra salt, if any at all.
20. Simmer the cream of mushroom soup over medium-low heat. Stir often it will start to bubble up like in the picture below.
21. The soup will also begin to thicken. Continue to simmer the mushroom soup for more 4 to 5 more minutes.
As it cooks the soup will thicken more and more. Stir regularly so that it doesnt stick to the bottom of the pan.
22. Then add 6 tablespoons light cream or cooking cream or low fat cream or 3 tablespoons heavy cream or whipping cream. You can also add 7 to 8 tablespoons of half and half.
23. Stir and mix well.
24. Add 1 tablespoon of chopped parsley or coriander leaves or any fresh herbs of your choice.
25. Simmer the cream of mushroom soup for 1 to 2 minutes, stirring often.
26. Lastly, sprinkle 1 to 2 pinches of ground nutmeg powder or grated nutmeg and stir. Nutmeg gives a nice pleasant aroma but can be skipped if you do not have it.
27. Switch off the heat and pour the mushroom soup in individual serving bowls. Serve the cream of mushroom soup steaming hot garnished with more freshly chopped parsley or coriander leaves.
Also Check: Campbell’s Yes Soups Flavors
Condensed Cream Of Mushroom Soup Ingredients:
- Mushrooms. Button mushrooms, cremini mushrooms, even a fancier mushroom medley including shiitake or porcini mushrooms would be unbelievable.
- Chicken broth. Homemade, better than bouillon, or store-bought.
- Onion powder. Onion powder dissolves into the soup effortlessly. If youd rather sauté your own onions, add them at the beginning.
- Garlic powder. Or minced fresh garlic no one would stop you.
- Milk. Feel free to use half-and-half, too.
- Salt and freshly ground pepper.
- Fresh herbs. A sprig of thyme, some fresh parsley, or a couple sage leaves would be delicious. Choose one herb, and go with it.
Simply Perfect Cream Of Mushroom Soup
You can make this quick, easy and delicious cream of mushroom soup in just 20 minutes! Perfect for a comforting homemade mushroom soup any time.
I have been sharing some classic recipes in the past few weeks that, while not glamorous, are just solid recipes for every-day dishes. They are simply perfect. This classic cream of mushroom soup recipe is one of those.
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!
The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious and comforting soup in minutes. There are not a lot of recipes you can say that about!
Recommended Reading: Cheesy Hash Browns With Cream Of Mushroom Soup
Serve The Soup Without Straining The Broth
The original recipe strains the broth, so it removes the mushroom stems and minced onion. Since I kept the mushrooms whole, I skipped this step because the onion in the soup tastes very good. If you want to keep your soup smooth, you could strain the broth in step 5 before adding the mushrooms. Or you could transfer the broth into a blender to mix the onion in.
Here it is, the slightly down-sized classic cream of mushroom soup recipe that is easy enough to make on a weekday evening. Your soup will come out delicious and delicate. It is not like those thick soups you might find at a chain restaurant or in a can. You can taste the delicious chicken soup infused with tons of mushroom flavor. Nothing is overpowering. The soup is creamy but not heavy. Simply toast a few pieces of bread and serve them on the side, and youll have a hearty winter dinner in no time.
How To Make Cream Of Mushroom Soup
This is a fairly straight-forward simple recipe to make!
Read Also: Lipton Onion Soup Mix And Chicken
How To Make Gluten Free Cream Of Mushroom Soup
This section shows how to make keto mushroom soup , with step-by-step photos and details about the technique. For full instructions, see the recipe card below.
- Saute mushrooms and onions. Heat olive oil in a dutch oven or pot over medium heat. Saute onions and mushrooms, until soft and lightly browned.
- Saute garlic. Add minced garlic and saute until fragrant.
- Simmer. Add the liquids , sea salt, and black pepper. Bring to a boil, then continue simmering, stirring occasionally.
- Blend. Use an immersion blender to puree soup until smooth. Voila low carb cream of mushroom soup!
TIP: How to blend without an immersion blender: If you dont have an immersion blender, you can blend the soup in a regular blender instead, working in batches if needed.
Is Cream Of Mushroom Soup Keto
No, traditional cream of mushroom soup is not keto. Most versions are made with flour, cornstarch, and other non-keto ingredients that add carbs to the soup. Carbs in cream of mushroom soup canned varieties typically clock in at 8 grams per cup, which isnt outrageous, but because of those starches, it can still spike blood sugar and kick you out of ketosis.
Instead, make this is delicious option for the keto diet, made with no starches or artificial ingredients. The only carbs in this soup come from the mushrooms and onions. If you want to reduce the carb count further, you can omit the onion. If you reduce the amount of mushrooms, your soup will be thinner and less creamy, so if you feel the need to do that, I recommend adding a thickener .
Read Also: Easy Chicken And Rice Casserole Campbells
Free Printable: Low Carb & Keto Food List
Its no secret that creamy soups are my favorite kind. Apparently you guys can relate, because my 5-ingredient broccoli cheese soup is one of the most popular recipes on the blog. Today Ive got another creamy low carb soup recipe to add to your list: gluten free keto cream of mushroom soup! It comes together super fast just saute, simmer, and blend.
The cool thing about gluten free cream of mushroom soup is that its both an amazing dish in itself and a killer recipe ingredient. Sure, it works as a starter to your meal on its own, but its also a common staple in other foods, like casseroles.
This is probably why the canned kind is so popular, but that pales in comparison in so many ways. Not only is the flavor more bland, the ingredients are often questionable at best. Who needs all that, when you can make your own low carb cream of mushroom soup with just seven common ingredients and 30 minutes?
Mushroom Soup Other Ingredients
One really nice thing about this Mushroom Soup recipe is how few ingredients are actually called for. Why gild the lily with extra unnecessary flavourings when we already have a soup full of beautiful mushroom flavour!
Vegetable stock Store-bought stock works fine here, but I really recommend trying this with Homemade Vegetable Stock one of these days! Vegetable stock is much easier and less messy to make than meat-based stocks like beef stock and chicken stock, calling for just basic vegetables and flavourings
Cream, or creme fraiche This adds a luxuriously velvety mouthfeel to the soup so I really recommend not skipping it. If you dont have either, stir in a knob of butter at the end.
Cream or creme fraiche? Cream is the obvious option, but Ive also suggested creme fraiche for something a bit different.
What exactly is creme fraiche, anyway? Creme fraiche is a lightly soured cream, and unsurprisingly tastes like a cross between sour cream and heavy/thickened cream. It has the same velvety richness of cream with a slight tanginess . Its also thicker like sour cream and can be dolloped rather than poured. It lends a lovely faintly sharpened note to the soup.
Which is better? Id go cream for every day purposes, and reserve creme fraiche for company . But its no lesser a soup with just plain cream, I assure you!
Onion and garlic Essential flavour base and
Butter For sautéing.
Also Check: Does Lipton Onion Soup Mix Have Msg
Cream Of Mushroom Soup Recipe
Cream of Mushroom Soup is a dreamy creamy soup full of delicately flavored sautéed mushrooms and herbs. If you love the taste of cream of mushroom soup, but can stand the canned version, this is for you! This is a fancy, thick, rich, restaurant worthy soup you can whip up at home in no time.
Its a mushroom lovers soup dream come true. Serve this scrumptious soup with a side of Homemade Parker House Rolls, and some vegetables that are either Stir Fried or Air Fried for a complete yummy meal.
What Goes In Mushroom Soup
So, we had a little debate in the office with smooth vs. chunky mushroom soup and, in the end, landed somewhere right in the middle. Though a lot of the team voted on a chunky soup, in testing the bigger chunks that were less consistent throughout, it was sort ofupsetting? Is that an okay word to use? . But the blended, totally smooth also left us wanting just a little more.
So we compromised with a super-thin slice on everything. After it all cooks and softens, youre left with these little slivery buttery bits of mushroom and garlic throughout to bring a nice bit of even texture to the whole thing but nothing overly slippy, chewy oryou know, upsetting.
We also found that an old halfsies take on the mushroom choice was just right. All button wasnt quite enough richness of flavor, full baby bella felt like a traipse along the forest floor. Though were not necessarily opposed to that, and you could certainly go that route if you stan earthy flavors, we loved it right in the middle. Rich, savory, complex goodness.
- garlic and shallot
- white wine
- heavy cream
And seriously, when tasting and testing this soup, we all thought there must be a million ingredients in this soup with how deep and rich it tastes. But there are not!
So, what were saying is: all hail the mighty mushroom, okay?
Recommended Reading: Andersen Split Pea Hotel Solvang
Cream Of Mushroom Soup I
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun – All will be good.
Provided by Karena
|5 cups sliced fresh mushrooms|
|1 ½ cups chicken broth|
|½ cup chopped onion|
|¼ teaspoon ground black pepper|
|1 cup half-and-half|
|1 tablespoon sherry|
- In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
- In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
- In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.
Nutrition Facts : Calories 148 calories, Carbohydrate 8.6 g, Cholesterol 30.2 mg, Fat 11 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 363.7 mg, Sugar 1.8 g
What To Serve This Soup With
This soup is seriously BEGGING for some crusty bread partnerships, be it a handful of crispy luxe peppery croutons on top or a freshly ripped piece of steamy no knead bread. You could pair it with a little green salad or roast up some fall veggies, maybe a little pile of crispy roasted mushrooms to top it .
We really love this one, friends. We hope you do too.
Also Check: Cambells Chicken And Rice Casserole
This Soup Could Not Be Easier
Even with the whole making-your-own broth part, this soup is so very weeknight dinner-worthy. The ingredient list is short and very little is needed to make this earthy magic happen. The depth of flavor achieved by just letting the mushroom, shallot, and garlic swim around together for a while in a little wine, broth, and cream bath while things thicken up into a silky little soup base is ah-may-zing.
And sure, theres a little slow stirring involved there to help everything come together nicely, but if anyone tries to disturb you during that time, you can just say Shh! Stirring, and carry on with your tiny quiet pocket for the day.
Plus, if you do get pulled away from your stirring appointment, the good news is that even though this soup is great right away, it also does well with a little time to let the flavors sit and relax. Truly its a win either way! .
Use Whole Mushrooms Instead Of Separating The Stems
The original recipe removes the stems of the mushrooms, cooks the stems separately in the stock, and discards them at the end. The rationale is that this removes the tougher part of the mushrooms while infusing more flavor into the soup. However, I found the step unnecessary because the stem part never bothered me. Plus, the extra simmering and straining steps are quite time consuming.
If you dont like the tougher parts of the mushroom stems, simply cut them off and discard them.