Cream of Mushroom Soup
A rich and comforting soup made with fresh mushrooms, garlic, and cream, perfect as a starter or main dish.
Ingredients
Main Ingredients
- 1 lb Fresh mushrooms (button, cremini, or a mix) For best flavor, use a mix of mushroom varieties.
- 2 tbsp Butter For sautéing.
- 2 cloves Garlic, minced Adds aromatic flavor.
- 1/2 cup White wine Adds depth of flavor.
- 1 cup Heavy cream For a rich, silky texture.
- 1 tsp Salt To taste.
- 1/2 tsp Pepper To taste.
- 1 medium Onion, chopped Provides sweetness and depth.
- 4 cups Vegetable or chicken broth Use chicken broth for a richer flavor.
Instructions
Preparation
- Heat butter in a large pot over medium heat.
- Add chopped onions and minced garlic, sauté until they become translucent.
- Stir in sliced mushrooms, cooking until they are soft and golden.
- Pour in white wine, simmering for a few minutes to let it reduce and meld the flavors.
- Add in the broth, bringing the mixture to a gentle simmer.
- Carefully blend the soup using an immersion blender or a countertop blender until smooth.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve warm, garnished with additional sautéed mushrooms if desired.
Notes
For a lighter version, you can substitute the heavy cream with half-and-half or a plant-based cream for a dairy-free option. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.