Souplantation Cream Of Mushroom Soup Recipe

Souplantation Cream Of Mushroom Soup Recipe is made with mushrooms, onions, garlic, chicken stock (or vegetable stock), heavy cream, butter, and seasonings like thyme, salt, and pepper. This creamy and comforting Souplantation Cream Of Mushroom Soup Recipe creates a hearty soup perfect for lunch or dinner that takes about 40 minutes to prepare and can serve up to 4 people.

Souplantation Cream Of Mushroom Soup Recipe Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 pound fresh mushrooms (e.g., white button, cremini, or a mix), thinly sliced
• 4 cups chicken stock or vegetable stock
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped (optional, for garnish)
• 1/4 cup grated Parmesan cheese (optional, for garnish)

Souplantation Cream Of Mushroom Soup Recipe Instructions

1. Prepare the Base In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
2. Cook the Mushrooms Add the sliced mushrooms to the pot and cook for 7-8 minutes, stirring occasionally, until they release their moisture and become golden brown.
3. Add Flour for Thickness Sprinkle the all-purpose flour over the mushrooms and stir well to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste.
4. Add Stock and Simmer Gradually pour in the chicken or vegetable stock, stirring constantly to prevent lumps. Add the thyme, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
5. Blend (Optional) For a smoother texture, use an immersion blender to partially or fully blend the soup. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
6. Incorporate the Cream Stir in the heavy cream and let the soup simmer gently for another 5 minutes. Do not let it boil after adding the cream to prevent curdling.
7. Taste and Adjust Taste the soup and adjust seasoning with more salt or pepper, if needed.
8. Serve and Garnish Ladle the soup into bowls and garnish with fresh parsley and Parmesan cheese, if desired. Serve warm with crusty bread or a side salad.

Recipe Tips

• Use Fresh Mushrooms for Better Flavor: Fresh mushrooms, particularly white button or cremini, provide a richer, more earthy taste compared to dried mushrooms. Be sure to slice them evenly for consistent cooking.
• Sauté the Mushrooms Well: Allow the mushrooms to cook until golden brown and slightly caramelized before adding any liquids. This helps develop a deep umami flavor and prevents the soup from tasting too watery.
• Make It Creamier with a Blend: For an ultra-smooth texture, blend the soup using an immersion blender or a regular blender. This will give the soup a velvety consistency. If you prefer some texture, blend just half of the soup.

How To Store Souplantation Cream Of Mushroom Soup Recipe

Refrigerate: Allow the Souplantation Cream Of Mushroom Soup to cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.

Freeze: For longer storage, freeze the soup. Once cooled, portion it into freezer-safe containers or bags, leaving a little space for expansion. The soup can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.

How To Reheat Leftover Souplantation Cream Of Mushroom Soup Recipe

On The Stove: Pour the leftover soup into a pot and reheat it over medium heat, stirring occasionally to prevent sticking. Heat for 5-7 minutes, or until the soup is warmed through. Avoid bringing it to a boil to maintain its creamy texture.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes, stirring halfway through, until hot.

What To Serve Souplantation Cream Of Mushroom Soup Recipe

Souplantation Cream Of Mushroom Soup Recipe pairs well with garlic bread, a mixed green salad, crispy croutons, and grilled cheese sandwiches. It also can be served alongside roasted vegetables, potato wedges, steamed broccoli, and baked chicken for better savoring of the meal.

Frequently Asked Questions

Can I use a different type of mushroom in this soup?

Yes, you can use other types of mushrooms like cremini, shiitake, or a blend of wild mushrooms for different flavors. Just make sure to slice them evenly for consistent cooking.

Can I make this soup dairy-free or vegan?

Yes, you can use plant-based substitutes. Replace the heavy cream with coconut milk or almond milk and use dairy-free butter and a vegetable-based stock for a vegan-friendly version.

How can I make the soup thicker?

If you prefer a thicker consistency, you can add a bit more flour during the cooking process or blend the soup longer to create a smooth texture. You can also reduce the stock slightly before adding the cream.

Try more recipes:

• Applebees French Onion Soup Recipe
• Women’s Weekly Italian Lentil Soup Recipe
• Women’s Weekly Pumpkin Soup Recipe