Cream of mushroom soup
Cream of mushroom soup combines fresh mushrooms, onions, and garlic to create a flavorful and creamy dish. Enhanced with light sour cream, this comforting soup is perfect for any cozy evening.
Cook time 40 min
Prep time 20 min
Ingredients:
4 cups milk (1% fat)2 onions
1/2 bunch fresh parsley
2 garlic cloves
2 bay leafs
1 cup mushrooms
1/2 cup light sour cream
Cream of mushroom soup is a classic, comforting dish perfect for a cozy evening at home. This version uses minimal ingredients but packs in a lot of flavor with fresh mushrooms, onions, garlic, and parsley. The addition of light sour cream helps to create a creamy, luxurious texture without being overly heavy. Let's get started on making this delicious soup.
Instructions:
- Chop the onions and parsley.
- Mince the garlic cloves.
- Slice the mushrooms.
- In a large pot, heat a small amount of oil over medium heat.
- Add the chopped onions and cook until they become translucent, about 5 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the sliced mushrooms to the pot and cook until they release their juices and become tender, about 5-7 minutes.
- Pour in the 4 cups of milk.
- Add the bay leaves and half of the chopped parsley.
- Bring the mixture to a gentle simmer, stirring occasionally to avoid scalding the milk.
- Let the soup simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.
- Remove the bay leaves from the soup.
- Use an immersion blender to blend the soup until smooth. Alternatively, allow the soup to cool slightly and blend in batches in a countertop blender until smooth. Be careful when blending hot liquids.
- Once the soup is blended and smooth, stir in the 1/2 cup light sour cream until fully incorporated.
- Taste the soup and add salt and pepper if needed. Adjust seasoning according to your preference.
- Ladle the cream of mushroom soup into bowls.
- Garnish with the remaining chopped parsley for a fresh finish.
- Serve the soup hot with a side of crusty bread or a fresh salad for a delightful meal.
There you have it, a delicious and creamy mushroom soup that's both hearty and light. Perfect as an appetizer or a main course, this soup is sure to satisfy your taste buds and leave you feeling warm and content. Enjoy your homemade cream of mushroom soup!
Cream of mushroom soup FAQ:
Store leftover cream of mushroom soup in an airtight container in the refrigerator for up to 3-4 days. If you want to freeze it, let it cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months.
Mushrooms are done cooking when they are tender and have released their juices, usually taking about 5-7 minutes after adding them to the pot. Look for them to be slightly browned and soft.
Yes, you can substitute different types of mushrooms like cremini, shiitake, or even a mix of mushrooms for added flavor. Just ensure they are fresh and complementary to your dish.
The ideal consistency should be creamy yet smooth, similar to a thick sauce. If the soup is too thick, you can add more milk to reach your desired consistency.
Yes, you can make this soup dairy-free by substituting the milk with unsweetened plant-based milk (like almond or oat milk) and using a dairy-free sour cream alternative.
Tips:
- Choose fresh mushrooms for the best flavor.: Cremini or button mushrooms work well, but you can also experiment with other varieties like shiitake or portobello for a different flavor profile.
- Use a blender for a smooth texture.: If you prefer a very smooth soup, blend the mixture after cooking. An immersion blender can also be convenient for this purpose.
- Don’t overcook the sour cream.: Add the light sour cream towards the end of the cooking process to prevent it from curdling.
- Season well.: Mushrooms have a subtle flavor, so be sure to season your soup with enough salt and pepper to enhance the taste.
Nutrition per serving
6 ServingsCalories 130kcal
Protein 8g
Carbohydrates 16g
Fiber 1.57g
Sugar 12g
Fat 3.76g
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