You don’t even need to reheat it in over the stove, just ladle into a bowl and heat in the microwave for about a minute and a half. It reheats BEAUTIFULLY and should keep in the fridge for up to five or six days. YES! This creamy mushroom soup is the perfect soup to make in advance. Season cream of mushroom soup to taste with salt and pepper.Ĭan I make Cream of Mushroom Soup in advance? Carefully puree the soup until silky smooth. Ladle about three-quarters of the soup into a blender. Simmer until slightly thickened, about 5-6 minutes. Whisk in the chicken stock, sugar, vinegar, remaining salt and cream.īring the mixture up to boil and then reduce it to a simmer. Slowly whisk in the sherry, making sure there are no lumps. Take the cream of mushroom soup off the burner. You only need a little bit to give the soup some body and thickness. Flour is the thickening agent in this creamy mushroom soup. Once the mushrooms are cooked down, add the the salt and give it a stir. I like to hold off on seasoning the mushrooms until the end, so they don’t release a ton of moisture while they cook. I know it looks like a lot, but I promise, they will cook down. Stir in ALL the mushrooms along with the thyme. Just a few minutes is all you need, enough for them to smell fragrant and start to become translucent.Ĭook the mushrooms. You only want to sweat the vegetables, not brown them. Start out by sweating a little bit of onion and garlic in butter. You can’t have cream of mushroom soup without the cream, right? And you really do need heavy cream. If you have sherry vinegar on hand, even better.Ĭream. A hint of apple cider vinegar does just that.
Because we use quite a bit of cream in cream of mushroom soup, you need a little bit acid to cut through all that richness. It doesn’t make the soup sweet, per se, just balances out all of the flavors. I find this creamy mushroom soup needs just a hint of sweetness amongst all the savory flavors.
If you want to keep this completely vegetarian, you can use veggie stock instead. I throw it in my chicken noodle soup, my chicken pot pies, and even lace it in creamy peas.Ĭhicken broth. Dry sherry is one of my very favorite ingredients to add to creamy soups. You need just a little bit of flour help give the soup a little bit of body and thickness. Thyme, like mushrooms is slightly woody, with just a hint of lemon and is an essential subtle ingredient in this cream of mushroom soup.įlour. The combination of thyme and mushrooms is almost as delicious as the combination of mushrooms and butter. Shiitake mushrooms are mild, but have their own earthy flavor that brings a bit of depth to the soup. Cremini mushrooms are baby portabellas so they have a heartier, more mushrooms forward taste I adore. I like to use two different kinds of mushrooms – cremini and shiitake. I promise, if you’re not a mushroom fan, just sauté them in a little bit of butter, season with a little bit of salt, and you will become a forever convert. There’s no better duo than butter and mushrooms. If you want to leave all the mushrooms whole, then by all means, go for it.īutter. Like just a hint of texture? Throw about 3/4 of it in the blender. If you like a creamy mushroom soup, puree the entire soup in the blender.
The beauty of this version of Cream of Mushroom soup is you can adapt the texture to your own taste. The mushrooms are enveloped around rich chicken stock, smooth cream, and a subtle sweetness from a little bit of sugar. This is a creamy mushroom soup PACKED with umami mushroom flavor, nutty sherry, and hints of fresh thyme. And friends, let me assure you, this is not your average canned cream of mushroom soup. Today’s simple mushroom soup recipe, is no exception. This Creamy Alfredo soup packed with tortellini and broccoli is a favorite and this simple Creamy Roasted Red Pepper Soup is my go-to when I need a little comfort in my life. This creamy mushroom soup is packed with two different kinds of mushrooms, lots of dry sherry, garlic, and just a hint of fresh thyme. If you could dream up the most luxurious, creamy, hearty soup, it would be this Cream of Mushroom Soup.
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