One of the tasks I set for myself early this winter was to learn how to make mushroom soup from scratch. When I attended college in New York a long time ago, I had a friend, Meg who could make it. I always loved when she made homemade mushroom soup and invited me to her dorm to eat dinner with her. It made life in the city a little more like home.
Nowadays, I don’t live in New York, but I still like to make soups like this. This recipe for cream of mushroom soup tastes yummy by itself or as a soup-as-an-appetizer for occasions like Christmas or New Year’s.
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About the Recipe for Cream of Mushroom Soup
This mushroom soup recipe allows you to use a number of different types of mushrooms to give it some extra flavor. It also calls for some chicken or veggie broth, thyme, cream and nutmeg, which makes it an excellent soup to serve before Christmas dinner. Serve it in a bread bowl for extra heartiness or with a crust of garlic bread on the side if you don’t have time to make the bread bowl. Read the recipe below to learn how to make mushroom soup from scratch.
- 4 c. of mushrooms, cleaned and sliced (you choose the kind)
- 2 Tbsp of olive oil
- 6 cloves of garlic
- 2 Tbsp of butter
- 2 Tbsp of fresh thyme, chopped up
- 2 tsp Worcestershire sauce
- 2 c. chicken or vegetable stock (or turkey if you have some from Thanksgiving)
- 2 Tbsp of flour, dissolve it in 2 Tbsp of water
- 1 c. of cream
- 1 c. of milk
- Pinch of nutmeg
- Salt, pepper, white pepper to taste
- Thyme to garnish
- Heat up the oil in a large pot.
- Add in the garlic and butter, allowing the garlic to sauté on medium.
- Drop the mushrooms into the butter as well as the Worcestershire sauce and thyme. Cook this together until the mushrooms have lost most of their moisture. Should take up to 7 minutes.
- Add in the chicken broth, stirring as you go. Turn up the stove if necessary.
- Let the homemade mushroom soup recipe come to a boil, then reduce the heat. Let it simmer for 10 to 15 minutes.
- Add in the flour/ water mixture, stirring the soup constantly while you add in the flour and water. Allow the soup to thicken.
- Add in the nutmeg as well as the salt and pepper/s.
- Stir in the milk and the heavy cream. Allow the soup to simmer again.
- Take the soup off the stove.
- Pour the soup into a glass immersion blender. Just pour a little at a time — about a third of the soup mixture — so that you don’t overwhelm the blender.
- Set the blender on pulse and cream the soup until it’s smooth. You can make it as chunky as you want.
- Add the blended soup to a sauce pan and repeat the process until all the soup is blended until it’s creamy.
- Garnish with thyme.
- Sprinkle chopped green onions on top.
- Watch the video to learn how to make a bread bowl.