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Cream of Mushroom Soup
Created by: Howcan Team
Ingredients
- 1/4 cup unsalted butter
- 1 pound of fresh mushrooms, sliced
- 1/4 cup all-purpose flour
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of dried thyme
- 2 cloves of garlic, minced
- 1/4 cup of chopped fresh parsley
Instructions
- In a large pot, melt 1/4 cup of unsalted butter over medium heat.
- Add 1 pound of sliced fresh mushrooms to the pot and cook until they are soft and browned, about 5-7 minutes.
- Sprinkle 1/4 cup of all-purpose flour over the mushrooms and stir to coat them evenly. Cook for 2 minutes to remove the raw flour taste.
- Gradually pour in 4 cups of chicken or vegetable broth, stirring constantly to prevent lumps from forming.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
- Stir in 1 cup of heavy cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of dried thyme, and 2 cloves of minced garlic. Simmer for an additional 10 minutes, stirring occasionally.
- Taste and adjust the seasoning if necessary.
- Garnish with 1/4 cup of chopped fresh parsley before serving.
- Enjoy the creamy and flavorful cream of mushroom soup!
Cream of Mushroom Soup has a rich history dating back to the 18th century, when mushrooms were first cultivated for culinary use. This classic soup gained popularity in the United States during the 20th century, becoming a staple in many households. Renowned chefs like Julia Child and Jacques Pépin have contributed to its popularity by featuring it in their cookbooks and television shows. The dish is often associated with comfort food and is commonly served in restaurants across the world. The best versions of this dish can be found in French bistros, where chefs use a variety of mushrooms and a touch of cream to create a velvety, earthy soup. To make the best cream of mushroom soup, it's essential to use high-quality mushrooms, such as porcini or shiitake, and to sauté them to enhance their flavor before adding the cream. For a lighter alternative, some chefs opt for using coconut milk instead of cream, adding a unique twist to this classic dish.
45 min
4
220 calories
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