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My Cream of Mushroom Soup takes me back to cozy winter evenings in my grandmothers kitchen. The secret lies in letting those fresh mushrooms slowly caramelize until they release their deep earthy flavors then wrapping everything in a silky cream base. A touch of tarragon adds that subtle herb note that makes people wonder what makes it taste so special.
A Bowl of Pure Comfort
This soup hits all the right notes with its rich mushroom flavor and velvety texture that feels like a warm hug. I love how versatile it is you can make it vegetarian or dairy free and it still tastes amazing. The bits of reserved mushrooms add such lovely texture making each spoonful a little adventure in comfort food.
Gather Your Ingredients
- Olive Oil: 1 tablespoon get the good stuff it makes a difference.
- Butter: 2 tablespoons for that lovely richness.
- Brown Mushrooms: 12 ounces sliced nice and even.
- Shiitake Mushrooms: 4 ounces optional but worth it for extra flavor.
- Shallots: 2 medium ones finely chopped they add such sweetness.
- Garlic: 2 cloves minced fresh is best.
- Stock: 4 cups chicken or veggie stock your choice.
- Cream: 1/2 cup heavy cream makes it silky smooth.
- Dried Tarragon: 1/2 teaspoon crushed between your fingers.
- Salt and Pepper: Season to your taste.
Lets Make Soup
- Start with Your Mushrooms
- Give them a gentle clean with a damp paper towel and slice them evenly about 1/4 inch thick.
- Get Them Golden
- Warm your olive oil and butter in a big pot add those mushrooms without crowding and let them cook until theyre beautifully golden and all their water cooks off about 8 10 minutes. Save a cup for topping later.
- Create Your Base
- Turn the heat down add your shallots and garlic and let them soften up for 3 4 minutes.
- Build Your Soup
- Sprinkle in the tarragon and a pinch of salt pour in your stock and scrape up all those tasty bits from the bottom. Let it simmer uncovered for 10 minutes.
- Make It Smooth
- Blend until its silky smooth add more stock if you want it thinner then stir in your cream and season just right with salt and pepper.
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My Kitchen Secrets
Take your time with those mushrooms getting them really golden makes all the difference. Always use fresh garlic and shallots they create such a lovely sweet base. Add your stock slowly after blending until its just how you like it. That tiny pinch of tarragon at the end works magic without taking over.
Keep It Fresh
Your soup will stay good in the fridge for about 5 days just keep it in a sealed container. If youre planning to freeze it skip the cream and add it fresh when you reheat. Warm it up slowly on the stove stirring now and then to keep that creamy texture.
Perfect Pairings
I love serving this with chunks of crusty bread for dunking or a bright green salad on the side. Top each bowl with those reserved mushrooms some fresh thyme leaves and a little drizzle of olive oil. Pour yourself a glass of white wine or sparkling water to make it extra special.
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Make It Your Own
Switch to veggie stock for a vegetarian version or use coconut milk to make it dairy free. Sometimes I add a splash of sherry or some sautéed leeks for extra flavor. Wild mushrooms make it really special and blending in some rice creates a heartier version perfect for cold nights.
Frequently Asked Questions
- → Can I make this vegetarian?
- Yes, simply replace the chicken stock with vegetable stock. The mushrooms provide plenty of savory flavor, so you won't lose any richness by making this swap.
- → How long does this soup keep?
- The soup keeps well in the fridge for 4-5 days. You can also freeze it without the cream for up to 3 months. Just add the cream when reheating.
- → What other mushrooms can I use?
- While cremini and shiitake make a great base, you can use any mushroom mix. Portobello, oyster, or porcini mushrooms all work well. Each brings its own unique flavor.
- → Why reserve some mushrooms?
- Keeping some mushrooms whole adds texture to the final soup. It gives you both the smooth, creamy base and satisfying mushroom pieces in each spoonful.
- → What can I serve with this soup?
- This soup pairs perfectly with crusty bread or garlic toast. For a complete meal, serve with a crisp green salad. It also makes a great starter for a larger dinner.