Homemade Cream of Mushroom Soup Recipe
This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time.
Cream of mushroom soup is a stock-based soup consisting of roasted mushrooms that are then pureed and creamed at the end. My guess is that you have inevitably seen a can of this at the grocery store at some point in your life. The soup was actually created from the French Bechamel sauce and has been prepared in the old world for generations. It is now most commonly purchased via a can, but I’m here to change that up with this recipe.
Ingredients for this recipe:
• 3 tablespoons unsalted butter
• 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 3 tablespoons olive oil
• 2 pounds assorted cleaned and sliced fresh mushrooms
• ½ cup white wine
• ½ cup all-purpose flour
• 3 quarts chicken stock
• 1 ½ cups heavy whipping cream
• 3 tablespoons finely minced fresh parsley
• 1 tablespoon finely minced fresh thyme
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 90 minutes
Procedures
1. Add the butter to a large pot over low heat and cook the onions until well caramelized, about 45 minutes.
2. Next, stir in the garlic and cook for 1 to 2 minutes or until you smell it.
3. Add in the mushrooms and turn the heat to high and sauté for 15-20 minutes or until the mushrooms are cooked down. Stir often.
4. Deglaze with white wine and cook until it has been absorbed about 5 minutes. Stir often.
5. Mix in the flour completely and then pour in the chicken stock and bring the soup to a boil, it should be thick.
6. Puree the soup using a hand blender or regular blender until smooth.
7. Finish my stirring in cream, herbs, salt, and pepper.
Chef Notes:
Make-Ahead: You can make this soup up to 2 days ahead of time.
How to Reheat: Add the desired amount to a small saucepot and heat over low heat until hot.
How to Store: Place covered in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
When reheating the soup, the cream can sometimes separate. In order to rethicken it, add a small amount of slurry (2 tablespoons of cornstarch whisked with 1 tablespoon of water) and bring to a boil while whisking.
If for some reason you do not have chicken stock, you can use vegetable stock or water.
You can turn this cream of mushroom soup into mushroom soup by simply leaving out the cream at the end.
Caramelizing the onions is one of the most important steps to ensuring this tastes delicious, so do not skip this part.
Sautéing the mushrooms is crucial to bringing out more mushroom flavor, so take the time to do this before deglazing with wine.
I like to use chardonnay, sauvignon blanc, or pinot grigio when cooking with white wine.
If the soup is not thick after you puree it, then stir in a slurry consisting of 1/3 cup of cornstarch whisked with ¼ cup of cold water and bring the soup to a boil to activate.
How to Make Creamy Mushroom Soup (WITHOUT Heavy Cream)
This French mushroom soup tastes rich and creamy, but is more healthy. Made with milk and yogurt, without cream, and lots of hearty mushrooms. ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️
✅MUSHROOM SOUP INGREDIENTS:
➤2 tbsp extra virgin olive oil, divided
➤2 1/2 lbs sliced cremini (baby bella) mushrooms (do NOT use white mushrooms)
➤1 1/4 tsp kosher salt, divided
➤2 tbsp unsalted butter
➤1 tsp dried thyme
➤1/2 tsp ground black pepper
➤1 small yellow onion, diced
➤4 cloves garlic, minced (about 4 tsp)
➤3 tbsp white whole wheat flour (or all purpose flour)
➤3/4 c dry white wine
➤3 to 4 c low sodium vegetable broth or chicken broth
➤1 (12-oz) can low fat evaporated milk
➤1/2 c plain full fat Greek yogurt (do NOT use low fat or fat free or it may curdle)
➤1/2 tbsp balsamic vinegar
➤1 tsp soy sauce
➤Chopped fresh parsley (do not skip)
➤Freshly ground black pepper, for serving
➤Toasted baguette slices, optional for serving
✅MUSHROOM SOUP DIRECTIONS:
1. In a Dutch oven or similar large pot, heat 1 tbsp of the olive oil over medium. Add about 1/4 of the mushrooms and 1/4 tsp salt. Sauté until the mushrooms are nicely browned, about 8 minutes. Remove to a plate.
2. In the same pot, heat the butter and remaining 1 tbsp olive oil over medium. Once the butter has melted, add the remaining mushrooms, onion, thyme, black pepper, and remaining 1 tsp salt. Sauté until the onion is very soft and the mushrooms have browned, given up their liquid, and most of the liquid has cooked away, about 10 to 12 minutes. Don’t shortcut this step, as its key to building flavor.
3. Stir in the garlic and thyme and cook 30 seconds.
4. Sprinkle the flour over the top and stir to combine. Continue to cook and stir for 2 full minutes so that the flour is completely cooked.
5. Slowly pour in the wine, stirring as you go. Let simmer for 2 minutes, stirring constantly and scraping along the bottom. The mushrooms will be thick, soft, and deeply colored.
6. Slowly pour in 3 cups of the broth and evaporated milk, stirring constantly. Keep on stirring to minimize lumps.
7. Increase the heat to medium high and bring the mushroom soup to a gentle boil. Continue cooking and maintaining that gentle boil, stirring and scraping along the bottom periodically, for 10 minutes until the soup has thickened.
8. With an immersion blender puree the soup until the mushrooms are in small bits. (You can also carefully transfer the soup to a blender to puree.)
9. Transfer the soup back to the pot if needed. Stir in the Greek yogurt, balsamic vinegar, and soy sauce. If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Taste and adjust the seasoning to your liking. Serve warm topped with the reserved mushroom slices, a few twists of freshly ground pepper, and a generous sprinkle of parsley.
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???? PRINT/VIEW FULL RECIPE WITH DIRECTIONS HERE:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:22 Sautéing mushrooms
2:34 Add onion, garlic, and flour
4:27 Add wine, vegetable broth, and evaporated milk
6:19 Blend
6:51 Add Greek yogurt, balsamic, and soy sauce
7:57 Taste test
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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!
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Cream of mushroom soup recipe (paleo, gluten & dairy free)
This dairy free cream of mushroom soup recipe is also paleo, gluten free, vegan and low oxalate. It can also be made AIP and keto with the following variations:
Make this recipe AIP: use arrowroot or tapioca starch instead of potato starch. You could also substitute mushroom broth for any type of homemade bone broth, unless you can find AIP compliant mushroom broth.
Make this recipe keto: instead of using 3 tablespoons of potato starch to thicken up the soup, use a lower carb thickener such as Thick It Up.
for the full recipe and instructions go to -
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Disclaimer
I am a Registered Health & Nutrition Counselor and hold a diploma in holistic nutrition and meal planning.
I am not a medical doctor and the advice contained in this meal plan is not meant to replace or contradict that of your primary medical physician. The advice is also not meant to diagnose, treat or cure disease or illness. Please consult your primary physician before making any major changes to your diet and/or medications.
It is recommended that you do your own research, increase your own knowledge on holistic health, and take personal responsibility for the lifestyle changes you are making in your life.
Dairy-Free & Loving It | Tips for Going and Staying Vegan
This week will feature a cooking demo for Danni's DAM Good Vegan Mac & Cheese.
The AVS Team will be discussing our tips for going and staying vegan.
Plus there will be a chance to win another amazing prize. See you Friday!
Feel Good Mushroom Soup Recipe // Dairy-free + Plant-based
This mushroom soup will get you out of your white button mushroom dependency! You'll love the earthiness and the grounding feeling that eating maitake, shiitake and cremini mushrooms give you! Mushrooms are absolutely incredible immune-supportive and gut-loving superfoods. This soup is perfect for the cooler months because the ginger and turmeric add warmth. You’ll love the flavour and you’ll love how good your body feels when you slurp this soup!
Get the full recipe:
Serves 5-6
Ingredients
3 tbsp extra-virgin olive oil or coconut oil
1 small onion, thinly chopped
1-2 garlic cloves, finely chopped
2 carrots, chopped into rounds
2 celery stalks, chopped
4-5 cups mushrooms (shiitake, maitake, cremini), chopped
1-2 tbsp dried herbs (like thyme, basil, rosemary)
6-8 cups veggie stock (more if adding lentils)
1-2 tbsp fresh ginger root, grated
1 tsp ground turmeric powder
2 tbsp tamari
Sea salt and pepper to taste
Optional: 1 cup lentils (*see notes on blog post - linked above)
Method:
In a large soup pot, heat olive oil or coconut oil to medium. Add onions and garlic, sautee for 5 minutes. If the mixture is getting dry, add a little soup stock.
Next add your dried herbs, salt and pepper. Then add carrots and celery and cook for a few minutes. Next add your mushrooms. Feel free to add more olive oil if needed.
Cook for a few minutes and then add your remaining soup stock, turmeric powder, ginger root and tamari. Bring to a soft boil and then reduce to a simmer for 8 minutes. Give a taste test after cooking for 5 more minutes and add any additional salt and pepper to taste.
Optional but recommended: Remove approximate 2-3 cups of soup. Let cool slightly and then add to your blender to puree it.
Add the pureed mixture back into the soup. If you're adding lentils, this is a good time to add them. Depending on the texture of the soup you want, you may wish to add 1-2 cups more stock. Up to you!
Once the lentils are tender, enjoy a bowl of soup! Let cool completely before freezing it in mason jars. Fill to 3/4 full if using a glass jar for freezer storage. Keep in the fridge for up to a week or the freezer for up to 3 months.
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the most delicious mushroom - how to make creamless mushroom soup
Welcome to my channel of practical and delicious recipes.
Today I told you how to make mushroom soup without using cream.
First, 300 grams of mushrooms are cut into small pieces. They are sautéed with olive oil at high heat. Then 2 tablespoons of flour and a little butter are added and sautéed for 3 minutes.
then add 4 glasses of cold water. Then add 1 glass of milk.
Boil for 10 minutes. Finally, add lemon juice and salt and boil for 2 minutes.
Enjoy your meal