Homemade mushroom soup. It’s one of my all-time favorite comfort foods. It’s the ultimate thing to eat on a chilly day and makes me feel cozy and comfy. Eating this soup makes me feel like I’m at home; regardless of where I’m at.
When it comes to making mushroom soup, I have three tricks that I use:
- Different types of mushrooms (they don’t have to be fancy) will always make your soup taste more interesting.
- Dried mushrooms are an important ingredient – they add texture as well as adding intense mushroom flavor when rehydrated in warm stock.
- A high-speed blender or good stick blender will make the texture very smooth (some food processors will result in a chunkier soup). There is not perfect texture (it’s a matter of personal preference) but a high-speed blender gives you the option of a very creamy soup with very little (or no) dairy.
You could make this soup more photogenic with a splash of color, such as freshly chopped chives. But this is how I ate it so I thought I’d share it that way.
Cream of Mushroom Soup – Ingredients
- 3 pounds of clean mushrooms (mixed varieties)
- Olive oil
- 0.5 pound (about 225 grams) dried mushrooms
- 1 quart (liter) chicken stock
- 2 cloves garlic
- 0.5 onion, chopped small
- 0.5-1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 0.25-0.5 cups table cream (optional)
Cream of Mushroom Soup – Instructions
- Coat the bottom of a heavy pan with olive oil (don’t be sparse, this will add flavor).
- Gently heat the pan on medium-high.
- Cook the onions and garlic (they won’t fry on medium) until soft. 5-10 minutes
- Add fresh mushrooms, salt liberally (this will help pull the liquid from them) and cook until mushrooms are soft (about 20 minutes).
- Puree the cooked vegetables with 2 cups of chicken stock. Return to pan and slowly simmer for 15 minutes (you can continue with the following steps before the 15 minutes has passed).
- Bring 1 cup of stock to a boil. Remove from heat and add dried mushrooms to it. This will rehydrate the mushrooms and flavor the broth.
- Add the dried mushrooms and broth to the soup, stir.
- Add additional stock if you wish to have a thinner broth.
- Season with salt and pepper.
- Add 0.5 tablespoon of cider vinegar, stir and taste, concentrating on the acidity. If you think it needs more, add remaining 1 teaspoon at a time.
- Add 0.25.-0.5 cups of table cream right before serving. Stir to incorporate and place in bowls.
What’s your favorite comfort food?