It is that time of the year when we put iced coffee aside and lean towards something more comforting and belly warming.
If you are like me and love all things mushrooms, then I have a perfect recipe to make those cold, rainy or snowy days – a little bit warmer. Just try my delicious homemade cream of mushroom soup and you won’t be disappointed.
It is silky, hearty, comforting and full of flavor. It will satisfy your comfort food craving in the twinkling of an eye. And what’s not to love if my easy homemade cream of mushroom soup is ready in 30 minutes or less.
I started cooking creamy soups relative recently. All my soup recipes had mostly chunky vegetables in them, I didn’t bother pureeing. And I still cook my soups that way. But, what I’ve learned is that in case with vegetable soup recipes that didn’t call for any grains, the soup turns out even better when it is pureed.
If you’re adding mushrooms to your dish, they create a nice and a decadent note that you will not confuse with anything else.
In Ukraine, we used to make a homemade mushroom soup with wild dried porcini mushroooms, since they are so popular and easy to get. If you live in the Pacific Northwest and lucky to get porcini mushrooms to add in any of your dishes, that unforgettable taste of wild mushrooms will stay with you forever. But what’s great about these wild mushrooms is that dry porcinis work even better than fresh ones. You can buy a small sachet of dry porcini mushrooms in Whole Foods or other grocery store and add just a tiny bit to your soup. This will do the trick, the flavor is so strong and pleasant that you would want to buy these mushrooms again.
Even if you don’t have wild mushrooms on hand, but a regular portobello or white mushrooms, they are going to work just as fine as dry porcini mushrooms. By using different root vegetables along with the mushrooms, you’ll be creating a rich flavor. And by adding a heavy whipping cream at the end, you’ll make your homemade cream of mushroom soup silky and rich, capable to satisfy your comfort food craving.
- 1 medium onion, finely minced
- 1 medium carrot, finely chopped
- 2 tablespoon celery root, finely minced
- 3 large portobello mushrooms, washed and roughly chopped
- 1 liter chicken or vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2-3 garlic cloves
- 100 ml heavy whipping cream
- Handful of parsley for garnish
- Parmesan cheese for garnish (optional)
- Salt, pepper
- In a large heavy saucepan, combine butter with olive oil and on the medium heat, saute onion, carrot and celery root for about 5 minutes. Stir in mushrooms and keep sauteing for another 3-5 minutes. Add garlic, chicken or vegetable broth, bring to a boil and then reduce to a simmer. Cook for another 5-10 minutes.
- Add heavy whipping cream, salt and pepper, bring to a boil once again and off the heat.
- Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.
- Serve hot. Enjoy!