Cream of Mushroom Soup
Introduction
Cream of mushroom soup is so much more than a hot, comforting, delicious bowl of comfort food. It's a recipe that has stood the test of time. Served as an appetizer, as a full meal, or as part of an ingredient in a casserole, this creamy delight is savored around the world. But when did this creamy favorite start and evolve into the comfort food icon that it now is?
History of Cream of Mushroom Soup
French cuisine is credited with inventing cream soups. Velouté, an affluent creamy sauce prepared using roux and stock, was the predecessor of soups such as cream of mushroom.
The mushroom itself has been a culinary favorite for centuries. Mushrooms have been utilized in European cuisine since the 17th century, prized for their rich, earthy taste and adaptability. It wasn't until the late 19th and early 20th centuries, however, that cream of mushroom soup in the form that we recognize it today began to develop.
Then, in 1934, Campbell Soup Company revolutionized with condensed cream of mushroom soup. Suddenly, it was affordable, within reach, and a staple in most pantries. It was a key ingredient in a countless number of recipes, most famously the green bean casserole. Cream of mushroom soup is still a favorite today because it's so easy to use and so comforting to taste.
The Recipe: Homemade Cream of Mushroom Soup
In spite of the convenience of store-bought versions, homemade cream of mushroom soup can't be beat for taste and freshness. Here's a simple recipe to make at home:
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 3 cloves garlic, minced
- 500 grams (about 1 lb) fresh mushrooms (button, cremini, or mix), sliced
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or milk for a lighter version)
- Salt and pepper to taste
- 1 teaspoon fresh thyme leaves (optional)
- Garnish: chopped parsley
Instructions
Sauté the Vegetables:
Melt butter and olive oil in a large pot over medium heat. Sauté the garlic and onion until they become soft and fragrant.
Cook the Mushrooms:
Add mushrooms to the pot and cook, stirring occasionally, 8–10 minutes, until they give off their liquid and begin to brown.
Make the Base:
Sprinkle flour over mushrooms and toss to coat. Cook for 2 minutes to drive out the raw taste of flour.
Add Stock:
Slowly add the stock, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes.
Blend (Optional):
For creaminess, blend mixture using an immersion blender. Otherwise, keep it chunky for texture.
Finish with Cream:
Stir in thyme and heavy cream, and cook for a further 5 minutes. Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls, sprinkle with chopped parsley, and serve with crusty bread or crackers.
Why We Love Cream of Mushroom Soup?
This humble soup is a perfect blend of earthy mushrooms, creamy textures, and a hint of garlic. It’s versatile, comforting, and endlessly adaptable. Plus, it’s a great way to use up extra mushrooms in your fridge!
Whether you’re enjoying it on a chilly evening, using it as a sauce base, or incorporating it into your favorite casseroles, cream of mushroom soup always delivers.
What's Your Favourite Method of Serving Cream of Mushroom Soup?
Let us know in the comments below! Do share this recipe with your friends and family if you liked it.
