Craving a rich, creamy soup that’s both easy to make and satisfying? This Quick Homemade Cream of Mushroom Soup is your answer. With a blend of fresh mushrooms, a touch of nutmeg, and creamy goodness, this soup is perfect for any day. Serve it with crusty bread for a complete meal that warms your soul.
Servings: 4
Cooking Time: 1 hour
Ingredients for 4 Servings:
- 5 fl oz (150 ml) heavy cream (35% fat)
- 18 oz (500 g) mushrooms
- Pinch of ground nutmeg
- 1 garlic clove
- 20 fl oz (600 ml) chicken broth
- 3 tbsp flour
- Pinch of dried thyme
- 3 tbsp butter
- Salt and freshly ground black pepper to taste
- 1 oz (30 g) dried porcini mushrooms
Instructions:
Prepare the Dried Mushrooms:
Soak the dried porcini mushrooms in boiling water for 20 minutes. Drain, reserving the soaking liquid, and chop the mushrooms finely.
Clean and Slice the Mushrooms:
Clean the fresh mushrooms with a damp cloth and slice them into small pieces.
Sauté the Mushrooms:
In a large pan, heat 2 tbsp of butter. Sauté the fresh and soaked porcini mushrooms for about 10 minutes until golden.
Make the Roux:
In a pot, melt the remaining 1 tbsp of butter. Add the flour and cook, stirring constantly, for 2 minutes until it turns golden.
Create the Soup Base:
Gradually whisk in the chicken broth, reserved mushroom soaking liquid, and 5 fl oz (150 ml) of boiling water. Bring to a boil over high heat, stirring occasionally.
Combine and Season:
Add the sautéed mushrooms, thyme, and the whole garlic clove. Season with salt, pepper, and nutmeg. Reduce heat and simmer for 8 minutes, stirring occasionally.
Blend the Soup:
Remove the garlic clove. Using an immersion blender, purée the soup until smooth.
Finish with Cream:
Stir in the hot heavy cream and heat through without boiling. Serve the soup hot in bowls.
Helpful Tip:
Before blending the soup, set aside a few cooked mushroom slices to garnish each bowl.
Fun Fact:
For the best flavor, use freshly grated nutmeg instead of pre-ground. It adds a unique aroma and depth to your soup.
