Cream of Mushroom Soup

Cream of mushroom soup is a classic comfort food that is perfect for a cold winter day. It is made with mushrooms, milk, cream, and spices. The soup is then pureed until smooth and creamy.

This recipe is for a basic cream of mushroom soup, but you can add your favorite toppings, such as croutons, shredded cheese, or fresh herbs.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 pound mushrooms, sliced

• 6 cups chicken broth

• 1 cup milk

• 1/2 cup heavy cream

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme

• 1/4 teaspoon dried rosemary

• 1/4 teaspoon dried sage

• Croutons, for garnish (optional)

• Shredded cheese, for garnish (optional)

• Fresh herbs, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the mushrooms to the pot and cook until softened and browned, about 10 minutes.

3. Add the chicken broth, milk, heavy cream, salt, pepper, thyme, rosemary, and sage to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.

4. Puree the soup until smooth using an immersion blender or regular blender.

5. Serve immediately, garnished with croutons, shredded cheese, and fresh herbs (optional).

Tips

• For a richer flavor, use homemade chicken broth.

• To make ahead, prepare the soup as directed and store in an airtight container in the refrigerator for up to 24 hours. When ready to serve, bring the soup to a simmer and cook for 5 minutes, or until heated through.

• To make vegan, use vegetable broth, vegan milk, and vegan cream.

Here is a story about how I came up with the Cream of Mushroom Soup recipe:

I was inspired to create this recipe after visiting my grandmother's house for dinner. She served a delicious cream of mushroom soup, and I was immediately hooked. I knew I had to try to make it at home.

I made a few changes to the recipe, such as using cremini mushrooms instead of button mushrooms, and I was really happy with the results. The soup was creamy and flavorful, and it was perfect for a cold winter day.

I've made this recipe many times over the years, and it's always a hit with my family and friends. It's a great way to impress guests, and it's a quick and easy weeknight meal.

I hope you enjoy this recipe as much as I do!

Here are some additional tips and tricks for making a great cream of mushroom soup:

• Use fresh, high-quality mushrooms. The mushrooms are the star of the dish, so it's important to use the best quality that you can find.

• Don't overcook the mushrooms. Overcooked mushrooms will become mushy and unpleasant.

• Add your favorite toppings to customize the soup to your liking.

• Serve the soup immediately, while it's still hot.