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Nana's Mushroom Soup from scratch brings total comfort with every spoonful. I whip this up when fall weather hits and I need something warm. The deep mushroom taste and smooth, creamy finish works great for casual lunches or fancy dinner starters.
Basic Items Incredible Outcome
It's amazing how everyday stuff turns into this smooth bowl of deliciousness. The mushrooms become super soft and tasty while the creamy liquid hugs everything perfectly. This gem works for everything from quiet nights in to the foundation of my top family casseroles.
What You'll Need
- Fresh Mushrooms: Brown or cremini types give that fantastic earthy kick.
- Herbs: I usually grab thyme and parsley but feel free to switch it up.
- Cream: Go with heavy cream for richness or try half and half for something lighter.
- Flour: A bit to get that perfect thickness.
- Garlic: Nothing beats the taste of fresh cloves.
- Onions: They bring wonderful richness to your soup.
- Stock/Broth: Don't worry about which kind - chicken, veggie, beef all do the trick.
- Salt and Pepper: Add to match your taste buds.
Let's Make Soup
- Start With Mushrooms:
- Wash and cut your mushrooms to whatever size you fancy.
- Build The Base:
- Melt some butter and cook those onions and garlic till your house smells wonderful.
- Add The Stars:
- Throw mushrooms and herbs into the pot and cook until everything's tender and smells great, around 8-10 minutes.
- Make It Creamy:
- Mix in flour and let it cook briefly.
- Bring It Together:
- Gradually add your cream and stock while constantly mixing, then let everything bubble gently until it all melds together.
- Finish With Love:
- Add salt and pepper to taste then enjoy with some fresh bread on the side.
My Kitchen Secrets
- Extra Smooth: Try blending part of your soup for a velvety feel.
- Perfect Texture: You can make it thinner or thicker based on what you want.
- Mix It Up: Switching herbs gives you a new taste every time.
- More Flavor: Add a tiny bit of soy sauce for an amazing flavor boost.
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Keep It Fresh
- Serve It Right: This soup tastes best with warm garlic bread for dipping.
- Save Some: It'll stay good in your fridge for about 3 days.
- Freeze For Later: Don't add cream before freezing, store up to 2 months, then mix in cream when heating.
- Warm It Up: Reheat slowly on low heat, giving it a stir now and then.
Frequently Asked Questions
- → What mushrooms taste best in this soup?
Cremini or brown mushrooms are top choices for flavor. If available, a mix with wild mushrooms will add an extra kick.
- → Why does my soup have a gritty texture?
This happens if the flour and butter aren't well combined. Stir constantly as you add flour, and slowly whisk in the liquid to prevent lumps.
- → Can I prepare this ahead of time?
You bet. It stores well in the refrigerator for up to three days. Warm it gently on the stove, adding a little cream if it's too thick.
- → How can I make this soup denser?
Let it cook longer to reduce liquid, blend a portion of it, or mix more butter with flour for a thicker base.
- → Is freezing this soup an option?
Freezing cream-based soup can cause separation. Freeze it before adding cream, then mix in the cream while reheating.