Mushroom Soup I

Mushroom Soup Recipe | Delicious and Easy to Make

Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Mushroom soup is a classic comfort food that is perfect for a cozy night in or a special dinner party. This creamy and flavorful soup is sure to warm you up on a cold day.

History

Mushroom soup has been enjoyed for centuries, with variations of the recipe appearing in different cultures around the world. It is believed to have originated in Europe, where mushrooms have long been a popular ingredient in cooking.

Ingredients

1 chopped onion
4 diced bacon strips
4 (4 oz (113 g)) cans of drained mushrooms
0.33 cup of flour
3 cans of chicken broth
1 chicken bouillon cube
6 peeled and cubed potatoes
0.5 cup of heavy cream
0.5 tbsp of parsley

How to prepare

Sauté the onion and bacon in a 6 qt (5.68 liter) Dutch oven until they turn golden, which should take about 2 – 3 minutes.
Add the mushrooms and cook until the liquid evaporates, which should take approximately 8 minutes.
Add the flour and stir for about 1 minute.
Stir in the chicken broth and bouillon cube.
Add the potatoes.
Cook for approximately 20 – 25 minutes or until the potatoes are tender, stirring occasionally.
Transfer 2 cups of the soup mixture to a blender.
Blend until it becomes pureed.
Return the mixture to the Dutch oven.
Stir in the heavy cream and parsley.
Simmer for an additional 5 minutes.

Variations

Add a splash of white wine for a more complex flavor.
Use different types of mushrooms, such as shiitake or cremini, for a unique twist.
Stir in some cooked chicken or tofu for added protein.

Cooking Tips & Tricks

Be sure to cook the onions and bacon until they are golden to bring out their flavors.

- Using a blender to puree a portion of the soup mixture helps to create a creamy texture.

- Adjust the amount of heavy cream to your desired level of richness.

Serving Suggestions

Serve this mushroom soup with a side of crusty bread or a fresh salad for a complete meal. Garnish with a sprinkle of fresh parsley for a pop of color.

Cooking Techniques

Sautéing the onions and bacon helps to build flavor in the soup.

- Pureeing a portion of the soup mixture creates a creamy texture without the need for heavy cream.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of this soup.

- Substitute coconut milk for the heavy cream for a dairy-free option.

Make Ahead Tips

This mushroom soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Serve this mushroom soup in individual bowls garnished with a drizzle of olive oil and a sprinkle of fresh herbs. Pair with a glass of white wine for an elegant presentation.

Pairing Recommendations

This mushroom soup pairs well with a crisp green salad or a side of roasted vegetables. For a heartier meal, serve with a slice of quiche or a grilled cheese sandwich.

Storage and Reheating Instructions

Store any leftover mushroom soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, until warmed through.

Nutrition Information

Calories per serving

Calories: 280

Carbohydrates

Carbohydrates: 28g

Fats

Total Fat: 14g

Saturated Fat: 7g

Proteins

Protein: 6g

Vitamins and minerals

Iron: 2mg

Vitamin C: 10mg

Alergens

Contains: Dairy

Summary

This mushroom soup is a rich and creamy dish that is high in carbohydrates and fats. It also provides a good amount of protein, iron, and vitamin C.

Summary

This mushroom soup is a delicious and comforting dish that is perfect for any occasion. With its creamy texture and rich flavor, it is sure to become a favorite in your recipe collection.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a chilly autumn day, and I had just finished a long day of work at the local bakery. As I was walking home, I passed by a quaint little bookstore that had a sign in the window advertising a sale on cookbooks. Being the food enthusiast that I am, I couldn't resist the temptation to go inside and browse through the selection.

I spent hours pouring over the shelves, flipping through pages filled with tantalizing recipes and mouth-watering photos. As I was about to leave empty-handed, a dusty old cookbook caught my eye. It was titled "Grandma's Kitchen Secrets" and had a worn, weathered cover that hinted at the treasures within.

Curiosity got the better of me, and I decided to purchase the book. As I made my way home, I couldn't wait to dive into its pages and uncover the secrets of generations past. Little did I know that inside that book was a recipe that would become a staple in my kitchen for years to come - Mushroom Soup I.

The recipe was simple yet elegant, calling for just a handful of ingredients that blended together to create a rich, creamy soup that warmed you from the inside out. It was perfect for those chilly autumn days when the leaves were falling and the air was crisp.

I decided to try my hand at making the soup that very evening. I gathered the necessary ingredients - fresh mushrooms, onions, garlic, butter, flour, chicken broth, and cream - and set to work in the cozy confines of my kitchen.

As I chopped the mushrooms and diced the onions, the savory aroma filled the air, making my stomach growl in anticipation. I sautéed the mushrooms and onions in butter until they were golden brown and fragrant, then added a touch of garlic for an extra kick of flavor.

Next, I sprinkled in the flour to thicken the soup and poured in the chicken broth, stirring constantly to ensure a smooth consistency. As the soup simmered on the stove, I added a generous splash of cream to give it a velvety texture that would melt in your mouth with every spoonful.

Finally, after what felt like an eternity of waiting, the soup was ready. I ladled it into a bowl and took a tentative sip, unsure of what to expect. But as soon as the warm, earthy flavors danced across my taste buds, I knew I had stumbled upon something truly special.

From that day on, Mushroom Soup I became a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet nights at home when all I needed was a little comfort in a bowl. Each time I made it, the memories of discovering the recipe for the first time came flooding back, filling me with a sense of nostalgia and warmth.

Over the years, I have tweaked the recipe here and there, adding my own personal touches to make it uniquely mine. But the essence of the soup has always remained the same - a simple yet elegant dish that never fails to bring a smile to my face and warmth to my soul.

And so, as I sit here in my kitchen, stirring a pot of Mushroom Soup I on the stove, I can't help but be grateful for that fateful day when I stumbled upon "Grandma's Kitchen Secrets" and found a recipe that would become a cherished part of my culinary repertoire. The memory of finding this recipe for the first time will always hold a special place in my heart, reminding me of the joy and comfort that a simple bowl of soup can bring.