Cream of Mushroom Soup Recipe

Olive oil: Used as the base for sautéing the onion and garlic, adding a subtle richness to the soup.

Onion: Adds a sweet and savory depth to the soup's flavor profile.

Garlic: Provides a pungent and aromatic quality that enhances the overall taste.

Mushrooms: The star ingredient, offering an earthy and umami flavor that defines the soup.

Vegetable broth: Forms the liquid base of the soup, contributing to its savory taste.

Coconut milk: Adds creaminess and a hint of sweetness, making the soup rich and smooth.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a touch of heat and complexity to the soup.

When sautéing the onion and garlic, make sure to cook them until they are just translucent and fragrant, not browned. This will ensure that they add a subtle sweetness to the soup without overpowering the delicate flavor of the mushrooms.

• olive oil - Substitute with avocado oil: Avocado oil has a similar high smoke point and neutral flavor, making it a great alternative for sautéing.

• onion - Substitute with leek: Leeks provide a milder, slightly sweet flavor that complements the earthiness of mushrooms.

• garlic - Substitute with shallots: Shallots offer a subtle garlic-like flavor with a hint of sweetness, adding depth to the soup.

• mushrooms - Substitute with zucchini: Zucchini has a mild flavor and similar texture when cooked, making it a suitable replacement for mushrooms.

• vegetable broth - Substitute with miso broth: Miso broth adds a rich umami flavor that enhances the overall taste of the soup.

• coconut milk - Substitute with cashew cream: Cashew cream provides a creamy texture and neutral flavor, making it a perfect dairy-free alternative to coconut milk.

• salt - Substitute with tamari: Tamari adds a salty, umami flavor with a hint of soy, enhancing the overall taste of the soup.

• pepper - Substitute with white pepper: White pepper offers a milder, more subtle heat that blends seamlessly into creamy soups.

• Allow the cream of mushroom soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled soup into airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers work well too.
• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4-5 days.
• If you plan to freeze the soup, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.
• Label the containers or bags with the date and contents. This helps you keep track of how long the soup has been stored.
• When ready to use, thaw the frozen soup in the refrigerator overnight. For a quicker option, you can place the sealed container or bag in a bowl of cold water.
• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much during storage, add a splash of vegetable broth or coconut milk to reach the desired consistency.
• Avoid reheating the soup multiple times, as this can affect the flavor and texture. Only reheat the amount you plan to consume.

• On the stovetop:

  1. Pour the leftover cream of mushroom soup into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking and ensure even heating.
  3. Once the soup is hot and steamy, it's ready to serve. Avoid boiling to maintain the creamy texture.

• In the microwave:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue heating in 1-minute intervals if needed, until the soup is hot throughout.

• Using a double boiler:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Pour the leftover soup into the top pot.
  3. Stir occasionally, allowing the gentle heat to warm the soup evenly.
  4. Once the soup is hot, remove from heat and serve immediately.

• In an oven:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover with aluminum foil.
  3. Heat for about 20-30 minutes, stirring halfway through to ensure even heating.
  4. Once the soup is hot, carefully remove from the oven and serve.

• Large pot: Used to heat the olive oil and cook the onions, garlic, and mushrooms. It also holds the soup while it simmers.

• Wooden spoon: Ideal for stirring the onions, garlic, and mushrooms as they cook, ensuring they don't stick to the pot.

• Blender: Used to blend the soup until smooth after it has simmered.

• Measuring cups: Essential for accurately measuring the vegetable broth and coconut milk.

• Measuring spoons: Used to measure the olive oil and any additional seasonings like salt and pepper.

• Chef's knife: Necessary for chopping the onion and slicing the mushrooms.

• Cutting board: Provides a safe surface for chopping the onion and slicing the mushrooms.

• Ladle: Useful for serving the soup into bowls once it's ready.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

Pre-chop ingredients: Chop the onion, garlic, and mushrooms in advance to save time during cooking.

Use pre-sliced mushrooms: Buy pre-sliced mushrooms to cut down on prep time.

Batch cook: Make a larger batch of soup and freeze portions for quick meals later.

Use an immersion blender: Blend the soup directly in the pot to avoid transferring hot liquid to a blender.

Simmer with a lid: Cover the pot while simmering to speed up cooking and retain flavors.