There’s something about the chilly season that quietly asks us to slow down, light a candle or fire in the evenings, and to make something simple and nourishing meals for dinner for our family to gather around and enjoy together. A simple soup paired with a crisp salad or crusty bread is wonderful, heartwarming fare, and this homemade cream of mushroom soup is my recent go-to comfort bowl. It’s rich without being heavy, cozy without being fussy, and surprisingly quick to make. I always serve soup with warmed bread, sometimes with softened butter spread generously on top, and toast until lightly golden. It’s the perfect companion for a creamy soup like this one.
Homemade Cream of Mushroom Soup
Ingredients
* 2 Tbsp olive oil
* 1 garlic cloves, minced
* 3 Tbsp butter
* 5 cups mushrooms, roughly chopped
* 1 tsp dried thyme
* 1 tsp dried rosemary
* 1 Tbsp balsamic vinegar
* 6 cups vegetable broth
* 1 cup heavy cream
* Salt and cracker pepper to taste
Instructions
1. Heat the olive oil in a pot over medium heat and add the garlic. Cook until fragrant, about 2 minutes.
2. Stir in the butter, thyme, and rosemary. Once the butter has melted, add the mushrooms. Stir occasionally until golden and tender.
3. Stir in the balsamic vinegar and let it reduce slightly, allowing the mushrooms to caramelize.
4. Pour in the vegetable broth and bring to a gentle simmer. Cook for about 10 minutes.
5. Transfer the soup to a blender and blend until creamy. Return it to the pot, stir in the heavy cream, season with salt and pepper, and warm gently before serving.
Serve hot, with toasted buttery bread, and enjoy the cozy moment with loved ones ♥︎ Here in New York this year, the temperatures are below freezing, and a delicious soup is a great way to thaw, friends… looking forward to more indoor time until the spring and sunshine let us come out of hibernation.