I used to work in a small city where my office was several blocks from my parking garage. I remember dreading the rainy days because I’d end up chilled to the bone on rainy winter days. Most days I’d pack my lunch so I could avoid running out into the weather again but sometimes life just got in the way and it was either….make my lunch/be late to work…or go to work on time and starve.
I always chose the latter. But once I was starving…so hungry I wanted to gnaw on my shoe, so I grabbed my umbrella and sloshed my way down to the corner sandwich shop where I could smell the wonderful aroma of caramelized mushrooms. I immediately knew that I had to have a cup of the soup de jour. That’s when the craving for Cream of Mushroom Soup started.
Their recipe was rather thick…almost pudding like but the flavor was seriously on point. Rich, creamy, full of mushroom-y flavor but not so much so that it tasted too earthy. I knew I had to recreate it at home but a little looser…like a real soup should be. This Cream of Mushroom Soup is just that. Perfectly creamy, but light and silky. With large chunks of mushrooms and buttery, caramelized onions….it’s definitely not lackluster in the least.
Rich but light….it can be done. I made my version with half and half instead of heavy cream. The butter used to sauté the vegetables gives it enough depth of flavor to make it seem like you’re really eating something leaning more on the decadent side. I added a handful of fresh herbs to balance out the profile just a tad and simmered a bit to let all the happiness meld together. Set aside a few caramelized mushrooms to garnish, if you’d like…..this makes the perfect first course for a fun dinner party or a fabulous main course for a light lunch.
Here are a few more soup recipes you might enjoy:
Broccoli Cheddar Soup from RecipeGirl Creamy Chicken Soup with Artichokes and Mushrooms from The Suburban Soapbox Maple Cream Sweet Potato Soup from Half Baked Harvest
