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Introduction to Stroganoff Cream of Mushroom Soup
Mushrooms have long been celebrated in culinary traditions across the globe for their umami-rich, savory qualities. When combined with cream and seasonings, they create a luxurious base that complements many dishes. The stroganoff variation of cream of mushroom soup draws inspiration from traditional beef stroganoff, emphasizing a rich, creamy sauce with deep mushroom flavors. Homemade versions often outperform store-bought options, offering control over ingredients, flavors, and thickness.
This recipe provides a step-by-step guide to making a flavorful, smooth, and satisfying stroganoff cream of mushroom soup from scratch. Whether you plan to enjoy it as a standalone soup, use it as a sauce for meats, or incorporate it into casseroles, this recipe is adaptable and easy to customize.
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Ingredients Needed for the Recipe
Before diving into the cooking process, gather the following ingredients:
Primary Ingredients
- 1 pound (450 grams) fresh mushrooms (button, cremini, or a mix)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (960 ml) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme or fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Optional Ingredients for Enhanced Flavor
- 1/4 cup dry white wine or sherry (for deglazing)
- 1 teaspoon paprika (for color and flavor)
- Fresh parsley, chopped (for garnish)
- 1 teaspoon Worcestershire sauce (for depth)
- A splash of soy sauce or mushroom soy sauce (for umami boost)
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Step-by-Step Preparation
1. Preparing the Mushrooms
- Clean the mushrooms by gently wiping with a damp cloth or paper towel to remove dirt. Avoid rinsing as mushrooms absorb water and can become soggy.
- Slice the mushrooms evenly to ensure uniform cooking.
- Set aside.
2. Sautéing the Aromatics and Mushrooms
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the sliced mushrooms to the pan. Cook, stirring occasionally, until mushrooms release their moisture and become browned, approximately 8-10 minutes.
- Optional: Deglaze the pan with white wine or sherry, scraping up any browned bits from the bottom. Allow the alcohol to evaporate for 1-2 minutes.
3. Creating the Thickened Base
- Sprinkle the flour evenly over the mushroom mixture. Stir well to coat the mushrooms and aromatics.
- Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the broth, stirring constantly to prevent lumps.
- Add thyme, salt, pepper, and optional paprika or Worcestershire sauce.
- Bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the soup slightly thickens.
4. Incorporating the Cream
- Reduce heat to low. Stir in the heavy cream or sour cream, blending thoroughly.
- Taste and adjust seasoning with salt and pepper as needed.
- Continue to simmer gently for 5 minutes to allow flavors to meld.
- If the soup is too thick, thin it with a little more broth or water. If too thin, cook a bit longer to reduce.
5. Final Adjustments and Serving
- For a smoother texture, use an immersion blender to puree a portion or all of the soup, depending on preference.
- Garnish with freshly chopped parsley.
- Serve hot, either as a standalone soup or as an accompaniment to bread, rice, or noodles.
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Tips for Perfecting Your Stroganoff Cream of Mushroom Soup
Choosing the Right Mushrooms
- Button and cremini mushrooms are readily available and mild in flavor.
- For a more intense earthy flavor, consider using portobello, shiitake, or wild mushrooms.
- A mix of different mushrooms can add complexity to the flavor profile.
Adjusting the Creaminess
- Use heavy cream for a rich, decadent soup.
- Sour cream adds tanginess and a slightly thicker texture.
- For a lighter version, substitute with half-and-half or milk, though the flavor and richness will diminish.
Flavor Enhancements
- Adding a splash of dry white wine or sherry during sautéing introduces acidity and depth.
- Incorporate herbs like thyme, rosemary, or parsley for freshness.
- Season with a dash of soy sauce or mushroom soy sauce for enhanced umami.
Texture Preferences
- For a chunky soup, blend only a portion of the cooked mixture.
- For a smooth, velvety texture, fully puree the soup using an immersion blender or regular blender.
Storing and Reheating
- Allow the soup to cool completely before storing in airtight containers.
- Reheat gently on the stove over low heat to prevent curdling.
- It can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
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Variations and Creative Uses
Making a Mushroom Stroganoff
- Serve the soup over cooked egg noodles, rice, or mashed potatoes.
- Add cooked strips of beef, chicken, or tofu for added protein.
- Finish with a dollop of sour cream and fresh herbs.
Using the Soup as a Base
- Incorporate into casseroles for added creaminess.
- Use as a sauce for sautéed meats or vegetables.
- Mix into pasta dishes for a creamy mushroom flavor.
Vegetarian and Vegan Adaptations
- Replace the heavy cream with coconut milk or cashew cream.
- Use vegetable broth instead of chicken broth.
- Add sautéed vegetables like spinach or peas for extra color and nutrition.
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Conclusion
Mastering a stroganoff cream of mushroom soup recipe opens up a world of culinary possibilities. Its rich, comforting flavor makes it a perfect choice for chilly evenings or when hosting guests. By preparing this soup from scratch, you gain control over the ingredients, ensuring a healthier, more flavorful dish. Whether enjoyed on its own, used as a sauce, or incorporated into other recipes, this mushroom soup is a timeless addition to any home cook's repertoire. Experiment with flavors and textures to make it uniquely yours, and enjoy the hearty, savory goodness that only a homemade stroganoff cream of mushroom soup can deliver.
Frequently Asked Questions
What are the key ingredients for a classic stroganoff cream of mushroom soup recipe?
The key ingredients include mushrooms, cream of mushroom soup, beef or chicken broth, onions, garlic, sour cream, and seasonings like paprika, salt, and pepper.
Can I make a vegetarian version of stroganoff cream of mushroom soup?
Yes, substitute the meat with hearty vegetables like mushrooms, tofu, or tempeh, and use vegetable broth to create a delicious vegetarian stroganoff soup.
How do I thicken stroganoff cream of mushroom soup if it’s too thin?
You can thicken the soup by simmering it longer to reduce the liquid, or add a slurry of flour or cornstarch mixed with water and cook until thickened.
What are some creative variations of stroganoff cream of mushroom soup?
Popular variations include adding sautéed onions and garlic, incorporating herbs like thyme or dill, or mixing in cooked noodles or rice for a heartier dish.
Can I freeze stroganoff cream of mushroom soup for later?
Yes, the soup can be stored in airtight containers in the freezer for up to 3 months. Reheat gently on the stove, stirring occasionally.
What are some common mistakes to avoid when making stroganoff cream of mushroom soup?
Avoid overcooking the mushrooms, which can become slimy; not seasoning properly; or adding sour cream at too high a temperature, which can cause curdling.
How long does it take to prepare stroganoff cream of mushroom soup from scratch?
Preparation typically takes about 30-40 minutes, including sautéing ingredients and simmering the soup to develop flavors.
Can I use canned mushrooms instead of fresh for this recipe?
Yes, canned mushrooms work well and save time. Drain them thoroughly before adding to the soup to avoid excess liquid.
What toppings or garnishes go well with stroganoff cream of mushroom soup?
Popular garnishes include chopped parsley, a dollop of sour cream, grated cheese, or crispy fried onions for added flavor and texture.
