Cream of Mushroom Soup (from Scratch) with Super Garlic Bread

Ingredients

• 4 tablespoons Salted butter (2 tbsp for soup, 2+ tbsp for garlic bread (adjust to taste))
• 2 teaspoons Garlic (1 tsp minced for soup, 1+ tsp minced for garlic bread (adjust to taste))
• 1 piece White onion (Chopped finely)
• 2 cans (14 oz each) Canned mushrooms (pieces & stems) (Chop into small pieces; reserve liquid)
• 3 cups Mushroom can liquid + water (Use reserved can liquid, add water to make up volume)
• 2 cups Fresh milk (Whole milk preferred)
• 1 cup Heavy cream or all-purpose cream (Heavy cream preferred for richer soup)
• 0.375 cup All-purpose flour (1/4 cup + 2 tbsp)
• 0.5 teaspoon Sea salt (To taste; start with a pinch)
• 0.25 teaspoon Black pepper (Freshly ground, to taste)
• 1 teaspoon or 1 cube Chicken powder or chicken broth cube (optional) (Optional, for extra flavor)
• 0.5 teaspoon Truffle oil or truffle salsa (optional) (Optional, for finishing)
• 4 slices Bread (Focaccia, pandesal, or any bread) (For garlic bread)
• 1 tablespoon Parsley (optional) (Chopped, for garnish)

Instructions

1. Prepare Ingredients

   Chop the onion finely. Mince the garlic. Open canned mushrooms, drain and reserve the liquid, and chop mushrooms into small pieces using a knife or scissors. Measure out all other ingredients.

   Time: PT10M

2. Make Mushroom Soup Base

   Heat 2 tablespoons of salted butter in a casserole pot over medium flame. Add 1 tsp minced garlic and chopped onion. Sauté until onions are translucent and soft, not browned (about 3-4 minutes).

   Time: PT5M

   Temperature: Medium flame

3. Add Mushrooms and Season

   Add chopped mushrooms to the pot. Sprinkle a pinch of sea salt (be careful, as butter is salted). Sauté for another 2-3 minutes until mushrooms are fragrant.

   Time: PT3M

   Temperature: Medium flame

4. Add Flour and Cook Roux

   Sprinkle 1/4 cup plus 2 tbsp all-purpose flour over the sautéed mixture. Stir constantly and cook for 2 minutes to remove raw flour taste and prevent lumps.

   Time: PT2M

   Temperature: Medium flame

5. Add Liquids

   Gradually pour in 3 cups of reserved mushroom liquid plus water, whisking constantly to avoid lumps. Add 2 cups fresh milk and 1 cup heavy cream (or all-purpose cream). Continue whisking until smooth.

   Time: PT3M

   Temperature: Medium flame

6. Simmer and Thicken

   Bring the mixture to a gentle boil, stirring frequently. Once boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally, until thick and creamy.

   Time: PT10M

   Temperature: Medium to low flame

7. Season and Finish

   Taste the soup. Add more salt, black pepper, and optional chicken powder or broth cube if desired. For extra flavor, drizzle a little truffle oil or add truffle salsa. Stir well.

   Time: PT2M

8. Make Garlic Bread

   In a frying pan, melt 2+ tablespoons of salted butter over medium-low heat. Add 1+ tsp minced garlic and sauté gently until just turning light brown (do not burn). Add bread slices and toast until golden on both sides. Sprinkle with chopped parsley if desired.

   Time: PT7M

   Temperature: Medium-low flame

9. Serve

   Ladle hot soup into bowls. Top with chopped parsley if desired. Serve immediately with garlic bread on the side.

   Time: PT3M

10. Cleanup

    Wash all used utensils, pots, pans, cutting board, and serving dishes. Wipe down counters and stove.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

8g

Carbohydrates

32g

Fat

24g

Fiber

2g

Ingredient Substitutions

• Instead of Salted butter: Unsalted butter (add more salt)
• Instead of Garlic: Garlic powder (use less)
• Instead of White onion: Yellow onion, Shallots
• Instead of Canned mushrooms (pieces & stems): Fresh mushrooms (8 oz, sauté longer), Canned corn, Asparagus, Broccoli
• Instead of Mushroom can liquid + water: Vegetable broth
• Instead of Fresh milk: 2% milk, Non-dairy milk (for vegan)
• Instead of Heavy cream or all-purpose cream: All-purpose cream, Half-and-half
• Instead of All-purpose flour: Cornstarch (use half amount, mix with cold liquid)
• Instead of Sea salt: Kosher salt, Table salt (use less)
• Instead of Black pepper: White pepper
• Instead of Chicken powder or chicken broth cube (optional): Vegetable bouillon, Extra salt
• Instead of Truffle oil or truffle salsa (optional): Omit
• Instead of Bread (Focaccia, pandesal, or any bread): Baguette, Sliced sandwich bread
• Instead of Parsley (optional): Chives, Omit

Equipment Needed

• Casserole pot or large saucepan
• Frying pan or skillet
• Wire whisk
• Measuring cups and spoons
• Knife
• Cutting board
• Ladle (optional)
• Serving bowls and plates

Critical Steps — Do Not Skip

• Sweating onions and garlic without browning for a balanced flavor.
• Cooking flour thoroughly to avoid lumps and raw taste.
• Slowly adding liquids while whisking to ensure a smooth soup.
• Letting the soup boil to activate starch and thicken properly.
• Gently sautéing garlic for garlic bread to avoid bitterness.

Chef Tips from the Video

• For extra depth, sauté a few fresh mushrooms with the canned ones.
• Add a splash of white wine after sautéing mushrooms for a gourmet touch.
• Top soup with a drizzle of truffle oil or a sprinkle of grated cheese for extra flavor.
• Customize the soup with your favorite vegetables or add cooked pasta for a hearty meal.

Troubleshooting

Storage

Refrigerator: Store soup in an airtight container for up to 3 days. Reheat gently, adding a splash of milk if too thick.

Freezer: Soup can be frozen (without bread) for up to 2 months. Thaw overnight in fridge and reheat slowly.

Room temperature: Do not leave soup or garlic bread at room temperature for more than 2 hours.

Make-Ahead Tips

• Soup can be made a day ahead and reheated; flavor improves overnight.
• Garlic bread is best fresh but can be prepped and toasted just before serving.