Alright, let’s dive into the warm, comforting world of Souplantation’s Cream of Mushroom Soup. If you’ve ever had it at the restaurant, you know that velvety texture, the earthy aroma of mushrooms, and that perfect balance of creaminess and subtle seasoning-it’s practically a hug in a bowl. But here’s the best part: you don’t have to wait for a restaurant visit. Making it at home is not only doable but also incredibly satisfying. Today, I’ll walk you through every detail-from ingredients to pro tips, so you can recreate that iconic soup and maybe even personalize it to your taste.
Souplantation Cream Of Mushroom Soup Recipe
This recipe aims to capture the magic of the classic Souplantation soup: creamy, rich, and deeply flavorful with just the right mushroomy punch. It’s perfect as a starter, a side dish, or even a cozy meal on its own with some crusty bread.
Ingredients Needed
Here’s the full lineup of what you’ll need. I like to think of it as assembling your dream team for the soup:
- Mushrooms: 1 pound fresh mushrooms (a mix of cremini and button works beautifully for depth of flavor)
- Butter: 4 tablespoons unsalted butter for that creamy, indulgent base
- All-purpose flour: 1/4 cup, to thicken the soup without making it gummy
- Chicken or vegetable broth: 4 cups (vegetable broth if you want it vegetarian)
- Heavy cream: 1 cup, for that silky finish
- Onion: 1 small yellow onion, finely diced for sweetness and aromatics
- Garlic: 2 cloves, minced for that aromatic punch
- Salt and black pepper: to taste-don’t be shy, mushrooms love seasoning
- Thyme: 1 teaspoon fresh or 1/2 teaspoon dried, optional but highly recommended
- Worcestershire sauce: 1 teaspoon, optional for that umami boost
Optional garnishes:
- Chopped fresh parsley
- Sautéed mushroom slices for topping
- A drizzle of cream
Cooking Instructions
Here’s where the magic happens, step by step, in a way that makes even beginners feel like a soup wizard:
- Prep the mushrooms: Wipe them clean with a damp cloth or paper towel. Slice them thinly so they cook evenly.
- Sauté aromatics: In a large pot, melt the butter over medium heat. Add diced onions and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Cook mushrooms: Add the sliced mushrooms to the pot. Sauté until they release their liquid and start to brown-around 8-10 minutes. This is where that earthy flavor deepens beautifully.
- Make the roux: Sprinkle flour over the mushrooms and stir constantly for 2-3 minutes. This cooks off the raw flour taste and thickens the soup.
- Add broth: Slowly pour in the broth while whisking to avoid lumps. Bring the mixture to a gentle simmer.
- Season and simmer: Stir in thyme, Worcestershire sauce (if using), salt, and pepper. Let it simmer for 10-15 minutes to allow the flavors to meld.
- Blend for creaminess: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup.
- Finish with cream: Stir in heavy cream and heat gently-do not boil after adding cream. Taste and adjust seasoning as needed.
- Serve: Ladle into bowls, garnish with parsley, extra mushroom slices, and a drizzle of cream.
Ingredient Insights
- Mushrooms: Cremini offer a deeper flavor than white button, while portobello can add a meaty richness. A mix gives the best complexity.
- Butter vs. Oil: Butter gives richness and a slightly nutty flavor when sautéed, but olive oil can work if you prefer a lighter version.
- Broth: Homemade or high-quality store-bought broth makes a noticeable difference. Rich, savory broth is key to hitting that Souplantation taste.
- Thyme: Fresh thyme is aromatic, while dried thyme is convenient and works in a pinch. Both complement mushrooms beautifully.
Expert Tips
- Don’t overcrowd the pan: Mushrooms steam if crowded, losing that caramelized flavor. Sauté in batches if necessary.
- Cook the flour well: This prevents a raw, pasty taste. A couple of minutes of stirring is all it takes.
- Blending: For ultimate smoothness, strain the soup through a fine mesh after blending. Optional but chef-approved.
- Flavor depth: A splash of soy sauce or nutritional yeast can add a subtle umami punch without changing the core flavor.
Recipe Variations
- Vegetarian/Vegan: Use olive oil instead of butter, vegetable broth, and a plant-based cream like coconut or cashew cream.
- Extra earthy: Add a few dried porcini mushrooms soaked in hot water and blended into the soup for a deeper mushroom flavor.
- Chunky style: Reserve half of the mushrooms before blending and stir them back in for texture.
- Spicy twist: A pinch of smoked paprika or cayenne adds unexpected warmth without overpowering the mushroom flavor.
Final Words
Making Souplantation’s Cream of Mushroom Soup at home isn’t just about recreating a restaurant favorite-it’s about crafting comfort in a bowl. Each step, from sautéing the mushrooms to stirring in the cream, contributes to a luxurious, deeply satisfying soup that’s worth every minute. The aroma alone can transform a normal evening into a cozy, indulgent experience.
FAQs
What Ingredients Are Needed To Make Souplantation’s Cream Of Mushroom Soup?
To make Souplantation’s cream of mushroom soup, you’ll need mushrooms, butter, onions, garlic, flour, vegetable or chicken broth, heavy cream, salt, pepper, and optional herbs such as thyme or parsley.
Can I Use A Different Type Of Mushroom For The Souplantation Cream Of Mushroom Soup Recipe?
Yes, you can use different types of mushrooms, such as button, cremini, or portobello. However, the flavor may vary slightly depending on the variety used.
Is It Possible To Make Souplantation Cream Of Mushroom Soup Vegan?
Yes, to make it vegan, substitute the butter with a plant-based oil or margarine, use a dairy-free cream (such as coconut cream or cashew cream), and replace the vegetable broth with a vegan version.
How Can I Thicken Souplantation’s Cream Of Mushroom Soup Without Using Flour?
To thicken the soup without flour, you can use cornstarch, arrowroot powder, or blended cauliflower or potatoes. Make sure to adjust the cooking time to achieve the desired thickness.
What Is The Best Way To Store Leftover Souplantation Cream Of Mushroom Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. If you’d like to store it for a longer period, you can freeze it for up to 3 months. Just be aware that the texture may change slightly after freezing.
Can I Make The Souplantation Cream Of Mushroom Soup Recipe Ahead Of Time?
Yes, you can make the soup ahead of time. Simply prepare it as directed, let it cool, and store it in the refrigerator for up to 3-4 days. Reheat gently on the stove before serving.
Is It Necessary To Sauté The Mushrooms Before Adding Them To The Souplantation Cream Of Mushroom Soup?
Yes, sautéing the mushrooms helps to release their moisture and develop a rich, deep flavor. This step is essential for achieving the signature taste of Souplantation’s cream of mushroom soup.
How Can I Make The Souplantation Cream Of Mushroom Soup Spicier?
To make the soup spicier, you can add a pinch of cayenne pepper, crushed red pepper flakes, or a diced jalapeño. Adjust the level of spice to your preference.
Can I Use A Slow Cooker To Make Souplantation’s Cream Of Mushroom Soup?
Yes, you can use a slow cooker to make the soup. Start by sautéing the mushrooms, onions, and garlic in a pan before transferring them to the slow cooker. Add the remaining ingredients and cook on low for 4-6 hours, adding cream towards the end.
What Can I Serve With Souplantation Cream Of Mushroom Soup?
Souplantation’s cream of mushroom soup pairs well with crusty bread, grilled cheese sandwiches, or a side salad. It also complements main dishes like roasted chicken or pasta.