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Cream of dried mushroom soup

Author
Cookinero 3 Apr 2025
5950
Cream of dried mushroom soup

The French are officially considered the founders of cream soup. Their traditional cuisine includes many variations of this dish. But experts claim that cream soup originated several centuries earlier in the East.

How to cook Cream of dried mushroom soup

Step 1

Cream of dried mushroom soup

Make a cream soup from dried mushrooms. Place the clean mushrooms in a saucepan and cover with water. Once boiling, reduce the heat to medium and leave to simmer for 30 minutes. Then add the potatoes and carrots. Cook for another 25 minutes until done. Turn off the stove and blend the soup until smooth. Sprinkle the mixture with spices and pour in the cream. Stir and turn on the heat. Bring to a boil over high heat. Reduce the heat to low and simmer the cream soup for another 5 minutes. Turn off the stove. Let the dish steep for 15 minutes.

Cream of dried mushroom soup - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute fresh mushrooms for dried. Use about 3 times the weight of fresh mushrooms (since dried are more concentrated). Adjust simmering time slightly, as fresh mushrooms cook faster, and the broth may be less intense in flavor.
For a dairy-free version, replace the cream with coconut milk or cashew cream. Both alternatives add a rich texture and subtle flavor that complements the mushrooms well.
Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, stirring occasionally, as the cream may separate slightly when cold.
Thyme, rosemary, or a pinch of nutmeg pair beautifully with mushroom soup. For a deeper flavor, consider adding a splash of soy sauce or a bay leaf while simmering.
Yes, but freeze it before adding the cream for best results. Thaw overnight in the fridge, reheat on the stove, and stir in the cream just before serving to avoid separation.
Skip the potatoes and replace carrots with lower-carb options like cauliflower or zucchini. The soup will still be creamy and flavorful when blended.
Crusty bread, garlic croutons, or a side salad work well. For extra richness, top with a drizzle of truffle oil or grated Parmesan cheese.
Absolutely! Simmer the mushrooms, potatoes, and carrots on low for 4-5 hours, then blend and add cream. Keep warm until serving for a hands-off approach.

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