Cream of mushroom soup was definitely one of the favorite specials at The Soup Place. It makes you feel warm and cozy inside. It’s a great soup to make on a cold day, when you don’t feel like leaving your house. It’s ideal for when you want to take a little break from counting the calories, and make something creamy and incredibly delicious. This soup is gluten free, and if you want it to be vegetarian just use vegetable broth. I personally prefer chicken broth. Although I usually like to make my recipes for two, this one will be enough for a couple more servings. Maybe you could invite your friends to try this amazing soup, or don’t tell anyone and eat it all yourself.
You won’t need a lot of ingredients for this soup, but I like to use two kinds of mushrooms, white and cremini. The ingredient that holds this all together is everyone’s favorite cream cheese, and a bit of half & half. Grilled cheese and a glass of wine will be a good addition to this soup.
Start by cleaning and slicing the leeks. If you want to see how I do it, watch my video below. Only use the white part, and get rid of the rest. Next, slice and chop white mushrooms. Mix them with leeks.
Slice cremini mushrooms, but make sure to keep them separate from white. Set them aside. Cut cream cheese into chunks, and set it aside as well. Add butter to a pan on medium heat. Once it warms up, add white mushrooms and leeks, then cook until very soft.
Add salt, pepper, and garam masala (a blend of Indian spices). Add broth and bring to boil. Add cream cheese, and cook by stirring it in until mostly melted. Add a bit of half & half.
Blend with an immersion blender or food processor until it’s smooth. Keep it warm, while you’re cooking the other mushrooms.
You’ll need to grab a small sauté pan. Sauté sliced cremini mushrooms on medium heat in butter until soft and browned. Add to your soup and stir.
Serve with Gruyere grilled cheese sandwich. You don’t need anything special to make an amazing grilled cheese. Heat up a pan. Put a couple of slices of cheese on your sandwich. I think that Gruyere cheese will go nicely with this soup. Just spread butter on both sides of the sandwich, and throw on already warmed up pan.
Cook for about a minute. Flip it over, and cook on the other side. You’ll know that it’s ready when your bread is nice and browned, and the cheese is melted.
Garnish the soup with green onion, and enjoy.
Cream of Mushroom
24oz white mushrooms
4oz cremini mushrooms
2 leeks (white part only)
1 tablespoon garam masala
1 8oz pkg low-fat cream cheese
8oz veggie or chicken broth
Salt & pepper