When it comes to comfort food, there are few dishes that can compete with a hearty, creamy soup. If you’re a fan of pork and the velvety goodness of mushrooms, then Pork Cream of Mushroom Soup is the perfect recipe to dive into. This dish brings together tender chunks of pork with a rich, flavorful broth, all wrapped in a creamy mushroom base. It’s warm, satisfying, and guaranteed to hit the spot on a cold day or when you’re craving something indulgent.
The beauty of this recipe lies in its simplicity. Despite using just a handful of ingredients, it delivers a complex combination of savory and umami flavors. Whether you’re making it for lunch, dinner, or even as a starter, it’s the kind of meal that’s hard to resist. So, let’s break down exactly what you’ll need and how to make it, step by step.
Pork Cream Of Mushroom Soup Recipe
This Pork Cream of Mushroom Soup is all about comfort and flavor. The creamy base, coupled with the meaty pork and earthy mushrooms, creates a balance that’s both filling and satisfying. Perfect for cold evenings or whenever you want a dish that will warm your soul.
Ingredients Needed
Here’s everything you’ll need to pull this recipe together:
- Pork shoulder or pork belly – 1 lb, cubed (you can also use ground pork, depending on preference)
- Mushrooms – 2 cups (white button, cremini, or a blend of both works great)
- Heavy cream – 1 cup (this gives the soup its silky texture)
- Chicken or vegetable broth – 3 cups (you can also use pork broth for an extra meaty flavor)
- Onion – 1 medium, finely chopped
- Garlic – 3 cloves, minced
- Butter – 2 tablespoons (for sautéing)
- Flour – 2 tablespoons (this will thicken the soup and give it that creamy consistency)
- Thyme – 1 teaspoon (fresh or dried)
- Bay leaves – 2 (for added depth of flavor)
- Salt and pepper – to taste
- Olive oil – 1 tablespoon (for browning the pork)
- Parsley or chives – chopped, for garnish (optional but adds a fresh, herby finish)
Cooking Instructions
Making this soup is straightforward and doesn’t require any advanced culinary techniques. Here’s how to go about it:
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Prepare The Pork
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the cubed pork and sear it until golden brown on all sides. This should take about 5-7 minutes. Once browned, remove the pork and set it aside.
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Sauté The Aromatics
- In the same pot, add butter. Once melted, toss in the chopped onion and garlic, sautéing until soft and fragrant (about 2-3 minutes).
- Add the mushrooms and cook them down until they release their moisture and become tender, about 5-7 minutes.
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Create The Base
- Sprinkle the flour over the cooked vegetables and stir it in. This will create a roux, which will help thicken the soup.
- Gradually add the broth, stirring constantly to avoid lumps. Continue cooking until the mixture begins to thicken slightly.
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Simmer The Soup
- Return the seared pork to the pot and stir in the thyme, bay leaves, salt, and pepper.
- Bring the soup to a simmer, then reduce the heat and cook for about 20 minutes, allowing the flavors to meld together.
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Finish The Soup
- Once the pork is tender and the flavors have come together, stir in the heavy cream. Let it simmer for another 5-10 minutes until it reaches the desired consistency.
- Taste and adjust seasoning if needed. Remove the bay leaves before serving.
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Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley or chives for a burst of color and flavor.
- Serve with a side of crusty bread for dipping or over rice for a heartier meal.
Ingredient Insights
Each ingredient plays a specific role in bringing this soup to life:
- Pork: The cut of pork you use will influence the flavor and texture. Pork shoulder or belly offers the best balance of tender meat and flavor. It holds up well in the soup without becoming dry, even after simmering.
- Mushrooms: These earthy, umami-packed little gems give the soup its soul. The type of mushrooms you use can alter the flavor-button mushrooms offer a mild taste, while cremini mushrooms are a bit more robust. For extra depth, you could even experiment with shiitake or portobello.
- Heavy Cream: This is the secret ingredient that gives the soup its smooth, luxurious texture. You can substitute with half-and-half if you’re looking to cut down on the richness, but heavy cream is what truly makes the soup feel indulgent.
- Broth: The base liquid is critical to the flavor profile. While chicken or vegetable broth works great, using pork broth (or even a bouillon cube with water) can elevate the flavor, infusing it with more savory depth.
Expert Tips
To ensure that your Pork Cream of Mushroom Soup is nothing short of amazing, here are some expert tips:
- Sear the pork well: Don’t rush the searing process. Browning the pork properly adds a lot of flavor to the soup. If you rush this step, you’ll miss out on those caramelized bits that enhance the overall taste.
- Mushroom texture: For a more luxurious texture, you can purée part of the mushrooms before adding the cream. This will make the soup smoother and add an extra layer of depth.
- Control the thickness: If you find the soup too thick, you can always add more broth or a splash of milk to reach your desired consistency. Conversely, if it’s too thin, simmer it longer to reduce and thicken the base.
- Fresh herbs for garnish: Fresh herbs like parsley or thyme sprinkled on top not only make the soup look beautiful but also provide a pop of fresh flavor that balances the richness of the cream.
Recipe Variations
This recipe is versatile, and you can tweak it based on your preferences or what you have available. Here are a few fun variations to consider:
- Add root vegetables: Throw in some carrots, potatoes, or parsnips for an extra heartiness. Just chop them into small pieces and add them along with the pork so they cook through.
- Spicy twist: Add a chopped jalapeño or a sprinkle of red pepper flakes to introduce some heat to the soup.
- Use bacon: Swap out the pork for crispy bacon or pancetta for a smoky undertone. This will add a new depth of flavor and pair wonderfully with the creamy base.
- Vegetarian version: You can omit the pork and use a medley of mushrooms and some plant-based protein (like tofu or tempeh) for a vegetarian alternative. Just ensure you’re using a flavorful vegetable broth.
Final Words
Pork Cream of Mushroom Soup is more than just a meal; it’s an experience. The creamy texture, savory pork, and earthy mushrooms combine into something truly special. Whether you’re looking to impress guests, enjoy a cozy night in, or simply satisfy your craving for something hearty, this soup ticks all the boxes.
FAQs
What Is Pork Cream Of Mushroom Soup?
Pork cream of mushroom soup is a rich and creamy soup made with tender pieces of pork, mushrooms, and a creamy broth base. It’s often prepared with ingredients such as cream, butter, and seasonings, creating a flavorful and comforting dish.
What Cut Of Pork Is Best For Cream Of Mushroom Soup?
The best cuts of pork for cream of mushroom soup are typically tender cuts like pork loin, pork shoulder, or even ground pork. These cuts provide a good balance of flavor and tenderness when cooked in the creamy soup base.
Can I Use Canned Cream Of Mushroom Soup For This Recipe?
Yes, using canned cream of mushroom soup can save time. You can use it as a base for the recipe, but to enhance the flavor, it’s recommended to add fresh mushrooms, seasonings, and any other fresh ingredients.
Can I Make The Soup Dairy-free?
Yes, you can make pork cream of mushroom soup dairy-free by using plant-based alternatives. Replace the heavy cream with coconut milk or a non-dairy cream and use a dairy-free butter substitute.
How Can I Thicken My Pork Cream Of Mushroom Soup?
To thicken your soup, you can make a roux by cooking equal parts butter and flour together before adding it to the soup. Alternatively, you can use cornstarch or arrowroot powder mixed with a little water as a thickening agent.
How Do I Store Leftover Pork Cream Of Mushroom Soup?
Store leftover pork cream of mushroom soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 2-3 months, though the texture may slightly change upon reheating.
Can I Add Other Vegetables To The Soup?
Yes, you can add other vegetables such as onions, carrots, celery, or peas to the soup. These vegetables add extra flavor and texture, making the soup heartier.
What Herbs Or Spices Should I Use In Pork Cream Of Mushroom Soup?
Common herbs and spices to use include thyme, rosemary, garlic, bay leaves, and black pepper. Fresh herbs can be added for a vibrant flavor, while dried herbs work well for a more concentrated taste.
Can I Make Pork Cream Of Mushroom Soup In A Slow Cooker?
Yes, you can make pork cream of mushroom soup in a slow cooker. Simply add the pork, mushrooms, seasonings, and broth to the slow cooker, and cook on low for 6-8 hours or high for 3-4 hours. Add the cream at the end and stir before serving.
What Can I Serve With Pork Cream Of Mushroom Soup?
Pork cream of mushroom soup pairs well with crusty bread, a side salad, or roasted vegetables. You can also serve it over rice or pasta for a more filling meal.