Cream of mushroom soup

Golden Mushroom Cream is a smooth and creamy culinary preparation made primarily from fresh mushrooms and a dairy base that may include cream, milk, or milk cream. This cream is characterized by its slightly yellowish or golden color, a result of cooking the mushrooms with ingredients such as butter, onion, and flour, which contribute to its texture and flavor.

Its origin comes from European cuisine, particularly French cooking, where vegetable and mushroom creams are highly valued for their delicacy and versatility. Over time, this preparation has become popular in various Latin American cuisines, adapting to local ingredients and particular tastes.

Regarding its properties, golden mushroom cream is a moderate source of plant-based proteins, thanks to the mushrooms, and provides B vitamins, antioxidants, and minerals such as potassium and selenium. Furthermore, its creamy consistency makes it an excellent base for soups, sauces, and various dishes that seek a pronounced umami flavor and a velvety texture.

In Latin America, golden mushroom cream may have different names or synonyms, although the most common designation is "cream of mushrooms." Some alternative terms include "cream of fungi" or "cream of mushroom soup", depending on the context and region. However, the adjective "golden" refers to the specific technique that gives it its characteristic color and flavor, distinguishing it from the traditional white cream.

This ingredient is ideal for enriching recipes such as pastas, meats, stews, and appetizers, providing an intense flavor and a smooth texture that elevates any dish.