Description
Creamy Mushroom Soup
Ingredients
2 tbsp olive oil or butter
1 medium onion, diced
2 garlic cloves, minced
1 lb (450g) mushrooms, sliced (button, cremini, or a mix)
3 cups vegetable broth
1 cup heavy cream (or coconut cream for dairy-free)
1 tbsp all-purpose flour (optional for thickening)
1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
Salt and black pepper to taste
Fresh parsley or thyme for garnish
Directions
Sauté aromatics:
Heat olive oil or butter in a large pot over medium heat. Add onions and garlic, and cook until softened and fragrant.
Cook mushrooms:
Add sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and slightly golden.
Make the base:
Sprinkle flour (if using) over the mushrooms and stir well. Slowly pour in vegetable broth, stirring to combine. Add thyme, salt, and pepper.
Simmer:
Bring the soup to a gentle boil, then reduce heat to low. Simmer for 10 minutes, allowing flavors to meld.
Blend (optional):
For a creamy texture, use an immersion blender to puree the soup to your desired consistency. Leave some chunks if you like it hearty!
Add cream:
Stir in heavy cream and heat gently without boiling. Taste and adjust seasoning if needed.
Serve:
Ladle the soup into bowls, garnish with fresh parsley or thyme, and serve with crusty bread for dipping.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 220 kcal per serving
#MushroomSoup #ComfortFood #CreamyDelicious #HomemadeSoup #FallFavorites
Step-by-Step Guide
Follow these detailed instructions for perfect soup every time. First, ensure your mushrooms are uniformly sliced for even cooking. In your large pot, sauté the diced onion and minced garlic over medium heat until translucent, about 5 minutes. Add all the sliced mushrooms. The pot will seem full, but they will cook down significantly. Cook, stirring occasionally, until they release their liquid and it mostly evaporates, leaving browned, tender mushrooms. This step is crucial for deep flavor.
If using flour for thickening, sprinkle it over the cooked mushrooms and stir for one full minute to cook out the raw flour taste. Gradually pour in the vegetable broth while stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes. Carefully use an immersion blender directly in the pot to puree to your preferred texture. Finally, reduce the heat to low and stir in the heavy cream, warming it through without boiling to prevent curdling.
Serving Suggestions
This versatile soup pairs wonderfully with various sides. For a classic experience, serve with warm, crusty artisan bread or garlic bread for dipping. For a lighter meal, pair it with a simple arugula salad with a lemon vinaigrette. Consider topping individual bowls with a drizzle of truffle oil, a dollop of sour cream, or crispy fried shallots for extra texture and flavor. It also makes an elegant starter for a dinner party.
How-to Summary
Sauté onions and garlic. Cook mushrooms until browned. Add flour (optional) and cook for 1 minute. Whisk in broth and thyme, then simmer for 10 minutes. Blend to desired creaminess. Stir in cream, warm through, season, and garnish.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, it stores beautifully. Prepare the soup but wait to add the cream until reheating. Cool completely and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
How can I make this soup vegan? Use olive oil instead of butter, substitute the heavy cream with full-fat coconut cream, and ensure your vegetable broth is vegan. The result is equally rich and creamy.
What’s the best way to blend the soup safely? If using an immersion blender, keep it fully submerged to avoid splashes. For a countertop blender, blend in batches, never filling the jar more than halfway, and hold the lid down with a towel.
My soup is too thin. How can I thicken it? Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the simmering soup before adding the cream and cook for 2-3 minutes until thickened.
Can I use different mushroom varieties? Absolutely. Using a mix like cremini, shiitake, and oyster mushrooms adds a more complex, earthy flavor. Sauté them until well-browned for the best taste.
Common Mistakes to Avoid
Avoid overcrowding the pot when sautéing mushrooms; cook in batches if necessary to ensure they brown instead of steam. Do not skip cooking the flour for a full minute after adding it, as this prevents a pasty flavor. Most importantly, never let the soup boil after adding the cream, as high heat can cause it to curdle or separate. Always heat gently.
Conclusion
This creamy mushroom soup is the epitome of comfort food, transforming simple ingredients into a luxurious and satisfying meal. Its flexibility allows for easy customization to suit dietary needs and personal taste preferences. By following the detailed guide and avoiding common pitfalls, you can consistently create a restaurant-quality soup at home. Perfect for a cozy weeknight dinner or impressing guests, this recipe is sure to become a cherished favorite in your cooking repertoire.