This Creamy Mushroom Soup is rich, comforting, and bursting with the earthy flavors of fresh mushrooms. It’s a perfect dish for chilly days or when you’re craving something hearty yet light. With simple ingredients and minimal effort, this soup is a delightful addition to your recipe collection.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450 g) fresh mushrooms (button, cremini, or a mix), sliced
- 2 tablespoons all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1 cup (250 ml) heavy cream or half-and-half
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions:
- Sauté the Vegetables:
- Heat butter and olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until they release their moisture and start to brown.
- Make the Base:
- Sprinkle the flour over the mushrooms and stir well, cooking for 1-2 minutes to eliminate the raw flour taste.
- Gradually pour in the broth while stirring to avoid lumps.
- Simmer the Soup:
- Add thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to let the flavors meld.
- Blend and Finish:
- Use an immersion blender to blend the soup until smooth, or leave some chunks for texture. (Alternatively, transfer the soup in batches to a blender and blend until smooth.)
- Stir in the cream and heat gently without boiling.
- Serve:
- Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Serving Suggestions:
- Pair with a crusty baguette or garlic bread.
- Top with croutons or a sprinkle of Parmesan cheese.
- Serve with a simple green salad on the side.
- Add a dollop of sour cream or Greek yogurt for extra creaminess.
- Pair with a grilled cheese sandwich for a cozy meal.
Cooking Tips:
- Use a mix of mushrooms like button, cremini, or shiitake for a deeper flavor.
- For a vegan version, substitute butter with olive oil and cream with coconut milk or cashew cream.
- Adjust the consistency by adding more broth if the soup is too thick.
- Sauté the mushrooms until golden brown to bring out their natural sweetness.
- Add a splash of white wine during cooking for an extra layer of flavor.
Nutritional Benefits:
- Mushrooms are low in calories and high in antioxidants and vitamins like D and B.
- This soup is a great source of protein, especially if using dairy-based cream.
- Adding herbs like thyme enhances flavor naturally without extra sodium.
Dietary Information:
- Vegetarian (if using vegetable broth and cream)
- Gluten-free (use gluten-free flour or skip flour for a thinner soup)
- Vegan-friendly with plant-based substitutions
Nutritional Facts (Per Serving, based on 6 servings):
- Calories: ~200
- Protein: 5g
- Carbohydrates: 10g
- Fat: 16g
- Fiber: 2g
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or microwave, stirring occasionally.
- Freeze the soup (before adding cream) for up to 2 months. Add cream after reheating.
Why You’ll Love This Recipe:
- Simple, wholesome ingredients make it a breeze to prepare.
- Rich, creamy texture with earthy mushroom flavor.
- Customizable with your favorite herbs and toppings.
- Perfect for a comforting meal any time of the year.
Conclusion:
This Creamy Mushroom Soup is a warm, satisfying dish that’s easy to prepare and packed with flavor. Its creamy texture and rich taste make it an excellent choice for a light dinner or an elegant starter. Enjoy this delicious soup with your favorite accompaniments and savor every spoonful!
Frequently Asked Questions (FAQs):
- Can I use dried mushrooms?
Yes, rehydrate them in hot water, then add them to the soup for a more intense flavor. - Can I skip the cream?
Yes, replace it with milk for a lighter version or coconut milk for a dairy-free option. - What’s the best mushroom for this soup?
Cremini and button mushrooms are classic, but a mix of wild mushrooms adds depth. - Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors develop. - How do I thicken the soup without flour?
Blend the soup thoroughly, or add a cooked potato for natural thickness. - Can I use frozen mushrooms?
Yes, thaw and drain them before cooking to avoid excess water. - What herbs pair well with mushroom soup?
Thyme, parsley, rosemary, and tarragon complement the earthy flavors. - How do I make it spicy?
Add a pinch of cayenne pepper or red pepper flakes. - Can I freeze leftover soup?
Yes, freeze before adding cream for the best texture upon reheating. - What can I serve with this soup?
Pair with crusty bread, salad, or a hearty sandwich for a complete meal.