This creamy mushroom soup is a rich, comforting dish perfect for chilly days. With a velvety smooth texture and the earthy flavor of mushrooms, it’s a deliciously satisfying meal that can be served as an appetizer or a main course. Simple ingredients and easy preparation make it a perfect addition to your recipe collection.
Preparation Time:
10 minutes
Cooking Time:
25 minutes
Total Time:
35 minutes
Ingredients:
- 500 grams fresh mushrooms (button, cremini, or a mix)
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or coconut cream for a dairy-free option)
- 1/2 cup milk (or almond milk for a dairy-free option)
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Directions:
- Clean and slice the mushrooms.
- In a large pot, heat the butter and olive oil over medium heat. Add the onions and garlic, cooking until softened (about 3-4 minutes).
- Add the sliced mushrooms and cook for 7-10 minutes, until they release their moisture and begin to brown.
- Stir in the thyme, and season with salt and pepper.
- Pour in the broth and bring to a simmer. Let it cook for 10 minutes to combine the flavors.
- Reduce heat to low, and add the heavy cream and milk. Stir well and cook for an additional 5 minutes, allowing the soup to thicken slightly.
- Use an immersion blender to blend the soup to your desired texture, or transfer it in batches to a blender.
- Taste and adjust seasoning, if needed.
- Serve hot, garnished with fresh parsley.
Serving Suggestions:
- Serve with a side of crusty bread or garlic toast.
- Pair with a simple green salad for a complete meal.
- Top with grated cheese or a dollop of sour cream for extra creaminess.
- Add a drizzle of truffle oil or fresh thyme for an upscale touch.
- For added protein, add grilled chicken or tofu on the side.
Cooking Tips:
- You can use any mushrooms you prefer, but a mix of mushrooms will give a more complex flavor.
- If you don’t have an immersion blender, let the soup cool slightly and blend in a regular blender.
- For a thicker soup, add a bit more heavy cream or a tablespoon of flour to the base.
- To make the soup vegan, use coconut cream or a dairy-free alternative and vegetable broth.
Nutritional Benefits:
- Mushrooms are a great source of antioxidants, vitamin D, and B-vitamins.
- Heavy cream adds richness and provides fat-soluble vitamins like A and E.
- This soup is also high in fiber, especially if you blend it to a smooth texture.
Dietary Information:
- Vegetarian
- Can be made dairy-free (using coconut cream and dairy-free milk)
- Can be made gluten-free (ensure the broth is gluten-free)
Nutritional Facts (per serving):
- Calories: 250
- Protein: 4g
- Carbs: 10g
- Fat: 22g
- Fiber: 2g
- Sodium: 500mg
Storage:
- Store in an airtight container in the fridge for up to 3-4 days.
- The soup can be frozen for up to 2 months. Reheat on the stove over low heat, adding a bit more broth or cream to thin it out if necessary.
Why You’ll Love This Recipe:
This creamy mushroom soup is comforting and indulgent, yet simple enough for any day of the week. It’s packed with flavor from the mushrooms and herbs, and the creamy texture makes it so satisfying. It’s a versatile recipe that can be customized with your favorite ingredients, making it perfect for everyone at the table.
Conclusion:
This creamy mushroom soup is a warm, comforting dish that’s both rich in flavor and easy to prepare. Whether you’re looking for a cozy meal on a cold evening or a flavorful appetizer, this recipe is sure to please. Customize it with your favorite mushrooms and enjoy the velvety smooth texture. It’s a simple yet indulgent soup that will quickly become a family favorite!
Frequently Asked Questions:
- Can I make this soup vegan?
Yes! Just use coconut cream and plant-based milk (like almond or oat milk) and vegetable broth. - Can I freeze this soup?
Yes, this soup freezes well for up to 2 months. Just be sure to allow it to cool before freezing. - Can I use dried mushrooms instead of fresh?
Yes, but you’ll need to rehydrate them first in warm water. The flavor will be a bit more intense. - What if I don’t have an immersion blender?
You can blend the soup in a regular blender in batches. Just be careful, as the soup will be hot. - Can I add other vegetables to the soup?
Absolutely! Carrots, celery, or even spinach can be added for extra flavor and nutrients. - How can I make the soup thicker?
You can add a bit more cream or blend some of the soup before serving to make it creamier. - Can I use low-fat cream in this recipe?
Yes, but keep in mind the soup will be less rich. You can also add a bit more butter to make up for the lower fat content. - How long can I store the soup in the refrigerator?
The soup can be stored in the fridge for up to 3-4 days. - Can I make this soup ahead of time?
Yes, this soup tastes even better after the flavors have had time to meld together. You can make it a day ahead and store it in the fridge. - Is this soup gluten-free?
Yes, as long as you use gluten-free broth and make sure there’s no gluten in the cream or milk you use.