This creamy mushroom soup is the perfect comforting dish, full of rich flavors and a velvety texture. Made with fresh mushrooms, garlic, and a touch of cream, it’s an ideal choice for chilly days or when you need a quick, satisfying meal. It’s easy to make, delicious, and perfect as a starter or a light meal.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Ingredients:
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 500g (about 4 cups) fresh mushrooms, sliced
- 2 cups vegetable or chicken broth
- 1 cup heavy cream (or use half-and-half for a lighter version)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and pepper to taste
- 1 tablespoon flour (optional, for thickening)
- Fresh parsley or thyme for garnish
Directions:
- Sauté the Vegetables:
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 3-4 minutes, until softened and fragrant.
- Cook the Mushrooms:
- Add the sliced mushrooms to the pot and cook for 7-10 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Make the Soup Base:
- If you’d like a thicker soup, sprinkle the flour over the mushrooms and stir for a minute to coat. Then pour in the broth, stirring constantly to avoid lumps. Bring to a simmer and cook for 5 minutes to allow the soup to thicken slightly.
- Add the Cream:
- Pour in the heavy cream and thyme. Stir well and simmer for another 5 minutes. Adjust seasoning with salt and pepper.
- Blend the Soup:
- For a smooth texture, use an immersion blender to puree the soup until smooth, or transfer to a blender (in batches) and blend until creamy.
- Serve:
- Pour into bowls, garnish with fresh parsley or thyme, and serve hot.
Serving Suggestions:
- Pair with a slice of crusty bread or a grilled cheese sandwich.
- Serve as a starter before a main meal like steak or chicken.
- Top with a sprinkle of grated parmesan for added richness.
- Add a drizzle of truffle oil for a gourmet touch.
- Serve with a fresh salad for a light, balanced meal.
Cooking Tips:
- Use a variety of mushrooms for more depth of flavor, such as cremini, shiitake, or oyster mushrooms.
- If you prefer a vegan version, substitute the butter with olive oil and use coconut cream or almond milk in place of the heavy cream.
- For extra smoothness, strain the soup after blending to remove any mushroom pieces.
Nutritional Benefits:
- Mushrooms are rich in antioxidants, supporting immune health and reducing inflammation.
- Cream provides a source of healthy fats and makes the soup indulgently smooth.
- This soup is an excellent source of vitamins like Vitamin D (from mushrooms) and Vitamin B (from cream).
Dietary Information:
- Gluten-Free: Yes, if using gluten-free flour or skipping the flour.
- Dairy-Free: No (unless you substitute with non-dairy cream).
- Vegetarian: Yes.
- Low-Carb: Yes, it’s relatively low in carbs compared to other soups.
Nutritional Facts (per serving):
- Calories: 250
- Protein: 4g
- Carbohydrates: 10g
- Fat: 22g
- Fiber: 2g
- Sugar: 3g
Storage:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- To freeze, allow the soup to cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Reheat thoroughly before serving.
Why You’ll Love This Recipe:
- This creamy mushroom soup is quick to prepare and has a deep, satisfying flavor.
- It’s perfect for cozy nights or when you need a delicious and filling meal.
- The combination of mushrooms, cream, and thyme creates a comforting texture and earthy taste that’s sure to satisfy.
- It can easily be customized to your taste, whether you prefer it smooth or chunky.
Conclusion:
This creamy mushroom soup is a perfect blend of simplicity and richness, making it an easy yet impressive dish. It’s a comforting meal that can be enjoyed by everyone, and with just a few ingredients, you can create a bowl of deliciousness in no time. Whether you enjoy it as a starter or a main dish, it’s guaranteed to be a hit. Plus, it’s versatile enough to customize based on your preferences.
Frequently Asked Questions:
- Can I use any type of mushrooms for this recipe?
Yes, you can use any type of fresh mushrooms like cremini, shiitake, button, or a mix of your favorites. - Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for up to 3 days and freezes for up to 3 months. - Can I make this soup vegan?
Yes, substitute the butter with olive oil and the cream with coconut cream or almond milk for a vegan version. - How can I make the soup thicker?
You can add a bit of flour during cooking or blend the soup for a smoother, thicker texture. - What can I serve with this soup?
It pairs well with crusty bread, grilled cheese, or a simple salad. - Can I freeze the soup?
Yes, this soup can be frozen for up to 3 months. Let it cool completely before transferring to an airtight container for freezing. - What if I don’t have an immersion blender?
You can transfer the soup to a blender in batches and blend until smooth. - Can I use half-and-half instead of heavy cream?
Yes, half-and-half can be used for a lighter version, though it will be less rich than heavy cream. - How do I add more flavor to the soup?
You can add herbs like rosemary, thyme, or bay leaves, or even a splash of white wine for a deeper flavor. - Can I make this soup spicy?
Yes, you can add a pinch of cayenne pepper or chili flakes to spice things up!