Creamy Mushroom Soup Recipe
Mushroom soup is a comforting and flavorful dish that brings out the earthy and rich flavors of mushrooms. This homemade version is creamy, velvety, and perfect for any meal. Whether you’re looking for a quick lunch or a warming dinner option, this mushroom soup is a satisfying choice. Let’s dive into the detailed recipe.
Ingredients
For this mushroom soup, you’ll need the following ingredients:
- 500g (1 lb) fresh mushrooms (white button, cremini, or a mix of your choice)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp butter
- 2 tbsp olive oil
- 1 tbsp flour (all-purpose)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 cup milk (optional, for lighter texture)
- 1/2 tsp dried thyme (or 1 tsp fresh thyme, chopped)
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
The first step is to clean and slice the mushrooms. Mushrooms tend to absorb water easily, so it’s best not to wash them under running water. Instead, wipe them clean with a damp cloth or paper towel. Once they are clean, slice them thinly. If you’re using a mix of mushrooms, you can keep some varieties in larger slices for texture and appearance.
Step 2: Sauté the Aromatics
In a large pot, heat 2 tbsp olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 5 minutes until they become translucent and fragrant. Be sure to stir frequently to avoid burning the garlic.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pot, stirring them to combine with the onions and garlic. Sprinkle in a pinch of salt to help draw out the moisture from the mushrooms. Let them cook for 10–12 minutes, stirring occasionally, until they release their water and start to brown. Mushrooms will shrink down considerably as they cook, intensifying their flavor.
Step 4: Create the Base
Once the mushrooms are browned and aromatic, add 3 tbsp butter to the pot. Let it melt completely, then sprinkle in the 1 tbsp flour. Stir everything together so that the flour is absorbed by the mushrooms and onions. The flour acts as a thickening agent for the soup.
Step 5: Add the Broth
Slowly pour in the 4 cups of broth (vegetable or chicken, depending on your preference), stirring as you go to avoid lumps forming. The broth should be added gradually, about a cup at a time. Once all the broth is in, bring the mixture to a simmer over medium heat.
Step 6: Season and Simmer
Add the dried thyme, and season with salt and black pepper to taste. Lower the heat and let the soup simmer for 20–25 minutes, allowing all the flavors to meld together. If you want a more intense mushroom flavor, you can add a small handful of dried mushrooms to the broth while simmering. They will rehydrate and add depth to the flavor.
Step 7: Blend the Soup
After the soup has simmered and the mushrooms are fully cooked, it’s time to blend it. You can use an immersion blender to blend the soup directly in the pot. Blend until smooth and creamy, leaving some mushroom chunks if you prefer a chunkier texture.
Alternatively, you can transfer the soup in batches to a stand blender and puree it until smooth. Be cautious when blending hot liquids, as they can expand and cause the blender lid to pop off. Let the soup cool slightly before blending, or cover the blender with a towel to prevent splatters.
Step 8: Add Cream and Milk
Once the soup is blended to your desired consistency, return it to the pot (if you used a stand blender). Stir in the 1 cup of heavy cream and 1/2 cup of milk (if using) to make the soup even creamier. If you prefer a thicker consistency, you can skip the milk and stick with just cream. Adjust the seasoning with more salt and pepper if necessary.
Let the soup warm through for an additional 5 minutes over low heat, stirring occasionally.
Step 9: Serve the Soup
Your creamy mushroom soup is now ready to serve! Ladle the soup into bowls and garnish with fresh parsley or an extra drizzle of cream. For added texture and flavor, you can sprinkle croutons, a few sautéed mushrooms, or grated Parmesan cheese on top.
Tips for the Best Mushroom Soup
- Use a variety of mushrooms: Combining different types of mushrooms, like shiitake, portobello, or cremini, adds complexity to the flavor. Wild mushrooms, when available, also offer a unique taste.
- Make it vegan: Substitute the butter with plant-based butter and use full-fat coconut milk or almond milk in place of the cream for a dairy-free version. You can also swap the chicken broth for vegetable broth.
- Thick or thin? If you prefer a thicker soup, add more flour when creating the base or use less broth. For a thinner, lighter soup, reduce the cream or omit it altogether.
- Add depth with herbs: Thyme works beautifully in mushroom soup, but rosemary, sage, or tarragon also pair well with mushrooms. You can experiment with these herbs to suit your taste.
- Enhance the flavor with wine: A splash of dry white wine added while sautéing the mushrooms will elevate the flavor and add a touch of acidity that balances the creaminess.
Storage and Reheating
This mushroom soup stores well in the refrigerator for up to 4 days. To reheat, warm it gently over medium heat on the stove, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration, simply add a bit more broth or milk to loosen it up.
Conclusion
Mushroom soup is a simple yet luxurious dish that can be enjoyed year-round. The creaminess, combined with the earthy flavor of mushrooms and a hint of herbs, makes it a versatile soup that can stand alone or be paired with sandwiches, salads, or crusty bread. Whether you’re making it for a special occasion or as a comforting meal at home, this mushroom soup is sure to please!
