This creamy Mushroom Soup recipe is a warm embrace in a bowl, combining the earthy richness of mushrooms with velvety cream and aromatic herbs. Perfect for cozy evenings, it brings comfort and delight with every spoonful. Whether enjoyed as an appetizer or a hearty meal, this soup is a must-try for mushroom lovers and soup enthusiasts alike.
Why You Will Love This Recipe
You will absolutely adore this mushroom soup recipe for its robust flavor profile and simplicity. The deep umami notes from the mushrooms, complemented by the savory broth, create a depth of flavor that is both satisfying and nourishing. Additionally, this recipe is incredibly easy to follow, making it perfect for busy weeknights or leisurely weekend cooking. It fits wonderfully into a variety of diets, being vegetarian-friendly and easily adaptable for vegan or gluten-free lifestyles.
Tips and Tricks
- Choose Fresh Mushrooms: Opt for a mix of mushrooms like cremini, shiitake, and button for a more complex flavor.
- Sauté Slowly: Take your time when sautéing the onions and mushrooms to caramelize them properly, enhancing their natural sweetness and flavor.
- Blend for Creaminess: If you prefer a super creamy texture, use an immersion blender or regular blender to blend the soup until smooth, adjusting the liquid as necessary.
- Herb Infusion: Add a bay leaf or thyme sprig while simmering for added depth, removing them before serving.
Make Ahead Tips
This mushroom soup can be made ahead of time and stored in the fridge for up to five days. You can also prepare the sautéed onions and mushrooms a day in advance, storing them in an airtight container. Just reheat and add the remaining ingredients when you’re ready to finish the soup.
Recipe Variations
- Add Greens: Toss in some spinach or kale during the last few minutes of cooking for a nutritional boost.
- Spice it Up: Add a pinch of cayenne pepper or smoked paprika for a kick.
- Cream Alternatives: Substitute coconut milk or cashew cream for a dairy-free version.
How to Serve
Serve your mushroom soup in warm bowls, garnished with a drizzle of cream or a dollop of sour cream for richness. Freshly chopped parsley or thyme adds a pop of color and freshness. Pair with crusty bread or a light salad for a complete meal.
Pairing Suggestions
Pair this creamy delight with a crisp white wine, such as a Chardonnay or Sauvignon Blanc. For non-alcoholic options, a light herbal tea or sparkling water with lemon complements the flavors beautifully. A side of garlic bread or a simple green salad will round out the meal perfectly.
How to Store
Store any leftover mushroom soup in an airtight container in the fridge for up to five days. For longer storage, freeze the soup in freezer-safe containers for up to three months. To reheat, simply thaw in the fridge overnight and warm on the stove, adding a splash of broth or water to adjust the consistency.
Equipment Needed
- Large pot or Dutch oven
- Immersion blender (or regular blender)
- Wooden spoon
- Cutting board and knife
Dietary Adaptations
- Vegan: Use vegetable broth and substitute cream with coconut milk or cashew cream.
- Gluten-Free: Ensure your broth is gluten-free and use cornstarch or gluten-free flour as a thickener if necessary.
Seasonal Adaptations
In spring, add fresh herbs like chives or dill to brighten the soup. In fall, incorporate roasted pumpkin or squash for a seasonal twist. In winter, consider using dried mushrooms for a more intense flavor.
Recipe FAQs
- Can I use dried mushrooms? Yes, rehydrate them in warm water for 20 minutes before use and add them with the sautéed mushrooms.
- How long should I cook the soup? Simmer for about 30 minutes to allow flavors to meld.
- Can I use a different type of broth? Absolutely! Chicken broth can be used if you’re not strictly vegetarian.
How To Make mushroom soup recipe
Mushroom Soup
This creamy Mushroom Soup recipe is a warm embrace in a bowl, combining the earthy richness of mushrooms with velvety cream and aromatic herbs.
Ingredients
- 1 lb mixed mushrooms (cremini, shiitake, button)
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for vegan)
- 2 tablespoons olive oil
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
- Add minced garlic and sauté for another minute, stirring frequently.
- Toss in the mixed mushrooms and thyme, cooking until mushrooms are tender and browned, approximately 8-10 minutes.
- Pour in the vegetable broth and bring to a simmer. Cook for 20-30 minutes to allow the flavors to meld.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes.
- For a creamy texture, use an immersion blender to blend the soup to your desired consistency. For a chunkier version, blend only half.
- Serve hot, garnished with fresh parsley.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 325Total Fat 29gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 67mgSodium 761mgCarbohydrates 14gFiber 3gSugar 7gProtein 5g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This mushroom soup recipe is a wonderful way to enjoy the rich, earthy flavors of mushrooms. With its creamy texture and comforting warmth, it’s the perfect dish to share with family and friends. Whether you’re cozying up on a chilly evening or serving it at a gathering, this soup is sure to impress and satisfy. Happy cooking!
