Creamy Mushroom Soup is a rich, comforting dish that’s perfect for a cozy meal. It’s made with earthy mushrooms, a smooth creamy base, and a blend of flavorful seasonings. Here’s a simple and delicious recipe:
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lb (450g) fresh mushrooms (button, cremini, or a mix), sliced
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (for a richer soup) or half-and-half (for a lighter version)
- 2 tablespoons all-purpose flour (for thickening)
- Salt and pepper, to taste
- 1/2 teaspoon soy sauce (optional, for depth of flavor)
- Fresh parsley or thyme, chopped (for garnish)
Instructions:
1. Sauté the onions and garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 5-7 minutes, stirring occasionally, until the onion becomes soft and translucent. Add the minced garlic and cook for an additional 1 minute, until fragrant.
2. Cook the mushrooms:
Add the sliced mushrooms to the pot and cook for about 8-10 minutes, until they release their moisture and become tender and browned. Stir occasionally to ensure even cooking.
3. Add the flour:
Sprinkle the flour over the cooked mushrooms and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste, stirring constantly.
4. Add the broth:
Slowly pour in the vegetable broth (or chicken broth), stirring continuously to prevent lumps. Bring the soup to a simmer and let it cook for 10-15 minutes, or until it has thickened slightly.
5. Blend the soup (optional):
For a smoother soup, you can use an immersion blender to blend the soup directly in the pot until it’s creamy and smooth. Alternatively, you can blend the soup in batches in a regular blender. If you prefer a chunkier texture, you can leave some mushrooms whole or partially blended.
6. Add the cream:
Stir in the heavy cream (or half-and-half) and bring the soup back to a gentle simmer. Cook for another 5-7 minutes until the soup is heated through and reaches your desired consistency.
7. Season:
Taste the soup and season with salt, pepper, and soy sauce (if using). Add more thyme if you prefer a stronger herbal flavor.
8. Serve:
Ladle the creamy mushroom soup into bowls and garnish with freshly chopped parsley or thyme. Serve hot with crusty bread or a side salad.
Tips:
- Mushroom variety: Use a mix of mushrooms (button, cremini, shiitake, or portobello) for a more complex flavor.
- For a dairy-free version: Use coconut milk or oat milk in place of the heavy cream and butter.
- Make it extra creamy: For an even richer soup, add a dollop of sour cream or crème fraîche just before serving.
- Freezing: This soup can be frozen for up to 3 months. Let it cool completely before transferring it to an airtight container. Reheat gently on the stove.
This Creamy Mushroom Soup is velvety, comforting, and packed with rich flavors. It’s the perfect dish for chilly days or as a starter for a cozy dinner. Enjoy!