Mushroom Soup Recipe

I absolutely adore this creamy mushroom soup recipe because it transforms simple, fresh ingredients into a velvety bowl of comfort that feels like a warm hug on a chilly day. Plus, the rich flavors and aromas make my kitchen feel like a cozy little bistro, and who doesn’t love that vibe?

My passion is making mushroom soup, a dish that achieves such a level of comfort that I feel it should be served with a promise of hugs and cuddles. At its core, this soup is pure mushrooms, sautéed in good (unsalted) butter with some diced onions and minced garlic.

Yes, there are mushrooms (and more mushrooms) in this soup, but what makes it outstanding (and comforting) is the combination of chicken stock (for rhythm) and heavy cream (for wild luxury).

Ingredients

Mushrooms: Fresh ones are low in calories, and they contain plentiful antioxidants and vitamin D.

Their savory umami taste is likely to deepen any dish’s flavor profile.

Butter, Unsalted: Increases the creamy texture; contributes to a rich flavor; more healthy fats than any other butter substitute.

Onion: Contributes natural sweetness and depth of flavor; abundant in vitamin C and fiber.

Garlic: Enhances immune system performance; has antioxidants and gives an intensely flavored, savory, note.

Makes soup thick and creamy; source of fats and calories.

Ingredient Quantities

• 1 pound (450g) fresh mushrooms, sliced
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. In a large kettle, melt the butter over medium heat. Add the chopped onion and sauté until it’s translucent, around 5 minutes.

2. In the pot, add the garlic that has been minced and sauté for one more minute until it becomes aromatic.

3. Add the sliced mushrooms and cook, stirring now and then, for about 10 minutes, or until the mushrooms have let go of their moisture and are tender.

4. Dust the flour over the blended mushroom and onion mixture, and stir well to combine. Cook for an additional 2 minutes to eliminate (not remove) the taste of raw flour.

5. Slowly add the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.

6. When the soup has reached a simmer, reduce the heat to low and let it cook for about 15 minutes, allowing the flavors to meld together.

7. Incorporate the heavy cream and dried thyme into the mix, and combine thoroughly. Heat the mixture until the soup is showing the first signs of bubbling, and not one minute longer.

8. Add salt and pepper to taste to the soup, making necessary adjustments as you see fit.

9. Take the pot off the heat and slightly cool it if you wish to have a smoother liquid. Use a hand blender, or, if you’re feeling brave, do what my mother has done for years and transfer the contents in batches to an upright blender. Remember that if you do use an upright blender, you must be very careful to avoid hot splashes.

10. Serve steaming, with fresh parsley as a potential garnish. Enjoy your delectable, made-from-scratch cream of mushroom soup!

Equipment Needed

1. Large kettle or pot
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Hand blender or upright blender (optional for a smoother soup)

FAQ

• Q: Can I use any type of mushrooms for this soup?A: Yes, you can use several kinds of fresh mushrooms, including cremini, button, and portobello, to achieve different flavors and textures.
• Q: Is it possible to make this soup vegan?Q: How can I adapt this recipe for a plant-based eating style?
• Q: How can I thicken the soup without using flour?A: There are two methods you can use to thicken the soup without flour. One is blending a portion of the soup. The other is using cornstarch mixed with cold water.
• Q: Can I prepare this soup in advance?A: Yes, you may prepare the soup a day in advance and place it in the refrigerator. Reheat gently before serving, adding a bit of broth if it has become too thick.
• Q: How can I add more flavor to the mushroom soup?A: For extra depth of flavor, you can add a splash of white wine, a pinch of nutmeg, or a bit of soy sauce.
• Q: Is there a low-fat version of this recipe?Q: Can you use a lower-fat milk in place of heavy cream?

  A: Yes, you can use a lower-fat milk or a blend of milk and broth instead of heavy cream to reduce the fat content.

• Q: How should I store leftovers?B: Keep uneaten food in an airtight container in the refrigerator for no longer than 3 days. If you’re reheating food, it’s best to do so on the stove and not in the microwave, which can heat unevenly.

Substitutions and Variations

If you prefer not to use unsalted butter, replace it with olive oil or vegan butter for a dairy-free alternative.
Shallots can be used in place of onion when a subtler, mellower flavor is desired.
Garlic powder can replace garlic, about 1/4 teaspoon per clove.
You can make the soup gluten-free by substituting cornstarch or arrowroot powder for the all-purpose flour.
Coconut milk can be used in place of heavy cream for a dairy-free version of this soup, or use half-and-half for a lighter soup.

Pro Tips

1. Enhance Mushroom Flavor Before adding the mushrooms, consider browning them in batches. This extra step of caramelizing the mushrooms brings out a deeper, richer flavor that will enhance your soup.

2. Layer the Seasoning Alongside the thyme, try adding a pinch of nutmeg to the cream mixture. This warm spice complements the earthy mushrooms and adds a subtle complexity.

3. Textural Contrast If you prefer some texture in your soup, set aside a portion of the sautéed mushrooms before puréeing the rest, then stir them back into the soup before serving.

4. Avoid Overheating Cream When adding the cream, ensure it’s at room temperature to prevent curdling. Gently heat the soup after combining, just until it starts to bubble slightly.

5. Garnish with More Than Parsley Consider adding a drizzle of truffle oil or a sprinkle of grated Parmesan cheese on top for an extra layer of flavor before serving.