Creamy Mushroom Soup Recipe

Table of Contents

A hearty, soothing dish that’s ideal for a nice dinner is creamy mushroom soup. It is composed of a blend of savory seasonings, earthy mushrooms, and a smooth, creamy base. This is a quick and tasty recipe:

Components:

Two tablespoons of butter without salt
One medium onion, cut finely
One pound (450g) of fresh mushrooms (button, cremini, or a combination), cut; three minced garlic cloves
Two teaspoons of fresh thyme or one teaspoon of dried thyme
Four cups of vegetable or chicken broth
For a thicker soup, use 1 cup heavy cream; for a lighter soup, use half-and-half.
For thickening, use two tablespoons of all-purpose flour.
To taste, add salt and pepper.
Half a teaspoon of soy sauce (optional; adds flavor depth)
Chopped fresh thyme or parsley (for garnish)

Directions:

1. Sauté the garlic and onions:

Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and simmer, turning periodically, until the onion is tender and transparent, about 5 to 7 minutes. Cook for one more minute, or until aromatic, after adding the minced garlic.

2. Prepare the mushrooms:

After adding the sliced mushrooms to the pot, simmer them for 8 to 10 minutes, or until they are soft and browned and have released their moisture. To guarantee even cooking, stir from time to time.

3. Include the flour:

After the mushrooms are cooked, sprinkle the flour over top and mix everything together. To get rid of the taste of raw flour, cook for one to two minutes while stirring continuously.

4. Include the broth:

To avoid lumps, add the vegetable broth (or chicken broth) gradually while stirring constantly. The soup should be simmering for ten to fifteen minutes, or until it has somewhat thickened.

5. Optional: Blend the soup:

You may use an immersion blender to mix the soup right in the pot until it’s smooth and creamy for a smoother soup. As an alternative, you can use a standard blender to puree the soup in batches. You can leave some mushrooms whole or only partially mix them if you like a chunkier texture.

6. Include the cream:

Return the soup to a low simmer and stir in the heavy cream (or half-and-half). Continue cooking for a further five to seven minutes, or until the soup is thoroughly cooked and the consistency you desire is achieved.

7. Season:

Add salt, pepper, and soy sauce (if using) after tasting the soup. If you want a more intense herbal taste, use additional thyme.

8. Offer:

Spoon the rich mushroom soup into dishes and sprinkle with thyme or freshly chopped parsley. Serve hot with a side salad or crusty bread.

Advice:

Mushroom variety: For a more nuanced taste, combine button, cremini, shiitake, or Portobello mushrooms.
For a version without dairy: Substitute oat or coconut milk for the heavy cream and butter.
Add a dollop of sour cream or crème fraiche right before serving to make the soup more creamier and richer.
This soup keeps well in the freezer for up to three months. Before moving it to an airtight container, allow it to cool fully. Warm up a little on the burner.