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Creamy Mushroom Soup
A velvety, rich mushroom soup that warms the soul with every spoonful. This delightful blend of earthy mushrooms, aromatic garlic, and fresh herbs creates a comforting experience perfect for chilly evenings or as a starter for a dinner party. The heavy cream adds an indulgent finish, making this soup a luxurious treat. Historically, mushroom soups have been enjoyed across various cultures, celebrating the bounty of wild fungi and the culinary creativity they inspire.
Ingredients
- Butter
- 2 tablespoons
- Onion
- 1 medium, finely chopped
- Garlic
- 2 cloves, minced
- Mushrooms
- 1 pound, sliced (such as cremini or button mushrooms)
- Vegetable broth
- 4 cups
- Heavy cream
- 1 cup
- Thyme
- 1 teaspoon, dried or 1 tablespoon fresh, chopped
- Salt
- to taste
- Black pepper
- to taste
- Chives
- for garnish, chopped
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes, stirring occasionally.
- Add the sliced mushrooms to the pot. Cook until they release their moisture and begin to brown, about 10 minutes. Stir occasionally to ensure even cooking.
- Sprinkle a pinch of flour (about 1 tablespoon) over the mushrooms to help thicken the soup. Stir well to coat the mushrooms evenly.
- Pour in the vegetable broth and stir until the mixture begins to thicken, about 5 minutes.
- Reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and thyme. Season with salt and pepper to taste, adjusting as desired.
- Simmer for an additional 5 minutes, then remove from heat and let the soup cool slightly.
- Using an immersion blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend in batches, being cautious with the hot liquid.
- Return the pureed soup to the pot and reheat gently if necessary.
- Serve hot, garnished with chopped chives for a fresh, vibrant finish.
Tips
- For added depth, consider adding a splash of white wine after sautéing the mushrooms, allowing it to reduce before adding the broth.
- You can also experiment with different types of mushrooms like shiitake or portobello for varied flavors.
- For a vegan version, substitute heavy cream with coconut milk or a cashew cream blend.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 15 minutes Cook Time: 30 minutes Calories: 320 Fat: 25g Carbs: 15g Protein: 6g Sodium: 600mg Sugar: 2g
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