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Creamy Mushroom Soup

Rich & Velvety Creamy Mushroom Soup 2 Ways

  • Author: basmer
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

This recipe makes a rich and velvety creamy mushroom soup, highlighting the earthy flavors of mushrooms in a creamy base. It’s easy to make and perfect as a starter or a light meal.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 16 ounces mushrooms, sliced (button, cremini, or a mix)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper (adjust to taste)
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 tablespoon lemon juice (optional)
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Heat Butter and Oil: In a large pot, melt the butter and olive oil over medium heat.
  2. Cook Onion and Garlic: Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
  3. Add Mushrooms: Stir in the sliced mushrooms, cooking until they release their moisture and become tender, about 5-7 minutes.
  4. Season: Add the dried thyme, salt, and pepper to the pot, stirring to combine.
  5. Pour in Broth: Add the vegetable or chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes to allow the flavors to meld.
  6. Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup or use a regular blender in batches.
  7. Return to Heat: Return the blended soup to the pot if using a regular blender.
  8. Stir in Cream: Add the heavy cream or half-and-half to the soup, stirring to combine. If desired, add lemon juice for brightness.
  9. Heat Through: Allow the soup to heat on low until warmed through, about 5 minutes. Do not let it boil.
  10. Garnish: Ladle the soup into bowls and garnish with fresh parsley or chives if desired.
  11. Serve: Serve warm with crusty bread or a side salad.

Notes

  • Use a mix of mushrooms like shiitake, portobello, or oyster for a more complex flavor.
  • Experiment with other herbs like rosemary or sage for different flavor profiles.
  • For a lighter version, use milk or a dairy-free cream substitute.
  • Be careful not to overcook the mushrooms; they should be tender but not mushy.
  • Ensure you blend the soup well for a creamy texture; adjust blending based on your texture preference.
  • Avoid boiling the soup after adding cream to prevent curdling.
  • Creamy Mushroom Soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • This soup also freezes well; cool it completely before transferring to freezer-safe containers.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approx. 1.5 cups)
  • Calories: 220
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 18g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: N/A

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Find it online: https://www.recipesmolly.com/creamy-mushroom-soup-recipe/