Creamy Mushroom Soup is a delightful dish that warms the soul and tantalizes the taste buds. As the weather turns chilly, there’s nothing quite like a steaming bowl of this rich and velvety soup to bring comfort and joy. Originating from various culinary traditions, mushroom soup has been a beloved staple in many households for generations, often served as a starter or a cozy meal on its own. The earthy flavors of mushrooms combined with the creaminess create a harmonious blend that is both satisfying and indulgent.
People adore creamy mushroom soup not only for its exquisite taste and luxurious texture but also for its convenience. It can be whipped up in no time, making it a perfect choice for busy weeknights or leisurely weekends. Whether you’re enjoying it with crusty bread or as part of a larger feast, this soup is sure to impress. Join me as we explore the simple yet delightful recipe that will have you falling in love with creamy mushroom soup all over again!
Ingredients:
- 1 pound fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Preparing the Ingredients
1. Start by cleaning the mushrooms. I like to use a damp paper towel to wipe off any dirt. Avoid rinsing them under water, as mushrooms can absorb moisture and become soggy. Once cleaned, slice the mushrooms evenly to ensure they cook uniformly. 2. Next, finely chop the onion. I find that using a sharp knife makes this task easier and safer. If you’re sensitive to onion fumes, you might want to chill the onion in the fridge for a bit before chopping. 3. Mince the garlic cloves. I usually crush them with the flat side of my knife first, which makes peeling easier. Then, chop them finely. 4. Measure out the broth and heavy cream. Having everything ready to go makes the cooking process smoother.Cooking the Soup
5. In a large pot or Dutch oven, heat the olive oil and 2 tablespoons of butter over medium heat. Once the butter has melted and starts to bubble, it’s time to add the onions. 6. Add the chopped onions to the pot and sauté them for about 5 minutes, or until they become translucent. Stir occasionally to prevent them from browning too much. 7. After the onions are softened, add the minced garlic and sauté for an additional minute. The aroma will be fantastic! 8. Now, it’s time to add the sliced mushrooms. Stir them into the pot and cook for about 10-12 minutes, or until they release their moisture and become tender. You’ll notice the mushrooms will shrink down significantly. 9. Once the mushrooms are cooked, sprinkle in the dried thyme, salt, and pepper. Stir everything together to combine the flavors. 10. Pour in the vegetable or chicken broth, bringing the mixture to a gentle boil. Once it reaches a boil, reduce the heat to low and let it simmer for about 15-20 minutes. This allows the flavors to meld beautifully.Blending the Soup
11. After simmering, it’s time to blend the soup. If you have an immersion blender, this is the perfect time to use it. Carefully blend the soup until it reaches your desired consistency. I like to leave a few chunks of mushrooms for texture, but you can blend it completely smooth if you prefer. 12. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be cautious, as the soup will be hot. Blend until smooth, then return it to the pot.Finishing Touches
13. Once blended, return the pot to low heat and stir in the remaining 2 tablespoons of butter and the heavy cream. This will give the soup its creamy texture and rich flavor. 14. Taste the soup and adjust the seasoning if necessary. You might want to add a bit more salt or pepper, depending on your preference. 15. Allow the soup to heat through for another 5 minutes, stirring occasionally. This ensures everything is warmed evenly.Serving the Soup
16. When you’re ready to serve, ladle the creamy mushroom soup into bowls. I love to garnish it with a sprinkle of fresh parsley for a pop of color and freshness. 17. For an extra touch, you can drizzle a little more heavy cream on top or add some sautéed mushrooms as a garnish. Serve it with crusty bread or a side salad for a complete meal. 18. Enjoy your delicious, homemade creamy mushroom soup! It’s perfect for a cozy night in or as a starter for a dinner party.Storage Tips
19. If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. 20. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, you can add a splash of broth or water to reach your desired consistency. 21. For longer storage, you can freeze the soup. Just make sure to leave some space in the container, as the soup will expand when frozen. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating. Now you have a comforting bowl of creamy mushroom soup that’s sure to warm you up! Enjoy every spoonful!
Conclusion:
In summary, this creamy mushroom soup is an absolute must-try for anyone who loves rich, comforting flavors. The combination of earthy mushrooms, aromatic herbs, and a velvety texture creates a dish that warms the soul and delights the palate. Whether you’re enjoying it as a starter, a light lunch, or a cozy dinner, this soup is versatile enough to fit any occasion. For serving suggestions, consider pairing it with a crusty baguette or a side salad for a complete meal. You can also elevate the dish by adding a drizzle of truffle oil or a sprinkle of fresh herbs like parsley or chives right before serving. If you’re feeling adventurous, try experimenting with different types of mushrooms, such as shiitake or portobello, to give the soup a unique twist. I encourage you to give this creamy mushroom soup a try and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media; I can’t wait to see your delicious creations. Trust me, once you taste this soup, it will become a staple in your kitchen. Happy cooking! Print
Creamy Mushroom Soup: A Deliciously Rich Recipe for Comforting Meals
- Total Time: 55 minutes
- Yield: 4–6 servings 1x
Description
Enjoy a rich and velvety creamy mushroom soup made with fresh mushrooms, onions, and heavy cream. Perfect for cozy nights or as a delightful starter, this comforting dish is easy to prepare and full of flavor.
Ingredients
Scale
- 1 pound fresh mushrooms (such as cremini or button), sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Clean the mushrooms with a damp paper towel and slice them evenly.
- Finely chop the onion, and if sensitive to fumes, chill it in the fridge before chopping.
- Mince the garlic cloves by crushing them first for easier peeling.
- In a large pot or Dutch oven, heat olive oil and 2 tablespoons of butter over medium heat.
- Add the chopped onions and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sauté for an additional minute.
- Add the sliced mushrooms and cook for 10-12 minutes until tender and moisture is released.
- Sprinkle in dried thyme, salt, and pepper, stirring to combine.
- Pour in the broth and bring to a gentle boil. Reduce heat and let it simmer for 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency, leaving some chunks for texture if preferred. Alternatively, blend in batches using a countertop blender.
- Return the pot to low heat and stir in the remaining 2 tablespoons of butter and the heavy cream.
- Taste and adjust seasoning as needed, then heat through for another 5 minutes.
- Ladle the soup into bowls, garnishing with fresh parsley. Optionally, drizzle more cream or add sautéed mushrooms on top. Serve with crusty bread or a side salad.
Notes
- For leftovers, cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on the stove over low heat, adding broth or water if it thickens too much.
- For longer storage, freeze the soup for up to 3 months, leaving space in the container for expansion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
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