Creamy Mushroom Soup Recipe

Ingredients

For the Soup:

• 2 tablespoons butter (or olive oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lb fresh mushrooms (button, cremini, or a mix), thinly sliced
• 2 tablespoons all-purpose flour
• 4 cups chicken or vegetable broth
• 1 cup heavy cream (or half-and-half)
• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 1 tablespoon soy sauce (optional, for depth)

Optional Garnishes:

• Chopped fresh parsley
• Drizzle of cream
• Croutons
• Grated Parmesan

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté for 3–4 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms

1. Add the sliced mushrooms to the pot and cook for 7–8 minutes, stirring occasionally.
2. The mushrooms will release moisture as they cook; continue sautéing until they are golden brown and most of the liquid has evaporated.

Step 3: Create the Roux

1. Sprinkle the flour over the mushrooms and stir well to coat.
2. Cook for 1–2 minutes to remove the raw flour taste.

Step 4: Add the Broth

1. Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps.
2. Add the thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Let the soup cook for 10–15 minutes, allowing the flavors to meld.

Step 5: Blend the Soup (Optional)

1. For a smoother texture, use an immersion blender to puree the soup directly in the pot. Alternatively, transfer it to a countertop blender and blend until smooth.
2. If you prefer a chunkier soup, blend only half the mixture or skip this step entirely.

Step 6: Add Cream and Finish

1. Stir in the heavy cream and soy sauce (if using) and let the soup heat through gently for 2–3 minutes. Avoid boiling to prevent curdling.
2. Taste and adjust the seasoning with additional salt and pepper if needed.

Step 7: Serve and Garnish

1. Ladle the soup into bowls and garnish with fresh parsley, a drizzle of cream, or your choice of toppings.
2. Serve hot with crusty bread or a fresh salad.

Serving and Storage Tips

Serving:

• Perfect for: Lunch, dinner, or a sophisticated starter for a dinner party.
• Portion size: This recipe makes about 4–6 servings.

Storage:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: The soup can be frozen for up to 2 months. Note that the texture may change slightly upon reheating due to the cream.

Reheating:

• Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or water if the soup thickens during storage.

Helpful Notes

• Mushroom Variety: Use a mix of mushrooms such as shiitake, portobello, or oyster for a deeper flavor profile.
• Thickening Alternative: Instead of flour, blend in a cooked potato or use cornstarch as a gluten-free thickener.
• Dairy-Free Version: Use coconut milk or a plant-based cream alternative for a dairy-free soup.
• Flavor Boost: Add a splash of white wine or sherry when cooking the mushrooms for extra depth.

Tips from Well-Known Chefs

• Chef Julia’s Tip: “For a nutty, robust flavor, roast the mushrooms with olive oil and garlic before adding them to the soup.”
• Chef Pierre’s Tip: “A touch of truffle oil drizzled on top elevates this simple soup into a gourmet experience.”
• Chef Emma’s Tip: “Balance the richness with a squeeze of lemon juice or a splash of apple cider vinegar at the end.”

Frequently Asked Questions

1. Can I use dried mushrooms?

Yes! Rehydrate them in warm water, then chop and add them to the soup. Use the soaking liquid as part of the broth for enhanced flavor.

2. Can I make this soup vegan?

Absolutely! Use vegetable broth and replace butter and cream with plant-based alternatives like almond cream or coconut milk.

3. What can I serve with this soup?

Pair it with crusty bread, a grilled cheese sandwich, or a light arugula salad.

4. Can I skip the blending step?

Yes, if you prefer a chunky soup, simply leave the mushrooms whole or roughly chopped.

5. Can I use milk instead of cream?

Yes, but the soup will be less rich. You can also thicken it with an extra tablespoon of flour if needed.

6. How do I make it spicier?

Add a pinch of red chili flakes or a dash of hot sauce for some heat.

7. Can I prepare the soup in advance?

Definitely! The flavors deepen as the soup rests, making it even better the next day.

8. What type of broth works best?

Both chicken and vegetable broth work well. Use mushroom broth for an intensified mushroom flavor.

9. What’s the best way to clean mushrooms?

Wipe them with a damp paper towel or quickly rinse them under running water. Avoid soaking, as mushrooms absorb water.

10. How can I thicken the soup without flour?

Blend in cooked potatoes, use cornstarch, or reduce the soup by simmering it longer.