Rich and Creamy Mushroom Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 pound mushrooms (cremini, button, or portobello), sliced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
Step 1: Cook the Vegetables
- Heat butter and olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the mushrooms, garlic, and thyme. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and turn golden brown.
Step 2: Make the Soup Base
- Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the broth, stirring constantly to avoid lumps.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 10 minutes until slightly thickened.
Step 3: Add Cream and Season
- Lower the heat and stir in the heavy cream or half-and-half.
- Let the soup simmer gently for another 5-10 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
Step 4: Blend (Optional)
For a smoother texture:
- Use an immersion blender to puree the soup directly in the pot.
- Alternatively, transfer part or all of the soup to a blender and blend until smooth.
Step 5: Serve and Enjoy
- Ladle the hot soup into bowls.
- Garnish with fresh parsley or thyme, if desired.
- Serve with crusty bread or a fresh salad for a complete meal.
FAQs: Mushroom Soup
1. Can I use different types of mushrooms?
Yes! While cremini, button, or portobello mushrooms are commonly used, you can experiment with shiitake, oyster, or wild mushrooms for a deeper flavor.
2. Can I make this soup dairy-free?
Absolutely! Replace the butter with olive oil or dairy-free margarine. Use coconut cream, almond milk, or a plant-based cream alternative instead of heavy cream.
3. Can I skip the flour for a gluten-free option?
Yes, you can use cornstarch or a gluten-free flour blend instead of all-purpose flour. Mix 1 tablespoon of cornstarch with cold water and add it to the soup to thicken.
4. How do I store leftovers?
- Refrigerator: Store the soup in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Let the soup cool completely before transferring to a freezer-safe container.
Tip: If freezing, omit the cream and add it after reheating for the best texture.
5. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors deepen. Reheat on low heat to prevent curdling of the cream.
6. Can I make the soup vegetarian or vegan?
For a vegetarian version, use vegetable broth instead of chicken broth. For a vegan version, substitute butter and cream with plant-based alternatives like coconut milk or cashew cream.
7. How do I make the soup thicker?
- Let the soup simmer longer to reduce and thicken naturally.
- Add more flour or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
8. Can I make it smoother without blending?
Yes! Finely chop the mushrooms and onions before cooking. This will give the soup a smoother texture without the need for blending.
9. What sides pair well with mushroom soup?
- Crusty bread or garlic bread
- Fresh green salad
- Grilled cheese sandwich
- Roasted vegetables
10. Can I add protein to this soup?
Yes! Add cooked chicken, turkey, or tofu cubes to make it a heartier meal.
Notes
- For a richer flavor, use a mix of mushroom varieties.
- To make the soup lighter, substitute cream with milk or omit it entirely.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Enjoy this warm, comforting, and flavorful mushroom soup!