Discover The Secret To Creamy Mushroom Soup At Home
Saute mushrooms with onions and garlic, then add broth and simmer. Blend the soup until smooth, add cream for richness, and season to taste. Thicken with flour if desired, then garnish with herbs before serving. This mushroom soup is creamy and satisfying, perfect for cozy meals.
Harpreet Kour Updated: Nov 14, 2024 7:00 AM IST
Start by sauteing mushrooms in butter until golden, then add onions and garlic for a rich base. Deglaze with optional white wine, add broth and dried thyme, and simmer for 20 minutes. Blend the soup for a smooth texture, then mix in cream or milk. If you prefer a thicker soup, add a flour slurry and simmer until thickened. Adjust seasoning with salt and pepper, garnish with herbs, and serve warm. This comforting soup pairs beautifully with crusty bread or a fresh side salad.
Ingredients
- 2 tbsp butter or olive oil
- 1 lb (450g) fresh mushrooms (button, cremini, or a mix), cleaned and sliced
- 1 medium onion, finely chopped
- 2-3 garlic cloves, minced
- 4 cups (950ml) vegetable or chicken broth
- 1 cup (240ml) heavy cream or milk (for a lighter version)
- 1-2 tbsp all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh thyme or parsley, for garnish
- 1/2 tsp dried thyme (optional)
- 1/4 cup white wine (optional, for extra flavor)
Instructions
Step 1: Saute the Mushrooms
- In a large pot, melt the butter or heat the olive oil over medium heat.
- Add the sliced mushrooms and a pinch of salt. Saut for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Set aside a few mushrooms for garnish, if desired.
Step 2: Cook the Aromatics
- Add the chopped onion to the pot and saut for about 5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant but not browned.
Step 3: Deglaze the Pot (Optional)
- If using white wine, pour it into the pot and stir, scraping up any browned bits on the bottom. Let it simmer for 2-3 minutes until the wine has mostly evaporated. This step enhances flavor but is optional.
Step 4: Add Broth and Herbs
- Pour in the vegetable or chicken broth and add the dried thyme (if using).
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Let it cook for about 15-20 minutes to develop flavor.
Step 5: Blend the Soup
- Use an immersion blender directly in the pot to blend the soup until smooth, or leave some chunks for a heartier texture
- If using a countertop blender, allow the soup to cool slightly, blend in batches, and return it to the pot.
- For a smoother, velvety texture, strain the soup through a sieve after blending.
Step 6: Add Cream and Adjust Seasoning
- Stir in the heavy cream or milk, adding more for a richer consistency if desired.
- Season with salt and pepper to taste, adjusting as necessary.
Step 7: Optional Thickening with Flour
- If you prefer a thicker soup, make a slurry by mixing the flour with a little water until smooth.
- Stir this slurry into the soup and simmer for 5-10 minutes until thickened.
Step 8: Garnish and Serve
- Ladle the soup into bowls and garnish with reserved mushroom slices, a sprinkle of fresh thyme or parsley, and a drizzle of cream if desired.
- Serve hot with crusty bread or a side salad.
Tips
- For a dairy-free option: Substitute cream with coconut milk or a dairy-free alternative.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Mushroom soup can be frozen for up to a month, though it may separate when thawed. Stir well when reheating.
This creamy mushroom soup is easy to prepare and brings out the earthy flavor of mushrooms with a rich and velvety finish.