Creamy Dreamy Mushroom Soup

$- 500g fresh mushrooms (button, cremini, or a mix), sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 3 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can add more flavor and looks to your soup with simple garnishes. Here are a few ideas: - A drizzle of truffle oil for a fancy touch. - A sprinkle of grated Parmesan cheese for saltiness. - Croutons for added crunch. Not every ingredient may be handy. You can swap some items easily: - Use chicken broth instead of vegetable broth for more flavor. - Swap unsalted butter for olive oil to make it dairy-free. - Coconut cream works as a great dairy-free option for cream. These swaps help you make the soup fit your taste and needs. Enjoy the cooking! {{ingredient_image_1}} Making cream of mushroom soup is fun and easy. First, gather all your ingredients. You will need fresh mushrooms, onion, garlic, butter, flour, vegetable broth, cream, thyme, salt, and pepper. This recipe takes about 40 minutes from start to finish. 1. Start by melting the butter in a large pot over medium heat. 2. Add the chopped onions and cook for about 5 minutes. They should look translucent. 3. Next, add the minced garlic and cook for 1 more minute until it smells great. 4. Now, add the sliced mushrooms to the pot. Stir frequently and cook for 10 minutes. Let them soften and release their juices. 5. Sprinkle the flour over the mushrooms. Stir well for 2 minutes to get rid of the raw taste. 6. Gradually add the vegetable broth. Keep stirring to avoid lumps. Bring this mixture to a simmer. 7. Once it simmers, add the thyme, salt, and pepper. Let it cook for 15 minutes. This helps all the flavors mix well. 8. Use an immersion blender to puree the soup until it is smooth. If you don’t have one, you can use a regular blender. Just blend in batches and return it to the pot. 9. Lower the heat and stir in the heavy cream or coconut cream. Heat gently and taste for seasoning. 10. Finally, serve the soup warm and garnish it with fresh parsley. Using an immersion blender is a great way to blend soup. It is easy and saves time. Here are a few tips: - Make sure the soup is not too hot to avoid splashes. - Move the blender around to get a smooth texture. - Blend until you reach your desired creaminess. Enjoy your creamy dream of mushroom soup! To make your cream of mushroom soup shine, use fresh herbs. Thyme adds a warm touch. You can also try rosemary or sage for a different flavor. Fresh parsley gives a nice pop of color and taste when you serve. A sprinkle of nutmeg can deepen the flavor too. Just a pinch will do! One common mistake is cooking the mushrooms too fast. Let them cook until they are soft and their juices flow. This step adds rich flavor to the soup. Another mistake is skipping the flour step. This helps thicken the soup and gives it a nice texture. Always stir well to avoid lumps when adding broth. Lastly, don’t rush the simmering time. Letting it simmer helps the flavors blend perfectly. For a super creamy soup, use heavy cream or coconut cream. Adding them at the end gives a velvety texture. If you prefer a lighter option, try half-and-half instead. Blend the soup well to get that smooth consistency. If it feels too thick, add a bit more broth until it’s just right. Adjust the cream to your taste for the perfect balance! Pro Tips Choose Fresh Mushrooms: Always opt for fresh mushrooms for the best flavor and texture. Avoid any with blemishes or slimy spots. Blend for Creaminess: For an ultra-smooth texture, make sure to blend the soup thoroughly. An immersion blender is perfect for this task. Season Gradually: Taste and adjust seasoning throughout the cooking process. This way, you ensure the flavors develop fully. Garnish Wisely: Fresh herbs like parsley or chives not only enhance the presentation but also add a burst of freshness to the soup. {{image_2}} You can make this soup vegetarian by using vegetable broth. If you want a vegan version, swap the heavy cream with coconut cream. This keeps the soup rich and creamy without dairy. You can also use almond or cashew cream for a nutty taste. Adding a splash of soy sauce or tamari enhances the flavor too. For a dairy-free option, choose coconut cream or almond milk. Coconut cream gives a nice richness. Almond milk is lighter but still tasty. You can also use oat milk for a creamy texture. Just make sure to pick unsweetened versions to avoid odd flavors. To boost protein, try adding cooked lentils or chickpeas. Both blend well and add a nice texture. You can also stir in some spinach or kale for more greens. If you love crunch, toss in some toasted nuts. They add flavor and a delightful bite to your soup. To keep your leftover cream of mushroom soup fresh, use an airtight container. Make sure the soup is cool before sealing it. Store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. You can freeze this soup for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as soup expands when frozen. It can last up to three months in the freezer. Label the container with the date for easy tracking. When you’re ready to eat, thaw the soup in the fridge overnight if frozen. Heat the soup in a pot over low heat, stirring often. If it seems too thick, add a bit of broth or water to reach your desired consistency. Enjoy your warm, creamy soup! Yes, you can make this soup in advance. It tastes even better the next day. Just let it cool and store it in the fridge. Use an airtight container. When you are ready to eat, heat it gently on the stove. You can use fresh button mushrooms, cremini mushrooms, or a mix of both. Each type adds a unique flavor. For a deeper taste, add shiitake or portobello mushrooms. They enhance the soup’s earthy notes. To thicken the soup, you can use flour, cornstarch, or cream. The recipe uses flour. Cook it with the mushrooms first. If you want a thicker texture, add more cream or blend in some cooked potatoes. Yes, you can make this soup gluten-free. Simply replace all-purpose flour with a gluten-free flour blend. You can also use cornstarch mixed with water to thicken the soup. Enjoy a tasty, gluten-free version! This blog post covered how to make a rich cream of mushroom soup. We explored all the ingredients, step-by-step cooking, and tips for great flavor. You learned about vegetarian options, storing leftovers, and common mistakes to avoid. Use these steps and tips to create a delicious soup at home. Remember, practice makes perfect! Enjoy your cooking and share your tasty results with friends and family.$

Creamy Dreamy Mushroom Soup

A rich and creamy soup made with fresh mushrooms, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

500 g fresh mushrooms (button, cremini, or a mix), sliced
1 medium onion, finely chopped
2 cloves garlic, minced
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 cups vegetable broth
1 cup heavy cream or coconut cream
1 teaspoon dried thyme
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and sauté for another minute until fragrant.
Add the sliced mushrooms to the pot. Cook, stirring frequently, until they release their juices and become tender, about 10 minutes.
Sprinkle the flour over the mushrooms and stir to combine. Cook for 2 minutes to eliminate the raw flour taste.
Gradually add the vegetable broth while stirring, ensuring there are no lumps from the flour. Bring the mixture to a simmer.
Once simmering, add the dried thyme, salt, and pepper. Let it cook for about 15 minutes, allowing the flavors to meld.
Using an immersion blender, puree the soup until smooth. Alternatively, you can blend in batches using a standard blender and return it to the pot.
Reduce the heat to low and stir in the heavy cream or coconut cream. Heat gently, adjusting seasoning if needed.
Serve warm, garnished with freshly chopped parsley.

Notes

For a vegan option, use coconut cream instead of heavy cream.

Keyword creamy, mushroom, soup