Description
This Creamy Mushroom Soup is a comforting and rich dish made with a medley of mushrooms sautéed to perfection, combined with a smooth broth and finished with heavy cream. Perfect for a cozy meal, it balances the earthy flavors of mushrooms with the richness of cream and subtle seasoning, garnished with fresh parsley for a pop of freshness.
Ingredients
Scale
Soup Ingredients
- 500g mushrooms, sliced (button, oyster, cremini, or shiitake)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the base: In a large pot over medium heat, melt the butter. Add chopped onion and garlic, sautéing until translucent, about 5 minutes, to develop a flavorful foundation.
- Cook the mushrooms: Add the sliced mushrooms to the pot, stirring to coat them with the butter mixture. Cook for 8–10 minutes until the mushrooms are tender and caramelized, enhancing their natural umami flavor.
- Add flour: Sprinkle the all-purpose flour over the mushrooms and stir continuously for 2 minutes to cook off the raw flour taste and help thicken the soup.
- Incorporate broth: Slowly pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.
- Simmer soup: Allow the soup to simmer for 15–20 minutes so it thickens and the flavors meld together harmoniously.
- Finish with cream: Stir in the heavy cream, season with salt and pepper to taste, and simmer for another 5 minutes to combine flavors and achieve a creamy consistency.
- Serve and garnish: Remove the pot from heat. Ladle the soup into bowls and garnish each serving with freshly chopped parsley for color and freshness.
- Enjoy: Serve the creamy mushroom soup hot, optionally paired with crusty bread or crackers for a complete comfort meal.
Notes
- You can use any combination of mushrooms based on availability and preference for a richer flavor.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend or cornstarch.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding a splash of white wine before adding broth can enhance the depth of flavor, if desired.
