Creamy Mushroom Soup

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Creamy Mushroom Soup

A rich, velvety soup made with sautéed mushrooms, aromatics, and cream. Earthy, comforting, and perfect for chilly days or when you want something elegant but easy.

Description

Creamy Mushroom Soup is a classic comfort dish with deep umami flavor. Fresh mushrooms are cooked until golden, blended into a smooth base, and finished with cream for a luxurious texture. It can be served chunky or fully blended and pairs beautifully with crusty bread.

Ingredients (Serves 4)

  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 500 g (about 1 lb) mushrooms (button, cremini, or a mix), sliced

  • 2 tbsp all-purpose flour

  • 4 cups vegetable or chicken broth

  • 1 cup heavy cream (or half-and-half)

  • ½ tsp dried thyme (or 1 tsp fresh)

  • Salt & black pepper to taste

  • Optional:

    • ¼ cup white wine

    • 1 tbsp soy sauce or Worcestershire (extra umami)

    • Fresh parsley or thyme for garnish

 Instructions

  1. Sauté aromatics
    Heat butter and olive oil in a pot over medium heat. Add onions and cook until soft (4–5 minutes). Add garlic and cook 30 seconds.

  2. Cook mushrooms
    Add mushrooms and cook until they release moisture and turn golden brown (8–10 minutes). This step builds flavor—don’t rush it.

  3. Deglaze (optional)
    Add white wine and simmer 1–2 minutes until mostly evaporated.

  4. Thicken
    Sprinkle in flour, stir well, and cook for 1 minute to remove raw flour taste.

  5. Simmer
    Slowly add broth while stirring. Add thyme, salt, and pepper. Simmer for 10–15 minutes.

  6. Blend
    Use an immersion blender to blend partially or fully (your preference).
    For chunky soup, blend only half.

  7. Finish with cream
    Stir in cream and optional soy/Worcestershire sauce. Simmer 2–3 minutes. Adjust seasoning.

  8. Serve
    Garnish with herbs and cracked pepper. Serve hot.

 Tips for Best Results

  • Brown the mushrooms well → this creates deep, savory flavor

  • Mix mushroom varieties for complexity

  • Don’t boil after adding cream to avoid splitting

  • Blend in stages if using a countertop blender (hot soup expands!)

  • Add a splash of truffle oil for a restaurant-style finish

 Variations

  • Vegan: Use olive oil, plant-based cream, and vegetable broth

  • Low-carb/Keto: Skip flour; thicken with cream or blended cauliflower

  • Extra protein: Add shredded chicken or white beans

  • Herby: Add rosemary or sage

 Nutritional Information (Approx. per serving)

  • Calories: ~260 kcal

  • Protein: 6 g

  • Fat: 20 g

  • Carbohydrates: 14 g

  • Fiber: 2 g

  • Sodium: ~480 mg

(Values vary based on ingredients used)

 Health Benefits

  • 🍄 Mushrooms: Rich in antioxidants, B vitamins, and immune-supporting compounds

  • 🧠 Supports brain and nerve health

  • ❤️ Can be heart-friendly when made with lighter cream

  • 🥣 Comforting, filling, and easy to digest

 Recipe Q & A

Q: Can I make this ahead of time?
A: Yes! Store in the fridge up to 3 days. Reheat gently.

Q: Can I freeze it?
A: Yes, but freeze before adding cream. Add cream after reheating.

Q: How do I make it thicker?
A: Blend more of the soup or add a slurry of cornstarch + water.

Q: Best mushrooms to use?
A: Cremini for depth, button for mildness, shiitake for umami.

Q: Is this gluten-free?
A: Swap flour for cornstarch or gluten-free flour.

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