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Rich Mushroom Soup Recipe

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Description

This rich mushroom soup recipe is perfect for a cozy night in or as a starter for a fancy dinner party. Made with a blend of different mushrooms, this soup is creamy, flavorful, and satisfying.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 pound mixed mushrooms (such as button, cremini, and shiitake), sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Soup pot
  • Immersion blender or blender
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Heat olive oil and butter in a soup pot over medium heat.
  2. Add chopped onions and minced garlic to the pot, and sauté until onions are translucent.
  3. Add sliced mushrooms to the pot, and cook until they release their liquid and start to brown, about 10 to 15 minutes.
  4. Add dried thyme to the pot, and season with salt and pepper to taste.
  5. Add chicken or vegetable broth to the pot, and bring to a simmer.
  6. Simmer for 20 to 25 minutes, until the mushrooms are tender.
  7. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
  8. Return the soup to the pot, and add heavy cream.
  9. Bring the soup back to a simmer, and cook for another 10 minutes.
  10. Adjust seasoning to taste.
  11. Serve hot and enjoy!

Notes

For a vegan or lactose-free version, you can substitute heavy cream with coconut cream or almond milk.

Nutrition Info

This recipe makes six servings. Each serving has approximately 300 calories, 25 grams of fat, 10 grams of carbohydrates, and 7 grams of protein.

Recipes FAQ

Can I use only one type of mushroom?

Yes, you can use any type of mushroom you like, but using a mix of different mushrooms will give the soup a richer flavor.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to three days. Reheat it on the stove and adjust the seasoning before serving.

Can I freeze this soup?

Yes, you can freeze this soup for up to three months. Let it cool completely before freezing it in an airtight container. Thaw it in the refrigerator overnight before reheating it on the stove.

Recipe Tips

  • Be patient when cooking the mushrooms. It's important to let them release their liquid and brown before adding the broth.
  • If you don't have an immersion blender, you can use a regular blender to puree the soup. Just be careful when blending hot liquids, and work in batches if needed.
  • For a chunkier soup, you can reserve a few sautéed mushrooms and add them back to the pot after blending the soup.
  • Serve the soup with a sprinkle of fresh herbs, such as parsley or chives, for a pop of color and flavor.

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