Creamy Mushroom Soup Recipe!

Creamy Mushroom Soup Recipe

Ingredients:

• 1 lb (450g) fresh mushrooms (button mushrooms, cremini, or a mix of wild mushrooms)

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 4 tbsp unsalted butter

• 2 tbsp olive oil

• 4 cups (1 liter) vegetable or chicken broth

• 1 cup (240ml) heavy cream

• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp black pepper (adjust to taste)

• 1 tbsp all-purpose flour (optional, for thickening)

• 1 tbsp lemon juice (optional, for brightness)

• Fresh parsley or chives for garnish (optional)

Instructions:

1. Prepare the Mushrooms:

   • Clean the mushrooms by wiping them with a damp paper towel (avoid washing them under water as they absorb moisture).

   • Slice the mushrooms thinly, setting aside a few for garnish if desired.

2. Cook the Vegetables:

   • In a large pot, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.

   • Add the chopped onion and cook for about 4-5 minutes, or until the onion is soft and translucent.

   • Add the garlic and cook for an additional minute until fragrant.

3. Cook the Mushrooms:

   • Add the sliced mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.

   • If you want a thicker soup, add 1 tablespoon of flour at this point and stir for 1-2 minutes to cook the flour (this step is optional, but it will give you a thicker consistency).

4. Simmer:

   • Pour in the vegetable or chicken broth, and stir to combine. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.

5. Blend the Soup (Optional):

   • If you prefer a smoother soup, use an immersion blender to blend the soup directly in the pot, or transfer it in batches to a regular blender. Blend until smooth.

   • For a chunkier texture, you can blend only half of the soup and leave the rest as is.

6. Finish the Soup:

   • Return the soup to the heat if you’ve blended it, and stir in the remaining 2 tablespoons of butter.

   • Add the heavy cream, thyme, salt, and pepper, and stir to combine.

   • Simmer for an additional 5-10 minutes, letting the soup thicken and become creamy.

   • Taste the soup and adjust the seasoning if needed. Add a squeeze of lemon juice to brighten up the flavor, if desired.

7. Serve:

   • Ladle the soup into bowls and garnish with freshly chopped parsley, chives, or a few whole sautéed mushrooms if you saved some for garnish.

   • Serve with crusty bread or croutons for extra comfort.

Q&A Section:

Q1: Can I use dried mushrooms instead of fresh ones?

• Yes, you can. Dried mushrooms are great for adding extra depth of flavor. To use them, soak them in hot water for about 20 minutes to rehydrate, then chop them and add them to the soup. Use the soaking liquid as part of the broth for extra mushroom flavor.

Q2: Can I make this soup dairy-free?

• Absolutely! You can substitute the butter with vegan butter or olive oil, and replace the heavy cream with coconut milk, cashew cream, or any plant-based cream. Make sure your broth is also vegetarian or vegan if you want the entire soup to be dairy-free.

Q3: What can I do if the soup is too thick?

• If the soup turns out too thick after blending, simply add more broth or water to reach your desired consistency. Stir in small amounts at a time, allowing it to blend well before adding more.

Q4: How can I make the soup richer without using cream?

• You can add a bit of potato (peeled and cubed) to the soup base. Potatoes naturally thicken the soup and give it a creamy texture when blended. Another option is to add cashew cream or blended silken tofu for a creamy richness.

Q5: How long can I store this soup?

• This soup will keep in the fridge for 3-4 days. You can also freeze it for up to 3 months. If freezing, it’s best to freeze it without the cream and add it after reheating to maintain the best texture.

Q6: Can I add other vegetables or protein to this soup?

• Yes, you can add vegetables like carrots, celery, or potatoes to the base for more flavor. For protein, consider adding cooked chicken, turkey, or even crispy bacon. If you want a vegetarian protein, try adding lentils or white beans.