Craving a warm, cozy, and comforting meal? This Creamy Mushroom Soup is the perfect dish for chilly evenings or any time you desire a rich and flavorful bowl of goodness. Made with sautéed mushrooms, garlic, and herbs, finished with a swirl of cream, this soup is irresistibly creamy and hearty. Whether you’re a mushroom lover or just seeking a simple yet decadent meal, this soup is sure to impress.
Ingredients:
4 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 pounds mushrooms, sliced (button or cremini)
1/4 cup all-purpose flour
4 cups vegetable or chicken broth
1/2 teaspoon dried thyme
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions:
Sauté the Onions and Garlic:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Cook the Mushrooms:
Add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown.
Add the Flour and Broth:
Sprinkle the flour over the mushrooms, stirring for 1-2 minutes to coat evenly. Gradually add the vegetable or chicken broth, stirring continuously to avoid lumps. Stir in the dried thyme and bring the soup to a simmer. Let it cook for 10-12 minutes, stirring occasionally.
Add Cream and Season:
Stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for another 5 minutes until it thickens to your desired consistency.
Garnish and Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley for a touch of color and added flavor.
Serving Tips:
Serve with Crusty Bread: Pair this creamy mushroom soup with a slice of toasted, crusty bread or garlic bread for dipping.
Top with Garnishes: Enhance the presentation and flavor by adding fresh parsley, a drizzle of olive oil, or even grated Parmesan cheese on top.
Accompany with a Side Salad: For a light meal, serve the soup alongside a fresh, crisp salad like a mixed greens salad with balsamic vinaigrette.
Perfect as a Starter: This soup works wonderfully as a starter for a multi-course meal, especially during fall or winter months when you want something warm and inviting.
Add a Protein: To make this soup more filling, add shredded rotisserie chicken, crispy bacon bits, or cooked sausage.
Storage Tips:
Refrigeration: Store any leftover creamy mushroom soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Freezing: For longer storage, you can freeze the soup. Let it cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. The soup can be frozen for up to 2 months. However, keep in mind that cream-based soups may separate slightly when thawed.
Reheating:
Stovetop: Reheat the soup on the stovetop over low to medium heat, stirring occasionally. Add a splash of broth or water to thin it out, as the soup may thicken during refrigeration.
Microwave: For smaller portions, use the microwave. Heat the soup in 30-second intervals, stirring between each, until it’s hot throughout.
Avoid Overcooking: When reheating, be sure not to boil the soup, as this may cause the cream to curdle. Keep the heat gentle to maintain the soup’s creamy texture.
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FAQs:
Can I use different types of mushrooms in this soup?
Absolutely! While the recipe calls for button or cremini mushrooms, you can use a variety of mushrooms like shiitake, portobello, or oyster mushrooms for a deeper, more complex flavor. Mixing different types of mushrooms can add a gourmet touch to the soup.
Can I make this soup dairy-free?
Yes, you can make a dairy-free version of this soup by substituting the heavy cream with coconut cream or unsweetened almond milk. You can also use a vegan butter alternative for sautéing the vegetables. The result will still be creamy and delicious!
Can I freeze creamy mushroom soup?
Yes, you can freeze this soup, but keep in mind that cream-based soups may separate when thawed. To minimize this, freeze the soup before adding the cream, then stir in the cream when reheating. If you’ve already added the cream, whisk the soup well after reheating to help bring it back together.
How can I make the soup thicker?
If you prefer a thicker consistency, you can increase the amount of flour slightly or reduce the broth. Alternatively, you can blend a portion of the soup using an immersion blender, which will give it a thicker, creamier texture without adding additional flour.
Conclusion:
This Creamy Mushroom Soup is the ultimate comfort food that strikes the perfect balance between rich flavors and a creamy, smooth texture. Whether you’re serving it as an appetizer or enjoying it as a main course, this soup is sure to warm you from the inside out. Plus, it’s a great make-ahead option for meal prepping during the week!
📖 Recipe:
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Creamy Mushroom Soup
- Total Time: 35 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy Mushroom Soup – A rich and velvety soup made with sautéed mushrooms, garlic, and thyme, then finished with heavy cream for a comforting and flavorful meal. Perfect for mushroom lovers, this cozy soup is easy to make and ideal for weeknight dinners or as an elegant starter. Enjoy the deep umami flavors and creamy texture in every spoonful. Keyword: creamy mushroom soup recipe.
Ingredients
4 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 1/2 pounds mushrooms, sliced (button or cremini)
1/4 cup all-purpose flour
4 cups vegetable or chicken broth
1/2 teaspoon dried thyme
1 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add chopped onion and sauté for 4-5 minutes until softened.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in sliced mushrooms, cooking until they release moisture and turn golden brown (about 8-10 minutes).
- Sprinkle flour over the mushrooms and stir for 1-2 minutes to coat.
- Gradually add the broth while stirring continuously to avoid lumps. Add dried thyme and bring to a simmer. Cook for 10-12 minutes.
- Stir in the heavy cream and season with salt and pepper. Let simmer for 5 more minutes until thickened.
- Garnish with fresh parsley and serve hot.
Notes
For a smoother texture, blend part or all of the soup using an immersion blender.
Substitute the heavy cream with coconut cream for a dairy-free option.
Experiment with different mushroom varieties like shiitake or portobello for a deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 220 kcal
