A creamy mushroom soup is comforting, rich, and packed with earthy flavors from the mushrooms. It’s easy to make and perfect for a cozy meal. Here’s a simple and delicious recipe for homemade creamy mushroom soup:
Creamy Mushroom Soup Recipe
Ingredients:
- 1 lb (about 450g) mushrooms (cremini, button, or a mix of wild mushrooms), sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 tablespoons butter (or olive oil)
- 1 tablespoon all-purpose flour
- 4 cups (1 liter) vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- 1/2 teaspoon thyme (fresh or dried)
- Fresh parsley (for garnish, optional)
- 1 tablespoon lemon juice or white wine (optional, for brightness)
Instructions:
- Cook the mushrooms:
- In a large pot or Dutch oven, heat the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the garlic and sliced mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 7-10 minutes.
- Add the flour:
- Sprinkle the flour over the mushrooms and onion mixture. Stir well to coat the mushrooms, and cook for about 1-2 minutes. This helps thicken the soup.
- Add the broth:
- Gradually add the broth, stirring constantly to avoid lumps. Bring the soup to a simmer and cook for about 10-15 minutes, allowing the flavors to meld together.
- Puree the soup (optional):
- For a smooth texture, use an immersion blender to blend the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot. If you like a chunkier texture, you can blend just half of the soup or leave it as is.
- Add the cream:
- Stir in the heavy cream (or half-and-half) and thyme. Bring the soup back to a simmer and cook for an additional 5 minutes, stirring occasionally. Taste and adjust with salt, pepper, and a squeeze of lemon juice or splash of white wine for extra brightness.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley, if desired. You can also drizzle a little extra cream for a beautiful finish.
Tips:
- For extra flavor, you can add a splash of sherry or white wine when cooking the mushrooms.
- For a lighter version, use low-fat milk or plant-based cream.
- Adding a small amount of nutmeg or sage can add an interesting depth to the flavor.
- Serve with a slice of crusty bread or a side salad for a complete meal.
This creamy mushroom soup is rich, velvety, and bursting with umami flavor—perfect for a cold day or when you’re craving something comforting. Would you like to tweak the recipe or add something else to it?