Ultimate Mushroom Soup

$To make the ultimate mushroom soup, you need these key ingredients: - 500g assorted mushrooms (cremini, shiitake, and button mushrooms), sliced - 1 large onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable stock - 2 tablespoons olive oil - 1 tablespoon butter - 1 teaspoon fresh thyme leaves - 1 teaspoon dried rosemary - 1 cup heavy cream (or coconut cream for a vegan version) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients work together to create a rich and tasty soup. You can customize your mushroom soup with some optional add-ins. Try adding: - A splash of white wine for depth - A handful of spinach for color and nutrition - A pinch of nutmeg for warmth - Different herbs like basil or dill for unique flavors For substitutions, use coconut cream for a vegan option. You can swap the butter for olive oil if you prefer. Choosing the right mushrooms is key. Fresh mushrooms give the best flavor and texture. Look for mushrooms that are firm and dry. Avoid any that are slimy or have dark spots. Cremini mushrooms add earthiness, shiitake mushrooms provide a rich taste, and button mushrooms keep it classic. Mixing these types brings out the best in your soup. {{ingredient_image_1}} First, gather all your ingredients. You need assorted mushrooms, onion, garlic, vegetable stock, olive oil, and butter. Start by heating the olive oil and butter in a large pot over medium heat. This mix gives the soup a rich taste. Once hot, add the finely chopped onion. Cook it for about five minutes until it turns soft and translucent. Next, stir in the minced garlic. Cook for one more minute. The garlic will fill your kitchen with a nice aroma. Now it’s time for the mushrooms. Add the sliced mushrooms to the pot. You can use cremini, shiitake, and button mushrooms for a mix of flavors. Cook these for about eight to ten minutes. Stir them occasionally. They will release moisture and start to soften. After that, sprinkle in the fresh thyme and dried rosemary. These herbs add depth to the soup. Mix everything well. Next, pour in the vegetable stock. Bring the soup to a boil. Once it's bubbling, reduce the heat and let it simmer for fifteen minutes. This simmering time helps all the flavors come together. After that, use an immersion blender to blend the soup until it’s smooth. If you don’t have one, carefully transfer the soup to a blender. Once blended, stir in the heavy cream. Season with salt and pepper to taste. Heat the soup on low for a few minutes. Finally, serve it hot, garnished with chopped fresh parsley. To make your mushroom soup burst with taste, use fresh herbs. Fresh thyme and rosemary add a great touch. You can also try adding a splash of white wine. It gives depth to the flavor. If you want a little heat, add a pinch of red pepper flakes. This will wake up your soup without overpowering it. For a rich and creamy soup, use heavy cream. You can also use coconut cream for a vegan option. Blend the soup until smooth. This helps mix the flavors well. If you like a thicker soup, add a bit of cornstarch. Mix it with cold water before adding it to the pot. This will help thicken the soup without lumps. An immersion blender is handy for this recipe. It lets you blend the soup right in the pot. If you don’t have one, a regular blender works too. Just be careful when transferring hot soup. A large pot is best for cooking. Make sure it has a thick bottom to avoid burning. Lastly, use a good knife for chopping the onions and mushrooms. A sharp knife makes prep easy and quick. Pro Tips Use a Variety of Mushrooms: Mixing different types of mushrooms enhances the flavor and texture of the soup, giving it a more complex and rich taste. Don't Skip the Fresh Herbs: Fresh thyme and rosemary elevate the soup's aroma and flavor profile. If possible, always opt for fresh over dried. Blend for Texture: For a creamier soup, blend it well! Using an immersion blender allows for control over the texture, so blend to your desired smoothness. Adjust Creaminess to Taste: If you prefer a lighter soup, use less cream or substitute with coconut cream for a vegan alternative that still provides richness. {{image_2}} You can make the creamy version of this soup with ease. Start with the base recipe that I shared earlier. Once the soup simmers, add one cup of heavy cream. This will make your soup rich and velvety. If you want a lighter option, use coconut cream instead of heavy cream. The taste remains wonderful, and it’s perfect for vegan eaters. For a vegan version, skip the butter and heavy cream. Use olive oil to sauté the onions and garlic. Then, add coconut cream at the end for a creamy finish. You can also add more vegetables, like carrots or spinach, for added nutrition. These changes keep the soup tasty and plant-based. Switching herbs and spices can change the soup's flavor. You can try adding fresh basil or dill for a fresh taste. A pinch of nutmeg can add warmth. If you like it spicy, a dash of red pepper flakes works well. Experimenting with these options lets you create a unique dish every time you cook. To keep your mushroom soup fresh, let it cool first. Pour it into a clean, airtight container. Seal the container tightly. Store it in the fridge. It will last for about three to four days. If you want to freeze your soup, make sure it is completely cool. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. It can stay good for up to three months in the freezer. Label the containers with the date. To reheat the soup, take it out of the fridge or freezer. If frozen, thaw it overnight in the fridge. Heat the soup in a pot over low heat. Stir it often to warm it evenly. You can also use a microwave. Heat in short bursts, stirring in between. Make sure it is hot all the way through before serving. Enjoy your delicious soup! Yes, you can use dried mushrooms. They add deep flavor. First, rehydrate them in hot water. Let them soak for 20 to 30 minutes. After soaking, chop them and add them to the pot. You may need less stock since dried mushrooms absorb water. This change will boost the soup’s taste. Mushroom soup will last about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before sealing. If you want to keep it longer, freeze it. Frozen soup can last for about 2 to 3 months. Just reheat it well before serving. You can serve many things with mushroom soup. Here are some ideas: - Fresh bread or rolls for dipping - A simple green salad for balance - Grilled cheese sandwiches for a classic combo - Roasted vegetables for extra flavor These pairings will enhance your meal and make it even more satisfying. Enjoy! In this post, we explored making the best mushroom soup. We looked at key ingredients, optional add-ins, and how to choose the right mushrooms. I gave you step-by-step instructions to prepare the base, cook mushrooms, and finish your soup. You learned tips to enhance flavors and techniques for creaminess. We also discussed variations, storage, and common questions. Now, you can make a delicious soup that fits your taste! Enjoy cooking!$

A rich and creamy mushroom soup made with assorted mushrooms and fresh herbs.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

500 g assorted mushrooms (cremini, shiitake, and button mushrooms), sliced
1 large onion, finely chopped
2 cloves garlic, minced
4 cups vegetable stock
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon fresh thyme leaves
1 teaspoon dried rosemary
1 cup heavy cream (or coconut cream for a vegan version)
to taste salt and pepper
to taste fresh parsley, chopped (for garnish)

Instructions

Heat the olive oil and butter in a large pot over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms and cook for about 8-10 minutes, stirring occasionally, until they release their moisture and start to soften.
Sprinkle in the thyme and rosemary, mixing well to combine.
Pour in the vegetable stock and bring the soup to a boil. Reduce heat and let it simmer for 15 minutes, allowing the flavors to meld.
Use an immersion blender to blend the soup until smooth (or carefully transfer to a blender for blending).
Stir in the cream and season with salt and pepper to taste. Heat the soup through on low heat, then remove from heat.
Serve hot, garnished with chopped fresh parsley.

Notes

For a vegan version, substitute heavy cream with coconut cream.

Keyword creamy, mushroom, soup, vegetarian