This mushroom soup recipe combines a variety of mushrooms with aromatic vegetables, herbs, and a touch of cream to create a rich, flavorful, and velvety soup.
It’s a comforting and satisfying dish that showcases the earthy depth of mushrooms, perfect for those looking to enjoy a hearty, homemade soup that’s both easy to prepare and delicious.
Ingredients:
- Mushrooms: 1 pound (450 grams) of mixed mushrooms (cremini, shiitake, and white button work well)
- Butter: 2 tablespoons
- Olive Oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Carrot: 1 medium, finely chopped
- Celery: 1 stalk, finely chopped
- Thyme: 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- Bay Leaf: 1
- Flour: 2 tablespoons (for thickening)
- Chicken or Vegetable Stock: 4 cups (1 liter)
- Heavy Cream: 1 cup (240 ml) (optional)
- Salt: To taste
- Black Pepper: To taste
- Parsley: Fresh, chopped for garnish
How To Make MushroomSoup
Step 1: Prepare the Mushrooms
First, clean the mushrooms thoroughly but gently. Use a damp paper towel to wipe away any dirt or debris from the mushrooms. Avoid rinsing them directly under water, as mushrooms can absorb moisture, which can affect their texture and flavor.
Next, slice the mushrooms evenly. If you’re using different types of mushrooms, chop them into similar sizes to ensure they cook uniformly.
Step 2: Sauté the Vegetables
Begin by heating 2 tablespoons of olive oil and 2 tablespoons of butter in a large pot over medium heat. The combination of olive oil and butter will provide a rich base for the soup.
Once the oil and butter are hot, add the chopped onion, carrot, and celery to the pot. Stir the vegetables occasionally, allowing them to cook until they soften and the onion becomes translucent. This process should take about 5 to 7 minutes.
After the vegetables have softened, add the minced garlic to the pot. Cook the garlic for about one minute, stirring constantly to ensure it doesn’t burn. You’ll know it’s ready when the garlic becomes fragrant.
Step 3: Cook the Mushrooms
With the vegetables softened and the garlic fragrant, it’s time to add the sliced mushrooms. Stir the mushrooms into the pot, ensuring they are well distributed among the other vegetables.
Cook the mushrooms, stirring occasionally, until they release their liquid. Continue cooking until the mushrooms start to brown, which should take about 10 minutes. This step intensifies the mushroom flavor, adding depth to your soup.
Step 4: Add Herbs andFlour
Now, it’s time to incorporate the herbs. Stir in the thyme and add the bay leaf to the pot. These herbs will infuse the soup with their aromatic flavors.
Next, sprinkle the flour evenly over the mushroom mixture. Stir well to combine the flour with the vegetables and mushrooms. Cooking the flour for 2 to 3 minutes helps to eliminate its raw taste and starts to thicken the soup base.
Step 5: AddStock
Gradually pour in the chicken or vegetable stock while stirring continuously to prevent lumps from forming. Stirring constantly as you add the stock ensures a smooth consistency for your soup.
Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 20 minutes. This simmering time allows the flavors to meld together beautifully, creating a rich and savory soup.
Step 6: Blend theSoup
After the soup has simmered and the flavors have melded, remove the bay leaf from the pot. Using an immersion blender, blend the soup directly in the pot until it reaches your desired consistency. For a smoother soup, blend it thoroughly. If you prefer a chunkier texture, blend only half of the soup.
If you’re using a countertop blender, carefully blend the soup in batches. Make sure to leave enough space for steam to escape to prevent splattering. Once blended, return the soup to the pot.
Step 7: Add Cream andSeason
With the soup blended, stir in the heavy cream if you choose to use it. The cream adds a luxurious texture and richness to the soup. Heat the soup gently over low heat, being careful not to let it boil, as this can cause the cream to curdle.
Season the soup with salt and freshly ground black pepper to taste. Taste the soup and adjust the seasoning as necessary to ensure it’s perfectly balanced.
Step 8:Serve
Now your mushroom soup is ready to be served. Ladle the hot soup into bowls, ensuring each serving is generous and inviting.
For a final touch, garnish the soup with freshly chopped parsley. This adds a burst of color and a hint of fresh flavor, enhancing the overall presentation and taste of the soup.
Enjoy your hearty, homemade mushroom soup!
Tips:
- Flavor Enhancements: For a deeper flavor, you can add a splash of white wine to deglaze the pot after cooking the mushrooms.
- Vegan Option: Substitute butter with vegan butter or more olive oil, and use coconut cream or cashew cream instead of heavy cream.
- Texture Variation: If you like a bit of texture in your soup, reserve some sautéed mushrooms and add them back into the soup after blending.
Enjoy your delicious homemade mushroom soup!
Common Mistakes PeopleMake
Don’t wash mushrooms under water. Mushrooms are like sponges and can absorb a lot of water, which can lead to a watery and diluted soup.
Instead, use a damp paper towel to wipe off any dirt or debris. This helps preserve the mushrooms’ texture and prevents the soup from becoming overly watery. Some other mistakes are:
Not Slicing Mushrooms Evenly
For uniform cooking, it’s important to slice mushrooms evenly. If you use different types of mushrooms, chop them to similar sizes. Unevenly sliced mushrooms can result in some pieces being overcooked while others remain undercooked.
Burning the Garlic
Garlic burns quickly and can become bitter if overcooked. Add minced garlic after the other vegetables have softened and cook it for only about a minute until it’s fragrant. Stir constantly to prevent burning.
Adding Flour Incorrectly
Flour helps to thicken the soup, but if not added correctly, it can form lumps. Sprinkle the flour evenly over the mushroom mixture and stir well to combine. Cook it for a couple of minutes to eliminate the raw flour taste before adding the stock.
Overheating After Adding Cream
When you add heavy cream, heat the soup gently over low heat. Do not let it boil, as boiling can cause the cream to curdle, resulting in an unpleasant texture.
Skipping the Sauté Step
Sautéing the vegetables and mushrooms properly is crucial for developing deep, rich flavors. If you rush this step or don’t cook the vegetables long enough, the soup can lack depth and complexity.
