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- 500g mixed mushrooms: cremini, shiitake, and button - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons olive oil - 2 tablespoons unsalted butter - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free version) The main ingredients create a rich base. The mixed mushrooms provide deep, earthy flavors. Onion and garlic add sweetness and warmth. Olive oil and butter give a smooth texture and help with cooking. - 1 teaspoon dried thyme - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper These seasonings are key to enhancing the soup. Thyme brings an aromatic touch. Salt and pepper balance the flavors. Adjust these seasonings to suit your taste. - Fresh parsley for garnish - 1 teaspoon truffle oil for a luxurious flavor Garnishing with parsley adds color and freshness. Truffle oil can elevate the soup's taste. A little goes a long way, so use it sparingly for a gourmet touch. {{ingredient_image_2}} - In a large pot, combine 2 tablespoons of olive oil and 2 tablespoons of unsalted butter. - Heat over medium until melted together. This creates a rich base for your soup. - Add 1 medium onion, finely chopped, to the pot. - Cook for about 5 minutes until the onion is soft and clear. - Next, stir in 3 cloves of minced garlic. Cook for 1 more minute until fragrant. - Add 500g of mixed mushrooms, cleaned and sliced. - Sauté for about 8 to 10 minutes. Keep stirring until they brown and release their juices. - Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. - Pour in 4 cups of vegetable broth. Stir well and bring to a gentle simmer. - Use an immersion blender to puree the soup until smooth. - If you don’t have one, transfer it to a regular blender in batches. Return it to the pot afterward. - Stir in 1 cup of heavy cream (or coconut cream). - Heat gently over low for about 5 minutes. Taste and adjust seasoning if needed. - If you like, add 1 teaspoon of truffle oil for a richer flavor. When making this soup, the type of mushrooms matters. I love using mixed mushrooms like cremini, shiitake, and button. Each adds unique flavors. Cremini gives a rich taste, shiitake adds a deep umami, and button mushrooms keep it light. You can also explore dried mushrooms for a stronger flavor. Just soak them in warm water first. This way, you get both the mushroom taste and the soaking liquid for your soup. For that creamy texture, blending is key. Use an immersion blender for easy pureeing. If you want, you can transfer the mixture to a regular blender. Blend until smooth. If your soup is too thick, add more cream. Use heavy cream for richness, or try coconut cream for a lighter feel. Adjusting thickness is simple—just add cream until you like it. Serve your soup in warm bowls for a cozy touch. A drizzle of cream on top looks great and adds flavor. For a fancy look, sauté some whole mushrooms and place them on top. Garnish with fresh parsley for color. Pair your soup with crusty bread or a fresh salad. Both add great texture and balance the meal. Enjoying this soup with loved ones makes it even better! Pro Tips Use Fresh Ingredients: Fresh mushrooms can significantly enhance the flavor of your soup. Look for firm, unblemished mushrooms for the best taste and texture. Experiment with Broths: While vegetable broth is a great base, try using homemade broth or even a mushroom broth for an added depth of flavor. Texture Matters: For a chunkier texture, reserve some sautéed mushrooms before blending the soup. Stir them back in after blending for added dimension. Garnish Creatively: Beyond parsley, consider garnishing with crispy fried shallots or a drizzle of balsamic reduction for an extra touch of sophistication. {{image_4}} To make a dairy-free soup, use coconut cream instead of heavy cream. Coconut cream gives a rich and creamy texture without dairy. It adds a slight sweetness that pairs well with mushrooms. I love this option for those who are lactose intolerant or vegan. Simply substitute the heavy cream with one cup of coconut cream in the recipe. You won't miss the dairy! You can easily add protein to this soup by including cooked chicken or tofu. For chicken, shred leftover rotisserie or grilled chicken and stir it in just before serving. This adds heartiness to your meal. If you prefer tofu, use firm tofu. Cube it, sauté until golden, and then add it to the soup. Both options boost nutrition and make the soup more filling. To change up the flavor, experiment with different herbs and spices. For instance, try adding rosemary or sage for a fragrant twist. Fresh herbs like thyme or dill can also enhance the taste. Additionally, consider topping your soup with sautéed mushrooms, croutons, or a sprinkle of cheese for extra flavor and texture. Each variation can make your creamy mushroom soup unique and exciting! After enjoying your soup, let any leftovers cool down. Pour the soup into an airtight container. Seal it well to keep it fresh. Place it in the fridge. It can last up to three days this way. When you want to reheat, use a pot on low heat. Stir it often to warm it evenly. You can also use the microwave. Just heat it in short bursts, stirring in between. To freeze the mushroom soup, let it cool completely first. Use freezer-safe containers. Leave some space at the top for expansion. You can also use freezer bags. Make sure to remove as much air as possible. When you want to eat it later, take it out and thaw it. The best way is to place it in the fridge overnight. If you're in a hurry, you can thaw it in cold water. Avoid using a microwave for thawing, as it may change the flavor. In the fridge, your creamy mushroom soup will stay good for about three days. In the freezer, it can last up to three months. Just make sure to store it properly. For the best taste, eat it sooner rather than later. You can easily make this soup vegan. Start by using coconut cream instead of heavy cream. For the broth, choose a vegetable broth that is vegan. You can also use cashew cream for a rich texture. It adds a nice nutty flavor. Yes, you can use many types of mushrooms. Some great options are portobello, oyster, or enoki. Each type brings a unique flavor. Portobello adds a meaty taste, while enoki gives a fresh crunch. Mixing different kinds can enhance the soup’s depth. If your soup is too thin, you have options to thicken it. You can mix cornstarch with a bit of water and stir it in. Let it cook for a few minutes to thicken. Another way is to blend a portion of the soup and mix it back in. This helps create a creamy texture. This blog post guides you through making a delicious mushroom soup. We covered key ingredients, like mixed mushrooms and aromatics, and detailed each step, from sautéing to blending. You learned important tips, variations, and storage info to enhance your cooking experience. Now, you have the tools to create a creamy, flavorful soup at home. Enjoy the cooking process and feel free to experiment with new flavors. Your perfect bowl of mushroom soup awaits!

Ultimate Creamy Mushroom Soup

A rich and velvety mushroom soup, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 500 g mixed mushrooms (cremini, shiitake, and button), cleaned and sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free version)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 teaspoon truffle oil (optional)

Instructions
 

  • In a large pot, combine the olive oil and unsalted butter over medium heat. Let it melt together, forming a rich base for your soup.
  • Add the finely chopped onion to the pot. Sauté for approximately 5 minutes, stirring frequently, until the onion becomes soft and translucent.
  • Stir in the minced garlic and continue to cook for another minute, just until the garlic is fragrant—be careful not to let it burn.
  • Incorporate the sliced mushrooms into the pot. Sauté them for about 8-10 minutes, stirring occasionally, until they are nicely browned and have released their delicious juices.
  • Sprinkle in the dried thyme, salt, and black pepper. Stir well to evenly distribute the seasonings among the mushrooms.
  • Pour the vegetable broth into the pot and bring the mixture to a gentle simmer. Allow it to simmer uncovered for 15 minutes.
  • Using an immersion blender, carefully puree the soup until it reaches a smooth and velvety consistency. Alternatively, transfer the soup in batches to a blender and then return it to the pot.
  • Stir in the heavy cream (or coconut cream). Heat gently over low heat for an additional 5 minutes, stirring occasionally. Taste for seasoning and adjust as needed.
  • If you're using truffle oil, drizzle it in at this stage and stir well to infuse that luxurious flavor throughout.
  • Ladle the soup into warm bowls and generously sprinkle with freshly chopped parsley for color and freshness.

Notes

For an elevated flavor, consider adding truffle oil.
Keyword creamy, mushroom, soup, vegetarian