Silky Creamy Mushroom Soup

$To make a silky creamy mushroom soup, you need simple and fresh ingredients. Here’s what you will need: - 500g mixed mushrooms (such as button, cremini, and shiitake), thinly sliced - 1 medium onion, finely diced - 3 cloves of garlic, minced - 2 tablespoons extra virgin olive oil - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - Salt and freshly cracked black pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) Using these fresh ingredients ensures a rich and flavorful soup. The mix of mushrooms adds depth to the taste. Fresh thyme brings a nice aroma, while the cream gives it that silky smooth texture. Enjoy choosing quality ingredients, as they make all the difference in your dish! {{ingredient_image_2}} 1. Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Wait until it shimmers. 2. Add 1 finely diced onion. Sauté for about 5 minutes, until it looks soft and clear. 3. Next, stir in 3 minced garlic cloves. Cook for another 1-2 minutes. Watch it closely; you don’t want it to brown. 4. Now, add 500g of thinly sliced mixed mushrooms to the pot. Stir them every few minutes. Cook for about 7-10 minutes. The mushrooms should soften and release their moisture. 1. Sprinkle in 1 teaspoon of fresh thyme leaves and add salt and freshly cracked black pepper to taste. Stir everything together well. 2. Pour in 4 cups of vegetable broth. Raise the heat and let it come to a gentle boil. Once it boils, reduce the heat and let it simmer for 15 minutes. This helps the flavors blend nicely. 3. After simmering, it’s time to blend! Use an immersion blender to mix the soup until it is silky and creamy. If you don’t have one, carefully transfer batches to a standard blender. 1. Return the blended soup to low heat. Stir in 1 cup of heavy cream or coconut cream. Warm it gently, but don’t let it boil. 2. Taste the soup. Adjust the seasoning with more salt or pepper if needed. 3. Serve your soup hot. Don’t forget to garnish it with 2 tablespoons of chopped fresh parsley for a pop of color. To get that smooth, creamy feel, blending is key. I always use an immersion blender. It lets me blend the soup right in the pot. If you don’t have one, a regular blender works too. Just remember to blend in batches to avoid spills. For cream, I recommend heavy cream for a rich taste. If you want a lighter option, use coconut cream. It gives a nice flavor and works well for dairy-free diets. Want to add more flavor? Fresh herbs like rosemary or basil can really elevate the taste. I like to mix in a bit of parsley or chives for a fresh kick. When it comes to broth, homemade is best if you have time. It packs more flavor. But if you’re short on time, store-bought broth works fine. Just choose a low-sodium version to keep control over salt. Serve this soup hot for the best experience. I like to pair it with crusty bread, perfect for dipping. For garnishes, fresh parsley adds nice color and flavor. A swirl of cream on top makes it look fancy. You can also sprinkle some black pepper for a touch of spice. For a chic presentation, use shallow bowls and warm them before serving. This little touch makes your meal feel special! Pro Tips Use Fresh Mushrooms: Fresh mushrooms provide a richer flavor and better texture compared to canned varieties. Choose a mix for depth! Blend for Creaminess: An immersion blender is perfect for achieving a silky texture without transferring the soup in batches. Adjust the Creaminess: For a lighter soup, start with less cream and gradually add until it reaches your desired richness. Season Gradually: Always taste and adjust seasoning towards the end of cooking to ensure the best balance of flavors. {{image_4}} If you want a creamy soup without dairy, try coconut cream. It gives a rich flavor and smooth texture. Simply replace the heavy cream with one cup of coconut cream. You can also use almond milk or cashew cream for a lighter touch. Each choice adds its unique taste, so feel free to experiment. You’ll still enjoy a silky finish. To make this soup more filling, think about adding proteins. Tofu works well here. Cut it into cubes and sauté it with the onions. If you prefer meat, try cooked chicken. Shred the chicken and stir it in right before serving. These options not only boost nutrition but also add heartiness to your meal. If you want your soup to be a full meal, consider adding grains or legumes. Cooked rice or quinoa can be a great addition. You can also use lentils for extra fiber. Just add them during the simmering stage. This way, they soak up all the flavors and make the soup even more satisfying. Enjoy your bowl of joy! To keep your silky creamy mushroom soup fresh, store it properly. First, let the soup cool down to room temperature. Then, pour it into an airtight container. Place it in the refrigerator if you plan to eat it within three days. For longer storage, freeze the soup. Use freezer-safe containers or bags. Leave some space in the container for expansion. This soup can last up to three months in the freezer. Reheating the soup is easy. For the best taste, use the stove. Pour the soup into a pot and heat it over low to medium heat. Stir it often to avoid sticking. If the soup is too thick, add a splash of vegetable broth or water. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This way, it heats evenly. Enjoy your warm, silky soup! To make this soup vegan, swap the heavy cream with coconut cream or any plant-based cream. Use vegetable broth instead of chicken broth. The mushrooms, onion, and garlic remain unchanged. This way, you keep all the rich and creamy flavors while making it vegan-friendly. Yes, you can use dried mushrooms! To rehydrate them, soak them in warm water for about 20 to 30 minutes. After they swell and soften, drain and chop them. Add these rehydrated mushrooms to the soup just like fresh ones. This adds a deeper flavor to your soup. Mushroom soup pairs well with many sides. Here are some great options: - Crusty bread for dipping - A fresh green salad - Garlic bread for extra flavor - Grilled cheese sandwiches for a cozy touch These sides enhance the soup's warmth and flavor, making your meal even more delightful. This mushroom soup is packed with flavor and easy to make. We covered the key ingredients, step-by-step instructions, and helpful tips for a perfect dish. Don't forget to try some variations, like making it dairy-free or adding proteins. Remember, proper storage is crucial for keeping it fresh. With these skills, you can impress anyone with your cooking. Enjoy creating a warm, comforting bowl of soup that everyone will love!$

Silky Creamy Mushroom Soup

A rich and creamy mushroom soup made with a variety of mushrooms, perfect for a comforting meal.

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Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer

Cuisine American

Servings 4

Calories 250 kcal

Ingredients

500 g mixed mushrooms (such as button, cremini, and shiitake), thinly sliced
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
4 cups vegetable broth
1 cup heavy cream (or coconut cream for a delicious dairy-free alternative)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
to taste salt and freshly cracked black pepper
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat until shimmering.
Add the finely diced onion to the pot and sauté until it turns translucent and soft, approximately 5 minutes.
Stir in the minced garlic and continue to cook for an additional 1-2 minutes, until the garlic is aromatic but not browned.
Add the sliced mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their moisture and soften, about 7-10 minutes.
Sprinkle in the thyme leaves, along with salt and black pepper, stirring well to blend all the flavors together.
Pour the vegetable broth into the pot and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 15 minutes to deepen the flavors.
Using an immersion blender, carefully blend the soup until it reaches a silky and creamy texture. Alternatively, transfer the soup in batches to a standard blender, blending until smooth.
Return the blended soup to low heat and stir in the heavy cream (or coconut cream), warming it through gently without letting it boil.
Taste the soup and adjust the seasoning with additional salt or pepper as preferred.
Serve the soup piping hot, garnished with a sprinkle of fresh parsley.

Notes

Serve with rustic crusty bread for dipping.

Keyword creamy, mushroom, soup, vegetarian