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To make creamy mushroom soup, gather these ingredients: - 500g fresh mushrooms, sliced (button and cremini are great) - 1 medium onion, diced - 2 cloves garlic, minced - 3 tablespoons olive oil - 4 cups vegetable broth - 1 cup heavy cream (coconut cream works for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - Fresh parsley for garnish Using fresh mushrooms gives your soup a rich flavor. They hold moisture and add texture. I recommend a mix of button and cremini mushrooms. This blend creates depth in taste. Dried mushrooms can work too, but they need soaking. If you choose dried mushrooms, use about 1 ounce. Soak them in warm water for at least 20 minutes. Then, chop them and add them to your soup. You can easily adjust this recipe. For a vegan soup, swap heavy cream with coconut cream or cashew cream. If you want a lower-sodium option, use low-sodium vegetable broth. You can also add spices like smoked paprika to enhance the flavor without salt. If you have a mushroom allergy, try using cooked cauliflower or white beans as a base for creaminess. This way, everyone can enjoy a warm bowl of soup. For more details, check the Full Recipe. To make creamy mushroom soup, start by gathering your ingredients. You will need fresh mushrooms, onions, garlic, olive oil, vegetable broth, heavy cream, thyme, salt, and pepper. 1. Heat 3 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 medium diced onion. Cook it for about 5 minutes until it is soft and clear. 3. Next, stir in 2 cloves of minced garlic. Cook for 1 more minute until it smells good. 4. Now, add 500g of sliced mushrooms to the pot. Cook them for 8 to 10 minutes. They should turn brown and let out their juices. 5. Sprinkle in 1 teaspoon of dried thyme, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix everything well. 6. Pour in 4 cups of vegetable broth. Bring the soup to a simmer. Let it cook for 15 minutes to let all the flavors mix. 7. After simmering, use an immersion blender to puree the soup until it is smooth. If you don’t have one, carefully blend it in small batches in a regular blender. 8. Return the soup to the pot and stir in 1 cup of heavy cream or coconut cream. Heat it gently on low but do not boil. 9. Taste the soup and add more seasoning if needed. 10. Serve it hot, topped with fresh parsley. Using the right techniques makes a big difference in your soup. Sautéing the onions and garlic first builds a strong flavor base. It helps to bring out their natural sweetness. Cooking the mushrooms until they are browned adds a rich, deep taste. Simmering the soup allows all the ingredients to mingle. This step is important for a well-rounded flavor. Pureeing the soup creates a velvety texture. The immersion blender is easy to use and keeps the soup in one pot, avoiding extra cleanup. To achieve the best creaminess, blend the soup well. If using a regular blender, fill it halfway and leave space for steam. Blend in small batches to avoid spills. If you want a thicker soup, blend more of it. If you like some chunkiness, leave some mushrooms unblended. Stir in the cream slowly. This keeps it rich without curdling. For the full recipe, check out the instructions above. Enjoy your cooking! To take your creamy mushroom soup to the next level, consider these tips: - Use fresh herbs: Fresh thyme or rosemary can add a bright touch. - Add umami: A splash of soy sauce or a sprinkle of nutritional yeast deepens the taste. - Finish with acidity: A squeeze of lemon juice can brighten the flavors. These small changes can transform your soup from good to great! Avoid these errors to ensure a perfect soup: - Don’t rush the sauté: Allow mushrooms to brown properly for richer flavor. - Skip the blending: Blending creates that creamy texture. Don’t skip this step! - Over-seasoning: Start with less salt and pepper; you can adjust later. Being mindful of these points will make your cooking process smoother. Serve your creamy mushroom soup in a few delightful ways: - With crusty bread: This pairs perfectly and adds a nice crunch. - Add a drizzle: A little truffle oil or cream on top looks fancy. - Include toppings: Try crispy fried mushrooms or toasted nuts for texture. These ideas can elevate your dining experience. For more details, check the Full Recipe! {{image_2}} You can make creamy mushroom soup vegan easily. Instead of heavy cream, use coconut cream. This option keeps the soup rich. For a lighter touch, use cashew cream or blended silken tofu. Both options add creaminess without dairy. Always check the labels on broth to ensure it’s vegan-friendly. To make your soup festive, consider adding roasted garlic for depth. Truffle oil can also elevate the flavor. For a hearty twist, stir in cooked wild rice or barley. You can also add sautéed leeks for a sweet touch. These add-ins give your soup a unique flair and make it special. You can customize flavors in creamy mushroom soup to suit your taste. Fresh herbs like thyme or rosemary bring freshness. For a kick, add a pinch of cayenne or crushed red pepper. If you prefer a smoky flavor, try adding smoked paprika. These simple changes can transform the soup into something new and exciting. For more detailed instructions on making this soup, check the Full Recipe. After making creamy mushroom soup, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. To enjoy it longer, refrigerate in smaller portions. This way, it’s easy to heat up later. You can freeze creamy mushroom soup for up to three months. First, let the soup cool completely. Pour it into freezer-safe containers. Leave some space at the top as the soup will expand when frozen. Label the containers with the date. When ready to eat, thaw it in the fridge overnight. Reheat the soup gently on the stove over low heat. Stir it often to avoid sticking. If the soup seems too thick after thawing or reheating, add a splash of broth or water. This helps restore the creamy texture. Enjoy your soup warm and flavorful! You can find the full recipe for more details. You can serve creamy mushroom soup with many sides. A fresh salad pairs well. Crunchy bread or warm rolls add a nice touch. Grilled cheese sandwiches make it even better. You can also try a light pasta dish. Each option complements the rich flavors of the soup. Creamy mushroom soup lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and tasty. Before serving, check for any signs of spoilage. If it smells off or looks strange, throw it out. Yes, you can use frozen mushrooms. They work well in soup, but the texture may change. Fresh mushrooms have a firmer bite. If you use frozen ones, add them directly to the pot. There’s no need to thaw them first. This saves time and keeps the soup easy. Absolutely! This soup tastes better the next day. You can make it ahead of time and store it in the fridge. The flavors blend nicely overnight. Just reheat it gently before serving. Yes, creamy mushroom soup can be gluten-free. Just ensure your vegetable broth is gluten-free. The ingredients listed are naturally gluten-free. This makes it a great choice for those with gluten sensitivity. Definitely! You can add carrots, celery, or spinach for more nutrition. These veggies add flavor and color. Just sauté them with the onions for a few minutes. This will enhance the taste of your soup. If you like heat, add some red pepper flakes. You can also stir in a dash of hot sauce. Start with a small amount and taste as you go. This way, you can control the heat level. Yes, you can use chicken broth instead of vegetable broth. This adds a different flavor profile. Just be aware that it will not be vegetarian. You can also use homemade broth for a richer taste. If you don’t have heavy cream, you can use coconut cream. It gives a nice creamy texture and adds a hint of sweetness. You can also use milk or half-and-half, but it may not be as rich. Yes, you can use a potato masher instead of a blender. It will give a chunkier texture. If you prefer a smooth soup, it may take longer. Just mash until you reach your desired consistency. For the complete recipe, check out the Full Recipe section. This blog post covered essential ingredients, preparation steps, and cooking techniques for creamy mushroom soup. You learned about fresh versus dried ingredients, plus substitutions for dietary needs. I also shared tips to enhance flavors and avoid common mistakes. Variations offered ideas for vegan and festive options. Lastly, I provided storage guidelines and answers to frequently asked questions. Remember, cooking is about enjoying the process. Experiment with flavors and make this dish your own!

113. Creamy Mushroom Soup

Indulge in the warm comfort of Heavenly Creamy Mushroom Soup with this easy recipe! Using fresh mushrooms, garlic, and a touch of cream, this soup is perfect for cozy evenings. In just 35 minutes, you can create a delicious dish that warms the heart and soul. Get all the details on how to make this savory delight and impress your loved ones.
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Ingredients
  

500g fresh mushrooms, sliced (use a mix of button and cremini)

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons olive oil

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free version)

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

Fresh parsley for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced onions and sauté until they are translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the sliced mushrooms to the pot. Sauté them for about 8-10 minutes, or until they are browned and have released their moisture.

        Sprinkle in the dried thyme, salt, and black pepper, mixing well to combine with the mushrooms.

          Pour in the vegetable broth and bring the mixture to a simmer. Allow it to cook for about 15 minutes to let the flavors meld.

            Once the soup has simmered, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches into a regular blender.

              After blending, return the soup to the pot and stir in the heavy cream (or coconut cream). Heat through over low heat, but do not boil.

                Taste and adjust seasoning if necessary.

                  Serve hot, garnished with fresh parsley on top.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4