Imagine the comforting aroma of earthy mushrooms wafting through your kitchen as you prepare a creamy mushroom soup.
This French classic is simple to make yet feels like a warm hug in a bowl.
As the mushrooms sauté and the onions caramelize, they transform into a velvety, rich soup that soothes the soul.
Whether you’re new to cooking or a seasoned chef, let’s bring this delightful dish to life together!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 sharp knife
- 1 cutting board
- 1 blender or immersion blender
- 1 ladle
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 500 grams mushrooms, sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Cook & Prep Time
- Reading the Recipe (5 minutes)
- Take some time to read through the entire recipe, ensuring you understand each step and have all the necessary ingredients and equipment.
- Preparation (15 minutes)
- 0:00 – 5:00 minutes: Gather all ingredients and equipment. Chop the onion, mince the garlic, and slice the mushrooms.
- 5:00 – 10:00 minutes: Heat the butter and olive oil in the large pot over medium heat.
- 10:00 – 15:00 minutes: Add the chopped onion and minced garlic to the pot, sautéing until translucent.
- Cooking (30 minutes)
- 15:00 – 20:00 minutes: Stir in the sliced mushrooms, salt, and black pepper, cooking until mushrooms are tender.
- 20:00 – 22:00 minutes: Sprinkle flour over the mushrooms and stir well to combine.
- 22:00 – 25:00 minutes: Gradually add the vegetable broth, stirring continuously to avoid lumps.
- 25:00 – 27:00 minutes: Bring the soup to a gentle boil.
- 27:00 – 42:00 minutes: Reduce the heat to simmer for 15 minutes.
- Blending and Final Touches (5 minutes)
- 42:00 – 44:00 minutes: Remove the pot from heat and blend the soup until smooth.
- 44:00 – 47:00 minutes: Return the pot to low heat and stir in the heavy cream.
- 47:00 – 49:00 minutes: Add the chopped parsley and lemon juice, stirring to combine. Taste and adjust seasoning if necessary.
- Resting Time (5 minutes)
- 49:00 – 54:00 minutes: Let the soup rest for enhanced flavor melding.
Recipe Instructions
Heat the butter and olive oil in a large pot over medium heat.
Add the chopped onion and minced garlic, and sauté until translucent.
Stir in the sliced mushrooms, salt, and black pepper, cooking until mushrooms are tender.
Sprinkle the flour over the mushrooms and stir well to combine.
Gradually add the vegetable broth, stirring continuously to avoid lumps.
Bring the soup to a gentle boil and then reduce the heat to simmer for 15 minutes.
Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
Return the pot to low heat and stir in the heavy cream.
Add the chopped parsley and lemon juice, stirring to combine.
Taste and adjust seasoning if necessary before serving.
Serving Tips
- Crusty Bread: Pair with a warm, crusty baguette to soak up every delicious drop of soup.
- Grilled Cheese Sandwich: Serve alongside a gooey grilled cheese for a comforting and classic combination.
- Side Salad: Complement the soup with a fresh green salad topped with vinaigrette for a light and invigorating contrast.
- Garlic Bread: Add a savory touch with garlic bread, enhancing the flavors of the creamy mushroom soup.
- Croutons: Sprinkle homemade croutons on top of the soup for added crunch and texture.
Storage
Store creamy mushroom soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in portions for up to 2 months.
Reheat gently before serving.
Freezing
Allow the creamy mushroom soup to cool completely before transferring it to airtight containers.
Freeze for up to three months.
Thaw in the refrigerator overnight and reheat gently on the stove.
Reheating
To reheat creamy mushroom soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to prevent the cream from curdling.
Alternatively, use a microwave at medium power.
Final Thoughts
Creamy Mushroom Soup is a delightful appetizer that combines the rich flavors of mushrooms with a creamy texture.
The recipe is straightforward, requiring minimal preparation and cooking time.
By using a blend of mushrooms, such as cremini, shiitake, or portobello, you can elevate the soup’s umami flavor.
For those who prefer a chunkier texture, consider blending only half of the soup.
This will provide a satisfying blend of smooth and chunky consistency.
The addition of fresh parsley and a hint of lemon juice adds a rejuvenating touch to the dish.
Serve the soup with crusty bread for a complete and satisfying meal.
Enjoy the comforting warmth of this classic French appetizer.
Frequently Asked Questions
Can I Use Milk Instead of Heavy Cream for a Lighter Version?
You can substitute milk for heavy cream to lighten the soup, but you’ll need to create a slurry of 2 teaspoons cornstarch with milk first. This guarantees a creamy consistency without compromising flavor. Pair with rosemary focaccia.
Are There Vegan Alternatives for the Butter and Cream?
You can use vegan butter and coconut cream for a plant-based version. Pair with nutritional yeast for added flavor. Sauté mushrooms until golden brown to enhance depth. Try serving with sourdough bread for a delightful contrast.
How Can I Make the Soup Spicy?
To spice up your soup, add a pinch of cayenne pepper or a chopped jalapeño while sautéing the onions. For a smoky heat, incorporate smoked paprika. Balance the flavors with a touch of your favorite hot sauce.
What Wine Pairs Well With Creamy Mushroom Soup?
You should pair a creamy mushroom soup with a Chardonnay or Pinot Noir. These wines complement the earthy flavors and creamy texture. Make certain the wine’s acidity balances the soup’s richness for a harmonious dining experience. Enjoy!
Can This Soup Be Made Gluten-Free?
To make the soup gluten-free, substitute all-purpose flour with a gluten-free alternative like rice or almond flour. Pair with a crisp, unoaked Chardonnay to complement the soup’s creamy texture and enhance its earthy mushroom flavors.
Creamy Mushroom Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Blender or immersion blender
- 1 Ladle
Ingredients
- 2 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 500 grams mushrooms sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoon fresh parsley chopped
- 1 tablespoon lemon juice
Instructions
- Heat the butter and olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until translucent.
- Stir in the sliced mushrooms, salt, and black pepper, cooking until mushrooms are tender.
- Sprinkle the flour over the mushrooms and stir well to combine.
- Gradually add the vegetable broth, stirring continuously to avoid lumps.
- Bring the soup to a gentle boil and then reduce the heat to simmer for 15 minutes.
- Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
- Return the pot to low heat and stir in the heavy cream.
- Add the chopped parsley and lemon juice, stirring to combine.
- Taste and adjust seasoning if necessary before serving.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
