Picture a comforting bowl of Golden Mushroom Soup, its rich aroma wafting through your kitchen.
This delightful dish isn’t only easy to make but also offers a warm, cozy indulgence that quickly becomes a favorite.
Watch as the earthy mushrooms and vibrant turmeric blend seamlessly, transforming into a velvety, savory delight.
Ready to enjoy this comforting creation? Let’s bring this dish to life.
Kitchen Tools Required
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Measuring cup
- 1 Knife
- 1 Cutting board
- 1 Blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1 teaspoon turmeric powder
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Golden Mushroom Soup, you can follow this timeline:
Preparation and Cooking Timeline:
- Reading and Initial Setup (5 minutes):
- Read through the entire recipe to understand the steps.
- Gather all the equipment and ingredients listed.
- Prep Work (10 minutes):
- Dice the onion and mince the garlic.
- Slice the mushrooms.
- Cooking (30 minutes):
- Minutes 0-5: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until the onion is translucent.
- Minutes 5-10: Add sliced mushrooms to the pot and cook until they’re browned.
- Minute 10-11: Stir in turmeric powder and cook for 1 minute.
- Minutes 11-12: Pour in vegetable broth and bring the mixture to a boil.
- Minutes 12-27: Reduce heat and let it simmer for 15 minutes.
- Minutes 27-30: Use a blender or immersion blender to puree the soup until smooth.
- Final Steps (5 minutes):
- Return the soup to the pot and stir in heavy cream.
- Season with salt and black pepper, then heat through without boiling.
- Remove from heat and let the soup rest for 5 minutes.
- Serving:
- Garnish with fresh parsley before serving.
This timeline guarantees that you’re managing your time efficiently while preparing the Golden Mushroom Soup, allowing for a smooth cooking process and ideal flavor development.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic, sauté until onion is translucent.
Add sliced mushrooms to the pot and cook until they’re browned.
Stir in turmeric powder and cook for 1 minute.
Pour in vegetable broth and bring the mixture to a boil.
Reduce heat and let it simmer for 15 minutes.
Use a blender or immersion blender to puree the soup until smooth.
Return the soup to the pot and stir in heavy cream.
Season with salt and black pepper, then heat through without boiling.
Remove from heat and let the soup rest for 5 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair with a warm, crusty French baguette to soak up every drop of the flavorful soup.
- Side Salad: Serve alongside a fresh green salad with a light vinaigrette to balance the richness of the soup.
- Grilled Cheese Sandwich: Complement the soup with a classic grilled cheese sandwich for a comforting and satisfying meal.
- Roasted Vegetables: Add a side of roasted seasonal vegetables for added texture and a pop of color.
- Savory Scones: Enjoy with homemade savory scones or biscuits to enhance the overall dining experience.
Storage
Store Golden Mushroom Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 3 months.
Reheat gently before serving.
Freezing
To freeze Golden Mushroom Soup, cool it completely.
Transfer to airtight containers, and label with the date.
Avoid adding cream before freezing. Instead, stir it in when reheating.
Reheating
To reheat Golden Mushroom Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to prevent the cream from curdling.
Alternatively, use a microwave on low power.
Final Thoughts
Golden Mushroom Soup is a comforting and flavorful dish perfect for any occasion.
The combination of mushrooms and turmeric gives it a unique golden hue and rich taste.
Consider experimenting with different mushroom varieties to elevate the soup’s complexity.
Adding a splash of white wine during the cooking process can also enhance the flavor profile.
For those who prefer a thicker consistency, you can reduce the vegetable broth or incorporate a cornstarch slurry.
This recipe is versatile and can be adjusted to suit your taste preferences. Serve it as a starter or enjoy it as a hearty main course.
Frequently Asked Questions
Can I Substitute Coconut Milk for Heavy Cream in This Soup?
You can substitute coconut milk for heavy cream in equal parts to maintain a similar consistency. Coconut milk imparts a mild sweetness, complementing the soup’s flavors. Make sure the coconut milk is full-fat for ideal creaminess and texture.
What Are Some Alternative Seasonings to Turmeric for This Soup?
You can substitute turmeric with 1 teaspoon smoked paprika for a smoky flavor, or 1 teaspoon ground cumin for earthy notes. For a hint of spice, try 1/2 teaspoon cayenne pepper or 1 teaspoon curry powder.
How Can I Make This Soup Vegan-Friendly?
Substitute heavy cream with coconut milk for creaminess and replace olive oil with vegan butter for richness. Use nutritional yeast for a cheesy flavor and adjust seasoning with a pinch of smoked paprika for depth.
Is It Possible to Use Dried Mushrooms Instead of Fresh Ones?
Yes, you can substitute dried mushrooms for fresh ones. Rehydrate them in warm water for 20 minutes, then use 3 ounces dried for every pound of fresh. Incorporate the soaking liquid into your broth for intensified flavor.
What Side Dishes Pair Well With Golden Mushroom Soup?
You should serve crusty sourdough bread or a warm baguette to complement the soup’s creamy texture. For a balanced meal, add a side salad with vinaigrette or steamed asparagus for a crisp, revitalizing contrast.
Golden Mushroom Soup
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Wooden spoon
- 1 measuring cup
- 1 Knife
- 1 Cutting board
- 1 Blender or immersion blender
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 pound mushrooms sliced
- 1 teaspoon turmeric powder
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until onion is translucent.
- Add sliced mushrooms to the pot and cook until they are browned.
- Stir in turmeric powder and cook for 1 minute.
- Pour in vegetable broth and bring the mixture to a boil.
- Reduce heat and let it simmer for 15 minutes.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the soup to the pot and stir in heavy cream.
- Season with salt and black pepper, then heat through without boiling.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with fresh parsley before serving.
Notes
