How to Make Perfect Mushroom Soup: A Step-by-Step Guide
This creamy mushroom soup is a classic comfort food, perfect for cozy dinners or as an elegant appetizer. It combines earthy mushrooms, fragrant garlic, and a creamy base to create a rich and satisfying dish. The recipe is versatile, allowing for vegetarian, vegan, or dairy-free options.
Ingredients
- Mushrooms: 400g about 14 oz of fresh mushrooms (button, cremini, or a mix).
- Butter: 2 tablespoons for sautéing.
- Olive oil: 1 tablespoon for extra flavor and to prevent burning.
- Onion: 1 medium-sized finely chopped.
- Garlic: 3 cloves minced.
- Vegetable stock: 4 cups or chicken stock for a non-vegetarian version.
- Heavy cream: 1 cup for a creamy texture. For a dairy-free option, Use coconut milk or cashew cream.
- Flour: 2 tablespoons to thicken the soup. This step is Optional for a gluten-free version; use cornstarch or skip it.
- Salt and black pepper: To taste.
- Fresh thyme: 1 teaspoon or use dried thyme for convenience.
- Parsley: Freshly chopped for garnish (optional).
Instructions
Preparingthe Mushrooms
- Rinse the mushrooms quickly under cold water to remove dirt. Avoid soaking them as they absorb water.
- Dry the mushrooms with a clean towel or paper towels.
- Slice them thinly for even cooking. Set aside.
Sautéing the Base
- Put 2 tablespoons of butter and 1 tablespoon of olive oil in a heavy bottomed pot over medium heat.
- Add the chopped onion and garlic, and sauté for 3-4 minutes.
- Add the sliced mushrooms. Stir frequently and cook for 8-10 minutes until the mushrooms release moisture and turn golden brown. This step builds flavor.
Simmering the Soup
- Sprinkle 2 tablespoons of flour over the sautéed mixture. Stir well to coat the mushrooms and absorb the butter. (For a gluten-free option, skip this step or use cornstarch later.)
- Add in 4 cups of vegetable stock gradually. Keep stirring to avoid lumps.
- Add 1 teaspoon of thyme, salt, and pepper to taste.
- Simmer for 15 minutes. And stir occasionally to prevent sticking.
BlendingTips
- In case you prefer a smooth soup, blend it directly in the pot or transfer it to a blender in batches.
- For a chunkier texture, blend only half the soup and mix it back into the pot.
- Mix in 1 cup of heavy cream (or a dairy-free alternative) and heat for another 2 minutes. Avoid boiling after adding cream.
Final Touch
- Keep tasting and adjusting the seasoning with more salt or pepper until you reach your desired taste.
- Serve hot, garnished with fresh parsley or a drizzle of cream. Pair with homemade bread for a complete meal.