Mushroom cream soup

Here’s a classic recipe for Mushroom Cream Soup, perfect for a cozy, comforting meal. This recipe highlights the earthy flavors of mushrooms and combines them with a rich, creamy broth for a delicious soup.

Mushroom Cream Soup

Ingredients:

• Mushrooms: 1 pound (button, cremini, or a mix), sliced
• Onion: 1 medium, chopped
• Garlic: 3 cloves, minced
• Butter: 3 tablespoons
• Olive oil: 1 tablespoon
• Chicken or vegetable broth: 4 cups
• Heavy cream: 1 cup
• Flour: 2 tablespoons (for thickening)
• Thyme: 1 teaspoon dried or a few sprigs fresh
• Bay leaf: 1
• White wine: 1/2 cup (optional, for added depth of flavor)
• Salt and pepper: to taste
• Parsley: chopped, for garnish (optional)
• Sherry: 1 tablespoon (optional, for added flavor)
• Lemon juice: 1 teaspoon (optional, for brightness)

Instructions:

1. Sauté the Mushrooms:

   • In a large pot, heat the butter and olive oil over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1 minute until fragrant.
   • Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 8-10 minutes.

2. Create the Base:

   • Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
   • If using, pour in the white wine and stir, allowing it to reduce slightly, about 2-3 minutes.

3. Add Liquids and Simmer:

   • Pour in the chicken or vegetable broth and stir to combine. Add the thyme, bay leaf, and sherry (if using).
   • Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.

4. Blend the Soup:

   • Remove the bay leaf and any thyme stems if used.
   • Use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a countertop blender and blend until smooth.

5. Finish the Soup:

   • Return the blended soup to the pot (if using a countertop blender).
   • Stir in the heavy cream and simmer for an additional 5-10 minutes, until heated through.
   • Adjust seasoning with salt and pepper to taste.
   • If desired, add a teaspoon of lemon juice for a touch of brightness.

6. Serve:

   • Ladle the soup into bowls.
   • Garnish with chopped parsley if desired.
   • Serve hot with crusty bread or a light salad.

Tips:

• Mushroom Variety: Feel free to mix different types of mushrooms like shiitake, portobello, or oyster for added depth of flavor.
• Texture: For a chunkier soup, reserve some sautéed mushrooms before blending and stir them back into the soup after blending.
• Vegan Option: Use vegetable broth and substitute the heavy cream with coconut milk or a non-dairy cream alternative.

This Mushroom Cream Soup is perfect for a comforting lunch or a light dinner, offering rich flavors and a creamy texture that’s sure to satisfy. Enjoy!