Creamy Mushroom Soup

Of course! A truly great creamy mushroom soup is earthy, deeply flavorful, and luxuriously smooth without being overly heavy. This recipe avoids canned soup shortcuts and builds flavor from the ground up for a restaurant-quality result.

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Creamy Mushroom Soup

This recipe uses a simple technique to maximize the mushroom flavor, creating a soup that is both elegant and comforting.

Yields: 4-6 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

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Ingredients

· 2 tbsp unsalted butter
· 1 tbsp olive oil
· 1 medium yellow onion, diced
· 2 cloves garlic, minced
· 1 ½ lbs (700g) mixed fresh mushrooms (cremini, baby bella, shiitake), cleaned and sliced*
· 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
· ¼ cup dry white wine (like Sauvignon Blanc) or dry sherry (optional, but recommended)
· 4 cups low-sodium chicken or vegetable broth
· 1 bay leaf
· ½ cup heavy cream (or half-and-half for a lighter version)
· Salt and freshly ground black pepper to taste

For Garnish:

· Fresh parsley or chives, chopped
· A drizzle of cream or truffle oil
· Sautéed mushroom slices

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Instructions

Step 1: Sauté Aromatics

1. In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
2. Add the diced onion and cook for 5-7 minutes, until softened and translucent.
3. Add the minced garlic and cook for another minute until fragrant.

Step 2: Cook the Mushrooms (The Key Step!)

1. Add all the sliced mushrooms to the pot. Don’t stir them right away; let them sit for a few minutes to develop a golden-brown sear on one side.
2. Season with salt, pepper, and thyme. Then, stir and continue cooking until the mushrooms have released their liquid and become deeply browned, about 10-15 minutes. This browning is essential for a rich, umami flavor.

Step 3: Deglaze and Simmer

1. If using, pour in the white wine or sherry. Scrape the bottom of the pot with a wooden spoon to release all the browned bits (this is flavor!). Let the wine reduce by half.
2. Add the broth and the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.

Step 4: Blend the Soup

1. Remove and discard the bay leaf.
2. For a Smooth Soup: Carefully transfer the soup in batches to a blender and blend until completely smooth. Never fill the blender more than halfway, and hold the lid down with a towel to prevent explosions.
3. For a Rustic Soup: Use an immersion blender directly in the pot to blend to your desired consistency. For a bit of texture, you can blend only half of the soup.

Step 5: Finish and Serve

1. Return the blended soup to the pot (if using a stand blender). Stir in the heavy cream and heat through over low heat. Do not boil after adding the cream.
2. Taste and adjust seasoning with more salt and pepper as needed.
3. Serve hot, garnished with fresh herbs, a drizzle of cream, and a few sautéed mushroom slices.

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Pro-Tips for the Best Mushroom Soup

· Mushroom Variety is Key: Using a mix of mushrooms (like cremini, shiitake, and even a few porcini) creates a much more complex flavor than just button mushrooms. For a luxurious touch, add some rehydrated dried porcini mushrooms (use the soaking liquid as part of your broth!).
· Don’t Skimp on the Browning: This is the most important step for flavor. Let the mushrooms sear and don’t stir them too often. You want that fond (browned bits) on the bottom of the pot.
· Wine/Sherry: The acid in the wine cuts through the richness and adds another layer of flavor. It’s highly recommended.
· Make it Vegetarian: Use vegetable broth and ensure your wine is vegetarian-friendly.
· For a Thicker Soup: For a thicker, velvety texture without more cream, you can make a quick roux at the beginning. After sautéing the onions, add 2 tablespoons of flour and cook for 1 minute before adding the mushrooms. Proceed with the recipe.
· For a Lighter Soup: Substitute the heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free version.

Storage & Reheating

· Refrigerator: Store in an airtight container for up to 4 days.
· Freezer: This soup freezes well, but it’s best to freeze it before adding the cream. Add the cream when you reheat it. It will keep for up to 3 months.
· Reheating: Gently reheat on the stovetop over low heat, stirring occasionally.

Enjoy your bowl of homemade, deeply satisfying creamy mushroom soup