Creamy Mushroom Soup

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Creamy Mushroom Soup Recipe

If you’re a fan of hearty and flavorful soups, Creamy Mushroom Soup is a must-try. This rich, velvety soup is packed with earthy mushroom flavor and a silky smooth texture, making it the perfect comfort food for colder months. Whether you’re making it for a cozy dinner or as an appetizer for a special meal, this soup will impress everyone with its depth of flavor and creamy consistency.

Ingredients:

  • 2 lbs baby bella mushrooms (cremini), sliced – These mushrooms provide a rich, umami flavor that forms the base of the soup.
  • 2 1/2 cups yellow onions, chopped – Sweet onions add depth to the soup and enhance its flavor.
  • 6 Tbsp unsalted butter, divided into 1-Tbsp portions – Butter is key for sautéing the vegetables and adding richness to the soup.
  • 1 1/2 Tbsp minced garlic – Garlic gives the soup an aromatic foundation and complements the mushrooms beautifully.
  • 2/3 cup dry white wine (Sauvignon Blanc recommended) – White wine deglazes the pan and adds a subtle acidity to balance the richness of the soup.
  • 3 (14.5 oz) cans low-sodium chicken broth – This serves as the soup’s base liquid, creating a flavorful broth without overwhelming saltiness.
  • 1/3 cup all-purpose flour – This helps thicken the soup to a creamy consistency.
  • 2 tsp fresh thyme leaves – Thyme adds a herbal note that complements the mushrooms perfectly.
  • 1 parmesan rind (3-4 inches long) – The parmesan rind imparts a savory, umami flavor that deepens the soup’s richness.
  • 3/4 cup heavy cream – Heavy cream makes the soup luxuriously creamy and smooth.
  • 2 tsp fresh lemon juice – The acidity from the lemon juice balances the richness of the cream and adds brightness.
  • Salt and black pepper, to taste – Essential for seasoning and bringing out the flavors of the soup.
  • 1 1/2 Tbsp cornstarch mixed with 2 Tbsp water (optional for additional thickening) – If you prefer a thicker soup, this optional slurry can be added to reach your desired consistency.

Optional Garnishes:

  • Grated parmesan – Adds an extra layer of savory flavor.
  • Sautéed mushrooms – For added texture and a beautiful presentation.
  • Chopped fresh parsley – A sprinkle of fresh herbs brings a touch of color and freshness to the dish.

Instructions:

1. Sauté the Vegetables:

  • Heat a large pot or Dutch oven over medium heat. Add 3 tablespoons of butter to the pot and let it melt.
  • Once melted, add chopped onions and sauté them until softened and golden, about 5-7 minutes.
  • Add minced garlic to the onions and sauté for another 1-2 minutes, until fragrant.

2. Cook the Mushrooms:

  • Add the sliced mushrooms to the pot and cook, stirring occasionally, until the mushrooms release their moisture and become golden brown, about 10 minutes.
  • Season with salt and black pepper to taste.

3. Deglaze with Wine:

  • Pour in the dry white wine (Sauvignon Blanc is ideal) and use a wooden spoon to scrape up any brown bits from the bottom of the pot.
  • Let the wine simmer for 2-3 minutes, allowing it to reduce slightly.

4. Add the Broth and Simmer:

  • Add the chicken broth, fresh thyme leaves, and the parmesan rind to the pot. Stir well and bring to a simmer.
  • Let the soup simmer for about 20 minutes to allow the flavors to meld together.

5. Thicken the Soup:

  • In a small bowl, combine the flour with a little bit of water to form a smooth paste. Stir this into the simmering soup to help thicken it.
  • Alternatively, for a thicker soup, mix 1 1/2 tablespoons of cornstarch with 2 tablespoons of water and add this slurry to the soup, stirring well. Let the soup simmer for a few more minutes until it reaches your desired consistency.

6. Add Cream and Finish:

  • Stir in the heavy cream and fresh lemon juice. Continue simmering for an additional 5 minutes, stirring occasionally. The soup should now be creamy and smooth.
  • Taste the soup and adjust seasoning with more salt and pepper if necessary.

7. Serve:

  • Remove the pot from the heat and discard the parmesan rind.
  • Ladle the soup into bowls and garnish with grated parmesan, sautéed mushrooms, and chopped fresh parsley if desired.
  • Serve immediately and enjoy!

Tips for the Best Creamy Mushroom Soup:

  • Mushroom Variety: While baby bella mushrooms are great for this recipe, feel free to mix in other types of mushrooms like shiitake, oyster, or button mushrooms for a more complex flavor profile.
  • Make It Ahead: This soup keeps well in the refrigerator for 3-4 days, so you can make it in advance and enjoy it later. Reheat gently over low heat.
  • Vegetarian Option: Use vegetable broth instead of chicken broth and skip the parmesan rind for a completely vegetarian version of this soup.

Conclusion:

This Creamy Mushroom Soup is the epitome of comfort food. Its rich, creamy texture combined with the earthy depth of mushrooms creates a hearty and satisfying dish that’s perfect for any occasion. Whether you serve it as a starter or as the main course with a side of crusty bread, this soup is sure to become a favorite in your recipe collection.

Enjoy the rich flavors and creamy goodness of this delicious soup, and impress your guests with your culinary skills!

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