What’s so comforting about a bowl of soup? I remember my grandma making the best tomato soup, and dipping grilled cheese into it. She had a great recipe. It was pure heaven. What is the best mushroom Soup Recipe? Is it richer, more flavorful, and feels just a little bit fancy, even though it’s incredibly easy to make. What is throw together? What is like to hug in a bowl?

What is the best mushroom soup?

What is the best mushroom soup? What is a mushroom soup? Is there any kind of dairy or cream to give it that velvety texture? Think of it as a celebration of earthy flavors, amplified by aromatics like garlic and thyme. Is this soup a bland, watery soup? Is it really that versatile? I tried a vegan version of cashew cream and it was delicious!

Why you’ll love this recipe?

Why do I love mushroom soup? What are some of the best short stories?

Flavor, flavor, taste!What is the flavor of mushrooms? What is the best combination of earthy, savory, and umami in one bowl?
SurprisinglyWhat is the best soup you have ever made? What is a cooking technique that involves chopping, sautéing, and simmering?
Budget FriendlyWhat are some of the best mushrooms to make soup? What are the best mushrooms to use?
Versatile PerfectionWhat are some good ways to serve this as a starter, main course, or even as an appetizer with crusty bread? Plus, it’s easily customizable. Add a swirl of truffle oil for extra decadence or sprinkle of fresh parsley for pop of color.

What I love most about this is how it feels like a treat, but it’s actually pretty wholesome. It’s packed with nutrients from the mushrooms, and you can control the amount of cream you add to it. Keep it on the lighter side. What is better than canned cream of mushroom soup?

How do I make Mushroom Soup?

Quick Overview

What is the best mushroom Soup Recipe? What are some good ways to sauté onions and garlic? If you like mushrooms, you’ll add them and cook them until they’re nicely browned. Next, you’ll deglaze the pot with some broth and add herbs. If you’re a cook, you will simmer everything until the flavors meld together, then blend it until smooth (or sour). Leave it chunky, if you prefer! ). A splash of cream (or your favorite non-dairy alternative) at the end makes it extra luxurious. The whole process takes about an hour, but most of that is hands-off simmering time.

Ingredients

For the Soup Base: For a soup base

1 tablespoon olive oil per person.
1 medium yellow onion, chopped.
2 cloves garlic, minced. 1 clove per
1 pound mixed mushrooms (cremini, shiitake, oyster), sliced. 2 ounces
4 cups vegetable broth (or chicken broth, if preferred): 1 cup water, 2 cups olive oil, 3 cups chicken
1 teaspoon dried thyme per 1 cup.
1/2 teaspoon salt (or more, to taste)
1/4 teaspoon black pepper (or more, to taste)

For the Creamy Finish:

1/2 cup heavy cream (or coconut milk for a vegan option)
2 tablespoons chopped fresh parsley, for garnish (optional) .

How do I follow step

Step 1: Sauté Aromatics

How do you heat olive oil in a Dutch oven? Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. How do you burn garlic?

Step 2: Cook the Mushrooms

Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their juices. What is the best way to turn a golden brown color? Don’t overcrowd the pot; you may need to cook them in batches to get a nice sear.

Step 3: Add Broth & Seasonings

What is the best vegetable broth for a vegetarian? Add the dried thyme, salt and pepper. What should I do if I have a large pot of water and some salt? Bring to rinse, then reduce the heat to low, cover, and simmer for 20 minutes. How do you get the flavors to meld?

Step 4: Blend the Soup (Optional)

If you prefer a smooth soup, transfer the soup to your blender (or use an immersion blender) and blend until smooth. Blend until smooth. If you are blending hot liquids, you may need to vent the blender lid to prevent splattering.

Step 5: Finish with Cream

Stir in the heavy cream (or coconut milk) and heat through. Do not boil after adding cream!

Step 6: Garnish & Serve

How do you serve soup in a bowl and garnish with fresh parsley?

What should I serve it with?

What is the best mushroom soup? What are some good ideas?

Crusty Bread:What are some good ways to dip a baguette into creamy soup?
Grilled Cheese:What are some of the best grilled cheeses?
Salad:A light, refreshing salad with vinaigrette dressing provides a nice contrast to the rich soup.
Roasted VegetRoasted root vegetables add a touch of sweetness and earthiness.

My family loves it with a sprinkle of parmesan cheese and a drizzle of truffle oil. It elevates it to another level.

Top Tips for Perfecting Your Best Mushroom Soup

Okay, here’s where I share some of my Secret Tips for making this soup truly exceptional:

Mushroom Variety: Don’t be afraid to experiment with different types of mushrooms! Each variety brings its own unique flavor and texture to the soup.
Searing is Key: Make sure to cook the mushrooms until they’re nicely browned. This step is crucial for developing a deep, rich flavor.
Deglaze with Wine: For an extra layer of flavor, deglaze the pot with a splash of dry white wine after cooking the mushrooms.
Fresh Herbs: Fresh herbs like thyme, rosemary, or sage add a wonderful aroma and flavor to the soup. Add them towards the end of cooking to preserve their freshness.
Taste and Adjust: Always taste the soup before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or herbs to suit your taste.
Creamy Alternatives: If you’re looking for a lighter option, you can substitute the heavy cream with half-and-half, milk, or even plain yogurt.

I’ve learned that a little bit of patience goes a long way. Don’t rush the browning process – those extra few minutes really make a difference!

Storing and Reheating Tips

This soup is great for meal prepping because it stores and reheats beautifully. Here’s how:

Refrigerator Storage: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
Freezer Instructions: For longer storage, freeze the soup in freezer-safe containers or bags. It will keep for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to cover it to prevent splattering.
Glaze Timing Advice: Add a fresh swirl of cream or garnish of parsley when serving for the best flavor and presentation.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Just make sure to use gluten-free broth and serve it with gluten-free bread or crackers. You can also thicken the soup with a cornstarch slurry instead of flour, if needed.

Can I use dried mushrooms?

Yes, you can! Rehydrate them in hot water for about 20 minutes before using, and be sure to strain the soaking liquid through a coffee filter to remove any grit. You can then add the strained liquid to the soup for extra flavor.

How can I make this vegan?

It’s super easy to veganize this soup! Just use vegetable broth, coconut milk or cashew cream instead of heavy cream, and olive oil instead of butter. You can also add a tablespoon of nutritional yeast for a cheesy flavor.

Can I add other vegetables?

Definitely! Carrots, celery, and leeks are all great additions to this soup. Just sauté them along with the onion and garlic.

What can I use instead of thyme?

Rosemary, sage, or marjoram are all good substitutes for thyme. You can also use a blend of Italian herbs.

Final Thoughts

So, there you have it – my go-to recipe for the best mushroom soup! I truly hope you give it a try. It’s one of those dishes that just makes you feel good from the inside out, and it’s always a crowd-pleaser. If you’re a soup lover like me, you should also check out my recipe for Creamy Tomato Basil Soup! Seriously so yummy! Let me know in the comments how yours turns out and if you added any fun variations of your own. Happy cooking!

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