Mouthwatering mushroom soup

This creamy mushroom soup has become my go-to comfort food on chilly fall evenings, packing tons of flavor with just a few basic ingredients.

I stumbled upon this dish during a rainy countryside stay where we'd picked fresh mushrooms. Ever since then, the smooth texture and rich taste have turned into my cooking trademark when friends come over.

Ingredients

• 500g fresh mushrooms: button mushrooms work great but cremini ones add a stronger taste
• 1 medium onion: finely chopped forms the crucial flavor foundation
• 2 garlic cloves: minced to boost flavors without taking over
• 3 tablespoons unsalted butter: gives unmatched richness and depth
• 1 tablespoon olive oil: stops the butter from burning and adds its own touch
• 4 cups vegetable broth: try homemade or good quality store-bought for best results
• 1 cup heavy cream: for that silky smoothness, pick a good quality fresh cream
• Salt and freshly ground black pepper: to enhance all the aromas
• Fresh thyme: adds an herbal note that pairs wonderfully with mushrooms

Step-by-Step Instructions

Get The Veggies Ready:

Wipe mushrooms clean with a damp cloth instead of washing them so they don't soak up water. Slice them evenly about 5mm thick for even cooking. Finely chop the onion and garlic so they blend smoothly into the soup.

Cook The Aromatics:

In a large heavy-bottomed pot, melt the butter with olive oil over medium heat. When it starts bubbling, toss in the chopped onion and cook for about 3 minutes until it turns clear. Add the garlic and cook another 30 seconds until it smells good but doesn't brown.

Cook The Mushrooms:

Throw all the mushrooms into the pot and stir well to coat them in the butter-oil mix. Let them cook uncovered for 5-7 minutes, stirring now and then. You'll notice they first soak up the liquid then release it. Keep going until they've shrunk by half and turned a nice golden color.

Pour In The Broth:

Add the vegetable broth while scraping the bottom of the pot to get all those tasty browned bits. Bring to a boil then turn down to low heat. Let it simmer for 15-20 minutes so the mushrooms can flavor the broth.

Blend It Up:

For a smooth texture, use an immersion blender right in the pot, being careful to avoid splashes. Blend until you get the thickness you want. If you like some chunks, set aside a quarter of the mushrooms before blending, then stir them back in.

Finish With Cream:

Turn the heat to its lowest setting and gently stir in the cream. Let it warm for 5 minutes without boiling to keep the cream's silky texture. Taste frequently and add salt and freshly ground pepper as needed.

Mushrooms truly work magic in this dish. My Norman grandma taught me to take time browning them properly to develop what she called their "fifth flavor" - that umami richness that turns a simple soup into an unforgettable taste experience.

Storage and Reheating

This soup keeps well in the fridge for 3-4 days in an airtight container. When reheating, use low heat and stir often to prevent the cream from separating. If the soup has thickened during storage, add a splash of broth or milk to bring back its original consistency.

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Tasty Variations

Try different mushroom types to completely transform this soup. A mix of wild mushrooms like porcini, chanterelles or oyster mushrooms will add amazing complexity. In season, wild mushrooms can lift this recipe to restaurant quality while keeping its comforting simplicity.

Perfect Pairings

Serve this soup with homemade garlic croutons that add a delicious crunchy texture. A good crusty country bread lightly toasted also works great for dipping. For a fancier presentation, top with some butter-sautéed mushrooms and fresh thyme sprigs just before serving.

Pro Tips

• Let mushrooms develop a nice golden color without stirring too much to max out their flavor
• For a lighter version, swap half the cream with milk or Greek yogurt
• A small squeeze of lemon juice added right before serving brightens all the flavors and creates perfect balance

Frequently Asked Questions

→ Can I use canned mushrooms instead?

You can, but fresh ones will give you better taste and texture. Make sure to drain canned mushrooms well before using them.

→ Is there a lighter option than cream?

For sure! Try milk, soy cream, or even yogurt if that's what you prefer.

→ How long will this soup stay good?

Keep it in an airtight container in your fridge for 3 to 4 days. Just warm it up gently before eating.

→ Can I freeze this soup for later?

The soup freezes well, except for the cream part. It's best to add cream after thawing if you can.

→ What goes well with this soup?

Pair your soup with toasted bread, homemade croutons or a fresh salad for a complete meal.