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Instructions:
1. Sauté the Mushrooms and Aromatics:
Start by cleaning the mushrooms. Wipe them with a damp cloth or paper towel (avoid rinsing them directly under water, as mushrooms absorb moisture). Slice the mushrooms thinly. In a large pot or Dutch oven, heat 1 tablespoon of butter over medium heat. Add the chopped onions and garlic, and sauté for about 3-4 minutes until softened and fragrant.
Add the sliced mushrooms to the pot, and cook them for 8-10 minutes, stirring occasionally, until they release their moisture and become golden brown. The mushrooms should shrink down and caramelize a bit during this time. This step is key to bringing out the deep, savory flavor in the mushrooms.
2. Make the Roux:
Once the mushrooms are nicely browned, sprinkle the flour over the mushrooms and stir well to coat. Continue to cook for another 1-2 minutes to allow the flour to absorb the fat and become golden (this will help thicken the soup later and remove any raw flour taste). The mixture should look like a paste and should have a nice golden color.
3. Add the Broth:
Slowly pour in the vegetable broth while stirring to prevent lumps from forming. Stir constantly until the mixture is smooth and fully combined. Bring the soup to a gentle simmer over medium heat, allowing it to cook for about 10 minutes. The soup will thicken as it simmers, and the flavors of the mushrooms will infuse the broth.
4. Add the Cream:
Once the soup has thickened slightly, stir in the heavy cream (or half-and-half for a lighter version). Continue to simmer for another 5-7 minutes, stirring occasionally, until the soup is creamy and well-blended. At this point, you can adjust the consistency of the soup. If it’s too thick, simply add a bit more broth or water until you reach your desired texture.
5. Season the Soup:
Add the thyme, paprika, salt, and freshly ground black pepper to the soup. Taste and adjust the seasoning, adding more salt or pepper if necessary. A small squeeze of lemon juice at the end will brighten up the flavors and give the soup a subtle zing. Stir well to combine.
6. Blend (Optional):
If you prefer a smoother soup, you can blend the soup using an immersion blender directly in the pot until it’s completely smooth. Alternatively, you can transfer part or all of the soup to a blender (in batches) and blend it until creamy. If you like a bit of texture, you can blend just half the soup and leave the rest chunky for a heartier result.
7. Serve and Garnish:
Ladle the creamy mushroom soup into bowls. Garnish with fresh parsley or thyme, and for a little extra indulgence, sprinkle some grated Parmesan cheese on top. Serve the soup with a slice of warm, crusty bread or a buttery roll for dipping, and enjoy!
Tips for Making the Best Creamy Mushroom Soup:
- Use a Mix of Mushrooms: While white button mushrooms are perfectly fine, using a variety of mushrooms—like cremini, shiitake, or even wild mushrooms—will add a depth of flavor and complexity to the soup.
- Don’t Skip the Caramelizing Step: Allowing the mushrooms to caramelize in the pan is key to bringing out their full flavor. Don’t rush this step! The deeper the color of the mushrooms, the more flavor you’ll get.
- For a Lighter Version: If you want to lighten the soup up, you can substitute the heavy cream with coconut milk or a plant-based cream for a dairy-free option. You can also reduce the amount of butter used or replace it with olive oil for a healthier option.
- Add Fresh Herbs: If you have fresh thyme, rosemary, or sage, throw some into the soup for an aromatic boost. A few sprigs of fresh thyme while simmering will elevate the soup’s flavor.
- Make Ahead and Freeze: This soup holds up well in the fridge for a few days, and it also freezes beautifully. Simply store it in an airtight container and reheat when ready to serve. If the soup thickens too much after freezing, you can add a little extra broth or cream to bring it back to the desired consistency.
- Garnish for Extra Flavor: A dollop of sour cream, a drizzle of truffle oil, or a sprinkle of crispy bacon can elevate the soup and add another layer of richness and flavor. You can also serve with a slice of toasted bread or a grilled cheese sandwich for a comforting meal.
- Control the Thickness: If you prefer a thicker soup, you can add a little more flour at the beginning to make a thicker roux, or simmer the soup for longer to allow it to reduce. For a thinner, brothier version, just add a bit more broth or water.
Why This Recipe Is a Must-Try:
- Rich and Decadent: The combination of sautéed mushrooms, creamy broth, and a touch of butter makes this soup luxurious. It’s the kind of soup that feels like a treat every time you make it.
- Simple Ingredients, Big Flavor: Despite using only a few pantry staples, the depth of flavor in this creamy mushroom soup is incredible. The natural umami of the mushrooms, paired with the creamy broth and fresh herbs, delivers a restaurant-quality dish with minimal effort.
- Perfect for Any Occasion: Whether you’re serving it as a starter for a dinner party or as a cozy meal for yourself, this soup is always a hit. Its elegant flavor and smooth texture make it suitable for both casual and formal occasions.
- Customizable: You can make this soup your own by adding ingredients like garlic, shallots, truffle oil, or even some crispy bacon or sausage for added richness and flavor. It’s easy to adjust to your taste preferences.
- Freezer-Friendly: Make a big batch and store it for a rainy day. This soup freezes well, making it a perfect option for meal prep or future cozy nights in.
Conclusion:
If you’ve been searching for the perfect creamy mushroom soup recipe, Don’t Lose This One! With its rich texture, deep flavor, and simple ingredients, this soup is sure to become a go-to in your recipe collection. Whether you’re enjoying it on a chilly evening or serving it as a starter for a special meal, it’s a comforting dish that never disappoints. So grab your mushrooms, a pot, and enjoy a bowl of velvety, flavorful goodness that’s bound to become a family favorite.
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