EASY MUSHROOM SOUP RECIPE

I can still picture my grandmother in her cozy kitchen, the aroma of earthy goodness swirling in the air as she stirred a pot of creamy delight; it was her famous Mushroom Soup, a recipe passed down through generations. Now, you too can experience the same comforting warmth and flavor with this easy-to-follow recipe, guaranteed to impress even the most discerning palates.

Easy Mushroom Soup Recipe: Your Guide to Creamy Perfection

Hey there, friend! Gather ’round, because today we’re diving headfirst into a bowl of pure comfort: Mushroom Soup. Forget those canned versions – we’re making the real deal, from scratch, and I promise it’s easier than you think. I’m here to be your guide, answering all those nagging questions and helping you avoid common pitfalls. This isn’t just a recipe; it’s a journey to culinary bliss, and I’m thrilled to be your co-pilot.

Why This Recipe Works

You might be thinking, “Another mushroom soup recipe? What’s so special about this one?” Well, let me tell you: it’s all about the layers of flavor. We’re not just throwing mushrooms into broth; we’re building a symphony of earthy, savory, and creamy notes that will dance on your taste buds. Here’s why this recipe stands out:

• Deep Mushroom Flavor: We use a combination of fresh and dried mushrooms to maximize that umami goodness.
• Creamy Texture: A touch of cream (or a dairy-free alternative) adds richness and velvety smoothness.
• Simple Ingredients: You probably have most of these in your pantry already.
• Customizable: Easily adaptable to your dietary needs and preferences.
• Comfort in a Bowl: Seriously, this soup is like a warm hug on a chilly day.

Ingredients You’ll Need

Before we start cooking, let’s gather our ingredients. Don’t worry, it’s a pretty straightforward list:

• Fresh Mushrooms: 1 pound (450g) of your favorite variety (cremini, shiitake, oyster, or a mix).
• Dried Mushrooms: 1 ounce (28g) of dried porcini or shiitake mushrooms. These pack a serious flavor punch!
• Olive Oil: 2 tablespoons.
• Butter: 2 tablespoons (or vegan butter).
• Onion: 1 medium, chopped.
• Garlic: 2 cloves, minced.
• All-Purpose Flour: 2 tablespoons (or gluten-free all-purpose blend).
• Vegetable Broth: 4 cups (950ml). You can also use chicken broth if you prefer.
• Heavy Cream: 1/2 cup (120ml) (or coconut cream for a dairy-free option).
• Dry Sherry (optional): 2 tablespoons. Adds a lovely depth of flavor.
• Fresh Thyme: 1 teaspoon, chopped (or 1/2 teaspoon dried).
• Salt and Pepper: To taste.
• Fresh Parsley: For garnish (optional).

Ingredient Spotlight: Choosing Your Mushrooms

The heart and soul of this soup are, of course, the mushrooms! Here’s a quick rundown on some popular choices:

• Cremini (Baby Bella): These are readily available and have a mild, earthy flavor. They’re a great all-around choice.
• Shiitake: Known for their rich, smoky flavor, shiitakes add depth and complexity to the soup.
• Oyster Mushrooms: Delicate and slightly sweet, oyster mushrooms offer a unique texture and flavor.
• Porcini: These are the kings of the mushroom world! Porcini mushrooms have an intense, nutty flavor that elevates the soup to another level. (Dried porcini are especially potent!)
• Maitake (Hen of the Woods): Earthy and peppery, these mushrooms are a welcome addition if you can find them.

Don’t be afraid to experiment with different combinations! A mix of cremini and shiitake is a classic pairing, but feel free to get creative.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these steps, and you’ll be enjoying a bowl of homemade mushroom soup in no time.

1. Rehydrate the Dried Mushrooms: Place the dried mushrooms in a bowl and cover them with 1 cup (240ml) of hot water. Let them soak for 20-30 minutes, or until softened. Reserve the soaking liquid – it’s liquid gold!
2. Prep the Fresh Mushrooms: While the dried mushrooms are soaking, clean and slice the fresh mushrooms. A gentle wipe with a damp paper towel is usually sufficient.
3. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Cook the Mushrooms: Add the sliced fresh mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes.
5. Add Flour: Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly. This will help thicken the soup.
6. Deglaze the Pot: Gradually pour in the reserved mushroom soaking liquid (strain it first to remove any grit) and the vegetable broth, scraping up any browned bits from the bottom of the pot. Those browned bits are packed with flavor!
7. Simmer: Add the rehydrated dried mushrooms (chopped if they are large) and the fresh thyme to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
8. Blend (Optional): For a smoother soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids! If you like a chunkier soup, skip this step or blend only partially.
9. Finish: Stir in the heavy cream (or coconut cream) and dry sherry (if using). Season with salt and pepper to taste. Heat through, but do not boil.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.

Pro Tips for Perfect Mushroom Soup

Want to take your mushroom soup to the next level? Here are a few insider tips:

• Don’t overcrowd the pan: When sautéing the mushrooms, work in batches if necessary to ensure they brown properly. Overcrowding will cause them to steam instead of brown.
• Season generously: Mushrooms love salt and pepper! Don’t be afraid to season the soup throughout the cooking process.
• Use good quality broth: The flavor of the broth will significantly impact the final taste of the soup. Choose a high-quality vegetable or chicken broth.
• Add a touch of acidity: A squeeze of lemon juice or a splash of balsamic vinegar at the end can brighten the flavors.
• Garnish creatively: Elevate your soup with a sprinkle of truffle oil, a dollop of sour cream, or some toasted croutons.

Variations and Adaptations

The beauty of this recipe is that it’s incredibly versatile. Here are some ideas to customize it to your liking:

• Vegan Mushroom Soup: Substitute the butter with vegan butter, the heavy cream with coconut cream or cashew cream, and ensure your broth is vegetable-based.
• Creamy Tomato Mushroom Soup: Add a can of diced tomatoes or a few tablespoons of tomato paste for a tangy twist.
• Spicy Mushroom Soup: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Mushroom Barley Soup: Add 1/2 cup of pearled barley to the soup during the simmering stage for a hearty and filling meal.
• Add Protein: Stir in cooked chicken, sausage, or tofu for a more substantial soup. Perhaps some shredded chicken similar to what you might use in a Chicken Casserole.

Serving Suggestions

Mushroom soup is delicious on its own, but it’s even better when paired with the right accompaniments. Here are some serving suggestions:

• Grilled Cheese Sandwich: A classic pairing!
• Crusty Bread: Perfect for dipping and soaking up all that flavorful broth.
• Salad: A light salad with a vinaigrette dressing provides a refreshing contrast to the rich soup.
• Roasted Vegetables: Serve alongside roasted asparagus, Brussels sprouts, or carrots.
• As a sauce: Use this Mushroom Soup as a base for a casserole! Perhaps as a sauce for Cheesy Chicken Crescent Bake

Troubleshooting Common Issues

Sometimes, things don’t go exactly as planned in the kitchen. Here are some common issues you might encounter and how to fix them:

• Soup is too thin: Simmer the soup uncovered for a longer period to allow some of the liquid to evaporate. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a quick fix.
• Soup is too thick: Add more broth or water to thin it out.
• Soup is bland: Add more salt, pepper, or a splash of lemon juice. You can also try adding a pinch of MSG (monosodium glutamate) for an umami boost.
• Mushrooms are rubbery: Make sure you’re not overcrowding the pan when sautéing them. Also, avoid overcooking them, as this can make them tough.

Storage and Reheating Instructions

Storage: Leftover mushroom soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the soup gently over medium heat on the stovetop, stirring occasionally. You can also reheat it in the microwave in 30-second intervals, stirring in between, until heated through. If the soup has thickened too much during storage, add a splash of broth or water while reheating.

Freezing: Mushroom soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Thaw the soup in the refrigerator overnight before reheating.

More Soup Recipes to Love

If you’re a soup enthusiast like me, you’ll definitely want to check out these other delicious recipes:

• Butternut Squash Soup: Creamy, sweet, and perfect for fall.
• Minestrone Soup: A hearty and vegetable-packed Italian classic.
• Chicken Tortellini: The slow cooker does all the work with this one!

The Bottom Line

There you have it – a foolproof recipe for homemade mushroom soup that’s guaranteed to warm your heart and soul. With a few simple ingredients and a little bit of love, you can create a truly unforgettable culinary experience. Don’t be afraid to experiment with different mushrooms and flavor combinations to make it your own. And most importantly, have fun in the kitchen!

Now, go forth and create some soup magic! And remember, even if things don’t go perfectly the first time, that’s okay! Cooking is all about learning and experimenting. I’m confident that you’ll be enjoying a delicious bowl of homemade mushroom soup in no time. Happy cooking!

Easy Creamy Mushroom Soup

This easy mushroom soup recipe delivers a comforting and flavorful experience, perfect for a chilly day. Using both fresh and dried mushrooms creates a deep umami flavor, enhanced by a touch of cream for a velvety smooth texture. Customize with your favorite mushroom varieties and enjoy this simple yet satisfying soup.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound fresh mushrooms cremini, shiitake, oyster, or a mix
• 1 ounce dried porcini or shiitake mushrooms
• 2 tablespoons olive oil
• 2 tablespoons butter or vegan butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour or gluten-free blend
• 4 cups vegetable broth or chicken broth
• 1/2 cup heavy cream or coconut cream
• 2 tablespoons dry sherry optional
• 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried
• Salt and pepper to taste
• Fresh parsley for garnish optional
• 1 cup hot water

Equipment

• Large pot or Dutch oven
• Bowl
• measuring cups and spoons
• knife
• cutting board
• Immersion blender or regular blender (optional)
• Strainer
• Ladle

Method

 

1. Rehydrate the dried mushrooms: Place the dried mushrooms in a bowl and cover them with 1 cup of hot water. Let them soak for 20-30 minutes, or until softened. Reserve the soaking liquid.
2. Prep the fresh mushrooms: While the dried mushrooms are soaking, clean and slice the fresh mushrooms.
3. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.
4. Cook the mushrooms: Add the sliced fresh mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes.
5. Add flour: Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly.
6. Deglaze the pot: Gradually pour in the reserved mushroom soaking liquid (strain it first to remove any grit) and the vegetable broth, scraping up any browned bits from the bottom of the pot.
7. Simmer: Add the rehydrated dried mushrooms (chopped if they are large) and the fresh thyme to the pot. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, allowing the flavors to meld.
8. Blend (Optional): For a smoother soup, use an immersion blender to blend the soup until smooth. Alternatively, you can carefully transfer the soup to a regular blender in batches. Be careful when blending hot liquids! If you like a chunkier soup, skip this step or blend only partially.
9. Finish: Stir in the heavy cream (or coconut cream) and dry sherry (if using). Season with salt and pepper to taste. Heat through, but do not boil.
10. Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.

Notes

For a vegan version, substitute the butter with vegan butter, the heavy cream with coconut cream or cashew cream, and ensure your broth is vegetable-based. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The soup can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add a squeeze of lemon juice or balsamic vinegar at the end to brighten the flavors. Garnish with truffle oil, sour cream, or toasted croutons for extra flair.