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How to Make Creamy Mushroom Soup
1. Sauté the Aromatics
- In a large pot, melt butter over medium heat.
- Add onions and garlic, cooking until soft and fragrant (about 3 minutes).
2. Cook the Mushrooms
- Stir in sliced mushrooms and thyme, cooking until they release their juices and turn golden brown (about 6-8 minutes).
3. Thicken the Soup
- Sprinkle flour (or cornstarch) over the mushrooms, stirring well to coat.
- Gradually add broth, stirring continuously to prevent lumps.
4. Simmer & Blend
- Let the soup simmer for 10 minutes, allowing flavors to meld.
- If you prefer a chunky soup, leave it as is. For a smooth soup, blend with an immersion blender until creamy.
5. Add Cream & Seasoning
- Reduce heat to low, then stir in heavy cream and soy sauce.
- Season with salt and pepper to taste, then simmer for 2 more minutes.
6. Serve & Enjoy!
- Ladle into bowls, garnish with fresh herbs, croutons, or a drizzle of olive oil, and enjoy warm!
Tips & Variations
🌱 Make it Vegan – Swap butter for olive oil and use coconut milk instead of heavy cream.
🌾 Make it Gluten-Free – Use cornstarch instead of flour to thicken.
🍄 Use a Mushroom Mix – Shiitake, porcini, or wild mushrooms add extra depth of flavor.
🔥 Add a Kick – A pinch of red pepper flakes or a splash of white wine elevates the taste.
Perfect Pairings
🍞 Crusty Bread – Perfect for dipping!
🥗 Simple Green Salad – Lightens up the meal.
🍷 White Wine – A glass of Chardonnay pairs beautifully with the creamy texture.
This Creamy Mushroom Soup is simple, satisfying, and absolutely delicious—a must-have recipe for any soup lover. Once you make it from scratch, you’ll never go back to canned versions! 🍄🥣✨
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