Creamy Mushroom Soup Recipe

This Creamy Mushroom Soup is the ultimate comfort food for cozy nights. Earthy mushrooms, garlic, and a touch of cream all come together to make a rich, velvety soup that’s perfect with a slice of crusty bread. Every time I make this, my family ends up scraping the bowl clean. So, if you’re craving a warm, hearty soup that tastes like pure magic, this is it!

Why You’ll Love This Recipe:

• Rich and Creamy: The perfect balance of mushrooms and cream makes for a silky, luxurious texture.
• Easy to Make: It’s a one-pot recipe that takes less than an hour from start to finish.
• Hearty and Flavorful: With garlic, thyme, and a touch of soy sauce, the depth of flavor is unreal.

Ingredients:

• 1 lb. baby bella mushrooms: Adds a rich, earthy base.
• 3 cloves garlic, minced: For that extra kick of flavor.
• 1 Tbsp olive oil: Helps sauté the mushrooms to perfection.
• 1 pinch salt & pepper: Basic seasoning to enhance the flavors.
• 4 Tbsp butter: Makes everything taste better!
• 1/4 cup all-purpose flour: Thickens the soup to give it that creamy consistency.
• 3 cups vegetable broth: Keeps it light and flavorful, but feel free to use chicken broth for a richer taste.
• 1 tsp soy sauce: Adds umami and a hint of depth.
• 1/8 tsp dried thyme: A classic herb that pairs beautifully with mushrooms.
• 1/2 cup heavy cream: For that indulgent creamy finish.

Variations:

• Make it Dairy-Free: Swap the butter for vegan margarine and use coconut milk or a non-dairy cream alternative instead of heavy cream.
• Add Protein: Toss in some cooked chicken or bacon for an extra layer of flavor and texture.
• Spice it Up: Add a pinch of red pepper flakes if you like a little heat.

How to Make the Recipe:

1. Prep the Mushrooms and Garlic:

Wash your mushrooms thoroughly to get rid of any dirt, then slice them. Mince the garlic and set both aside.

2. Sauté the Mushrooms:

In a large soup pot, heat olive oil over medium heat. Toss in the mushrooms with a pinch of salt and pepper. Let them cook until they release their moisture, and the liquid evaporates. Continue cooking until the mushrooms are deep brown, then add the minced garlic and sauté for another minute.

3. Add Butter and Flour:

Once the mushrooms are cooked, stir in the butter and flour. Cook for about two minutes, stirring constantly until the flour mixture turns golden and thickens up slightly.

4. Add Broth and Seasonings:

Slowly add the vegetable broth, soy sauce, and dried thyme to the pot. Stir well to dissolve any flour clinging to the bottom. Bring the mixture to a simmer, allowing it to thicken as the broth heats up.

5. Stir in the Cream:

Turn down the heat and stir in the heavy cream. Taste the soup and adjust seasoning if needed. Let it simmer for a couple of minutes until everything is well combined and creamy.

How to Serve:

Ladle this creamy goodness into bowls and serve with warm, crusty bread on the side. If you want to get fancy, you can top the soup with a sprinkle of fresh herbs like parsley or thyme.

Make Ahead:

This soup is a great make-ahead option! You can make it the day before and store it in the fridge. Just heat it gently on the stovetop when you’re ready to serve. You might need to add a splash of broth or cream to thin it out a bit.

FAQs:

Can I freeze this soup?
Yes, but keep in mind that the texture might change slightly due to the cream. Freeze without the cream and add it when reheating for best results.

What can I substitute for heavy cream?
You can use half-and-half for a lighter version or coconut cream if you’re going dairy-free.

How long does it keep in the fridge?
Store the soup in an airtight container in the fridge for up to 3-4 days.

Conclusion:

There you have it—warm, cozy, and ridiculously creamy mushroom soup. It’s the perfect thing to make when you want something comforting that doesn’t take all day to prepare. Whether you’re serving it for dinner or making it ahead for the week, this soup will have everyone coming back for seconds. Enjoy!

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