Looking for a warm and comforting dish to chase away the cold weather blues? Look no further than this creamy and delicious mushroom soup recipe. Made with simple and wholesome ingredients, this soup is the perfect balance of earthy flavors and velvety texture. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is sure to become a favorite in your household.
Ingredients
– 1 pound of button mushrooms
– 1 onion, diced
– 2 cloves of garlic, minced
– 4 tablespoons of butter
– 4 tablespoons of all-purpose flour
– 4 cups of chicken or vegetable broth
– 1 cup of heavy cream
– Salt and pepper to taste
– Chopped parsley for garnish
Directions
1. Begin by cleaning and slicing the mushrooms into thin slices.
2. In a large pot, melt the butter over medium heat.
3. Add the diced onion and minced garlic to the pot and cook until softened.
4. Add the sliced mushrooms to the pot and cook for about 5 minutes, until they are slightly browned.
5. Sprinkle the flour over the mushrooms and stir to coat them evenly.
6. Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps.
7. Bring the soup to a simmer and let it cook for 10 minutes, stirring occasionally.
8. Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy.
9. Return the soup to the pot and stir in the heavy cream.
10. Let the soup cook for an additional 5 minutes, or until heated through.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with chopped parsley.
FAQ
– Can I use different types of mushrooms in this recipe?
Absolutely! You can use a variety of mushrooms, such as cremini, shiitake, or oyster, to add different layers of flavor to the soup.
– Can I make this soup vegetarian or vegan?
Yes, simply use vegetable broth instead of chicken broth and substitute the heavy cream with coconut cream or a non-dairy alternative.
– Can I freeze this soup?
Yes, this soup can be frozen for up to 3 months. Just be sure to let it cool completely before transferring it to a freezer-safe container.
Now that you have the recipe for this creamy and delicious mushroom soup, it’s time to get cooking! This soup is perfect for a cozy night in or for impressing guests at a dinner party. Don’t forget to share your experience with this recipe and tag us on social media. We can’t wait to see your creations!
Creamy Mushroom Soup
Equipment
- Large Pot
- Immersion Blender or Regular Blender
Ingredients
- 1 pound button mushrooms cleaned and sliced
- 1 onion diced
- 2 cloves garlic minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by cleaning and slicing the mushrooms into thin slices.
- In a large pot, melt the butter over medium heat.
- Add the diced onion and minced garlic to the pot and cook until softened.
- Add the sliced mushrooms to the pot and cook for about 5 minutes, until they are slightly browned.
- Sprinkle the flour over the mushrooms and stir to coat them evenly.
- Slowly pour in the chicken or vegetable broth, stirring constantly to avoid lumps.
- Bring the soup to a simmer and let it cook for 10 minutes, stirring occasionally.
- Using an immersion blender or transferring the soup to a blender, blend until smooth and creamy.
- Return the soup to the pot and stir in the heavy cream.
- Let the soup cook for an additional 5 minutes, or until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.