Mushroom Soup – Creamy mushroom-based soup.
Creamy Mushroom Soup is a rich and smooth soup that showcases the earthy flavor of fresh mushrooms. This soothing soup begins with sautéing a mix of mushrooms with butter, onions, and garlic until tender and fragrant. Flour and stock are added to create a velvety base, which is then blended till smooth. A splash of cream is stirred in for added richness, and a touch of thyme and a bay leaf contribute a layer of aromatic depth. Perfect for a cold day, this soup can be served as a warm starter or a comforting main dish.
Welcome to a cozy kitchen adventure where I'll guide you through a wonderfully hearty and delicious Creamy Rustic Mushroom Soup, inspired by the delightful recipes shared on What's For Tea. This soup, with its velvety texture and robust mushroom flavor, is the ideal comfort dish. Whether you prefer a smooth puree or a soup with chunks of mushrooms for added texture, this recipe can be adjusted to your liking. It's perfect for a family dinner or to impress your guests with a gourmet starter.
Ingredients:
- 500g mushrooms, caps sliced and stalks finely diced
- 1 liter of chicken or vegetable stock (to keep it vegetarian)
- 100 ml of cream
- 1 tablespoon of apple cider vinegar
- 30g butter
- 1 teaspoon dried thyme (or fresh if available)
- 2 cloves of garlic, chopped
- 2 tablespoons of plain flour
- 2 medium-sized onions, diced
- Olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional garnish: parsley and extra sautéed mushrooms
- Crusty bread, for serving
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Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Equipment: Large pot, blender or immersion blender
Servings: 4-5
Instructions:
1. In a large pot over medium heat, add a splash of olive oil. Once hot, add the diced onions with a pinch of salt, and let them sweat for about 5 minutes or until they start to soften and change color.
2. Add the garlic and finely diced mushroom stalks to the pot, stirring them for an additional 5 minutes or until the stalks start to darken.
3. Sprinkle in the thyme and stir the mixture, allowing it to cook for about 1 minute to release the flavors.
4. Introduce the sliced mushroom caps and cook them until they have released their moisture and it has evaporated—about 10 to 15 minutes on a low to medium heat.
5. Push the mushrooms to the side of the pot, add the butter, allow it to melt, and mix with the flour until a paste forms. Cook for about 1 minute to get rid of the raw flour taste.
6. Stir this mixture through your mushrooms, then add half of the stock. Bring to a simmer before adding the rest of the stock.
7. Season with black pepper and add the apple cider vinegar. Leave the soup to simmer gently for about 15-20 minutes.
8. After simmering, turn off the heat, pour in the cream, and stir it through the soup.
9. Using a blender or an immersion blender, blend the soup to your desired consistency. Leave it chunky, blend it completely smooth, or find a comfortable middle ground.
10. If the soup is too thick, you can thin it out by adding a little more stock or water. Reheat gently if needed.
11. Serve the soup garnished with sautéed mushroom slices and parsley, accompanied by slices of warm, crusty bread.
Cooking Tips:
- The soup's consistency can be adjusted by blending to your preferred texture.
- For an even richer flavor, you can sauté the mushrooms until they start to caramelize.
- If you want to elevate the presentation, reserve some small mushroom slices to sauté and use as a garnish along with fresh parsley.
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This wonderful Creamy Rustic Mushroom Soup recipe comes from the creative kitchen of What's For Tea. Be sure to check out their YouTube channel at https://www.youtube.com/@WhatsForTea for more culinary inspiration.
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