Creamy Mushroom Soup Recipe
This creamy mushroom soup is a perfect blend of earthy flavors, velvety texture, and comforting warmth. It’s ideal for cozy dinners or as a sophisticated starter for special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby bella mushrooms (cremini), sliced | 2 lbs |
| Yellow onions, chopped | 2 1/2 cups |
| Unsalted butter, divided | 6 Tbsp |
| Minced garlic | 1 1/2 Tbsp |
| Dry white wine (e.g., Sauvignon Blanc) | 2/3 cup |
| Low-sodium chicken broth | 3 (14.5 oz) cans |
| All-purpose flour | 1/3 cup |
| Fresh thyme leaves | 2 tsp |
| Parmesan rind (3-4 inches long) | 1 |
| Heavy cream | 3/4 cup |
| Fresh lemon juice | 2 tsp |
| Salt and black pepper | To taste |
| Cornstarch mixed with water (optional) | 1 1/2 Tbsp cornstarch + 2 Tbsp water |
Optional Garnishes
- Grated parmesan
- Sautéed mushrooms
- Chopped fresh parsley
Instructions
Step 1: Sauté the Mushrooms
- In a large, heavy pot, melt 4 tablespoons of butter over medium heat.
- Add the sliced mushrooms with two generous pinches of salt, tossing them to coat evenly.
- Cook for 25-30 minutes, stirring occasionally, until the mushrooms release their liquids and develop a deep golden-brown color.
- Stir more frequently towards the end to prevent burning.
Step 2: Cook the Aromatics
- Stir in the chopped onions and cook for about 3 minutes, stirring occasionally.
- Add the minced garlic and sauté for another 2 minutes, stirring frequently to avoid burning.
Step 3: Make the Roux
- Add the remaining 2 tablespoons of butter and allow it to melt completely.
- Sprinkle in the flour and stir constantly while scraping the bottom of the pot.
- Cook the flour mixture for 1-2 minutes, until the raw flour scent disappears.
Step 4: Deglaze with Wine
- Pour in the dry white wine and use a wooden spoon to scrape up the browned bits from the pot’s base.
- Stir well to incorporate the wine into the mixture, allowing it to cook for 1-2 minutes.
Step 5: Add the Broth and Flavorings
- Gradually pour in the chicken broth, stirring continuously to prevent lumps.
- Add the parmesan rind and thyme, then season with salt and black pepper to taste.
Step 6: Simmer the Soup
- Reduce the heat to low, cover the pot, and allow the soup to simmer gently for 20-30 minutes, stirring occasionally to meld the flavors.
Step 7: Finish with Cream and Lemon
- Remove the parmesan rind and discard.
- Stir in the heavy cream and fresh lemon juice.
- For a thicker consistency, add the cornstarch slurry (1 1/2 tablespoons cornstarch mixed with 2 tablespoons water) and simmer for another 3-5 minutes until the soup thickens slightly.
Serving Suggestions
- Ladle the soup into bowls and garnish with grated parmesan, sautéed mushrooms, or chopped fresh parsley for a touch of elegance.
- Serve with crusty bread or a warm baguette for dipping.
Tips for Success
- Mushrooms: Use a mix of baby bella, shiitake, or portobello mushrooms for a richer flavor profile.
- Parmesan rind: This adds a deep, umami flavor. If unavailable, substitute with grated parmesan but adjust the salt.
- Wine substitute: If you prefer not to use wine, substitute it with an equal amount of chicken broth.
- Make ahead: The soup can be prepared a day in advance and reheated gently over low heat.
This creamy mushroom soup is a showstopper, whether served as a meal on its own or a prelude to an elegant dinner. Enjoy every spoonful of this savory, velvety delight!