Description
Creamy Mushroom Delight is a rich and comforting mushroom soup featuring a blend of fresh mushrooms sautéed with onions and garlic, thickened with flour, and enriched with cream. This savory dish is perfect for a cozy meal and can be garnished with fresh parsley for an added touch of color and flavor.
Ingredients
Scale
Vegetables
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 lb fresh mushrooms (button, cremini, or a mix), sliced
- Optional: fresh parsley, chopped, for garnish
Dairy and Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup heavy cream or half-and-half
Other Ingredients
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Sauté the Vegetables: In a large pot or deep skillet, heat the unsalted butter and olive oil over medium heat until melted and hot. Add the finely chopped onion and minced garlic, then sauté for 3-4 minutes until the onions are translucent and fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the pot and cook for about 7-10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender and slightly browned.
- Add Flour and Cook: Sprinkle the all-purpose flour over the sautéed mushrooms and stir well to combine. Continue to cook for 2 minutes to eliminate the raw flour taste, stirring constantly to avoid lumps.
- Add Broth and Simmer: Gradually pour in the vegetable or chicken broth while stirring to keep the mixture smooth. Add the thyme leaves, then bring to a gentle boil. Reduce heat and let simmer for 10-15 minutes to thicken and develop flavor.
- Add Cream and Season: Stir in the heavy cream or half-and-half, then season the soup with salt and pepper to taste. Heat through for another 3-5 minutes, but do not let it boil to prevent curdling.
- Blend (Optional): For a smoother texture, carefully transfer the soup to a blender in batches or use an immersion blender to puree until creamy and smooth. Alternatively, leave it chunky if preferred.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley if desired. Serve hot and enjoy your creamy mushroom delight!
Notes
- Use a mix of mushroom varieties like button, cremini, or shiitake for more complex flavor.
- If you prefer a lighter version, substitute half-and-half instead of heavy cream.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
- To keep the soup vegan, use olive oil instead of butter, vegetable broth only, and plant-based cream alternatives.
- Adjust the thickness of the soup by adding more broth if too thick or simmering longer if too thin.
