Oh, there are days when all you just want is a big, warm hug in a bowl, right? This Delicious Creamy Mushroom Soup Recipe is exactly that – pure comfort. I swear, the smell alone as it simmers on the stove takes me right back to my Grandma’s kitchen on a blustery autumn afternoon. She used to make something similar, and just thinking about it makes me feel so cozy. It’s my absolute go-to when I need a little pick-me-up or just want something hearty and satisfying without a ton of fuss. Seriously, it’s magic!
Why You’ll Love This Delicious Creamy Mushroom Soup Recipe
Seriously, this soup is a winner, and here’s why you’ll probably want to make it again and again:
- It’s ridiculously easy to whip up, even on a weeknight!
- The flavor is just SO rich and deeply mushroom-y.
- It’s the ultimate comfort food – like a warm blanket for your insides.
- You can totally switch up the mushrooms to change things up.
- It tastes gourmet, but it’s totally beginner-friendly.
- Perfect for making ahead and just reheating when you need it.
Ingredients for Your Delicious Creamy Mushroom Soup
Alright, to make this wonderfully comforting bowl of deliciousness, you’ll need just a few simple things. Trust me, the quality of your mushrooms really makes a difference here! Grab these:
- 2 tablespoons of good olive oil
- 1 pound of fresh mushrooms, all nicely sliced up. Any kind you like best!
- 1 big onion, chopped fine.
- 2 cloves of garlic, minced super fine so they really spread their flavor.
- 4 cups of broth – either chicken or vegetable broth works beautifully here.
- 1 cup of heavy cream. This is what makes it wonderfully creamy!
- 1/4 cup of fresh parsley, chopped. For that pop of freshness.
- Salt and black pepper, just to your liking.
How to Prepare This Delicious Creamy Mushroom Soup Recipe
Alright, let’s get this delicious creamy mushroom soup magic happening! It’s honestly so straightforward, you’ll be amazed. Just follow these simple steps and you’ll have a bowl of pure comfort in no time. Remember, patience with the veggies is key here – no rushing! It’s almost as easy as whipping up my seafood cream soup or even my speedy creamy Tuscan soup.
Sautéing the Aromatics and Mushrooms
First thing’s first, grab a nice big pot or Dutch oven and pop it on medium heat. Add in your olive oil. Once it’s shimmering a bit, toss in your chopped onion and those lovely sliced mushrooms. Give them a good stir and let them cook down until they’re nice and soft and the mushrooms have released their water, which usually takes about 8 to 10 minutes. Then, add your minced garlic and stir constantly for just about a minute until you can really smell that amazing aroma. Be super careful not to let that garlic burn, or it’ll turn bitter!
Simmering the Base for Flavor
Now, pour in your broth – whatever kind you chose, chicken or veggie. Crank the heat up a tiny bit to bring it to a gentle simmer. Once it’s bubbling away, turn the heat down low, pop a lid on it (or leave it slightly ajar), and let it just hang out and simmer for about 15 minutes. This is where all those yummy flavors start to really get to know each other and mingle!
Finishing Touches: Cream and Seasoning
After those 15 minutes, it’s time for the best part! Stir in that glorious heavy cream and your chopped fresh parsley. Give it a gentle stir until everything’s combined. You just want to heat *through* at this point – absolutely no boiling, okay? Boiling cream can make it curdle, and we definitely don’t want that. Finally, taste it! Add your salt and pepper until it’s just perfect for your palate. This is where you make it truly *your* soup!
Tips for the Best Creamy Mushroom Soup
Okay, so you’ve got the basic recipe down, but let me tell you, a few little tricks can take this soup from delicious to downright divine! It’s all about those small details that really make it shine. Think of it like adding the final accessories to a perfect outfit! And speaking of mushrooms, have you ever tried sautéed spinach and enoki mushrooms? So good!
Mushroom Selection for Deeper Flavor
Don’t be afraid to play with your mushrooms here! While button mushrooms are fine, using a mix like cremini (baby bellas) and shiitakes will give you a much more complex, earthy flavor. Sometimes I even throw in a few dried porcini mushrooms, rehydrated, and use their soaking liquid in the broth – wowza, that’s a flavor bomb!
Achieving Your Perfect Soup Consistency
If you like your soup on the thicker side, don’t worry, it’s super easy to adjust! The note about blending some of the soup is key. Just carefully scoop out about half of the soup (before you add the cream!) and pop it into a regular blender or use an immersion blender right in the pot. Blend until it’s nice and smooth, then stir it back in. Ta-da! Instant thickness and a super velvety texture.
Serving Suggestions for Your Delicious Creamy Mushroom Soup
This soup is so hearty and delicious on its own, but it’s also fantastic when paired with other goodies! Imagine dipping a big chunk of warm, crusty bread like my ultimate homemade cornbread into that creamy goodness – pure heaven! Or, if you want something a little lighter, a crisp, fresh side salad, maybe my super crunch salad, is just perfect to cut through the richness. Oh, and don’t forget a little swirl of extra cream or a sprinkle of fresh parsley right before serving – it just makes it look and taste extra special!
Storage and Reheating Instructions
Got leftovers? Lucky you! This soup keeps wonderfully. Store any extra creamy mushroom soup in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just gently warm it up on the stovetop over low heat, stirring often. Try not to let it boil, especially after adding the cream. If it seems a little thick, just add a splash of broth or milk to get it back to that perfect, luscious consistency.
Frequently Asked Questions about Creamy Mushroom Soup
Got some burning questions about this luscious soup? I’ve got you covered! Here are a few things folks often ask:
Can I make this soup vegan?
Absolutely! To make this vegan, just swap the heavy cream for a good quality full-fat coconut milk (the canned kind works best!) or a dairy-free creamer. And make sure to use vegetable broth!
Can I use different kinds of mushrooms?
Oh, for sure! This recipe is super forgiving with mushrooms. While I love a mix of cremini and shiitake for depth, you can totally use button mushrooms, oyster mushrooms, or even a handful of dried porcini (rehydrated, of course!) for an extra punch of flavor. Just use what you like or what you have!
How long does the soup last?
This creamy goodness will keep nicely in the fridge for about 3 to 4 days in an airtight container. Just remember to reheat it gently on the stove and avoid boiling it to keep that lovely creamy texture.
My soup isn’t thick enough, what can I do?
No problem! If you didn’t blend some of it earlier and it’s still too thin for your liking, you can totally fix that. You can either blend about half of the soup directly in the pot with an immersion blender, or you can make a little slurry with about 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir that into the simmering soup and cook for a minute or two until it thickens up. Easy peasy!
Nutritional Information (Estimated)
Just so you know, this is an estimate, as things can vary a bit! A serving of this dreamy mushroom soup (about 1.5 cups) generally breaks down like this:
- Calories: around 350
- Fat: about 28g (with 15g saturated)
- Carbohydrates: roughly 15g
- Protein: approximately 8g
- Sodium: tends to be around 700mg
It’s pretty rich and satisfying, which is exactly what we want in a comfort food!
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Creamy Mushroom Soup
- Total Time: 45 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and comforting mushroom soup, perfect for a chilly day.
Ingredients
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add mushrooms and onion and cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in the broth and bring to a simmer. Reduce heat and cook for 15 minutes.
- Stir in the heavy cream and parsley. Heat through but do not boil.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, you can blend half of the soup before adding the cream.
- Garnish with extra parsley or a swirl of cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 60mg
Keywords: mushroom soup, creamy soup, comfort food, easy soup recipe, vegetarian soup