Mushroom soup is a warm and comforting dish that embodies the essence of cozy home-cooked meals. With its rich flavors and creamy texture, it’s a perfect choice for a chilly evening or a light lunch. This recipe is simple, using wholesome ingredients that are easy to find. Let’s dive into why this unique soup deserves a spot in your kitchen.
Why make this recipe
This mushroom soup recipe not only boasts fantastic flavors, but it is also quick to prepare. Whether you are a seasoned chef or a novice in the kitchen, making this soup is straightforward. Furthermore, it’s adaptable, so you can modify it to suit your dietary needs, like using vegan cream or gluten-free flour. Plus, it is a great way to showcase the deliciousness of mushrooms while providing warmth and satisfaction in every bowl.
How to prepare Mushroom Soup
Follow these simple steps to create a delightful mushroom soup that will impress your family and friends.
Ingredients:
- 4 tablespoons olive oil, butter or vegan butter
- 1 large onion, diced (or two fat shallots)
- 4 garlic cloves, rough chopped (2-4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced (or use mushrooms of your choice)
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- 1/4 cup sherry cooking wine (not vinegar) or marsala wine or red wine
- 5 tablespoons flour (or GF flour)
- 3 cups hot veggie broth, chicken stock, or beef broth (or use water with bouillon cubes)
- 1/2 cup to 1 cup sour cream (3/4 cup seems just right) or use vegan sour cream, cashew cream (or use heavy cream)
- Pepper to taste
- Optional garnish: drizzle of truffle oil, garlic “chips” (see notes), croutons, crusty bread!
Steps:
- Heat oil or butter in a large, heavy-bottom pot or Dutch oven.
- Add onion and sauté over medium-high heat for 3-4 minutes, stirring constantly until golden and fragrant.
- Lower the heat to medium and add garlic, sautéing for 2 minutes.
- Add the sliced mushrooms, salt, and rosemary. Sauté for 10-12 minutes, stirring occasionally, allowing mushrooms to release their liquid.
- Pour in the cooking sherry (do not mistake this for sherry vinegar). Turn the heat up and cook off the liquid until the mushrooms glisten, about 3-4 minutes. Optionally set aside 1/4 cup mushrooms for garnish.
- Lower the heat back to medium, sprinkle flour over top, and stir constantly for 1-2 minutes to toast.
- Add one cup of hot stock, stirring well to mix in all the crispy bits stuck to the bottom.
- Add the second cup of stock, stirring well again, then mix in the third cup of stock and bring to a gentle simmer, whisking until it thickens.
- Stir in the sour cream until it’s fully incorporated. Season with pepper and taste for salt.
- If you prefer a thinner soup, add a little more broth and readjust the salt.
- For the garlic chips, thinly slice garlic and heat 2 tablespoons oil in a small sauté pan over medium heat. Add the garlic slices, making sure they do not overlap. Sprinkle with a bit of salt and cook until golden, about 3 minutes. Flip and cook until crispy.
- Ladle the soup into bowls, topping with the reserved mushroom slices, garlic chips, and a drizzle of truffle oil. Serve with crusty bread.
How to serve Mushroom Soup
Serve your mushroom soup hot in bowls. You can enhance the experience with freshly baked crusty bread on the side. The aroma and vibrant appearance will make this dish even more inviting.
How to store Mushroom Soup
To store leftover soup, let it cool down to room temperature before transferring it to an airtight container. It will keep in the fridge for about 3-4 days. If you’d like to keep it longer, you can freeze it for up to 2-3 months. Simply thaw and reheat when ready to enjoy again.
Tips to make Mushroom Soup perfectly
- Choosing mushrooms: For the best flavor, use a mix of mushrooms like shiitake or portobello along with the cremini.
- Cooking the mushrooms: Be patient while cooking the mushrooms; letting them release their moisture enhances the flavor.
- Cream consistency: Adjust the amount of sour cream to perfect the creaminess to your liking.
Variations
- Vegan version: Substitute sour cream with cashew cream or vegan sour cream, and use vegan butter.
- Alcohol-free version: Omit the wine and add a splash of lemon juice for a bit of acidity.
- Extra veggies: Add other vegetables like carrots or celery for a more hearty soup.
FAQ
1. Can I use dried mushrooms?
Yes! Just soak them in warm water for about 30 minutes before cooking, and use the strained liquid as part of your broth.
2. Is this soup gluten-free?
You can make this soup gluten-free by replacing regular flour with gluten-free flour.
3. Can I make this soup in advance?
Absolutely! It’s even better the next day as the flavors continue to meld. Just store in the fridge and reheat when ready to serve.
Try making this mushroom soup and enjoy the warmth it brings to your table!
PrintMushroom Soup
A warm and comforting mushroom soup perfect for chilly evenings or light lunches, featuring rich flavors and a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 tablespoons olive oil, butter, or vegan butter
- 1 large onion, diced (or two fat shallots)
- 4 garlic cloves, rough chopped (2–4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced (or use mushrooms of your choice)
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- 1/4 cup sherry cooking wine (or marsala wine or red wine)
- 5 tablespoons flour (or GF flour)
- 3 cups hot veggie broth, chicken stock, or beef broth (or use water with bouillon cubes)
- 3/4 cup sour cream (or vegan sour cream, cashew cream)
- Pepper to taste
- Optional garnish: drizzle of truffle oil, garlic “chips”, croutons, crusty bread
Instructions
- Heat oil or butter in a large, heavy-bottom pot or Dutch oven.
- Add onion and sauté over medium-high heat for 3-4 minutes, stirring constantly until golden and fragrant.
- Lower the heat to medium and add garlic, sautéing for 2 minutes.
- Add the sliced mushrooms, salt, and rosemary, and sauté for 10-12 minutes, stirring occasionally.
- Pour in the cooking sherry and cook off the liquid until mushrooms glisten, about 3-4 minutes.
- Lower the heat and sprinkle flour over top, stirring to toast for 1-2 minutes.
- Add one cup of hot stock, stirring well to mix in crispy bits.
- Add the second cup of stock, stirring, then mix in the third cup and bring to a gentle simmer.
- Stir in sour cream until fully incorporated, season with pepper and taste for salt.
- If desired, add more broth for thinner soup.
- For garlic chips, thinly slice garlic and cook in heated oil until golden and crispy.
- Ladle soup into bowls, topping with reserved mushrooms, garlic chips, and truffle oil. Serve with crusty bread.
Notes
For the best flavor, mix different types of mushrooms. Adjust sour cream for desired creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: mushroom soup, comfort food, vegetarian