Creamy Earthy Mushroom Soup (Printer-Friendly Layout)
Rich, velvety mushroom soup with tender mushrooms, fresh herbs, and a hint of garlic in each spoonful.
# Ingredients You'll Need:
→ Mushrooms
01 -
200 g button mushrooms, sliced
02 -
150 g cremini mushrooms, sliced
03 -
100 g shiitake mushrooms, sliced
→ Aromatics
04 -
1 medium onion, finely chopped
05 -
3 cloves garlic, minced
→ Fat
06 -
30 g unsalted butter
07 -
1 tablespoon extra-virgin olive oil
→ Herbs and flavourings
08 -
2 sprigs fresh thyme or 1 teaspoon dried thyme
09 -
1 bay leaf
→ Liquid
10 -
1 litre vegetable stock or chicken stock
→ Thickener
11 -
2 tablespoons plain flour
→ Cream and garnish
12 -
120 ml heavy cream
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
15 -
Chopped fresh parsley, for serving
# Step-by-Step Instructions:
01 -
In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 3 to 4 minutes until translucent.
02 -
Add the minced garlic and all sliced mushrooms to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
03 -
Sprinkle flour over the mushroom mixture, stirring thoroughly to coat. Cook for 2 to 3 minutes to remove the raw flour taste.
04 -
Slowly pour in the stock while stirring continuously to prevent lumps. Bring the mixture to a gentle boil.
05 -
Add the bay leaf and thyme to the pot. Lower the heat and simmer gently for 15 to 20 minutes to allow flavours to develop.
06 -
Extract and discard the bay leaf from the pot.
07 -
Blend the soup using an immersion blender until velvety and smooth. Alternatively, transfer in batches to a countertop blender and purée, then return to the pot.
08 -
Pour in the heavy cream and gently simmer for a further 5 minutes, avoiding boiling after the cream is added.
09 -
Season to taste with salt and freshly ground black pepper.
10 -
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
# Extra Tips and Tricks:
01 -
For a deeper flavour, use a combination of mushroom varieties and cook mushrooms until deeply browned before adding liquid.