Creamy Mushroom Soup

why make this recipe

Mushroom soup is a comforting and delicious dish that warms the soul. It’s rich in flavor and can easily be adapted to suit your dietary requirements. This recipe combines the earthy taste of mushrooms with creamy goodness, making it a favorite among many. Plus, it’s simple to prepare, so you can enjoy a homemade bowl without spending hours in the kitchen.

how to make Mushroom Soup

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 bullion 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!

Directions:

1. Heat the oil or butter in a large, heavy-bottom pot or Dutch oven.
2. Add the onion and sauté over medium-high heat for 3-4 minutes, stirring constantly until golden and fragrant.
3. Lower the heat to medium and add garlic, sautéing for 2 minutes.
4. Add the sliced mushrooms, salt, and rosemary. Sauté for 10-12 minutes, stirring occasionally, allowing the mushrooms to release their liquid.
5. Add the cooking sherry (do not mistake this for sherry vinegar). Turn the heat up and cook this off completely, stirring until most of the liquid has evaporated, about 3-4 minutes, until mushrooms glisten.
6. Optionally, set aside 1/4 cup of mushrooms for garnish.
7. Turn the heat back down to medium, sprinkle the flour over top, and stir constantly to toast it for 1-2 minutes.
8. Slowly add one cup of hot stock, stirring well to mix in all the browned bits from the bottom of the pot.
9. Add the second cup of stock and stir well, then add the third cup and bring it to a gentle simmer while whisking. It will thicken.
10. Stir in the sour cream until fully incorporated.
11. Season with pepper and taste for salt. If you want a thinner soup, add a little more broth, adjusting the salt accordingly.
12. Thinly slice garlic lengthwise. Heat 2 tablespoons of oil in a small sauté pan over medium heat.
13. Add the garlic slices, not overlapping, and sprinkle with a little salt. Turn over when golden, about 3 minutes. Cook the other side until golden and crispy. Set on a paper towel.
14. At the same time, you can toss in a few more rosemary leaves if you’d like.
15. Ladle the soup into bowls and top with a few slices of mushrooms, garlic chips, and a drizzle of truffle oil. Serve with crusty bread.

how to serve Mushroom Soup

Serve your mushroom soup hot. You can add a slice of crusty bread on the side for dipping. A sprinkle of fresh herbs or a drizzle of truffle oil on top enhances the flavor and adds a nice touch.

how to store Mushroom Soup

Store any leftover mushroom soup in an airtight container in the refrigerator. It will keep for about 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 3 months. Just make sure to thaw it in the fridge before reheating.

tips to make Mushroom Soup

• Use a mix of different mushrooms for a more complex flavor.
• Sauté the mushrooms slowly to ensure they release all their liquid and become golden brown.
• Adjust the thickness of the soup to your liking by adding more broth or using less flour.
• Experiment with different herbs, like thyme or parsley, for varied tastes.

variation

You can make this soup vegan by substituting sour cream with cashew cream or vegan sour cream. Additionally, you can use gluten-free flour to make it gluten-free.

FAQs

1. Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms. Just soak them in hot water for a bit before adding them to the soup.

2. Is it necessary to use wine in the recipe?
The wine adds depth to the flavor, but you can skip it or substitute it with extra broth if you prefer.

3. Can I blend the soup for a creamy texture?
Absolutely! If you like a smooth soup, use an immersion blender or transfer the soup to a blender and puree it until smooth before adding the sour cream.

Enjoy making your mushroom soup! It’s a simple yet delightful dish that everyone will love!

Mushroom Soup

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A comforting and creamy mushroom soup that warms the soul, featuring earthy flavors and simple preparation.

---

Ingredients

Scale 1x2x3x

• 4 tablespoons olive oil, butter, or vegan butter
• 1 large onion, diced
• 4 garlic cloves, rough chopped (2–4 more for garnish, sliced)
• 1 lb cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup sherry cooking wine
• 5 tablespoons flour
• 3 cups hot veggie broth
• 1/2 cup to 1 cup sour cream
• Pepper to taste
• Optional garnish: drizzle of truffle oil, garlic “chips”, croutons, crusty bread

---

Instructions

1. Heat the oil or butter in a large, heavy-bottom pot or Dutch oven.
2. Add the onion and sauté over medium-high heat for 3-4 minutes, stirring constantly until golden and fragrant.
3. Lower the heat to medium and add garlic, sautéing for 2 minutes.
4. Add the sliced mushrooms, salt, and rosemary. Sauté for 10-12 minutes, stirring occasionally.
5. Add the cooking sherry and cook off completely, about 3-4 minutes.
6. Sprinkle the flour over top and stir constantly for 1-2 minutes.
7. Slowly add one cup of hot stock, stirring to mix in browned bits.
8. Add the remaining stock and bring to a gentle simmer while whisking.
9. Stir in the sour cream until fully incorporated.
10. Season with pepper and taste for salt, adjusting thickness with more broth if desired.
11. Prepare garlic chips by sautéing thinly sliced garlic in oil until golden and crispy.
12. Ladle the soup into bowls and top with mushroom slices, garlic chips, and a drizzle of truffle oil. Serve with crusty bread.

Notes

For a vegan version, substitute sour cream with cashew cream and use gluten-free flour for a gluten-free option.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soups
• Method: Cooking
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 20mg

Keywords: mushroom soup, creamy soup, vegetarian recipe, comfort food, easy soup