Step-by-step instructions
Here’s how to create your creamy mushroom soup in a few easy steps:
- Clean the mushrooms: Gently wipe them down with a damp cloth and slice them thinly.
- Sauté the base: In a large Dutch oven, melt the butter with the oil over medium heat. Add the onions and cook for about 5 minutes, until they become transparent. Then, toss in the minced garlic and cook for an additional 1-2 minutes.
- Cook the mushrooms: Increase the heat to medium-high, add the sliced mushrooms, and sauté for about 10 minutes until they are beautifully golden brown.
- Season it up: Stir in the salt, black pepper, and thyme. If you want a thicker soup, add the flour and cook for a minute to incorporate it. Pour in the broth and bring everything to a low boil, then let it simmer for 15-20 minutes.
- Blend until smooth: Use an immersion blender to puree the soup until it reaches a creamy consistency. If you prefer, you can blend it in batches using a regular blender.
- Finish with cream: Stir in the milk and let the soup simmer on low heat for an additional 5-10 minutes. Taste and adjust the seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley before digging in!
Best ways to enjoy it
This creamy mushroom soup shines when paired with simple sides. Serve it alongside crusty bread or a fresh green salad for a delightful lunch or dinner. For a heartier option, consider adding freshly toasted croutons or a sprinkle of grated parmesan cheese on top. It also stands well on its own as a warm and comforting starter for an inviting dinner party.
Storage and reheating tips
If you have leftovers (which is often the case because it’s so delicious!), you can store the creamy mushroom soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat to prevent separation of the cream. You can also freeze the soup in portions for up to 3 months—just remember to leave out the milk if you plan on freezing it, adding it in before you reheat.
Helpful cooking tips
To elevate your creamy mushroom soup even further, consider these pro tips:
- Use a mix of mushrooms for depth of flavor—shiitake, cremini, and oyster mushrooms combine beautifully.
- If you’d like extra richness, a splash of sherry or white wine added just after sautéing the garlic can enhance the overall taste.
- For a vegan version, coconut milk works wonders—you’ll have a delightful, creamy finish without any dairy.
Creative twists
Don’t hesitate to get creative with this recipe! You could swirl in some pesto for an herbal lift, sprinkle with crispy bacon for added crunch (if you’re not strictly vegetarian), or fold in some sautéed kale for a pop of color and nutrition. The possibilities are endless!
Common questions
What is the prep time for this soup?
The prep time for creamy mushroom soup is about 15 minutes, making it quick to get started even on busy days.
Can I use dried mushrooms instead of fresh?
Yes, you can! Just remember that dried mushrooms will need rehydration. Use about 1/2 cup of dried mushrooms and soak them in warm water for at least 20 minutes before proceeding with the recipe.
How do I store leftover soup safely?
Make sure to cool the soup down before transferring it to an airtight container. It’s best to refrigerate leftovers within 2 hours of cooking for optimal safety.
Now, grab your ingredients and embark on the comforting journey of making creamy mushroom soup—it’s a recipe that’s sure to warm your heart and impress your taste buds!
