Mushroom Soup Recipe

Why Make This Recipe

Mushroom soup is a warm, comforting dish that is rich in flavor. It’s easy to make and perfect for chilly days.

This soup is creamy and savory, which makes it a great choice for lunch or dinner. Plus, you can customize it with different herbs and toppings. Whether you want a quick meal or something fancy, mushroom soup is a great option.

How To Make Mushroom Soup

To make this delicious mushroom soup, you’ll need a few simple ingredients and follow some easy steps. This recipe is straightforward and does not require advanced cooking skills. Let’s get started!

Ingredients:

• 4 tablespoons olive oil, butter or vegan butter
• One 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 heavy cream)
• Pepper to taste
• Optional garnish: drizzle of truffle oil, garlic “chips,” croutons, crusty bread!

Directions:

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

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 20 minutes to cook, making a total of 30 minutes. It serves 4 people, and each serving has about 350 calories, with a balance of protein and fats.

How To Serve Mushroom Soup

Serve this mushroom soup hot in bowls. You can add toppings like garlic chips, croutons, or a drizzle of truffle oil for an extra touch. It pairs well with crusty bread for dipping.

How To Store Mushroom Soup

Store any leftover mushroom soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, just warm it on the stove or in the microwave until hot.

Tips To Make Mushroom Soup

• Use fresh ingredients for the best flavor.
• Do not skip toasting the flour; it adds a nutty taste to the soup.
• Feel free to adjust the thickness by adding more or less broth.
• Experiment with different herbs like thyme or sage for a unique flavor.

Health And Benefits Of This Recipe

Mushroom soup is a healthy choice due to its many nutritious ingredients. Mushrooms are low in calories and high in B vitamins. They also provide antioxidants. The sour cream adds creaminess and protein, while using vegetable broth makes it a lighter option. This soup is filling and can help keep you satisfied without being heavy.

Variation (If Any)

You can make this mushroom soup vegan by using vegan butter and cashew or vegan sour cream. You can also try adding other vegetables like carrots or celery for more flavor.

FAQs

Can I freeze mushroom soup?

Yes, you can freeze it! Just let it cool completely before pouring it into a freezer-safe container. It will last for about 2 to 3 months. Thaw it in the refrigerator before reheating.

What type of mushrooms can I use in this recipe?

You can use any type of mushrooms you like! Cremini, button, or shiitake mushrooms all work well. Experiment with different types for varied flavors.

Can I make this soup without wine?

Yes, if you prefer not to use wine, you can skip it and add a bit more broth or a splash of vinegar for acidity.