Mushroom Soup
Mushroom soup is a timeless classic that warms the soul with its rich flavors and creamy texture. This delightful dish can be enjoyed as a starter or a main course, making it versatile for any meal. With earthy mushrooms, aromatic herbs, and a touch of cream, it’s a perfect comfort food that’s both satisfying and easy to prepare. Dive into this recipe and savor the deliciousness of homemade mushroom soup!
Ingredients
– 500g fresh mushrooms, sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 30 minutes.
Nutritional Value
One serving of mushroom soup (approximately 1 cup) contains around 250 calories, 15g of fat, 10g of carbohydrates, and 5g of protein. This nutritional information is based on one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions and sauté until translucent.
3. Stir in minced garlic and cook for another minute.
4. Add sliced mushrooms and sauté until they release their moisture.
5. Season with salt and pepper to taste.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce heat and simmer for 15 minutes.
8. Using an immersion blender, blend the soup until smooth.
9. Stir in the heavy cream and heat through.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, use any variety of mushrooms, such as shiitake or portobello, for different flavors.
Serving and Pairings
Mushroom soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh green salad. It’s also delightful as a starter to accompany a hearty main dish.
Storage and Reheating
Store leftover mushroom soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. To reheat, simply warm it on the stovetop over low heat, stirring occasionally.
Cooking Mistakes
- Not sautéing the mushrooms enough, leading to a bland flavor.
- Overblending the soup, making it too thin.
- Using low-quality broth, which affects overall taste.
- Forgetting to season during cooking.
- Adding cream too early, causing it to curdle.
Helpful Tips
- Use a mix of mushroom varieties for depth of flavor.
- Finish with a splash of lemon juice for brightness.
- Allow the soup to cool before freezing for better texture.
- For a thicker soup, add a potato while cooking.
FAQs
Can I use dried mushrooms for this recipe?
Yes, you can use dried mushrooms. Be sure to rehydrate them in warm water before adding them to the soup.
Is mushroom soup healthy?
Mushroom soup can be healthy, especially when made with fresh ingredients and low-fat options. It’s rich in vitamins and minerals.
Can I make this soup vegan?
Absolutely! Use vegetable broth and replace heavy cream with coconut milk or cashew cream for a vegan version.
How do I thicken the soup?
To thicken your mushroom soup, you can add a roux, cornstarch slurry, or blend in some cooked potatoes.
What herbs go well with mushroom soup?
Thyme, rosemary, and parsley are excellent herb choices that complement the earthy flavors of mushroom soup.
Conclusion
Mushroom soup is a delightful dish that brings comfort and warmth to any table. With its creamy texture and rich flavors, it’s perfect for cozy nights or special occasions. Try this recipe today and enjoy a bowl of homemade goodness!
Mushroom Soup
Ingredients
- 500 g fresh mushrooms sliced
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add sliced mushrooms and sauté until they release their moisture.
- Season with salt and pepper to taste.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and heat through.
- Serve hot, garnished with fresh parsley.