Mushroom cream soup

Here's a detailed recipe for a delicious and creamy mushroom soup that's perfect for a cozy meal!

Mushroom Cream Soup Recipe

Ingredients:

• Fresh mushrooms: 500g (about 1 lb) (button, cremini, or your choice), sliced
• Onion: 1 medium onion, finely chopped
• Garlic: 2-3 cloves, minced
• Butter or olive oil: 2 tablespoons
• Vegetable or chicken broth: 4 cups
• Heavy cream: 1 cup (or plant-based cream for a vegan version)
• Fresh herbs: 1 tablespoon (thyme or parsley), chopped (optional)
• Salt: to taste
• Pepper: to taste
• Optional: 1 teaspoon soy sauce or Worcestershire sauce for added umami

Equipment:

• Large pot or Dutch oven
• Blender or immersion blender
• Wooden spoon

Instructions:

1. Sauté the Aromatics:

   • In a large pot, melt the butter (or heat the olive oil) over medium heat.
   • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.

2. Cook the Mushrooms:

   • Add the sliced mushrooms to the pot. Cook, stirring occasionally, until they release their moisture and become browned, about 7-10 minutes. Season with salt and pepper. If using, add soy sauce or Worcestershire sauce for extra flavor.

3. Add Broth:

   • Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld.

4. Blend the Soup:

   • If you prefer a smooth soup, use a blender or immersion blender to puree the soup until smooth. If you like it chunky, you can blend only half of the soup and leave the rest as is for texture.

5. Stir in the Cream:

   • Return the blended soup to the pot (if you used a blender) and stir in the heavy cream. Heat gently over low heat until warmed through. Adjust seasoning with more salt and pepper to taste.

6. Serve:

   • Ladle the soup into bowls and garnish with fresh herbs if desired. Serve hot, with crusty bread or crackers on the side.

Tips:

• For a richer flavor, you can sauté the mushrooms in a little more butter or oil before adding the broth.
• Add a splash of sherry or white wine before blending for an extra depth of flavor.
• You can store leftover soup in an airtight container in the refrigerator for up to 3 days.

Enjoy your creamy mushroom soup! If you have any questions or need variations, just let me know!