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Creamy Mushroom Herb Soup

Creamy Mushroom Herb Soup
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Creamy Mushroom Herb Soup is a rich, comforting, and flavorful dish that combines a medley of fresh mushrooms with fragrant herbs and a silky creamy base. Perfect for cozy dinners or anytime a soul-soothing meal is needed, this versatile soup is easy to customize, nutritious, and delivers warmth and indulgence in every bowl.

Ingredients

Scale

Mushrooms

  • 2 cups mixed fresh mushrooms (button, cremini, shiitake), cleaned and sliced

Vegetables and Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced

Fats and Liquids

  • 2 tablespoons butter (or olive oil for dairy-free/vegan)
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream or coconut milk (for dairy-free)

Herbs and Seasonings

  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Optional Ingredients

  • 1 to 2 tablespoons all-purpose flour or cornstarch (for thickening)
  • Pinch of smoked paprika or red pepper flakes (for spicy twist)
  • Fresh spinach or kale (added near end)
  • Cooked shredded chicken or crispy bacon bits (for protein boost)

Instructions

  1. Prepare the Mushrooms: Clean and slice your mushrooms evenly to ensure they cook uniformly and develop a rich, golden-brown sear when sautéed.
  2. Sauté Onions, Garlic, and Mushrooms: In a large pot, melt butter over medium heat. Add finely chopped onions and garlic, cooking until softened and fragrant. Then add the mushrooms and cook until they release their moisture and turn golden brown, intensifying their flavor.
  3. Add Herbs and Broth: Sprinkle in fresh herbs like thyme and parsley, giving them a moment to infuse the flavors. Pour in the vegetable or chicken broth, stir to combine, and bring the soup to a gentle simmer.
  4. Blend Until Smooth: Use an immersion blender directly in the pot or transfer batches to a regular blender to puree the soup to your desired creaminess, balancing smoothness with a bit of texture if preferred.
  5. Stir in Cream and Thicken: Add the heavy cream or dairy-free alternative and stir well. If a thicker consistency is desired, mix a small amount of flour or cornstarch with cold water to make a slurry, then whisk it into the soup and cook for a few more minutes until thickened.
  6. Season and Serve: Finish by seasoning with salt and freshly ground black pepper to taste. Serve warm, garnished with extra fresh herbs or optional garnishes as desired.

Notes

  • Use fresh, high-quality mushrooms for the best flavor.
  • Don’t skip sautéing the mushrooms to bring out their natural umami.
  • Blend gradually in batches to avoid splattering and get an even texture.
  • Adjust creaminess by adding cream slowly until the desired richness is reached.
  • Prefer fresh herbs over dried for better aroma and flavor; if using dried, use one-third the amount and add earlier in cooking.
  • For a dairy-free or vegan version, substitute butter with olive oil and heavy cream with coconut milk or cashew cream.
  • The soup can be thickened or thinned by adjusting the flour/cornstarch or broth accordingly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Reheat gently on low heat, stirring often and adding a splash of broth or cream to restore creamy texture.

Nutrition

Keywords: creamy mushroom soup, herb soup, mushroom herb soup, comforting soup, vegetarian soup, gluten free soup, dairy free soup option, easy soup recipe

Find it online: https://withnora.com/creamy-mushroom-herb-soup/