Velvety Mushroom Bliss Soup Recipe
Overview
Warm up your soul with a bowl of Velvety Mushroom Bliss Soup, a luxurious blend of earthy mushrooms, creamy texture, and aromatic herbs. This comforting soup is perfect for a cozy dinner, a starter at a dinner party, or a nourishing meal on a chilly day. With its rich flavor and smooth consistency, it’s sure to become a favorite. Follow this detailed guide to craft this delightful dish from scratch!
Ingredients (Serves 6)
- 3 tablespoons unsalted butter – For sautéing and adding richness.
- ½ medium onion, finely chopped – For a sweet and savory base.
- 2 garlic cloves, minced – For a fragrant depth of flavor.
- 4 cups mushrooms, sliced (a mix of cremini, button, or your favorite variety) – The star of the dish.
- ¼ cup all-purpose flour – To thicken the soup beautifully.
- 2 cups vegetable broth – For a flavorful, light base (low-sodium option recommended).
- 2 cups heavy cream – For that indulgent, creamy finish.
- 1 teaspoon thyme (fresh or dried) – Adds an herby, earthy note.
- ½ teaspoon salt – Adjust to taste for balanced seasoning.
- ¼ teaspoon black pepper – For a subtle spicy kick.
- Optional: 1 tablespoon chopped parsley – For a fresh garnish.
- Optional: 1 teaspoon lemon juice – For a hint of brightness (added at the end).
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Immersion blender or regular blender
- Measuring cups and spoons
Instructions
- Sauté the Aromatics
- Melt the 3 tablespoons of unsalted butter in a large pot over medium heat. Add the finely chopped ½ onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the 2 minced garlic cloves and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Cook the Mushrooms
- Add the 4 cups of sliced mushrooms to the pot. Stir well to coat them in the buttery mixture. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden brown. This step enhances their flavor.
- Thicken the Base
- Sprinkle the ¼ cup all-purpose flour over the mushrooms and stir continuously for 1-2 minutes to cook out the raw flour taste. This will help thicken the soup.
- Gradually pour in the 2 cups vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
- Add Cream and Season
- Stir in the 2 cups heavy cream and 1 teaspoon thyme. Reduce the heat to low and let the soup simmer for 10 minutes, stirring occasionally, until it thickens slightly.
- Season with ½ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust seasoning as needed. If using, add 1 teaspoon lemon juice for a fresh zing.
- Blend the Soup
- For a smooth texture, use an immersion blender to puree the soup directly in the pot until velvety. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot. Leave some chunks of mushroom if you prefer a rustic texture.
- If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency.
- Serve
- Ladle the soup into bowls. Garnish with optional chopped parsley for a pop of color and freshness.
- Serve warm with crusty bread, a side salad, or a grilled cheese sandwich for a complete meal.
Cooking Tips
- Mushroom Variety: Mix in wild mushrooms like shiitake or oyster for a more complex flavor.
- Make Ahead: Prepare the soup a day in advance; the flavors deepen overnight. Reheat gently over low heat.
- Dairy-Free Option: Substitute heavy cream with coconut milk and use olive oil instead of butter for a vegan version.
Nutritional Information (Approximate per Serving)
- Calories: 280
- Protein: 5g
- Fat: 25g
- Carbohydrates: 12g
- Note: Values may vary based on specific ingredient brands and portion sizes.
Serving Suggestions
This Velvety Mushroom Bliss Soup pairs wonderfully with a slice of garlic bread or a warm baguette to soak up the creamy goodness. It also complements a light arugula salad with a lemon vinaigrette. Serve it as a starter for a holiday meal or as a comforting main dish on a rainy evening.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.
- Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating, and blend again if the texture separates.
