Creamy Mushroom Soup Recipe: Easy, Warm, and Comforting Food for a Cold Day

This mushroom soup recipe is easy to follow and creates a rich, creamy soup that everyone will love. The recipe serves four people and takes about 30 minutes to make from start to finish.

Ingredients:

- 1 pound fresh mushrooms, sliced

- 2 tablespoons butter

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 3 tablespoons all-purpose flour

- 4 cups vegetable broth

- 1 cup heavy cream

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 tablespoons fresh parsley, chopped

Instructions:

1. First, wash the mushrooms and cut them into thin slices. Set them aside in a bowl.

2. Put a large pot on medium heat. Add the butter and let it melt completely.

3. Add the chopped onion to the melted butter. Cook for 3 minutes until the onion becomes soft. Add the minced garlic and cook for 1 more minute.

4. Put all the sliced mushrooms into the pot. Cook them for 8-10 minutes, stirring often. The mushrooms will release water and become smaller.

5. Sprinkle the flour over the cooked mushrooms. Stir everything together and cook for 2 minutes.

6. Slowly pour the vegetable broth into the pot while stirring. This prevents lumps from forming.

7. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 15 minutes.

8. Stir in the heavy cream, salt, and pepper. Heat for 2 more minutes, but do not let it boil.

9. Remove the pot from the heat. Add fresh parsley on top and serve the soup hot.

Choosing the right mushrooms makes a big difference in your mushroom soup recipe. Different mushroom types bring different flavors and textures to your soup, so you can experiment with various combinations.

- Button Mushrooms: These are the most common mushrooms you find in stores. They have a mild taste and work well as a base for any mushroom soup.

- Cremini Mushrooms: These brown mushrooms have more flavor than button mushrooms. They add a richer taste to your soup without being too strong.

- Shiitake Mushrooms: These mushrooms have a deep, smoky flavor that makes soup taste more complex. Remove the tough stems before using them.

- Portobello Mushrooms: These large mushrooms have a meaty texture and bold taste. Cut them into small pieces for the best results.

- Oyster Mushrooms: These delicate mushrooms cook quickly and add a subtle, sweet flavor. They work well mixed with other mushroom types.

- Porcini Mushrooms: These mushrooms have a nutty, earthy flavor that makes the soup taste very rich. They can be expensive, but they add amazing taste.

These helpful tips will make your mushroom soup recipe turn out perfectly every time. Follow these suggestions to avoid common mistakes and create the best possible soup.

- Clean Mushrooms Properly: Never soak mushrooms in water because they absorb too much liquid. Instead, wipe them clean with a damp paper towel or use a soft brush.

- Cook Mushrooms in Batches: If you use many mushrooms, cook them in small groups. This prevents overcrowding and helps them cook evenly without becoming watery.

- Use Room Temperature Cream: Take the heavy cream out of the refrigerator 30 minutes before cooking. Cold cream can curdle when added to hot soup.

- Do Not Boil After Adding Cream: Once you add cream to your soup, keep the heat low. Boiling can make the cream separate and ruin the smooth texture.

- Season at the End: Add salt and pepper after the soup is almost finished cooking. This helps you taste and adjust the flavors correctly.

- Blend for Smoothness: If you want a completely smooth soup, use an immersion blender to blend half the soup. This keeps some texture while making it creamy.

- Let Flavors Develop: After cooking, let the soup sit for 5 minutes before serving. This allows all the flavors to blend together nicely.

If you still have some leftover mushroom soup in your pot, don't worry. With proper storage, you can store it and eat it again later. This also means that you can make a larger batch for later use.

There are two ways to store mushroom soup: in the refrigerator and in the freezer. If you plan to eat it again within days, you can store it in the refrigerator. But if you want it to last longer, you can freeze it in your freezer. Here's how to store the leftover mushroom soup in the refrigerator and freezer:

- Refrigerator Storage: Let the soup cool completely before putting it in the refrigerator. Pour the cooled soup into airtight containers and store it in the refrigerator for up to 4 days. When you want to eat the soup again, heat it slowly on the stove over low heat, stirring gently to prevent the cream from separating.

- Freezer Storage: You can freeze mushroom soup for up to 3 months, but cream-based soups sometimes change texture when frozen. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Label each container with the date you made the soup. To use frozen soup, move it to the refrigerator overnight to thaw slowly, then heat it gently on the stove while stirring frequently.