Instructions
Initial Step: Get the Mushrooms Ready
Before slicing, clean the mushrooms by wiping them down with a moist paper towel or cloth to remove any debris. Due to their high water absorption rate, mushrooms should not be washed. Thinly slice them so they cook evenly and provide a nice texture to the soup.
Phase 2: Fry the Mushrooms and Aromatics
Gently warm the olive oil and butter: Melt the butter and olive oil in a large Dutch oven or saucepan over medium heat. To keep the butter from burning, add some oil.
Toss in the Garlic and Onions: Cook the onions for about 5 minutes, or until they become soft and transparent. Once the garlic begins to smell, add it and continue cooking for another minute or two.
Then, bring the heat up to medium-high and throw in the mushrooms. Cook, stirring periodically, for about 10 minutes, or until the mushrooms drain and become golden brown. While cooking, the mushrooms will dehydrate and shrink.
Step 3: Combine the Broth and Seasoning
Sprinkle with pepper, salt, and thyme: Finish the mushrooms by seasoning them with salt, black pepper, and thyme. Add more or less seasoning as desired.
Optional: If you'd like a thicker soup, add the flour and mix it thoroughly with the mushrooms. To make sure the flour is completely incorporated, cook for a further minute or two.
Add the Broth: Gradually pour in the chicken or veggie broth while swirling well to blend. Simmer, covered, for fifteen to twenty minutes after bringing the ingredients to a low boil. The tastes harmonize more harmoniously as a result.
Step 4: Blend the Soup
Blend for a Creamy Texture: For a smoother soup, use an immersion blender directly in the pot to blend until creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.
Tip: For a chunkier soup, blend only half the mixture and leave some mushroom pieces whole for texture.
Fifth, Simmer After Adding Cream
Blend in the Ice Cream: Add the heavy cream (or half-and-half) to the soup, stirring well to create a creamy texture. Simmer on low heat for another 5-10 minutes, allowing the soup to thicken slightly.
Adjust Seasonings: Taste the soup and add more salt, pepper, or thyme if needed.
Step 6: Serve and Garnish
Serve Hot: Ladle the mushroom soup into bowls while it’s still warm.
Garnish with Fresh Parsley: Sprinkle a bit of fresh parsley on top for a pop of color and added flavor. You can also add a swirl of extra cream for presentation if desired.
Tips for the Best Mushroom Soup
Use a Mix of Mushrooms: Adding different types of mushrooms, like cremini, shiitake, or portobello, enhances the flavor and depth of the soup.
Avoid Rinsing Mushrooms Under Water: Mushrooms are like sponges and will soak up water, which can dilute their flavor. Instead, wipe them clean with a damp cloth or paper towel.
Make It Vegan: For a vegan version, use coconut milk or cashew cream instead of heavy cream, and vegetable broth instead of chicken broth.
Add a Splash of Sherry or White Wine: Adding a little sherry or white wine while cooking the mushrooms enhances the flavor and adds complexity.
Recommended Serving Sizes
Mushroom soup pairs wonderfully with crusty bread, garlic toast, or a side salad. It also works as a side dish with main courses like roasted chicken, steak, or pasta. For a hearty meal, serve it with grilled cheese sandwiches or a loaf of warm sourdough bread.
Storing and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freeze: This mushroom soup can be frozen, but it may separate slightly due to the cream. If you plan to freeze it, omit the cream initially, then add it after reheating.
Reheat: Gently reheat on the stove over low heat, stirring occasionally. If the soup is too thick after storing, add a splash of broth or cream to thin it out.
