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- 500g mixed mushrooms (cremini, button, shiitake) - 1 medium onion - 2 cloves garlic - 3 tablespoons olive oil - 1 teaspoon dried thyme - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream) - Salt and pepper - Fresh parsley, chopped To make ultra creamy mushroom soup, you need a mix of fresh ingredients. The main stars are the mushrooms. I love using cremini, button, and shiitake for their depth of flavor. Each type adds a unique touch. Next, you need a medium onion. It gives a sweet base when cooked. Don’t forget the garlic! Just two cloves, minced, make a big impact. Garlic adds warmth and a savory punch. For cooking, you will use three tablespoons of olive oil. This helps to sauté the onion and garlic. It also enhances the flavor of the mushrooms. Now, let’s talk about the additional ingredients. You will need one teaspoon of dried thyme. This herb gives a lovely earthy tone to the soup. Four cups of vegetable broth are vital for the soup's body. It adds rich flavor without being heavy. If you want a creamier texture, use one cup of heavy cream. For a dairy-free option, coconut cream works well too. Finally, season with salt and pepper to taste. These simple ingredients help the flavors shine brightly. For the finishing touch, sprinkle fresh, chopped parsley on top. It adds a pop of color and freshness to your creamy mushroom delight. - Chopping vegetables Start by chopping the onion into small pieces. This helps it cook faster. Next, mince the garlic. Set both aside. Slice the mixed mushrooms into thin pieces. You can use cremini, button, or shiitake mushrooms for a rich flavor. - Sautéing onions and garlic In a large pot, heat three tablespoons of olive oil over medium heat. Add the chopped onion and cook for about five minutes. Stir it until it turns soft and clear. Then, add the minced garlic and cook for one more minute. This will make your kitchen smell amazing! - Cooking mushrooms with thyme Now, add the sliced mushrooms to the pot. Sprinkle in one teaspoon of dried thyme. Stir everything together and cook for about eight to ten minutes. The mushrooms will shrink and soften. Their flavor will deepen during this time. - Simmering with vegetable broth Next, pour in four cups of vegetable broth. Bring the mixture to a boil. Once it boils, reduce the heat. Let it simmer for 15 to 20 minutes. This step allows all the flavors to come together beautifully. - Blending the soup After simmering, use an immersion blender to blend the soup until it is smooth. If you like some chunks, blend only half of it. This creates a nice texture. - Incorporating cream and seasoning Finally, stir in one cup of heavy cream or coconut cream for a dairy-free option. Add salt and pepper to taste. Heat the soup just until warm, but do not let it boil again. Serve hot and garnish with fresh, chopped parsley for a lovely touch! To make your soup ultra creamy, you can choose between heavy cream or coconut cream. Heavy cream adds a rich taste, while coconut cream is great for dairy-free options. Both work well, so pick what you like best. When blending, use an immersion blender for best results. This tool keeps your soup warm and makes it easy to achieve a smooth texture. If you want some chunks, blend just half the soup. This adds a nice contrast to each bite. You can boost the flavor of your soup with simple spices or herbs. Adding a pinch of nutmeg or a dash of paprika can create depth. Fresh herbs like thyme or chives can also elevate the taste. Adjusting salt and pepper is key to balancing flavors. Taste your soup before serving and add more if needed. A little tweak can make a big difference in taste. For garnishes, fresh parsley is a fantastic choice. It adds a pop of color and freshness. You can also sprinkle some toasted nuts on top for a crunchy texture. When serving, use nice bowls to make your soup look inviting. Pair your soup with crusty bread or a simple salad for a complete meal. Enjoy the warm, creamy goodness! {{image_2}} You can easily make this soup dairy-free. Just use coconut cream instead of heavy cream. It keeps the soup rich and creamy. If you want a vegan option, skip the cream and use a nut milk. Almond or cashew milk works great. You can also add a touch of nutritional yeast for a cheesy flavor. Feel free to change the types of mushrooms in this soup. You can use portobello, oyster, or even wild mushrooms. Each type brings a unique taste. For the broth, vegetable broth is best. However, you can use mushroom broth for an even deeper flavor. Chicken broth also works well if you are not strictly vegetarian. Adding cheese can elevate the flavor of your soup. Try stirring in grated Parmesan or a bit of cream cheese. Both will add creaminess and a wonderful taste. You can also mix in veggies like spinach, kale, or carrots. They add color, nutrients, and even more flavor. Just be sure to cook them until tender before blending. To store leftovers, let the soup cool first. Pour it into a clean container. I like using glass jars or airtight plastic containers. These keep the soup fresh and safe. Make sure to seal the lid tightly. You can store the soup in the fridge for up to three days. You can freeze this soup for later. First, let it cool completely. Then, pour the soup into freezer-safe containers. Leave some space at the top for expansion. Label each container with the date. To thaw, place the soup in the fridge overnight. You can also thaw it in a pot over low heat. Stir it often to avoid burning. Reheat it gently on the stove before serving. In the fridge, this soup lasts about three days. For the best taste, eat it sooner rather than later. To keep it fresh, store it in the back of the fridge where it's coldest. Avoid leaving it out at room temperature for long. Proper storage helps maintain its rich and creamy flavor. You can serve many yummy sides with mushroom soup. Here are some ideas: - Crusty bread: Perfect for dipping. - Salad: A fresh green salad adds a nice crunch. - Grilled cheese: The cheesy goodness pairs well. - Rice or quinoa: Adds a filling touch to your meal. These sides complement the rich taste of the soup. You can mix and match to find your favorite pairings! Yes, this soup is great for making ahead of time. Here are some tips: - Cool before storing: Let it cool fully before putting it in the fridge. - Store in airtight containers: This keeps the soup fresh and tasty. - Reheat gently: Use low heat to warm it up. Avoid boiling to keep the cream smooth. Making it in advance saves time on busy days. Just heat it up and enjoy! Yes, you can freeze this soup. Here are some guidelines: - Cool it down: Let the soup cool completely before freezing. - Use freezer-safe containers: This helps prevent freezer burn. - Leave space at the top: The soup expands when frozen. To thaw, move it to the fridge overnight. Reheat slowly to keep it creamy. Enjoy your ultra creamy mushroom soup even later! This blog post shared how to make a delicious mushroom soup. I outlined the main ingredients needed, like mixed mushrooms and heavy cream, and gave step-by-step instructions for preparation and cooking. You learned about tips for creaminess and presenting your soup well. Variations for dietary needs and storage tips were also included. Mushroom soup is easy to make and full of flavor. With these simple steps, you can impress anyone at your table!

Ultra Creamy Mushroom Soup

Savor the rich flavors of ultra creamy mushroom soup with this easy recipe! Packed with mixed mushrooms, fresh herbs, and a touch of cream, it’s the perfect comfort food for any occasion. Follow our simple steps to create a deliciously smooth and satisfying bowl of soup that will warm your soul. Click to explore the full recipe and bring this cozy dish to your table today!
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Ingredients
  

500g mixed mushrooms (such as cremini, button, and shiitake), sliced

1 medium onion, finely chopped

2 cloves garlic, minced

3 tablespoons olive oil

1 teaspoon dried thyme

4 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Add minced garlic and cook for an additional minute until fragrant.

      Stir in the sliced mushrooms and thyme, cooking until the mushrooms are softened and reduced in volume, about 8-10 minutes.

        Pour in the vegetable broth, bring the mixture to a boil, then reduce heat. Let it simmer for 15-20 minutes to allow flavors to meld.

          Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

            Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through until warmed (do not bring to a boil).

              Serve hot, garnished with fresh chopped parsley.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4