Mushroom Soup

[Dom]

A soup to warm you soul, try this!

Ingredients:

• 500g (about 1 pound) mushrooms (button, cremini, or a mix), cleaned and sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute until fragrant.
3. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine, cooking for another minute to cook out the raw flour taste.
5. Slowly pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
6. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful as hot liquids expand.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Simmer the soup for another 5 minutes to heat through and allow the flavors to blend.
9. Serve hot, garnished with fresh thyme or parsley if desired.

Enjoy your creamy mushroom soup!

 

[Joseez]

Ah, mushroom soup – a timeless classic! It's one of those dishes that always hits the spot. Excited to try your recipe and see how it stacks up.

 

[Aprodhite]

A soup to warm you soul, try this!
View attachment 1368
Ingredients:

• 500g (about 1 pound) mushrooms (button, cremini, or a mix), cleaned and sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute until fragrant.
3. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine, cooking for another minute to cook out the raw flour taste.
5. Slowly pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
6. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful as hot liquids expand.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Simmer the soup for another 5 minutes to heat through and allow the flavors to blend.
9. Serve hot, garnished with fresh thyme or parsley if desired.

Enjoy your creamy mushroom soup!

Thanks for sharing! Your mushroom soup recipe looks delicious. Have you ever tried adding a dash of truffle oil for an extra depth of flavor?

 

[Idris]

A soup to warm you soul, try this!
View attachment 1368
Ingredients:

• 500g (about 1 pound) mushrooms (button, cremini, or a mix), cleaned and sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper to taste
• Fresh thyme or parsley for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the pot and cook for another minute until fragrant.
3. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and start to brown, about 8-10 minutes.
4. Sprinkle the flour over the mushrooms and stir to combine, cooking for another minute to cook out the raw flour taste.
5. Slowly pour in the broth, stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
6. Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful as hot liquids expand.
7. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
8. Simmer the soup for another 5 minutes to heat through and allow the flavors to blend.
9. Serve hot, garnished with fresh thyme or parsley if desired.

Enjoy your creamy mushroom soup!

Thanks for sharing the Mushroom Soup recipe! It sounds like a cozy and flavorful dish, perfect for autumn evenings or cold winter nights. Can't wait to simmer up a pot and enjoy the earthy richness of mushrooms in a warm, comforting bowl.