How to Make A Creamy Mushroom Soup
My friend Paula taught me how to make this straightforward and delicious mushroom soup recipe. When you taste it, you would think there must be a lot of cream in it because it is so rich and creamy, but that's not the case.
I have enjoyed a similar-tasting soup at one of our favorite restaurants and had no idea how simple this is to prepare at home. It is especially gratifying to make when you have a veggie drawer filled with mushrooms you just purchased on sale and don't know what to do with them.
Let's look at some of the ingredients.
Mushrooms - I used button mushrooms because they were readily available and cheap. I'm sure if you substituted some wild mushrooms like chanterelles, morels, hen-of-the-woods, or oyster mushrooms, the soup's flavor would be more intense but be careful; it may be too intense for your taste buds.
You could also try combining wild mushrooms with button mushrooms to change the flavor of this soup each time you prepare it. Then, after a couple of versions, you decide what flavors you enjoy most.
Milk - I used coconut milk because I think it is healthier for me, and with my recent bypass surgery, I'm looking for all the advantages I can get. You could also try using regular milk, half and a half or even cream if you want an even richer flavor but with a lot more calories.
Simple Mushroom Soup Recipe
- 1 tablespoon olive oil
- 1 yellow onion peeled and chopped finely
- 1 pound mushrooms cleaned and cut into slices
- 6 cloves garlic minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- white pepper to taste
- 1 tablespoon fresh parsley minced
- 1 quart chicken stock
- 14 oz coconut milk 13 to 14 ounces coconut milk
- Heat a medium to large soup pot over medium heat. When hot, add oil and let it heat up but don't let it smoke.
- Add onion and saute for 2 -3 minutes. Add garlic and continue cooking for 1 - 2 minutes until it starts to brown and becomes fragrant.
- Add the mushrooms plus the nutmeg and cook for 4 - 5 minutes until they release their liquids and soften.
- Add the salt and then the stock, bring to a boil, reduce the heat and simmer for 30 minutes. The mushrooms should now be soft.
- Add the coconut milk and cook for an additional 5 - 10 minutes.
- Using an immersion blender, puree the mushrooms and the rest of the ingredients in the pot. Use a blender or food processor if you don't have an immersion blender. Using an immersion blender makes the job a little easier and less cleanup.
- Taste, adjust seasoning with white pepper and salt to taste.
Some of My Favorite Soup Recipes
- You Won't Believe This Simple Eggplant and Couscous Soup Recipe
- Braised Beans and Spinach with Pecorino Romano Cheese Recipe
- Watermelon Gazpacho Recipe
- Black Eyed Peas and Bacon Soup Recipe
- Vegetable Stock Recipe
- How to Make Cooking Stocks for Soups Stews and Sauces
- Instant Pot Black Bean Soup Recipe
- Fish Stock Recipe
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