Mushroom Soup Recipe
Mushroom soup is a timeless classic that has delighted taste buds around the world for centuries. Originating from France, this hearty soup has evolved into various versions, each showcasing the unique flavors of different regions.
Equipment
- Large soup pot
- Wooden spoon
- Blender or immersion blender
- Ladle
- Soup Bowls
Ingredients
- 1 pound of fresh mushrooms (button or cremini), sliced
- 2 tablespoons of butter
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- Saute the Mushrooms: Melt the butter in a large soup pot over a medium heat. Add the chopped garlic and onions and sauté until aromatic and tender.
- Prepare the Mushrooms: Sliced mushrooms should be added to the pot and cooked until they release moisture and turn golden brown.
- Add Broth: Add the vegetable or chicken broth and stir to mix everything together. To enable the flavors to mingle, bring the mixture to a simmer and cook for 15 to 20 minutes.
- Blend the Soup: Blend the soup until it's smooth and creamy by using an immersion blender or, if needed, transferring it to a standard blender and blending in batches.
- Add the seasonings and cream. If you are blending the soup in a conventional blender, return it to the saucepan. Mix in the heavy cream, salt, and pepper. Adjust the seasoning according to your taste preferences.
- Simmer and Garnish: Let the soup simmer for an additional 5-10 minutes to heat through. Before serving, garnish with fresh thyme or parsley for a pop of color and flavor.