Creamy Mushroom Soup: A Warm Cream That Wins You Over with the First Spoon
Creamy mushroom soup is a refreshing and elegant autumnal first course, perfect for cooler evenings or to kick off a special lunch.
Creamy, fragrant and with an intense flavour, this recipe enhances the taste of the mushrooms without covering it, thanks to slow cooking and a final blending that makes it smooth as silk.
It's ideal served with croutons, toasted seeds, or a drizzle of raw olive oil. It can be prepared ahead of time and reheated immediately, and it's a great way to introduce mushrooms to those who usually avoid them. Once you try it, it'll become a regular treat during the colder months.
Creamy Mushroom Soup: Here's the Recipe
This recipe is designed for those seeking a vegetarian dish, naturally gluten-free and light, yet perfectly creamy. The potato allows for a velvety texture without using cream or flour, while the vegetable broth adds depth. For a vegan version, simply use plant-based milk or leave it out altogether. For a richer version, you can add a tablespoon of plant-based cream or cream cheese. Here are the ingredients for 4 people:
- 500 g of fresh mushrooms (champignons, porcini mushrooms, or mixed)
- 1 medium potato
- 1 small onion or 1 leek
- 1 clove of garlic
- 1 liter of hot vegetable broth
- 200 ml of milk (cow's or vegetable)
- 2 tablespoons of extra virgin olive oil
- Salt and pepper to taste
- Thyme or fresh parsley qb
- Croutons for serving
The step-by-step process
I start by cleaning the mushrooms with a damp cloth, removing any dirt and tough bits. I cut them into thin slices. I peel the potato and dice it small, so it cooks faster. I finely chop the onion and garlic.
In a large pot, sauté the onion and garlic with extra virgin olive oil over low heat until translucent. Add the mushrooms and sauté for 5 minutes, stirring, until they release their moisture. Add the diced potato, stir, and cook for a couple of minutes.
Gradually pour in the hot broth, cover, and cook over medium-low heat for about 20 minutes, until the potatoes and mushrooms are tender. Season with salt and pepper.
Remove from the heat and blend everything with an immersion blender until smooth and velvety. If the mixture is too thick, add a little hot broth. Return to low heat, add the milk, and stir. Let it heat for 5 minutes, without bringing to a boil.
I serve the soup piping hot, garnished with thyme or parsley, a drizzle of olive oil, and croutons. It will keep in the refrigerator for 2 days.
