Creamy Homemade Mushroom Soup
Effortless Mushroom Soup Recipe: Deliciously Made with Simple Ingredients!
Rediscover the rich and comforting taste of the mushroom soup you love from buffets, right in your own kitchen! This recipe uses simple ingredients and a straightforward process, making it incredibly easy for anyone to prepare. Its smooth, savory flavor is perfect on its own or paired with a slice of crusty bread for a delightful breakfast or brunch.
Creamy Mushroom Soup- 50g Onion, thinly sliced
- 80g Button Mushrooms, thinly sliced
- 15g Unsalted Butter
- 100ml Heavy Cream
- 300ml Water
- Pinch of Salt (to taste)
- Freshly Ground Black Pepper
- Dried Parsley Flakes (for garnish)
- 2 Tbsp Water (for sautéing)
Cooking Instructions
Step 1
This recipe skips the traditional ‘roux’ step and uses water instead of milk, resulting in a cleaner, lighter-tasting soup. With just butter and cream for richness, and the star ingredients being fresh mushrooms and onions, you can easily recreate a restaurant-quality soup at home. The simple ingredients and easy method make this a perfect choice even for beginner cooks!
Step 2
Begin by peeling and thinly slicing the onion. Gently wipe the button mushrooms clean with a damp cloth and slice them about 2-3mm thick. A good ratio for the mushrooms and onions is approximately 3:2. Adjusting this ratio ensures the rich mushroom flavor is prominent yet balanced with the subtle sweetness of the onions.
Step 3
Melt the unsalted butter in a pan over medium heat. Add the sliced onions and sauté until they become translucent and fragrant, about 5 minutes. Sautéing the onions well will bring out their natural sweetness, enhancing the soup’s overall depth of flavor.
Step 4
Once the onions are softened, add the sliced button mushrooms to the pan. Continue to cook for another 2-3 minutes, allowing the mushrooms to release some of their moisture and soften as they cook with the onions.
Step 5
If the mushrooms seem a bit dry and start sticking to the pan, don’t worry! Add 2 tablespoons of water to the pan. This helps prevent sticking and ensures everything sautés evenly, also helping to deglaze the pan and incorporate any flavorful bits stuck to the bottom.
Step 6
When the mushrooms have softened and appear cooked, carefully set aside a few nice-looking slices for garnish later. This small step will add a beautiful visual touch to your finished soup.
Step 7
Pour the 300ml of water into the pan with the sautéed onions and mushrooms. Increase the heat to bring the mixture to a boil.
Step 8
Once the water is boiling, reduce the heat slightly or turn it off temporarily. Carefully blend the mixture until smooth using an immersion blender directly in the pan, or transfer it to a regular blender. You can adjust the texture to your preference: blend until completely smooth for a velvety consistency, or leave it slightly chunky if you enjoy some texture from the mushrooms.
Step 9
Return the blended soup to the pan over low heat. Slowly pour in the 100ml of heavy cream, stirring gently until fully incorporated. The cream will add a luscious richness and a beautiful creamy texture to the soup.
Step 10
Season the soup with salt to your taste. It’s best to start with a small amount and add more as needed. Let the soup simmer gently over medium-low heat for about 3-5 minutes, stirring occasionally, until it reaches your desired thickness. This simmering time allows the flavors to meld beautifully.
Step 11
Ladle the warm, creamy soup into serving bowls. Artfully arrange the reserved sautéed mushroom slices on top. Finish with a sprinkle of freshly ground black pepper and a dash of dried parsley flakes for a delightful presentation. Your homemade mushroom soup is now ready to be enjoyed!
Step 12
This freshly made mushroom soup is wonderfully mild, creamy, and packed with the savory flavor of mushrooms. It’s a truly delicious treat! Enjoy it as a hearty breakfast with a side of bread, or as a light and satisfying lunch.
