Easy Recipe for Mushroom Soup
Learn how to make a delicious and easy mushroom soup with this step-by-step recipe. This soup is perfect for a cold winter day or any time you’re craving something warm and comforting.
What You Need
- 1 pound of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
Instructions
1. In a large pot or Dutch oven over medium heat, heat the olive oil.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the mushrooms and cook until softened, about 5 minutes more.
5. Add the vegetable broth and bring to a boil.
6. Reduce heat to low and simmer for 15 minutes.
7. Stir in the heavy cream and season with salt and pepper to taste.
8. Serve immediately.
FAQ
Q: What can use instead of heavy cream?
A: You can use milk or vegetable broth instead of heavy cream.
Q: Can make this soup ahead of time?
A: Yes, you can make this soup ahead of time and reheat it before serving.
Q: What are some other ways to serve this soup?
A: You can serve this soup with crusty bread, salad, or crackers.
Pros
- Easy to make
- Comforting
- Healthy
- Delicious
Tips
- Use a variety of mushrooms for a more flavorful soup.
- If you don’t have any heavy cream on hand, you can substitute milk or vegetable broth.
- For a vegetarian version of the soup, omit the heavy cream.
Summary
This easy mushroom soup is the perfect comfort food for a cold winter day. It’s quick and easy to make, and it’s sure to warm you up from the inside out.
Enjoy!
easy recipe for mushroom soup
– 1 pound mushrooms, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup chopped fresh parsley leaves
Any kind of mushrooms will work in this soup, but I like to use a mix of cremini, white button, and shiitake mushrooms.
Any variety of mushrooms can be used for this soup, but cremini, shiitake, and portobello mushrooms are all good choices.
Any type of mushroom can be used, but cremini, white button, and portobello mushrooms are all good choices.
This soup is a good source of fiber, vitamins, and minerals. It is also low in calories and fat.
Bread, crackers, or croutons
To thicken mushroom soup, add a slurry of 1 tablespoon cornstarch and 1 tablespoon water to the soup. Bring the soup to a boil, stirring constantly. The soup will thicken as the cornstarch cooks.