Indulge in the Creamy Delight: Extra Creamy Mushroom Soup

Extra Creamy Mushroom Soup – Looking for a soup that will warm your soul and tantalize your taste buds? Look no further than our Extra Creamy Mushroom Soup! This velvety-smooth concoction is a culinary masterpiece that combines the earthy flavors of baby portabella mushrooms with a rich and luscious cream base. Each spoonful offers a symphony of savory aromas and comforting textures. Whether you’re a mushroom lover or simply in need of a comforting bowl of goodness, this recipe is a must-try.

Let me share with you a heartwarming story about how this Extra Creamy Mushroom Soup has become a beloved staple in our household. It all started when I prepared this recipe for my husband on a chilly winter evening. As the aroma of sautéed mushrooms and spices filled the air, my husband’s curiosity grew, and his anticipation heightened. With the first spoonful, his face lit up with delight, and he declared it the best mushroom soup he had ever tasted. From that day forward, this soup has become our go-to comfort food, bringing us warmth and joy with each batch. Now, it’s time for you to create your own magical moments with this extraordinary recipe!

Why This Creamy Mushroom Soup Will Win You Over?

• Luxurious Creaminess: Our Extra Creamy Mushroom Soup boasts a velvety texture that will melt in your mouth. The secret lies in the roux, a golden mixture of butter and flour, combined with whole milk, creating a luscious base that will leave you craving more.
• Earthy Mushroom Magic: Baby portabella mushrooms take center stage in this recipe, providing a rich and robust flavor profile. Their earthiness is enhanced by a medley of aromatic herbs, including thyme, sage, and rosemary, transporting you to a woodland paradise.
• Bursting with Umami: The addition of Parmesan cheese adds a delightful umami kick to the soup, elevating its flavors to new heights. The salty, nutty notes of the cheese perfectly complement the mushrooms, resulting in a harmonious blend of tastes that will leave you speechless.

Ingredients:

Roux:

• 170g (3/4 cup) unsalted butter, cubed
• 63g (1/2 cup) all-purpose flour
• 355ml (1 1/2 cups) whole milk

Soup:

• 680g (1 1/2 pounds) baby portabella or cremini mushrooms, sliced
• 1 yellow onion, finely chopped
• 3 ribs celery, finely chopped
• 3 carrots, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 120ml (1/2 cup) dry white wine
• 3 tablespoons olive oil
• 710ml (3 cups) low-sodium vegetable or chicken broth
• 226g (2 cups) Parmesan cheese, grated
• Kosher salt and freshly ground pepper, to taste

Directions:

In a medium saucepan over medium heat, melt the butter, then sprinkle in the flour to create a roux. Cook the roux for 2-3 minutes, or until golden, then stir in the whole milk. Continue cooking for 8-10 minutes, or until thickened. Remove from heat and set aside until ready to use later.

Melt the olive oil in a large stock pot or Dutch oven over medium heat, and sauté the onion, celery, and carrot for 6-8 minutes, or until softened. Season with salt and pepper.

Add the mushrooms and cook until softened, approximately 5-7 minutes. Stir in the garlic and cook for an additional 1-2 minutes, or until fragrant. Season with thyme, sage, and rosemary.

Pour in the white wine to deglaze the pan, making sure to scrape up any browned bits from the bottom. Then add the vegetable or chicken broth.

Bring the mixture to a boil, then reduce the heat to a simmer and cook for another 15 minutes.

Stir in the cooled roux and cook for an additional 5-10 minutes before serving. Finally, add in the grated Parmesan cheese and stir until melted and well incorporated.

Transfer the soup to serving bowls and serve hot. Each spoonful will envelop your taste buds in creamy bliss, offering the perfect balance of flavors.

Notes:

• For a vegetarian option, use low-sodium vegetable broth instead of chicken broth.
• Feel free to customize the soup by adding your favorite herbs or spices to enhance the flavors even further.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prepping or enjoying leftovers.

In conclusion, the Extra Creamy Mushroom Soup is a culinary gem that combines the richness of mushrooms with a velvety cream base. With each spoonful, you’ll be transported to a world of indulgence and comfort. This recipe offers a symphony of flavors, from the earthy notes of the mushrooms to the aromatic herbs and the delightful tang of Parmesan cheese. It’s a dish that warms the soul and satisfies the palate.

Whether you’re seeking a cozy weeknight dinner or an impressive starter for a dinner party, this soup is sure to impress. It’s a versatile recipe that can be enjoyed on its own or paired with crusty bread or a fresh salad for a complete meal. Plus, with the option to customize the herbs and mushrooms to your liking, you can truly make it your own.

So, don’t hesitate to give this Extra Creamy Mushroom Soup a try. Gather your loved ones, savor the aroma that fills your kitchen, and indulge in the comforting flavors that await you. Let this recipe become a cherished part of your family’s culinary traditions, just as it has in mine. Enjoy the magic of mushrooms in every spoonful and create lasting memories around the table.

FAQ

Can I use a different type of mushroom?

While the recipe calls for baby portabella or cremini mushrooms, you can experiment with other mushroom varieties, such as white button mushrooms or shiitake mushrooms. Each type will bring its own unique flavor to the soup.

Can I make the soup ahead of time?

Absolutely! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally to ensure even heat distribution.

Can I freeze the soup?

Yes, you can freeze the soup for later enjoyment. However, keep in mind that the texture of the mushrooms may change slightly upon thawing. It’s best to store the soup in airtight containers or freezer-safe bags, leaving some room for expansion. When ready to serve, thaw the soup overnight in the refrigerator and reheat it on the stovetop.

Can I substitute the Parmesan cheese?

If you prefer a different cheese or have dietary restrictions, you can substitute the Parmesan cheese with another hard cheese, such as Pecorino Romano or aged Gouda. Adjust the quantity to suit your taste preferences.

Extra Creamy Mushroom Soup

Sacrlett

This velvety-smooth concoction is a culinary masterpiece that combines the earthy flavors of baby portabella mushrooms with a rich and luscious cream base. Each spoonful offers a symphony of savory aromas and comforting textures. Whether you're a mushroom lover or simply in need of a comforting bowl of goodness, this recipe is a must-try.

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Course Soup

Servings 8

Ingredients

  

Roux:

• 170 g 3/4 cup unsalted butter, cubed
• 63 g 1/2 cup all-purpose flour
• 355 ml 1 1/2 cups whole milk

Soup:

• 680 g 1 1/2 pounds baby portabella or cremini mushrooms, sliced
• 1 yellow onion finely chopped
• 3 ribs celery finely chopped
• 3 carrots finely chopped
• 4 cloves garlic minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried rosemary
• 120 ml 1/2 cup dry white wine
• 3 tablespoons olive oil
• 710 ml 3 cups low-sodium vegetable or chicken broth
• 226 g 2 cups Parmesan cheese, grated
• Kosher salt and freshly ground pepper to taste

Instructions

 

• In a medium saucepan over medium heat, melt the butter, then sprinkle in the flour to create a roux. Cook the roux for 2-3 minutes, or until golden, then stir in the whole milk. Continue cooking for 8-10 minutes, or until thickened. Remove from heat and set aside until ready to use later.
• Melt the olive oil in a large stock pot or Dutch oven over medium heat, and sauté the onion, celery, and carrot for 6-8 minutes, or until softened. Season with salt and pepper.
• Add the mushrooms and cook until softened, approximately 5-7 minutes. Stir in the garlic and cook for an additional 1-2 minutes, or until fragrant. Season with thyme, sage, and rosemary.
• Pour in the white wine to deglaze the pan, making sure to scrape up any browned bits from the bottom. Then add the vegetable or chicken broth.
• Bring the mixture to a boil, then reduce the heat to a simmer and cook for another 15 minutes.
• Stir in the cooled roux and cook for an additional 5-10 minutes before serving. Finally, add in the grated Parmesan cheese and stir until melted and well incorporated.
• Transfer the soup to serving bowls and serve hot. Each spoonful will envelop your taste buds in creamy bliss, offering the perfect balance of flavors.

Notes

For a vegetarian option, use low-sodium vegetable broth instead of chicken broth.

Feel free to customize the soup by adding your favorite herbs or spices to enhance the flavors even further.

This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prepping or enjoying leftovers.

Keyword Extra Creamy Mushroom Soup