Enjoy this creamy, comforting mushroom soup recipe that’s rich in flavor and easy to make. Made with sautéed mushrooms, garlic, onions, and fresh herbs, this homemade mushroom soup offers a velvety texture and is perfect for a cozy dinner or as a starter. It’s easily customizable with vegan options like cashew cream or dairy-free sour cream, making it ideal for vegan and vegetarian diets. Garnish with garlic chips, a drizzle of truffle oil, and serve with crusty bread for the ultimate restaurant-quality mushroom soup at home. Perfect for meal prep, this soup is warming, delicious, and packed with nutrients!
Ingredients
- 4 tablespoons olive oil, butter, or vegan butter
- 1 large onion, diced (or 2 large shallots)
- 4 garlic cloves, roughly chopped (optional extra for garlic chips)
- 1 lb cremini mushrooms, sliced (or mushrooms of your choice)
- ½ teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- ¼ cup sherry cooking wine, Marsala wine, or red wine (not vinegar)
- 5 tablespoons flour (or gluten-free flour)
- 3 cups hot vegetable broth, chicken stock, or beef broth (or water with bouillon cubes)
- ½–1 cup sour cream (¾ cup is ideal) or vegan sour cream, cashew cream, or heavy cream
- Pepper to taste
Optional Garnish
- Drizzle of truffle oil
- Garlic chips (see instructions below)
- Croutons or crusty bread
Instructions
- Sauté the Onion and Garlic: In a large, heavy-bottomed pot or Dutch oven, heat the oil or butter over medium-high heat. Add the onion and sauté for 3–4 minutes, stirring until golden and fragrant. Reduce heat to medium, add the garlic, and cook for 2 minutes.
- Cook the Mushrooms: Add sliced mushrooms, salt, and rosemary to the pot. Sauté for 10–12 minutes, stirring occasionally, until the mushrooms release their liquid and soften. Pour in the sherry (not vinegar), increase heat to high, and cook until the liquid has evaporated, about 3–4 minutes, stirring until mushrooms are glistening. (Optional: Set aside ¼ cup mushrooms for garnish.)
- Add the Flour: Reduce heat to medium, sprinkle the flour over the mushrooms, and stir constantly for 1–2 minutes to toast. Add 1 cup of hot stock, scraping any browned bits from the pot. Stir in the remaining stock, one cup at a time, and bring to a gentle simmer, whisking until the soup thickens.
- Incorporate Cream: Stir in the sour cream until fully blended. Season with pepper and adjust salt to taste. For a thinner consistency, add more broth as needed.
- Make Garlic Chips (Optional): Thinly slice garlic cloves lengthwise. In a small pan, heat 2 tablespoons of oil over medium heat. Add garlic slices in a single layer, sprinkle with salt, and cook until golden, about 3 minutes per side. Transfer to a paper towel to drain.
- Serve: Ladle the soup into bowls and garnish with reserved mushrooms, garlic chips, and a drizzle of truffle oil if desired. Serve with crusty bread on the side. Enjoy!
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