Creamy Mushroom Soup
Autumn soup with fresh forest mushrooms. After a long walk in the forest and then long minutes or even hours of peeling, you finally have to cook something from those collected mushrooms. The quickest is probably creamy mushroom soup. My soup mainly contains bay boletes, but you can use any mushrooms for this recipe. This recipe will make soup with both frozen and fresh mushrooms.
How to make mushroom soup?
Remember to first boil fresh mushrooms in unsalted water. This will make them easier to digest. After eating soup with previously boiled mushrooms, you will avoid bloating and a feeling of heaviness. Pour out the water after cooking the mushrooms. How long you need to boil the mushrooms depends on their species. Bay boletes need about 15 minutes, while boletes need about 30-40 minutes. By boiling the mushrooms in advance, you will also avoid bitterness in the soup.
Recipe modifications:
- If you want to add a little acid to the soup and add a wine aroma, you can add a little dry white wine. Pour wine over the frying mushrooms and when the alcohol evaporates, add the broth and continue according to the recipe.
- A proportion of 300 g of mushrooms and 1 l of broth makes a thick cream. If you prefer thinner creams, you can use less mushrooms or more broth.
- If you want your soup to taste like it came from the best Italian restaurant, you can add some truffle oil, which goes perfectly with forest mushrooms and wonderfully aromatizes the dish.
How to thicken mushroom soup?
The mushroom soup from my recipe comes out quite thick. However, if you want, you can thicken the soup by adding more mushrooms or potatoes.
Is cream added to mushroom soup?
You can add sweet cream to mushroom soup, which will thicken the sauce and emphasize its flavor, or sour cream. I choose the option with sweet cream. You can also prepare a less caloric version without cream and butter, but remember that fat is a flavor carrier!
What spices go well with mushroom soup?
For a more Italian-style mushroom soup use oregano, thyme and rosemary. If you want your mushroom soup to have a more Polish character, add marjoram, lovage and parsley. You can also use a mix of these herbs 😉.
What to serve mushroom soup with?
You can add pasta, pearl couscous (it tastes like small noodles, it’s my HIT when it comes to soup additions!) or serve the soup without any additions.
Fresh (or frozen) mushroom soup does not contain gluten.
The proportions given below make about 6 portions of mushroom soup weighing about 250 g. Read the step-by-step recipe on how to prepare mushroom soup and watch the video below the recipe.
Also subscribe to the SaltedPasta channel on YouTube and sign up for the newsletter so you don’t miss any recipes!
Creamy Mushroom Soup
Creamy Mushroom Soup Recipe
Ingredients
- 1 l broth (e.g. chicken)
- 2 onions
- 300 g mushrooms (fresh or frozen)
- 1 clove garlic
- â…“ cup cream (30% fat)
- olive oil
- 1 tbsp butter
- ½ tsp thyme
- ½ tsp lovage
- ½ tsp rosemary
- pepper
- salt
Instructions
- If you are using fresh mushrooms, parboil the peeled, washed mushrooms for 15 minutes before adding them to the soup. If you are using frozen mushrooms, you do not need to thaw them first, but it is worth pouring cold water over them to soften them a bit.300 g mushrooms
- Slice the onion, chop the garlic or use a press.2 onions, 1 clove garlic
- Fry the onions in olive oil. When the onion is golden, add the garlic and herbs. Stir and add the mushrooms and butter. Fry briefly so as not to burn the garlic and add the broth. Cover and cook for about 10 minutes. Finally, add the cream and blend the soup. Sseason with salt and pepper. Enjoy!1 l broth, ⅓ cup cream, olive oil, 1 tbsp butter, ½ tsp thyme, ½ tsp lovage, ½ tsp rosemary, pepper, salt
Video
Percent Daily Values are based on a 2,000 calorie diet