Mushroom Soup

Introduction

Mushroom soup is a classic dish that has been enjoyed for centuries, offering a comforting, earthy flavor that warms the soul. Whether creamy or brothy, mushroom soup is versatile and can be easily customized to suit different dietary preferences. Its rich umami taste makes it a favorite across various cultures, and it is often enjoyed as a starter, side, or even a main dish. Mushroom soup can be prepared with minimal ingredients while still delivering deep, complex flavors, making it an excellent choice for both casual meals and gourmet dining experiences. This soup is perfect for cold weather, cozy nights, or when you simply crave a bowl of something warm and satisfying. The beauty of mushroom soup lies in its simplicity and the ability to enhance its flavor with different herbs, spices, and add-ins. Whether you prefer a light and healthy broth-based soup or a rich and creamy version, this guide will help you achieve the perfect bowl of mushroom soup every time.

The History of Mushroom Soup

Mushroom soup has roots that trace back to ancient times when foraging for mushrooms was a common practice in various cultures. In medieval Europe, mushrooms were often used in soups and stews due to their availability and nutritional benefits. The French developed the creamy version of mushroom soup, known as “Crème de Champignons,” which later became a staple in classic French cuisine. The 19th century saw the industrialization of mushroom soup with the introduction of condensed canned soups, most notably by Campbell’s in 1934. This innovation made it a convenient and widely accessible dish. Today, mushroom soup is enjoyed worldwide, with variations found in Asian, European, and American cuisines. In Asian cooking, mushroom-based soups are often clear broths infused with ginger, garlic, and soy sauce, while European versions tend to be cream-based with butter and herbs. The adaptability of mushroom soup ensures its place as a beloved dish across different culinary traditions.

Ingredients Breakdown

Mushrooms: The star ingredient, mushrooms provide deep umami flavor. Common choices include button mushrooms, cremini, portobello, and wild mushrooms like shiitake or chanterelles. Onions and Garlic: These aromatics build the soup’s base and enhance the earthy flavors. Butter or Olive Oil: Used to sauté the mushrooms and aromatics, adding richness and depth. Flour (for creamy versions): Helps thicken the soup, creating a velvety consistency. Broth: Vegetable, chicken, or beef broth adds depth to the soup. For a more robust flavor, homemade broth is recommended. Cream or Milk: Essential for creating a creamy texture. Dairy alternatives like coconut milk or cashew cream can be used for a vegan option. Herbs and Spices: Thyme, rosemary, bay leaves, and black pepper enhance the soup’s flavor. White wine or Sherry (optional): Adds a slight acidity and complexity to the dish.

Step-by-Step Recipe

1. Prepare the Ingredients: Clean and slice mushrooms, chop onions and garlic.2. Sauté Aromatics: In a large pot, heat butter or olive oil over medium heat. Add onions and garlic, cooking until translucent.3. Cook the Mushrooms: Add sliced mushrooms, sautéing until they release their moisture and become golden brown.4. Add Liquid: Pour in broth and bring to a gentle simmer. If using wine, add it before the broth to deglaze the pan.5. Thicken (if making a creamy soup): Stir in flour or cornstarch, whisking well to avoid lumps.6. Blend (optional): For a smooth texture, blend the soup using an immersion blender. Leave some mushroom pieces whole for texture if preferred.7. Add Cream: Stir in heavy cream or a dairy-free alternative, mixing well until fully combined.8. Season and Serve: Add salt, pepper, and herbs. Simmer for a few more minutes, then serve hot, garnished with fresh parsley or croutons.

Tips for the Perfect Mushroom Soup

Use a variety of mushrooms for a richer, more complex flavor. Sauté mushrooms until golden brown to enhance their umami taste. Deglaze the pan with wine or broth to lift any caramelized bits, adding depth to the soup. If making a creamy version, blend only partially for a balance of smoothness and texture. For a thicker soup, increase the amount of flour or cornstarch. Allow the soup to sit for a few minutes after cooking to let the flavors meld.

Variations and Customizations

Vegan Option: Use dairy-free milk like almond or coconut milk and substitute butter with olive oil. Gluten-Free: Omit flour and use cornstarch or a gluten-free thickener. Asian-Inspired: Add ginger, soy sauce, and tofu for an umami-packed version. Spicy Twist: Include red pepper flakes or cayenne for heat. Cheesy Version: Stir in grated Parmesan or Gruyère for extra richness.

Health Considerations and Nutritional Value

Mushroom soup is packed with essential nutrients. Mushrooms are a great source of antioxidants, vitamins B and D, and minerals like selenium and potassium. A broth-based soup is low in calories and can be beneficial for digestion. Creamy versions, while richer, provide a good source of healthy fats and protein. Using plant-based alternatives can cater to dietary restrictions while still maintaining the soup’s creamy texture.

FAQQ:

Can I freeze mushroom soup?A: Yes, but avoid freezing cream-based versions as they may separate when reheated. Q: How can I make my soup thicker?A: Use more flour, cornstarch, or blend a portion of the soup to create a thicker consistency. Q: What are the best mushrooms to use?A: A mix of cremini, shiitake, and portobello mushrooms gives the best depth of flavor. Q: Can I make this soup ahead of time?A: Yes, mushroom soup tastes even better the next day as the flavors continue to develop. Store it in the fridge for up to five days.

Mushroom Soup

Mushroom soup is a flavorful, comforting dish that can be made creamy or broth-based with simple ingredients. Its versatility allows for various customizations, making it suitable for all dietary preferences.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings 4

Ingredients

  

• 30 g 2 tbsp unsalted butter
• 1 onion chopped
• 2 garlic cloves minced
• 400 g 14 oz white mushrooms (See Note 1)
• 200 g 7 oz Swiss Brown/Cremini mushrooms (See Note 1)
• 3 1/4 cups vegetable stock homemade is a bonus – See Note 2 or chicken stock
• 1/4 tsp cooking/kosher salt
• 1/8 tsp black pepper
• 3/4 cup crème fraîche or full-fat cream See Note 3

Garnishes & Serving:

• Croutons See Note 4
• Drizzle of cream or extra virgin olive oil
• Fresh herbs – roughly chopped parsley thyme leaves, or chervil for a fancy touch
• Bread – perfect for dunking

Instructions

 

• Chop the mushrooms – Slice each mushroom into four, then dice into three or four pieces.
• Sauté the onion and garlic – Melt butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened but not browned.
• Cook the mushrooms – Add the mushrooms and sauté for 10 minutes, stirring regularly. No need to brown them, as the pot will be too crowded.
• Simmer for 15 minutes – Pour in the vegetable stock, salt, and pepper. Bring to a boil, then reduce to medium heat and let it simmer gently, uncovered, for 15 minutes.
• Add cream – Stir in the cream (or crème fraîche) and continue simmering for another 5 minutes.
• Blend – Transfer the soup to a blender in batches if needed. Remove the cap from the feeding hole in the blender lid (See Note 5) and cover the opening with a folded tea towel. Blend until smooth.
• Final simmer – Return the blended soup to the pot and let it simmer for a minute or two, just until any bubbles from blending subside and the soup is heated through.
• Serve – Ladle into bowls and garnish with a drizzle of extra virgin olive oil or cream, croutons, and fresh herbs like parsley or (if you’re feeling fancy) chervil. Don’t forget some bread for dunking!

Notes

1. Mushrooms – Using a mix of mushrooms balances flavor and color. Swiss Brown/Cremini mushrooms have a deeper, richer taste but make the soup darker, whereas white mushrooms keep the soup a paler shade. You can use all of one type if preferred— even with only white mushrooms, the soup will still have a fantastic mushroom flavor and remain lighter in color.
2. Stock – The quality of the stock directly impacts the soup’s flavor. Making your own vegetable stock is well worth the effort, providing excellent results with minimal work and cleanup. If you’re open to adding meat, chicken stock also works beautifully—homemade is always best!
3. Crème Fraîche – A type of soured cream, crème fraîche tastes like a cross between sour cream and regular pouring cream, with a mild tang. It’s thicker than cream and can be dolloped, adding a subtle freshness to the soup due to its slight acidity. If crème fraîche is hard to find or too expensive, regular pouring cream is a perfectly good alternative—just as delicious!
4. Croutons – Cut crustless bread into 0.75 cm (⅓-inch) cubes. Toss with a little olive oil and a pinch of salt. Bake at 180°C/350°F for 10 minutes, tossing halfway through, until golden and crispy. Let cool completely on the tray before using.
5. Blending – Allowing heat to escape while blending is crucial to avoid a hot soup explosion! If you blend hot soup with a tightly sealed lid, the pressure will cause the lid to blow off—resulting in soup everywhere. (Speaking from experience!)
6. Storage – This soup keeps well for 4 to 5 days in the fridge or can be frozen for up to 3 months.