Easy Mushroom Soup
Nothing beats the creaminess of Mushroom Soup served with some slices of garlic bread with generous amounts of garlic spread. It’s a treat I make for my family when we want something Western and easy. The creaminess of the soup blends well with the earthiness and subtle taste of mushrooms – yet it’s not overwhelmingly rich and strong.
This is my go-to recipe, and while a can of Campbell’s certainly makes it so much easier, a bowl of mushroom soup from scratch tastes all the more satisfying! This recipe is perfect as a 6 servings appetiser!
Ingredients
Fresh mushrooms are a definite must in this recipe! I used a blend of mushrooms: white shimeji for the colour, shiitake for the taste and white button as the classic ingredients. If 1 type of mushroom is preferred, make sure to substitute by weight.
In the case of shiitake mushrooms, the dried version can be used as well. They have to be re-hydrated in hot water for 4 hours, or until soft, before use.
Herbs like garlic, rosemary, and thyme lends an appetising aroma to the soup, while yellow onions and chicken stock bring a natural sweetness to the soup.
Method
- Chop parsley.
- Peel and mince garlic roughly.
- Cut the yellow onions into cubes.
- Quarter all the mushrooms without washing them.
- Melt the butter and saute the butter, garlic and yellow onions.
- Add half of the thyme and rosemary, then saute until the onions have softened.
- Rinse and add all the mushrooms, sauteing them until softened.
- Add salt, pepper, thyme and chicken stock. Cover and simmer for 20 minutes.
- Taste and adjust as preferred.
- Blend the mushroom soup until fine and smooth.
- Add cooking cream, and stir to mix until well-combined.
- Let it boil for 1 minute, before dishing out to serve.
Tips
- Fresh mushrooms should be washed just before adding them to the pot. This is because once they come into contact with water, they tend to get slimy fairly quickly.
- If using a normal blender, let the mushroom soup cool down slightly before blending.
- Shiitake mushrooms and white Shimeji mushrooms can be substituted with white button mushrooms in the same amount.
- Remove rosemary stems before blending to prevent fibrous pieces in the soup.
- It’s perfectly okay if some mushroom bits are not fully blended. My family loves chewy chunks like that in their soup!
- Serve with slider buns or get fancy with some garlic bread!
Storage Instructions
This Mushroom Soup is best consumed immediately after cooking.
Although it can be kept in the fridge overnight for breakfast the next day, I don’t recommend it as the cream in the soup is quite sensitive.
Freezing is not recommended as the ice crystals that form will ruin the creaminess and texture of the mushrooms in the soup.
Let’s Eat!
It’s smooth, rich and very creamy. There’s some tiny bits of mushroom that offers a slightly different texture in each bite.
Enjoyed together with slider buns, the soup is tasty and earthy, complementing the fluffy and airy texture.
With garlic bread, the thick and smooth soup contrasts the crunchiness yet goes well with the herbal aroma of the caramelized garlic spread.
Hope you and your family will enjoy it! Happy cooking! 😀
Fresh Mushroom Soup
Equipment
- Chopping Board
- Sharp Kitchen Knife
- Silicone Spatula
- Saucepan
- Hand Blender
Ingredients
- 40 g butter, unsalted
- 25 g garlic, chopped roughly
- 200 g yellow onions, cubed
- 1/2 tbsp thyme
- 3 stem rosemary
- 170 g Shiitake mushroom, fresh, quartered
- 150 g white Shimeji mushroom, fresh, quartered
- 330 g white button mushroom, fresh, quartered
- 1 tsp salt
- 1/8 tsp pepper
- 800 ml chicken stock
- 200 ml cooking cream
- 6 g parsley, chopped finely
Instructions
- Melt butter in a sauce pan over medium heat.
- Add garlic and yellow onions when the butter is fully melted. Saute for 30 seconds, or until their aroma is released.
- Add 1/2 of the thyme and all the rosemary. Saute for another 1.5 minutes, or until the yellow onions are caramelised.
- Wash Shiitake, white Shimeji and button mushrooms under running water. Immediately add them to the pan. Stir for 1 minute, or until slightly softened.
- Add salt, pepper, all the thyme and chicken stock. Stir until the seasonings are well distributed. Cover and simmer for 20 minutes. Stir occasionally to evenly distribute the heat.
- Taste and adjust as preferred. Switch off the heat.
- Carefully blend for 2 minutes, or until fine and thick.
- Switch on the heat to medium.
- Pour the cooking cream, continously stirring for 1.5 minutes, or until the soup comes to a rolling boil.
- Once boiling, let it simmer for 1 minute while stirring occasionally.
- Switch off the heat.
- Dish out onto the serving plates.
- Garnish with a sprinkling of chopped parsley. Serve with slider buns or garlic bread.
Video
Notes
Tips
- Fresh mushrooms should be washed just before adding them to the pot. This is because once they come into contact with water, they tend to get slimy fairly quickly.
- If using a normal blender, let the mushroom soup cool down slightly before blending.
- Shiitake mushrooms and white Shimeji mushrooms can be substituted with white button mushrooms in the same amount.
- Remove rosemary stems before blending to prevent fibrous pieces in the soup.
- It’s perfectly okay if some mushroom bits are not fully blended. My family loves chewy chunks like that in their soup!
- Serve with slider buns or get fancy with some garlic bread!
Storage Instructions
- Recommended consuming immediately after cooking.
- Not recommended to store in the fridge.
- Not recommended to freeze.