Creamy and Savory Mushroom Soup
Creamy and Savory Mushroom Soup
A Luxurious Homemade Mushroom Cream Soup
Indulge in a velvety smooth, deeply flavorful mushroom soup! Serving it inside a freshly baked bread bowl (pane) doubles the delight – you get the joy of scooping up the creamy soup and the pleasure of dipping the bread into it. It’s a double treat for your taste buds. This recipe is perfect for elevating any meal, making a special occasion even more memorable, or simply turning an ordinary day into something extraordinary.
Ingredients- 20 fresh button mushrooms (approx. 300-400g)
- 1 medium potato
- 1 medium onion
- 5 cloves garlic
- 600-700ml fresh milk
- 200ml heavy cream
- Butter, for sautéing
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 slice processed cheese or Parmesan cheese powder (optional garnish)
Cooking Instructions
Step 1
✨ Ingredient Tip: The dark gills under the mushroom caps can sometimes make the soup appear darker. If you prefer a lighter, more refined color, you can slightly reduce the amount of mushrooms or carefully trim the dark parts. Increasing the heavy cream will result in a richer, creamier texture. For a standard serving, 10-20 mushrooms are usually sufficient for a delicious soup, but feel free to use up to 40 for a more abundant batch.
Step 2
Gently rinse the button mushrooms under running water. Trim off only the very bottom of the tough stem and discard. You can leave the skins on. Slice the mushrooms about 0.5 cm thick, or chop them finely if you prefer an even smoother soup texture. Just trim the very end of the stem, don’t remove it entirely.
Step 3
Peel the potato and cut it into roughly 1 cm cubes. Thinly slice the onion and lightly crush or thinly slice the garlic cloves. Ensure all vegetables are cut into similar sizes for even cooking.
Step 4
Melt butter in a large pot over medium-low heat. Add the crushed garlic and sliced onions, and sauté until the onions become translucent, then increase the heat slightly and cook until the edges of the onions begin to turn a light golden brown. This step caramelizes the onions, bringing out their natural sweetness.
Step 5
Sauté the onions until they turn translucent and release a sweet aroma. Stir occasionally to prevent sticking.
Step 6
Once the onions and garlic are well sautéed, add the cubed potatoes and sliced mushrooms to the pot. Continue to cook, stirring occasionally, for about 5-7 minutes until the potatoes are slightly tender and the mushrooms have released some of their moisture. This allows the vegetables to absorb the buttery flavors.
Step 7
Stir in the potatoes and mushrooms, cooking until they soften slightly and become fragrant. Be careful not to let the vegetables stick to the bottom of the pot.
Step 8
During the sautéing process, some moisture may be released from the vegetables. If the pot starts to look dry and you fear burning, add 2-3 tablespoons of water at a time to deglaze and continue cooking. This helps prevent sticking and ensures the vegetables cook evenly.
Step 9
Remove the pot from the heat and let the sautéed vegetables cool slightly. Transfer them to a blender and add 600ml of milk. Blend until very smooth. If using an immersion blender, you can blend directly in the pot after adding the milk, which saves on washing up. Add just enough milk to cover the ingredients initially, and adjust as needed for consistency.
Step 10
Pour the blended mixture back into the pot and place it over medium-low heat. Once it begins to simmer, gradually stir in the remaining milk and the heavy cream. Continue to cook, stirring gently, until the soup reaches your desired creamy consistency. It should be thick and velvety.
Step 11
It’s best to add the milk and cream gradually, rather than all at once. This allows you to control the soup’s thickness. If it becomes too thin, simmer longer; if it’s too thick, add a little more milk to thin it out.
Step 12
Just before the soup is finished, season it with salt to your taste. Add salt a little at a time, tasting as you go, to achieve the perfect flavor balance.
Step 13
Finally, stir in the Parmesan cheese powder or place a slice of cheese on top. You can add the cheese while the soup is still simmering, or garnish individual servings with it. The cheese will melt, adding an extra layer of rich flavor.
Step 14
For an extra touch, sprinkle with freshly ground black pepper and a pinch of dried parsley for garnish, enhancing both the aroma and visual appeal.
Step 15
⭐ Special Serving Idea: Elevate your soup experience by serving it in a hollowed-out bread bowl (pane). Cut off the top of a baguette, scoop out the soft interior to create a well, and then fill it generously with the warm mushroom soup. Dipping the crusty bread into the creamy soup is an absolute treat.
Step 16
Hollow out the inside of the baguette to create a space for the soup. Serving the soup with the bread bowl makes the meal more satisfying and the flavors wonderfully complementary.
Step 17
For an elegant garnish, sauté a few thin slices of mushroom in a little butter until lightly browned. These can be placed on top of the soup just before serving.
Step 18
And there you have it – a beautiful and delicious mushroom cream soup! You might wonder, ‘Is this filling enough?’ But trust me, a hearty bowl of this soup with a bread bowl for dinner is incredibly satisfying and will leave you feeling wonderfully warm and content, without needing any other main dishes. Its smooth, savory taste is a comforting embrace.
