Creamy Mushroom Soup: A Hearty Meal
Creamy Mushroom Soup: A Hearty Meal
Healthy Mushroom Cream Soup for a Balanced Diet
Enjoy this velvety smooth mushroom soup, perfect with toasted rye bread. It’s also packed with protein thanks to the addition of chicken breast, making it a fulfilling and nutritious meal.
Main Ingredients- Fresh mushrooms 200g (e.g., button, king oyster, or your favorite variety, sliced)
- 1 medium onion (finely chopped)
- 1 chicken breast (about 150-200g, cut into bite-sized pieces)
- 1 cup milk (200ml)
- 1/2 cup heavy cream (100ml)
- 5 slices of rye bread or toast (for serving)
Seasoning- 2 Tbsp unsalted butter
- Salt to taste
- A pinch of black pepper (optional)
- 2 Tbsp unsalted butter
- Salt to taste
- A pinch of black pepper (optional)
Cooking Instructions
Step 1
Begin by preparing the aromatics and mushrooms. Finely chop the onion. Clean the mushrooms by wiping them with a damp cloth (avoid washing if possible to prevent sogginess) and slice them into manageable, bite-sized pieces. Slicing them uniformly will ensure even cooking and a pleasant texture.
Step 2
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the chopped onion and sauté gently until softened and translucent, about 5-7 minutes. Cooking the onions slowly will release their natural sweetness, adding depth to the soup’s flavor. Be careful not to burn them.
Step 3
Add the bite-sized chicken breast pieces to the pot and cook until they are no longer pink on the outside, stirring occasionally. Pour in 2 cups of water and 1 cup of milk. Bring the mixture to a gentle simmer, then cover and cook for about 10-15 minutes, or until the chicken breast is cooked through and tender.
Step 4
Once the chicken is nearly cooked, add the sliced mushrooms to the pot. Continue to simmer for another 5 minutes, or until the mushrooms are tender. Stir in the heavy cream and season with salt to your preference. Add a pinch of black pepper if desired. Gently simmer for an additional 2-3 minutes, allowing the flavors to meld and the soup to thicken slightly. Serve hot with toasted rye bread on the side.
