Warm and Creamy Homemade Mushroom Soup
Warm and Creamy Homemade Mushroom Soup
How to Make a Rich and Flavorful Homemade Mushroom Cream Soup
This is a recipe for a warm and creamy mushroom soup made easily at home with plenty of fresh mushrooms. The fragrant mushroom aroma and creamy texture will whet your appetite and warm your body on a chilly day. Prepare an ample amount of mushrooms and enjoy a delicious soup!
Main Ingredients- 300g fresh button mushrooms
- 1/2 medium onion
- 2 cloves garlic
- 30g unsalted butter
- 15g all-purpose flour
- 500g fresh milk
- Pinch of fine salt
- Pinch of freshly ground black pepper
Cooking Instructions
Step 1
Melt the unsalted butter in a wide frying pan over medium-low heat. Once the butter has melted, add the finely minced onion and garlic. Sauté them slowly, stirring occasionally, until the onion becomes translucent and slightly golden brown, developing a fragrant aroma. Proceed to the next step once a sweet aroma rises.
Step 2
Now, add the thinly sliced fresh button mushrooms to the frying pan. Sauté them for at least 10 minutes until their moisture has evaporated and they become tender. The deep aroma and umami from the mushrooms will enhance the soup’s flavor. Once the mushrooms have wilted and are lightly browned, move to the next step.
Step 3
Sprinkle the all-purpose flour evenly over the sautéed mushrooms and vegetables. Stir well to avoid lumps and cook for another 3 minutes. Cooking the flour at this stage will help to thicken the soup smoothly and remove any raw flour taste, resulting in a richer flavor.
Step 4
Gradually pour in 500g of warm milk, stirring continuously with a whisk or spatula to prevent lumps. After adding all the milk, continue to simmer gently over low heat for 10 minutes, stirring constantly. It’s important to simmer until the soup begins to thicken and achieve a smooth, creamy consistency.
Step 5
Remove the soup from the heat and let it cool down sufficiently. Be cautious as blending hot liquids can be dangerous. Once the soup has cooled completely, transfer it to a blender or use an immersion blender to purée it until very smooth. Blend thoroughly to achieve a velvety texture.
Step 6
Return the puréed soup to the pot and simmer over low heat for another 5 minutes. It’s crucial to stir continuously to prevent it from sticking to the bottom. Finally, season with fine salt and freshly ground black pepper to your taste. Your rich and flavorful mushroom cream soup is now complete! Serve it hot.
