For a deeper flavor, consider using a mix of wild mushrooms. Leftover soup can be stored in an airtight container in the fridge for up to three days. For a thicker soup, blend some or all of the mixture after simmering. The croutons can be made ahead of time and stored in an airtight containe

Mushroom Soup

Recipe Overview

• Prep time: 20 minutes
• Cook time: 1 hour
• Total time: 1 hour 20 minutes
• Servings: 4
• Estimated calories: 350 per serving

Ingredients

• 2 onions
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3-4 stalks of celery
• 3 garlic cloves
• 600g mushrooms
• Salt to taste
• Black pepper to taste
• 2 tablespoons flour
• 1 carrot
• 4 cups water
• Black peppercorns
• 2 bay leaves
• 2 sprigs of rosemary
• Italian herbs
• Cilantro
• 3 slices of bread
• Olive oil for croutons
• Salt for croutons
• Red pepper for croutons
• Dried garlic for croutons
• Parsley
• 150ml cream

Instructions

1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the chopped onions and sauté until they become translucent.
3. Stir in the diced celery and cook for 3 minutes.
4. Add the minced garlic and sauté for an additional 2-3 minutes.
5. Toss in the sliced mushrooms, season with salt and black pepper, and cook until the mushrooms soften.
6. Sprinkle the flour over the mushroom mixture and stir well to combine.
7. Add the chopped carrot, whole garlic cloves, black peppercorns, bay leaves, rosemary, and water to the pot.
8. Cover the pot and let it simmer for 40 minutes to create a flavorful broth.
9. Once done, strain the broth and pour it over the mushroom mixture.
10. Season with Italian herbs and cilantro, cover, and simmer for an additional 15-20 minutes.
11. While the soup simmers, prepare the croutons: cut the bread into cubes.
12. Toss the bread cubes with olive oil, salt, red pepper, and dried garlic.
13. Bake the seasoned bread in a preheated oven at 180°C (350°F) for about 10 minutes until golden and crispy.
14. Just before serving, stir in cream and parsley into the mushroom soup.
15. Serve the delicious mushroom soup topped with the homemade croutons. Enjoy!

Why This Recipe Works

This mushroom soup stands out because of its rich and layered flavors. The combination of the sautéed onions, garlic, and soft mushrooms creates a deep savory base, while the herbs add a fragrant touch. Simmering the soup allows all the ingredients to meld beautifully, resulting in a comforting bowl that feels both hearty and luxurious.

Serving Ideas

Mushroom soup is perfect as a starter or a light meal paired with a crisp salad. It also makes a fantastic addition to a cozy gathering or brunch alongside fresh bread. A glass of white wine can elevate the experience, making it feel even more special.

Helpful Tips

• For a deeper flavor, consider using a mix of wild mushrooms.
• Store any leftover soup in an airtight container in the fridge for up to three days.
• If you want a thicker soup, blend some or all of the mixture after simmering.
• Feel free to experiment with herbs; tarragon can be a lovely addition!
• The croutons can be made ahead of time and stored in an airtight container.

FAQ

Can I make this soup vegetarian?
Yes, just replace the butter with more olive oil.

What can I use instead of cream?
You can use coconut cream or a non-dairy milk for a lighter option.

How can I freeze mushroom soup?
Let the soup cool completely, then store it in freezer-safe bags or containers for up to three months.

Can I add other vegetables to this soup?
Absolutely! Spinach, leeks, or even potatoes can add wonderful flavors and textures.

This rich and creamy mushroom soup deserves a place in your regular recipe rotation. I can’t wait for you to give it a try! It’s simple, satisfying, and oh so delicious. Enjoy every spoonful!