What is a fun fact about mushroom soup?

Mushroom soup has roots in 18th-century French cuisine, where it was often served as a luxurious starter at grand feasts. Over time, it evolved into a comfort food staple, especially popular in cooler seasons. One fun fact? Mushrooms aren't even vegetables — they're part of the fungi kingdom, which makes your bowl of soup a little more unique than most!

What kind of mushroom to use for mushroom soup?

For the best flavor, use a mix of mushrooms. White button mushrooms provide a light base, while cremini mushrooms add a deeper, earthy richness. If you want to intensify the taste, adding a handful of rehydrated dried porcini or shiitake mushrooms will give your soup an umami kick that’s hard to beat. The combination makes the soup balanced, flavorful, and full-bodied.

How do you make mushroom soup?

Making mushroom soup is easier than it sounds. Start by sautéing onions and garlic in butter, add chopped mushrooms, then pour in vegetable broth. After simmering, stir in cream and blend until smooth. Garnish with herbs or croutons and serve with crusty bread for the perfect cozy meal. The full recipe is detailed above, including exact measurements and timing, so you can’t go wrong.

How do you describe mushroom soup?

Mushroom soup is creamy, earthy, and deeply savory. It has a smooth texture, a rich mushroom-forward flavor, and an aromatic base from onions and garlic. The blend of white and cremini mushrooms gives it a complex taste that’s hearty yet elegant. Perfect for warming up on a cold day or serving as a refined first course at a dinner party.

Mushroom Soup Recipe That Warms the Soul

Description

Mushroom soup recipe with white & cremini mushrooms, cream, and simple steps for the creamiest, most flavorful soup in under 40 minutes.

Ingredients

- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 14 ounces white mushrooms, chopped
- 7 ounces cremini mushrooms, chopped
- 3 1/4 cups vegetable broth
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3/4 cup heavy cream or full-fat dairy alternative

Optional Garnishes:

- Croutons
- A drizzle of cream or olive oil
- Chopped parsley or thyme
- Bread on the side

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Instructions

Prepare the mushrooms: Chop mushrooms into bite-sized pieces.
Sauté aromatics: In a large pot, melt butter over medium-high heat. Add chopped onion and garlic. Cook for about 3 minutes until softened, stirring occasionally.
Cook mushrooms: Add chopped mushrooms to the pot. Stir often and cook for 10 minutes. The mushrooms won’t brown much, and that’s perfectly fine.
Simmer: Pour in the vegetable broth, season with salt and pepper. Bring to a boil, then reduce the heat to medium and let it simmer uncovered for 15 minutes.
Add cream: Stir in the heavy cream. Simmer for an additional 5 minutes to blend the flavors.
Blend: Carefully transfer the hot soup in batches to a blender. Remove the center cap of the lid, cover the opening with a folded towel, and blend until smooth.
Finish up: Pour the blended soup back into the pot. Heat for a couple more minutes to let it settle and warm through.
Serve: Ladle into bowls, garnish with your choice of toppings, and serve with crusty bread if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: SOUPS
Method: Stovetop, blended
Cuisine: Western