Mushroom Soup Recipe

By Muhammad Faizan

Mushroom Soup Recipe

This rich and creamy mushroom soup is a perfect comfort food. Packed with flavor and nutrients, it’s an easy-to-make dish that’s sure to warm you up. The mushrooms add an earthy depth, while the herbs like dill bring freshness and flavor to the dish.

Ingredients:

  • 3 cups fresh mushrooms (white or brown), sliced

  • 1 large onion, chopped

  • 2 tablespoons olive oil or butter

  • 3 cups vegetable broth (or chicken broth for a non-vegetarian version)

  • 1/2 cup heavy cream (or coconut cream for a dairy-free option)

  • 2 cloves garlic, minced

  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)

  • 1 teaspoon dill (fresh or dried)

  • Salt and pepper to taste

  • 1 tablespoon lemon juice (optional, for added flavor)

  • Fresh parsley or dill for garnish

Instructions:

  1. Prepare the Mushrooms: Clean and slice the mushrooms. If using dried mushrooms, rehydrate them in warm water for 20 minutes, then chop them into smaller pieces.

  2. Cook the Onion and Garlic: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing for 4-5 minutes until the onion becomes soft and translucent.

  3. Cook the Mushrooms: Add the sliced mushrooms to the pot. Stir occasionally and cook for 5-7 minutes, allowing the mushrooms to release their moisture and become tender.

  4. Add the Broth: Pour in the vegetable broth (or chicken broth), thyme, and dill. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

  5. Blend the Soup (Optional): For a smoother texture, use an immersion blender directly in the pot or transfer the soup to a blender in batches. Blend until smooth or leave it slightly chunky, depending on your preference.

  6. Add Cream and Seasoning: Stir in the heavy cream (or coconut cream) and cook for another 5 minutes to combine. Add salt, pepper, and lemon juice to taste.

  7. Serve: Ladle the soup into bowls and garnish with fresh parsley or dill. Serve hot with crusty bread or crackers on the side.

Notes:

  • Vegan Option: To make this soup vegan, use coconut cream or almond milk instead of heavy cream, and ensure the broth is vegetable-based.

  • Storage: Leftover mushroom soup can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

  • Herbs: Feel free to experiment with other herbs like rosemary or oregano for different flavors.

Tips:

  • Thickening: If you prefer a thicker soup, you can blend more of the mushrooms or add a tablespoon of flour or cornstarch mixed with water to thicken the soup.

  • Garlic: You can sauté the garlic with the onions for more intense flavor, or add it at the end for a milder taste.

  • Garnish: Top with some croutons or a sprinkle of cheese for an added crunch or creaminess.

Servings:

This recipe makes about 4 servings.

Nutritional Info (Approximate, per serving):

  • Calories: 150

  • Carbs: 12g

  • Protein: 3g

  • Fat: 11g (depending on whether you use butter or olive oil)

  • Fiber: 3g

  • Sugar: 3g

Benefits:

  • Rich in Antioxidants: Mushrooms contain antioxidants that help fight free radicals and boost immune health.

  • Low in Calories: This soup is relatively low in calories, making it a healthy option for those looking to manage their weight.

  • High in Fiber: The mushrooms and broth provide dietary fiber, which aids digestion and promotes a healthy gut.

Q&A:

Q: Can I use other types of mushrooms?
A: Absolutely! Feel free to use any type of mushroom, such as cremini, shiitake, or portobello, for different flavors and textures.

Q: Can I make this soup ahead of time?
A: Yes! This soup tastes even better the next day as the flavors continue to develop. Just store it in the fridge and reheat when ready to serve.

Q: Can I add protein to this soup?
A: You can add cooked chicken, tofu, or even beans to this soup to make it a heartier meal.

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