The deep, earthy flavours of a classic homemade mushroom soup can’t be beat, especially when it’s so easy to throw together. Filling your home with a creamy, herbaceous aroma, this soup will quickly become one of your favourite new recipes.
MUSHROOM SOUP RECIPE
If you’re not normally a big fan of mushroom soup, we are about to convert you! Full flavoured with garlic, onions and herbs, subtle enough to shine through and compliment the natural flavour of the mushrooms, every spoonful of this soup feels like a warm hug. Cooked with easy to find ingredients you may already have in your kitchen, this simple mushroom soup recipe is easy to follow and is the perfect appetiser for a summer feast, or main course for a cosy winter dinner. Following reader favourites like our Pumpkin Soup, Cauliflower Soup and Tortellini Soup, this new recipe has big bowls to fill! We might be biased but we think this mushroom soup recipe could be our new favourite.
HOW TO MAKE MUSHROOM SOUP
There’s a depth of flavour in homemade mushroom soup that you just won’t find in canned soup. This is the fresh herbs and ingredients used and of course, the love you put in. You will only require a handful of ingredients:
Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties. Herbs: The herbs that best compliment those incredible flavours are a combination of thyme and parsley. Of course, if you don’t like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is best known for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons of cornstarch mixed with a ¼ cup of water (slurry). If unsure about what quantity will be best to your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved your ideal texture.
HOW TO MAKE MUSHROOM SOUP TASTY
Homemade and from scratch can never be compared to canned or store-bought. What makes our mushroom soup so good? The additional flavours of the following fresh ingredients can add layers of depth to a simple soup recipe. For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!
Garlic — fresh garlic is best, but you can use minced if that’s all you have on hand. Onions — don’t be put off by the amount of onions I use. I like to include two in this soup (or a ½ cup). With the amount of mushrooms in this recipe, you’ll find using 2 onions creates the perfect balance of flavour needed for this mushroom soup. Wine — dry red or white wines are perfect in this and add an incredible flavour. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock. If using RED WINE, I recommend a Marsala, Sherry, Merlot or Pinot Noir. For WHITE I love a Pinot Grigio or Sauv Blanc.
Stock
Or broth! Chicken or beef work well for mushroom soup. Just use what you have on hand. Personally, I prefer chicken stock. For a vegetarian option, use a good quality vegetable stock. Bouillon — I find beef bouillon provides an incredible depth of flavour when compared to chicken bouillon. Alternatively, you can use vegetable stock powder for a delicious vegetarian soup. Don’t forget a side of garlic bread to mop up all of that soup sitting at the bottom of your bowl!
Looking For More Mushroom Recipes? Try These!
Sausage Cream Cheese Dip Stuffed Mushrooms Pan Seared Garlic Butter Steak & Mushroom Cream Sauce Garlic Mushroom Chicken Thighs Salisbury Steak with Mushroom Gravy
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