Velvet Mushroom Dream

Craving creamy comfort? My Velvet Mushroom Dream is the ultimate mushroom soup recipe! A hug in a bowl, ready in under an hour. Get the recipe!

Alright, let's dive into the magic of mushroom soup recipe ! ever feel like you need a big, warm hug? honestly, a bowl of creamy mushroom soup is exactly that.

It's the ultimate comfort food, especially when the weather's a bit rubbish outside.

Creamy Mushroom Soup: A Bowlful of Comfort

This isn't just any soup; it’s velvet mushroom dream , a hug in a bowl. our mushroom soup recipe takes inspiration from classic french flavours.

We slow cook earthy mushrooms to create a smooth, velvety texture and taste. this recipe takes about 55 minutes, with a prep time of 20 minutes and a cook time of 35 minutes.

This formula recipes yields about 4 servings.

Why You’ll Love This Homemade Soup Recipe

One of the best bits? it's packed with goodness! mushrooms are surprisingly nutritious, offering antioxidants and immune-boosting properties. this is the kind of cooking soup that warms you from the inside out.

It’s the perfect antidote to a cold day, or even a sophisticated starter for a dinner party. this recipe is special because the flavours are so incredibly rich and luxurious with minimal effort.

Let’s talk ingredients! you’ll need about 2 tablespoons of olive oil, one chopped yellow onion and two minced garlic cloves.

You will also need 450g of sliced mixed mushrooms, half a teaspoon of dried thyme and a quarter of a teaspoon of freshly ground black pepper.

A half teaspoon of salt, or to taste, for that additional flavor.

Right then, let's dive into what you need for a stonking good mushroom soup recipe . forget faffing about, we're keeping it real and simple.

This isn't your gran's watery soup; we're aiming for a proper, creamy delight that’ll warm your cockles. this recipe is so good, it’s almost bariatric recipes approved! think creamy mushroom soup heaven.

Ingredients & Equipment

So, what's the magic behind a truly cracking mushroom soup ? it all starts with good ingredients, doesn’t it? honestly, sometimes it's the simplest formula recipes that taste the best.

A good homemade soup recipe is worth its weight in gold.

Main Ingredients

• Olive oil: 2 tablespoons (30 ml). Nothing fancy, just good quality.
• Yellow onion: 1 medium , finely chopped (about 1 cup). It’s the base of flavour so choose wisely.
• Garlic: 2 cloves , minced. Gotta have that kick, you know?
• Mixed mushrooms: 1 pound (450g), sliced. Cremini, shiitake, oyster – go wild! Freshness is key; they should be firm, not slimy. Nobody wants slimy mushroom soup recipes !
• Dried thyme: 1/2 teaspoon . Adds a bit of herby magic.
• Black pepper: 1/4 teaspoon , freshly ground. Makes a difference, trust me.
• Salt: 1/2 teaspoon , or to taste. Seasoning is your friend!
• Vegetable or chicken broth: 4 cups (950 ml). Good quality broth = good quality soup.
• Dry sherry: 1/4 cup (60 ml), optional. Adds a sophisticated touch, but don't stress if you don't have any.
• Heavy cream: 1/2 cup (120 ml). For that velvety texture. If you’re after heartier soups, skip this but it will not be creamy.
• Unsalted butter: 2 tablespoons (30g). For extra richness.
• Lemon juice: 1 tablespoon (15 ml). Brightens it all up.
• Fresh parsley: Chopped, for garnish (optional). Makes it look posh!

Seasoning Notes

Thyme and pepper are your starting point. they’re just essential for the aroma. garlic is king, you know? sherry, although optional, adds a warmth that’s just… chef's kiss .

Honestly, though, a pinch of nutmeg? game changer. and don't be shy with the salt; it brings out all the flavours.

Need to substitute sherry? a dash of dry white wine will do the trick. cooking soup is all about the seasoning.

Equipment Needed

Right, no need for a kitchen full of gadgets. Less is more here.

• Large pot or Dutch oven. To get that even heat distribution for even cooking
• Immersion blender (or regular blender – be careful with hot liquids!). I remember the time I tried to blend hot soup in a regular blender without venting the lid. Ended up with soup on the ceiling. Trust me, learn from my mistakes!
• Cutting board. For, uh, cutting.
• Chef's knife. A good one makes all the difference.

There you have it. no faff, no fuss, just the stuff you need. making hearty soups doesn't have to be a nightmare, does it? a good bowl of soup and sandwich never fails to deliver.

So next time you are thinking about the best soup and sandwich , try this mushroom soup recipe !.

Alright, let's dive into crafting the ultimate cooking method section for our mushroom soup recipe . this isn't just any recipe; we are aiming for that perfect hug in a bowl.

I'm really jazzed about sharing this because, honestly, homemade soup recipe are my jam!

Velvet Mushroom Dream: Cooking Soup Made Easy

We are calling this method "Velvet Mushroom Dream". So, let's get this creamy mushroom soup on the go!

Prep Like a Pro: The Essential Mise en Place

Okay, first things first, mise en place . fancy, right? it just means "everything in its place." chop 1 medium yellow onion.

Mince 2 cloves of garlic. slice 1 pound of mixed mushrooms. measure out your spices. trust me, this saves time and keeps you sane.

Honestly, nothing is worse than scrambling for garlic when your onions are burning.

The Step-by-Step Symphony of Flavors

This is where the magic happens, my friend. Follow these steps, and you'll have the best mushroom soup ever!

1. Sauté the Base: Heat 2 tablespoons of olive oil in a large pot. Add the chopped onion and sauté until it's softened, about 5 minutes . Then, toss in the minced garlic and cook until fragrant, like 1 minute .
2. Mushroom Magic: Add the sliced mushrooms, 1/2 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon of salt. Sauté until the mushrooms soften and release their moisture, around 8- 10 minutes .
3. Simmer to Perfection: Pour in 4 cups of vegetable or chicken broth and 1/4 cup of dry sherry (if you're feeling fancy, it's optional!). Bring it to a simmer. Reduce the heat and let it cook for 20 minutes . This helps those flavors meld beautifully.
4. Blend It Up: Remove from heat. Carefully use an immersion blender to blend until smooth. Or, use a regular blender in batches, venting the lid. Seriously, be careful – hot soup explosions are not fun.
5. Creamy Finale: Stir in 1/2 cup of heavy cream, 2 tablespoons of butter, and 1 tablespoon of lemon juice. Taste and add more seasoning if needed.

Pro Tips for a Hearty Soups

Want to take your mushroom soup recipes to the next level? Here are a couple of my secrets:

• Mushroom Mixology: Use a variety of mushrooms for deeper flavor. Cremini, shiitake, and oyster mushrooms are a good combo.
• Low and Slow Wins: Don't rush the sautéing. Caramelizing the mushrooms properly makes a huge difference.
• Make-Ahead Marvel: This Formula Recipes are good to make the soup a day ahead, perfect for a soup and sandwich quick meal prep. The flavors get even better overnight!

So there you have it a fantastic Mushroom Soup Recipe . Enjoy every spoonful!

Alright, let's chat more about this mushroom soup recipe . we've got the basics down. now, let's dive into some juicy details, yeah? it's all about making this creamy mushroom soup experience top-notch.

Recipe Notes: The Nitty-Gritty

Honestly, the best homemade soup recipe is one you can tweak. so, let's talk about how to make this mushroom soup your masterpiece.

Trust me, you'll be ditching the canned stuff in no time!

Serving Suggestions: Va-Va-Voom Presentation!

Plating is everything! first, swirl a bit of cream on top. then, garnish with fresh parsley. i'm thinking a sprig.

A drizzle of truffle oil? oh my gosh, yes! imagine serving this with crusty bread. perfect for dipping into that lush cooking soup .

A grilled cheese on the side? now we are really talking a winning soup and sandwich combo! you know? a crisp sauvignon blanc would also be smashing.

Storage Tips: Keepin' it Fresh

Got leftovers? don't you worry. into the fridge it goes. keep it in an airtight container, mate. it'll last for about 3-4 days.

Fancy freezing? that works too! just let it cool completely first. thaw it overnight in the fridge. when reheating, stir well and add a splash of broth if it's too thick.

Safety first, you know.

Variations: Get Creative!

Want a vegan mushroom soup recipe ? easy peasy. swap out the cream. coconut cream works a treat. for a healthier twist, think about adding some roasted veggies.

Butternut squash? roasted red peppers? delicious! and for those watching the calories, these also make excellent bariatric recipes . you can easily adopt the recipe and achieve a lighter version!

Nutrition Basics: Goodness in Every Bowl

This hearty soup isn't just tasty. it's packed with nutrients. mushrooms are fab for you. vitamins, minerals, antioxidants. boom! fiber too! it’s a win-win.

Each serving has around 250 calories. it has 8 grams of protein, 18 grams of fat, and 12 grams of carbs.

Just an estimate, mind you.

Well, there you have it! everything you need to make this formula recipe a roaring success. don't be afraid to experiment.

Most importantly have fun! now, get in that kitchen and get cooking. you got this!

Frequently Asked Questions

Can I make this mushroom soup recipe vegan? I'm ever so keen on plant-based cooking these days!

Absolutely! Swapping the heavy cream for coconut cream or cashew cream will give you that same luscious texture without any dairy. Also, make sure you're using a good quality vegetable broth. You'll have a cracking vegan mushroom soup in no time!

What kind of mushrooms should I use for this mushroom soup? I'm a bit lost in the fungi aisle!

A mix of mushrooms will give you the best flavor! Cremini (baby bellas) are a great base, and then you can add in some shiitake or oyster mushrooms for a more complex, earthy flavour. Even the humble button mushroom will do in a pinch. The more variety, the merrier, really!

How long does this mushroom soup recipe last in the fridge, and can I freeze it? I'm all about batch cooking these days!

Mushroom soup will happily keep in the fridge for 3-4 days in an airtight container. It also freezes remarkably well! Allow the soup to cool completely before transferring it to freezer-safe containers or bags. When you're ready to enjoy it, thaw it overnight in the fridge and gently reheat on the stovetop, adding a splash of broth or water if it seems too thick.

My mushroom soup is a bit bland. How can I boost the flavor? I'm aiming for something that really packs a punch!

A bit of extra oomph is always a good idea! Try adding a splash of dry sherry while it simmers, or a squeeze of lemon juice at the end to brighten the flavour. A touch of truffle oil (use it sparingly!) or a sprinkle of dried porcini powder can also do wonders. Don't be afraid to season aggressively with salt and pepper, too – that's often the secret to a flavourful soup.

Is there a way to make this mushroom soup recipe lower in fat? My waistline isn't what it used to be!

Certainly! You can use half-and-half or a lighter milk (like oat milk) instead of heavy cream, which will significantly reduce the fat content. Also, consider using less butter when sautéing the mushrooms. A good trick is to start with a smaller amount of olive oil and then add a little vegetable broth to keep them from sticking. You'll still end up with a delicious, comforting bowl!

Can I make this mushroom soup without an immersion blender? I don't have one of those fancy gadgets!

Not a problem at all! You can definitely use a regular blender. Just be extremely careful when blending hot liquids. Blend the soup in small batches, and always vent the lid slightly to allow steam to escape. A tea towel held securely over the lid can help prevent any, ahem, explosions. Slow and steady wins the race (and prevents hot soup disasters!).

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