The mushroom soup is a warm, creamy, flavorful autumn dish, an easy comfort food to prepare at home. The main ingredient is mushrooms, which, combined with a few other ingredients that we normally have in the home pantry, create a flavorful dish with a velvety and creamy consistency obtained without adding potatoes but simply by blending part of the mushrooms. You can use any mushrooms you like: from button mushrooms to porcini to mixed mushrooms. The preparation is very simple because everything is cooked in a single casserole or pot. We used a cast iron casserole which is perfect for soups and velvety soups! A few minutes of cooking and this warm soup is ready! To make it creamier, just blend part of it.
To make the mushroom soup, clean the mushrooms and cut them into pieces. Let the chopped onion sauté in a saucepan with olive oil, add mushrooms and marjoram and let cook for 5 minutes. Add a few tablespoons of flour and then, after a few minutes, the vegetable broth. Cook over low heat for 10-15 minutes, then blend part of the soup and add the cream.
Delicate, creamy, and tasty, this mushroom soup is the perfect first course for autumn lunch and dinner. It can be accompanied by golden croutons or turned into a more complete dish with the addition of pasta, rice, or other grains. Try the mushroom soup and let us know what you think.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Soups, Minestrone and Veloutes
- Seasonality: Autumn, Winter
Ingredients to Prepare the Creamy and Flavorful Mushroom Soup
- 1.1 lbs mushrooms
- 4 1/4 cups vegetable broth
- 1 onion
- 1/2 cup cooking cream
- 1/4 cup flour
- marjoram
- extra virgin olive oil
- salt
- pepper
Tools to Prepare the Creamy and Flavorful Mushroom Soup
- 1 Cutting board
- 1 Knife
- 1 Casserole
- 1 Stovetop
- 1 Ladle
- 1 Immersion blender
How to Prepare the Creamy and Flavorful Mushroom Soup
To prepare the mushroom soup, first clean the mushrooms: remove the earthy part of the stem, clean them with a damp cloth, and slice them before cutting into cubes. Peel the onion and chop it.
Sauté the onion in a saucepan with olive oil.
Add the mushrooms, a few leaves of marjoram, and let them cook for 5 minutes or until the mushrooms become soft.
Sprinkle the mushrooms with flour, mix well, and cook for another 2 minutes.
Cover with hot vegetable broth, stir, and bring to a boil. Season with salt, pepper, and marjoram and let it cook over low heat and covered for about 10-15 minutes. The soup should thicken.
Take a few ladles of soup and blend it with an immersion blender or in a mixer. Pour the mushroom cream obtained back into the saucepan.
Add the cream and stir, lower the flame to minimum and let it simmer for a few more moments.
Serve the mushroom soup by plating with a few tablespoons of cream and accompanying it with bread croutons.
Simo and Cicci Recommend
Store the mushroom soup well closed in an airtight container for up to 3 days.
For a completely vegan version, you can use vegetable cream or canned coconut milk.
Replace the flour with cornstarch or potato starch for a gluten-free version.
Besides accompanying it with bread croutons, to make this soup a complete dish you can add pasta, rice, farro, barley, or other grains.
