There’s nothing quite like a warm bowl of homemade creamy mushroom soup on a chilly evening. The rich and comforting flavors of this classic soup make it a go-to dish for many soup lovers. But did you know that in addition to being delicious, homemade mushroom soup also has numerous benefits for your health?
First and foremost, mushrooms are a nutrient powerhouse. They are packed with vitamins and minerals such as vitamin D, B vitamins, potassium, and selenium. These nutrients play essential roles in maintaining a healthy immune system, supporting cell growth, and improving overall health.
Additionally, mushrooms are a great source of antioxidants, which help fight against damaging free radicals in the body. This can aid in reducing inflammation and lowering the risk of chronic diseases. Studies have also shown that certain compounds found in mushrooms have anti-cancer properties, making them a valuable addition to your diet.
One of the greatest benefits of making your own creamy mushroom soup is having control over the ingredients. Store-bought versions often contain additives, preservatives, and high levels of sodium, which can have negative effects on your health. By making it at home, you can ensure that your soup is made with fresh and wholesome ingredients, free from any unnecessary additives.
Creamy Mushroom Soup
Ingredients
- 24 oz Mushrooms, cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick You can use any mushrooms you like or do a mix of different mushrooms
- 6 tbsp Butter
- 1 tbsp Olive oil
- 1 cup Diced onion
- 2 stalks Celery diced
- 3 cloves Minced
- 1/2 tsp Kosher salt plus 1/4 tsp
- 1/2 tsp Mixed pepper blend
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion powder
- 1 tsp Dried thyme
- 2 tsp Dried celery flakes
- 1/2 cup Flour
- 1 cup Sherry Or brandy, red wine or stock
- 2 cups Stock mushroom, vegetable, beef or chicken
- 1 cup Heavy cream
- 1 tsp Worcestershire sauce
Instructions
- To one large pot, add your olive oil and butter and melt on medium heat. Then add in the onion, celery, and 1/4 tsp kosher salt and saute for 5 minutes. Stir in the garlic for 30 seconds. Add in the mushrooms, Stir it all and sauté for 10 minutes.
- Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).This is optional if you would like the mushrooms to garnish the top of your soup.
- Next, sprinkle on the flour and stir to coat all and cook for 1 minute.
- Pour in the wine and mix to combine and deglaze the pot.
- Add the seasonings, salt, pepper, and Worcestershire.
- Add the stock and cream.
- bring to a simmer and cook, uncovered, for 10 to 15 minutes. Remove from heat.
- Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.
- Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms or use them as a garnish.