Creamy Mushroom Soup
Creamy mushroom soup is a warm and comforting soup made with a rich and velvety base of mushrooms, onions, and cream. The earthy flavors of the mushrooms are enhanced by fragrant herbs and spices, making it a perfect dish for a chilly day. This soup can be enjoyed as a starter or a full meal and is often served with crusty bread for dipping. Its creamy and comforting taste makes it a popular choice for many soup lovers.
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.
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