Mushroom Soup

This Mushroom soup is a creamy delight. It is hearty, warm, and perfect for a cozy day at home. Mushroom soup can be a main meal with some delicious crusty Garlic bread on the side or a starter meal. There are over 22,000 different types of mushrooms worldwide, and only 3,000 are edible.

The oldest known record of mushrooms can be traced back to Ancient Egypt. Mushrooms were deemed immortal plants and considered a gift from Osiris. During the Middle Ages, the nobility viewed mushrooms as a delicacy. In the 17th century, French chefs experimented with mushroom dishes, which led to the creation of the creamy mushroom soup.

The modern version of mushroom soup grew popular during the 20th century, particularly in the United States. Canned mushroom soup became a staple for the families that had to feed their large families.

Why Mushroom Soup?

Mushrooms are amazing in soup! They are known as fungi with deep, earthy flavours. They are low in calories and high in nutrients. Mushrooms enhance a variety of dishes, especially soups, making them creamy with that umami flavour.

There are many types of mushrooms that can be used to make mushroom soup, like the classic button mushroom, earthy cremini mushroom, robust Portobello mushroom, woodsy shiitake mushroom, oyster mushroom, fruity chanterelle mushroom, intense porcini mushroom, or nutty morel mushroom, each of which brings its own flair to the dish.

Ingredients

White button mushrooms, Onion, Garlic, Bay leaves, Salt, pepper, vegetable/chicken stock, nutmeg powder, paprika powder, Heavy cream, Butter, olive oil, apple cider vinegar, water.

White button mushrooms are preferred for this recipe, but you can also use Cremini or Portobello mushrooms. Onions and garlic produce a flavourful base, while bay leaves, salt, pepper, nutmeg powder, paprika powder, and vegetable stock enhance the taste of the mushroom soup. Heavy cream adds creaminess; an alternative would be coconut milk or sour cream, which can be substituted with coconut or sour cream. Apple cider vinegar adds a slight tang to the soup.

Instructions

Prepare all the ingredients: Slice the onion and mince the garlic. Wash the mushrooms thoroughly, pat them dry, and slice them to ⅛ inch thickness. 

Cook the onion and garlic: Preheat the pan on medium-low heat. First, cook the onion in butter for three minutes. Then, cook the garlic for one minute. Add one teaspoon of olive oil to prevent burning.

Cook the mushrooms: Preheat the pot to medium-low heat. Add the mushrooms and cook them for two minutes without adding the spices.

When the mushrooms begin to release liquid, add the following spices: nutmeg, paprika, salt, and ground white pepper, as well as the apple cider vinegar.

Stir to mix and cook the mushrooms for another two minutes. Avoid overcooking the mushrooms, the natural liquid of the mushroom contains a lot of flavour and this is an important component to ensuring the success of this dish.

Simmer the soup: Add the garlic and onion to the pot. Add the chicken stock cube, bay leaves, and three cups of water, and bring the soup to a boil. Then, adjust the temperature to low and simmer for 15 minutes with the lid closed. 

Blend the soup: After simmering the soup, remove the bay leaves and use an immersion blender to blend the soup. This process will make the soup silky and smooth.

If you have a plastic blender, wait for the soup to cool before blending. If the blender is made of glass, slowly add the mushroom soup and mix gradually. After blending the soup, add the heavy cream and cook for two minutes on medium-low heat while stirring now and then. Garnish with finely chopped parsley and slices of cooked mushrooms.

What to Serve the Mushroom soup with?

Mushroom soup is a versatile dish that pairs well with various dishes. This fantastic soup matches crusty bread made from baguette or ciabatta, Grilled cheese sandwich, Greek salad, Buttery Garlic bread, Creamy risotto, or Fresh vegetable sticks.

How to Store Mushroom Soup?

Mushroom soup can be stored in various ways, including in the fridge or freezer. Ensure the soup has cooled down before storing it to prevent condensation from leading to spoilage. Use an airtight container or a zip-lock packet. Mushroom soup can be stored in the fridge for up to 4 days and in the freezer for up to 2 months.

Portion out the soup to freeze, so it will be easier to thaw the amount that you desire to consume. Reheating the soup can be done on the stovetop on medium-low heat, and if the soup is frozen, make sure to thaw it before heating.

Expert Tips

Use firm, non-slippery fresh mushrooms. Mixing a variety of mushrooms can further enhance the complexity of flavours. Various herbs will also add a fresh herb aroma to the soup. Adding a teaspoon of soy sauce or oyster sauce can boost the umami flavour of the soup. Hints of lemon zest brighten up the flavours. Serve immediately while the soup is hot.