Mushroom soup {extra cream and health}


mushroom soup It is the ultimate expression of my journey from aversion to mushrooms to a fanatical mushroom. Rich and creamy, this luscious soup is earthy, complex, and a love song for any mushroom fan!

Creamy Mushroom Soup in White Bowl

Pin this recipe on Pinterest to save for later

Hold him down!0

I call it my mushroom “journey”, but it is more like an emergency crash course.

When I had dinner with the French host family for the first time, they put a huge plate on the table filled with citrus mushrooms. Our dinner.

I thought I might die.

I was more afraid of their disappointment than death, I took a fork… delicious.

Maybe it was a momentary pressure, maybe my taste buds have changed, but I have been a loyal mushroom lover ever since.

Two bowls of creamy mushroom soup

This mushroom soup recipe reminds me of my first night in France.

It is rustic, but still feels very refined, just like I remember many dinners we had in France.

This soup is elegant enough for special occasions (hello, creamy!), but it is also nutritious enough for lunch and dinner on weekdays.

Two bowls of mushroom soup with Greek yogurt

How to make mushroom soup

Although French mushroom soup like the one I eat abroad is very indulgent (mushroom soup is traditionally made with cream, small pieces of mushrooms, broth and seasonings), this mushroom soup is healthier in comparison.

  • it is Filled with mushrooms. If you want to call something “mushroom soup”, you better be serious.
  • it is Cream-Free Mushroom SoupInstead, I used milk and Greek yogurt to make mushroom soup to mimic the velvety texture of the cream.
  • It uses Flavoring agent Like balsamic vinegar and soy sauce, it creates satisfying complexity without the need for excessive fat.

These ingredients

  • mushroom. Cremini (little bella) mushrooms have a strong flavor and are the perfect choice for this mushroom soup. In addition, mushrooms are rich in vitamins and antioxidants.

Replacement prompt

If you want, you can mix and use mushroom types, such as oysters or other wild mushrooms. However, do not use white button mushrooms. They lack the flavor needed to make this soup delicious.

  • Dried thyme. Add earthy, herbal flavor.
  • flour. A little white whole wheat flour will help thicken the soup.
  • Liquor. Dry white wine enhances all the ingredients in the soup and creates a rich flavor.

Replacement prompt

If you like to make mushroom soup without alcohol, just add chicken or vegetable soup.

  • broth. You can use vegetable soup or chicken soup here.
  • Evaporated milk. Low-fat evaporated milk adds richness and creaminess, no need for cream.
  • Greek yogurt. Helps create a luscious, velvety soup texture. It also adds a pleasant taste.
  • Balsamic vinegar. Gives deep flavor and complexity to the soup.
  • I am willow. For the delicious umami.
  • Fresh parsley. Don’t skip this addition! This is the bow on the gift of exquisite mushroom soup (what is a gift without a bow?).


Chopped mushrooms in a pan
  1. Saute 1/4 of the mushrooms with salt. Transfer to a plate.
Mushrooms are fried in a pan
  1. Saute the remaining mushrooms with onion, thyme, pepper and salt. Add garlic.
  2. Stir in the flour. Pour the wine. Let simmer and stir constantly. Add part of the broth and evaporated milk.
Mushroom soup without cream in the pot
  1. Bring to a boil to thicken it. purée.
Stir the Greek yogurt into a pot of mixed mushroom soup
  1. Stir the remaining ingredients. Serve with reserved mushrooms, peppers and fresh parsley. Dig in!

Wine pairing

Pair the mushroom soup with Chardonnay, Riesling, Pinot Noir or Malbec.

Healthy Mushroom Soup Simmering

Storage tips

  • Store. Keep the soup in an airtight container for 4 days.
  • Reheat. Reheat leftovers in a Dutch oven on the stove over medium-low heat or in the microwave.
  • freeze. Freeze the soup in an airtight freezer safe storage container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.

Meal preparation skills

Up to 1 day in advance, sauté the reserved mushrooms as directed. Keep them in an airtight storage container and refrigerate until you are ready to complete the recipe.

What to serve with mushroom soup

Mushroom soup in a white bowl with herbs on top

Recommended tools for making this recipe

The best immersion blender

I didn’t bother to transfer the soup to a normal blender, but used an immersion blender. It can easily make the perfect cream soup!

Creamy Mushroom Soup in White Bowl

Did you make this recipe?

Let me know what you think!

Leave a rating in the comments below and let me know that you like this recipe.

If you already like mushrooms, this creamy mushroom soup will become your favorite mushroom soup.

If you are as shy as I was before, I hope it will be your moment of transformation.

As I learned in France, it is never too late to love new things.

Frequently asked questions

Is mushroom soup vegetarian?

This mushroom soup is written by a vegetarian. Make sure to use vegetable broth.

Can I make this soup in a slow cooker?

Since most of the flavor of this soup is formed in the stir-fry part of the recipe, I do not recommend preparing this soup in a slow cooker.

What can I use leftover mushroom soup for?

The remaining mushroom soup can be a delicious sauce for pasta. Stir the hot soup with the cooked pasta. Put some reserved mushrooms and fresh parsley on this dish.

Mushroom soup video

If you like this video, please Subscribe to our YouTube channel. Be sure to click the BELL icon so that you can be the first to know when we publish a new video (thanks for your subscription!).

  • 2 Spoon Extra virgin olive oil Divided into
  • 2 1/2 lb Sliced ​​Butter (Bella Baby) Mushrooms Or mixed mushroom types (Do not use white mushrooms because they have no flavor.)
  • 1 1/4 teaspoon Kosher salt Divided into
  • 2 Spoon Unsalted butter
  • 1 teaspoon Dried thyme
  • 1/2 teaspoon black pepper powder
  • 1 Small yellow onions Diced
  • 4 clove garlic Chopped (about 4 teaspoons)
  • 3 Spoon White whole wheat flour Or all-purpose flour
  • 3/4 Cup dry white wine
  • 3 to 4 Cup Low-sodium vegetable soup or chicken soup
  • 1 (12 oz can) low-fat evaporated milk
  • 1/2 Cup Pure full-fat Greek yogurt (Do not use low-fat or fat-free ones, otherwise they may condense)
  • 1/2 Spoon Balsamic vinegar
  • 1 teaspoon I am willow
  • Chopped fresh parsley (Don’t skip)
  • Freshly ground black pepper Serve
  • Toasted baguette slices Optional service

  • In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon of olive oil over medium heat. Add about 1/4 of the mushrooms and 1/4 teaspoon of salt. Fry until the mushrooms are beautifully browned, about 8 minutes. Move to the plate.

  • In the same pot, heat the butter and the remaining 1 tablespoon olive oil over medium heat. After the butter has melted, add the remaining mushrooms, onions, thyme, black pepper and the remaining 1 teaspoon of salt. Fry until the onions are very soft and the mushrooms are browned, discard their liquid, most of the liquid has been cooked, about 10 to 12 minutes. Don’t take shortcuts at this step, because it is the key to creating flavor.

  • Add garlic and cook for 30 seconds.

  • Sprinkle flour on top and stir to combine. Continue cooking and stirring for a full 2 ​​minutes to allow the flour to be fully cooked.

  • Pour in the wine slowly, stirring as you go. Let it simmer for 2 minutes, stirring constantly and scraping along the bottom. The mushrooms will be thick, soft, and dark in color.

  • Slowly pour in 3 cups of broth and evaporated milk, stirring constantly. Continue to stir to reduce lumps.

  • Turn the heat to medium high and bring the mushroom soup to a boil slowly. Continue cooking and maintain a gentle boiling state, stirring and scraping along the bottom from time to time, for 10 minutes, until the soup thickens.

  • Use an immersion blender to puree the soup until the mushrooms are small. (You can also carefully transfer the soup to a blender to make puree. Be careful not to fill the blender too much because the hot soup will spill; do not fill the blender more than half.)

  • If necessary, pour the soup back into the pot. Add Greek yogurt, balsamic vinegar and soy sauce. If the mushroom soup is thicker than you want, add extra broth to achieve the consistency you want. Taste and adjust the seasoning to your liking. Serve hot, drizzle with reserved mushroom slices, a little fresh pepper and plenty of parsley.

  • Store: Put the soup in an airtight container and refrigerate for up to 4 days.
  • Reheat: Reheat leftovers in a Dutch oven on the stove over medium-low heat or in the microwave.
  • freeze: Freeze the soup in an airtight, freezer storage container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.

Serve: 1(6 in total)Calories: 228Kcalcarbohydrate: twenty threeGprotein: 12Gfat: 9GSaturated fat: 3GPolyunsaturated fat: 1GMonounsaturated fat: 4GTrans fat: 1Gcholesterol: 13MilligramsPotassium: 1127Milligramsfiber: 2Gsugar: 12GVitamin A: 348international unitVitamin C: 3Milligramscalcium: 236Milligramsiron: 1Milligrams

Join now and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


More delicious vegetable soup


Source link

Recommended For You

About the Author: AZ