Whenever I want something warm and comforting, I almost exclusively choose this Quick Mushroom Cream Soup. It checks all the boxes: it’s easy to make, it has deep earthy flavours and smooth texture. Also, look at that golden-brown, crisp, perfectly cooked mushrooms! In half an hour you’ll have a luscious creamy soup, ready to be devoured. You’ll love how quick this recipe comes together and how delicious it is.
Ingredients used in this Quick Mushroom Cream Soup
- Mushrooms: They’re the most important part of this cream soup. The mushrooms I used were a combination of brown champignons, shiitake and shimeji. I like to use a mix because they help to deepen the flavour. However, you can make this cream soup with any kind you have on hand and it will turn out amazing.
- Onion, Celery and Garlic: These add incredible flavour and compliment the earthiness of the mushrooms. They also add a tanginess and sweetness to the subtle but well balanced taste.
- Butter: Builds richness and flavour.
- Fresh Thyme: Adds freshness and a minty taste. Thyme is perfect with mushrooms, but if you don’t like it, replace it with fresh parsley or rosemary.
- Chicken or Vegetable Stock: This is the base of the mushroom soup.
- Heavy Cream: This gives a more thick and creamy texture. You can substitute it with a couple tablespoons of milk or half and half.
- Salt and Black Pepper: To season the soup.
Another trick that adds to the texture is to cook a handful of the mushrooms separately in a skillet. Then, you can top the finished creamy soup with those golden-brown and slightly crisp mushrooms. You can totally skip this step if you’re in a hurry, just add all of them to the pan and reserve some when they soften, or blend it all.
Quick Mushroom Cream Soup
Mushroom cream soup – ideal when you're having a lazy day and you want something comforting to eat. Flavored with onion, celery, thyme and cream.
Ingredients
- 700 g mixed mushrooms sliced
- 1 onion chopped
- 2 sticks celery diced
- 3 garlic cloves diced
- 2 tbsp olive oil extra virgin
- 2 tbsp unsalted butter
- 5 sprigs fresh thyme
- 1 l chicken or vegetable stock
- 100 ml heavy cream
- salt to taste
- black pepper freshly ground
Instructions
- Prepare the ingredients: chop onion and celery, clean and slice mushrooms, dice garlic, pick thyme leaves.
- Heat olive oil in a large saucepan, add onion, celery, garlic, cook for 2-3 minutes over a medium heat, until softened.
- Add 600g sliced mushrooms and thyme leaves and cook for 5-10 minutes, stirring occasionally, until all the water evaporates and the vegetables are slightly golden-brown.
- Pour stock into the pan and bring to the boil over a high heat. Simmer for 15 minutes turning the heat down to low.
- Melt butter in a skillet, add the remaining mushrooms, salt and freshly ground black pepper and cook for 10-15 minutes until golden-brown. Set aside.
- After simmering, season to taste with salt and freshly ground black pepper, then whiz with an immersion blender until smooth.
- Add heavy cream, bring back to the boil, then turn off the heat.
- When serving, garnish the soup with fresh thyme leaves and some of the mushrooms made separately.
