Creamy Mushroom Soup

There’s nothing more comforting than a warm bowl of mushroom soup on a chilly evening. This simple yet satisfying recipe comes together in under 30 minutes and can easily be adapted to suit your dietary needs—including a vegan option! Serve it with crusty bread or sourdough croutons, and you’ve got a luxurious meal ready in no time. For added flair, top with crispy garlic chips or a drizzle of truffle oil.

Why You’ll Love This Mushroom Soup

• Quick & Easy: With just one pot and no blending required, this creamy soup is effortless to make.
• Versatile: Adapt it to your needs—make it vegan, keto-friendly, or gluten-free.
• Perfect for Any Occasion: Whether it’s a weeknight dinner or a special gathering, this soup fits the bill.
• Mushroom Variety: Use any combination of button, cremini, shiitake, or wild mushrooms for unique flavors and textures.

Ingredients You’ll Need

• Mushrooms: The star of the dish—choose a mix for added depth.
• Onions & Garlic: Add aromatic flavor.
• Flour: Creates a creamy, thick consistency.
• Sherry Cooking Wine: Enhances the soup with a subtle sweetness. You can substitute Marsala, red, or white wine.
• Broth: Use vegetable or mushroom broth for richness.
• Sour Cream or Crème Fraîche: Adds creaminess (substitute with vegan alternatives like cashew cream for a dairy-free version).
• Herbs: Fresh rosemary, thyme, or sage elevate the flavor; dill or parsley also work beautifully.
• Optional Garnishes: Crispy garlic chips and truffle oil for an extra touch of elegance.

How to Make Creamy Mushroom Soup

1. Sauté the Aromatics: Cook onions, garlic, and mushrooms until deeply golden and caramelized. This step is key to building depth of flavor.
2. Thicken the Base: Sprinkle in flour and stir well. Add sherry cooking wine and broth, then let it simmer gently.
3. Finish with Creaminess: Stir in sour cream or your preferred dairy-free alternative for a creamy finish.

For a smooth texture, blend the soup with an immersion blender. Garnish with reserved mushrooms, crispy garlic chips, or a drizzle of truffle oil for a luxurious touch.

Tips for Success

• Take Your Time: Allow the onions and mushrooms to cook thoroughly and release their liquids for maximum flavor.
• Experiment with Herbs: Swap rosemary for thyme, sage, dill, or parsley to match your preferences.
• Optional Toppings: Pan-sear sliced garlic until golden for crunchy garlic chips—an irresistible addition!

This creamy mushroom soup is hearty, flavorful, and versatile, perfect for any occasion. Serve with crusty bread for an indulgent yet simple meal!

Mushroom Soup Recipe

This Mushroom Soup with Rosemary and Garlic is a flavorful, hearty dish perfect for weeknight dinners or special gatherings. It’s keto-friendly, adaptable for gluten-free and vegan diets, and comes together with minimal effort. Serve it with crusty bread or sourdough croutons for a satisfying meal.

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Ingredients

• 4 tablespoons olive oil butter, or vegan butter
• 1 large onion diced (or 2 large shallots)
• 4 garlic cloves roughly chopped (plus 2–4 more for garnish, sliced)
• 1 pound cremini mushrooms sliced (or any mushrooms of your choice)
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary chopped (or substitute with thyme)
• 1/4 cup sherry cooking wine or marsala wine or red wine
• 5 tablespoons flour or gluten-free flour
• 3 cups hot vegetable broth chicken stock, or beef broth (or water with bouillon cubes)
• 1/2 to 1 cup sour cream or vegan sour cream, cashew cream, or heavy cream—3/4 cup recommended
• Freshly ground black pepper to taste
• Optional garnishes: Truffle oil garlic chips, reserved mushrooms, croutons, crusty bread

Instructions

Sauté Aromatics:

• Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3–4 minutes until golden and fragrant. Lower the heat to medium, add the chopped garlic, and sauté for another 2 minutes.

Cook Mushrooms:

• Stir in the sliced mushrooms, salt, and rosemary. Sauté for 10–12 minutes, stirring occasionally, until the mushrooms release their liquid. Add the sherry cooking wine (not sherry vinegar), increase the heat, and cook until the liquid has evaporated, about 3–4 minutes. The mushrooms should look glossy. (Optional: Reserve 1/4 cup of mushrooms for garnish.)

Thicken Soup:

• Reduce the heat to medium. Sprinkle the flour over the mushrooms and stir constantly for 1–2 minutes to toast it lightly. Gradually add the hot broth, 1 cup at a time, stirring well after each addition to incorporate all the browned bits from the bottom of the pot. Once all the broth is added, bring the soup to a gentle simmer, whisking frequently until it thickens.

Add Creaminess:

• Stir in the sour cream (or your chosen alternative) until fully blended. Taste and adjust seasoning with salt and pepper. If a thinner consistency is desired, add more broth and adjust the salt accordingly.

Make Garlic Chips (Optional):

• Thinly slice the garlic lengthwise. Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the garlic slices in a single layer and sprinkle with a pinch of salt. Cook until golden on one side, about 3 minutes, then flip and cook the other side until crispy. Remove and place on a paper towel to drain.

Serve:

• Ladle the soup into bowls. Garnish with the reserved mushrooms, garlic chips, and a drizzle of truffle oil if desired. Serve with crusty bread or croutons for a complete meal.