Hearty Creamy Mushroom Soup Recipe

Hearty Creamy Mushroom Soup Recipe | Creamy Mushroom Soup Recipe

There’s nothing like a hearty creamy mushroom soup to warm you up on a cold winter day. This soup is perfect for any time of year, and it can be made with either store-bought or homemade broth. Whether you enjoy it with a crusty loaf of bread or some fresh crunchy vegetables, this soup is sure to please.

Made with fresh and healthy ingredients, it will give you the warmth you need to stay cozy all day long. The mixture of earthy mushrooms and creamy broth will leave you feeling satisfied and full. This hearty creamy mushroom soup can easily be customized to your liking. You can add different types of mushrooms, or variations of cream, to make it your own.

How To Make Hearty Creamy Mushroom Soup Recipe

Firstly, remove the stalks from the mushrooms and set them aside along with half of the mushroom caps. Slice the remaining mushroom caps and set them aside. Heat up a stockpot to medium heat and add a drizzle of olive oil. Roughly chop the onion crush the garlic and sauté the onions and garlic until golden brown. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside. Season with salt and pepper and cook for a few minutes. When the vegetables are browned, add the vegetable stock and simmer on a medium flame for 10 min.

Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied. Add the cashew cream into the pot and stir to combine. Pour the entire pot into the blender. Place the stockpot back onto medium heat. Now, add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper. Sauté for a few minutes. Meanwhile, blend the soup on high. Add the soup back into the pot and stir. Plate and finish with fresh cracked pepper and a drizzle of olive oil.

What mushrooms are best for mushroom soup?

Button mushrooms are the best type of mushroom to use for mushroom soup. They have a mild flavour and a creamy texture, which makes them perfect for soup. Other types of mushrooms can also be used in soup, but they may have a stronger flavour or a different texture than button mushrooms.

How do you thicken mushroom soup?

There are a few ways to thicken the mushroom soup. Adding more cream to a creamy or blended soup, such as this hearty creamy mushroom soup, may help to thicken it, but whisking in a dollop of thick yoghurt can be even more helpful. Avoid boiling the soup after you’ve added the cream or yoghurt since it will cause the cream or yoghurt to split.

Is cream of mushroom healthy?

Yes, cream of mushroom is a healthy food choice. It is low in calories and fat, high in fiber and protein, and is a popular dish in the United States.

What does cream of mushroom soup taste like?

Cream of mushroom soup is a type of soup that is made with mushrooms and cream. It typically has a mild flavour and a creamy texture.

Hearty Creamy Mushroom Soup Recipe | Creamy Mushroom Soup

Ingredients For Making Hearty Creamy Mushroom Soup Recipe

• 1/2lb mushrooms (cremini)
• 3 tbsp olive oil
• 1 onion
• 2-3 pieces of garlic
• 1/2 potato
• 4 1/2 cups veggie stock
• 1/4 cup cashews*
• 1/4 cup water
• salt and pepper to taste

Directions For Making Hearty Creamy Mushroom Soup Recipe

1. Firstly, remove the stalks from the mushrooms and set them aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic and sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Now, add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil

Recipe Credit: Yeung Man Kitchen

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