Homemade Mushroom Soup Recipe 2022

Classic Mushroom Soup Recipe

Creamy, delicious Cream of Mushroom Soup Recipe made from scratch. You can make it lighter or more indulgent. It is served with fresh thyme and mushrooms and crispy bacon. Grab some bread and a warm bowl of soup!

This cream of Mushroom Soup Recipe will change your mind about the traditional cream of mushroom soup. This comforting, cozy soup is equally elegant and humble and can be dressed up or down depending on the occasion.

 

You can serve a small portion with fresh herbs, creme fraiche, or sour cream at the beginning of a fancy meal, or you can treat yourself to a large bowl by the fire and some crusty garlic bread. Your taste buds will be delighted!

Homemade Mushroom Soup Recipe 2022

How To Make Mushroom Soup

To begin, heat some water to soak the porcini mushrooms.

Once the bacon is crispy, fry it in a Dutch oven.

Stir fry the wild mushrooms until golden.

Then add the mushrooms, garlic, and onions to the pan and cook.

Mix the flour with the wine, then stir it.

Mix the porcini mushrooms, stock, milk, and liquid together and bring to a boil.

Add the cream to the bowl and mix well.

Pro Tips For Making Mushroom Soup

  • Most grocery stores have dried porcini mushrooms in their produce section. Although they are a bit more expensive, they have a lot of mushroom flavor. You can leave them out if you are unable to find them or don’t want to spend the extra money. Instead, add 1 cup of chicken stock to the remaining stock.
  • Here are some tips for rehydrating porcini mushrooms. I fill a 1-cup measuring cup with very hot water (from a kettle or microwave 1 cup water) and then add dried mushrooms. Push them down with a spoon to submerge. Allow standing for at least 10 minutes. Use kitchen scissors to cut any larger mushrooms into bite-sized pieces.
  • The soaking liquid is vital for the rich flavor and color. Don’t throw it away. Although the smell of porcini mushrooms can be quite strong, it blends well into the soup, giving it an amazing depth of flavor.
  • This recipe can be used with any type of fresh mushroom you wish, including button, shitake, and portobello. Before you chop the large portobello caps, remove the dark “gills”.
  • You can make this creamy soup as rich and decadent as your heart desires. You can substitute whole milk with low-fat milk or half-and-half for cream. You can also use low-fat Greek yogurt to make it creamy.
  • Stir in a few spoonfuls of crème Fraiche if you want the soup to be richer.
  • Do you want a quick shortcut? You can skip a step and leave out the butter and wild mushrooms at the beginning. Remove the bacon and cook the onions.
  • It will become clumpy when you add the flour to your mushroom mixture. Don’t worry.
  • After you have added the wine, stock, and milk, everything will come together.

 

Variations For Mushroom Soup

  • Give it a spicy kick by adding crushed red chili flakes to the soup.
  • You can add some additional vegetables: Add 1 small diced potato to the mushroom. If you are using a bottle of gourd to make it creamy, you can add potatoes or mix in some canned white beans.
  • Vegan – You can also add coconut cream or milk for a more flavorful soup.
  • Toppings: This soup can be made with sauteed mushrooms or cheese.
  • Fresh Herbs I have used cilantro. To make an Italian version, add rosemary, oregano, or thyme.

More Soup Recipe:

How to freeze Mushroom Soup

The Creamy Keto Mushroom Soup Recipe can be made ahead and stored in an airtight container for up three days. It can also be frozen for up 4 weeks. After defrosting, heat the soup until it is ready to serve. Blend until smooth.

  • After the soup has cooled, transfer it into Ziploc freezer bags or containers that are freezer-resistant.
  • Then label the bags and place them in the freezer.
  • Keep the soup in the freezer for at least 4 weeks.

Important note Add dairy (heavy cream) before serving. Because soup made with dairy is not stable, it should be added before serving.

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Mushroom Soup Recipe

Mushroom Soup Recipe

 

This Cream of Mushroom Soup Recipe is quick and easy to make in an Instant Pot or Pressure Cooker. It only requires a few ingredients.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

  • 1 1 oz package dried porcini mushrooms
  • 1 cup of very hot water
  • 4 bacon slices cut thick
  • 4 oz wild mushrooms
  • 1 Tbsp. 1 Tbsp. butter
  • 2 Tbsp. Olive oil
  • 1 1/2 cups chopped yellow onions
  • 16 oz. baby portobello mushrooms sliced
  • 6 minced garlic cloves
  • 1/2 tsp. 1/2 tsp.
  • 1/2 tsp. 1/2 tsp.
  • 5 Tbsp. all-purpose flour
  • 1 cup dry white wine, just like Pinot Grigio
  • 2 cups low-sodium chicken stock
  • 2 cups milk
  • For garnish, 3 sprigs of fresh rosemary plus an additional
  • 3/4 cup heavy cream
  • 2 to 3 teaspoons Optional: aged sherry vinegar

Instructions

  • Combine porcini mushrooms with 1 cup of hot water in a small bowl. Allow standing for 10 to 15 minutes.
  • Over medium heat, add bacon to a Dutch Oven. Cook bacon over medium heat until crisp, stirring occasionally.
  • Use a slotted spoon to remove bacon. Put the bacon aside.
  • Add butter and wild mushrooms to the pan. Stirring occasionally, cook until golden.
  • About 5 minutes. Take out of the pan using a slotted spoon and set aside with the bacon
  • To the pan, add olive oil, onion, and sliced mushrooms. Cook on medium heat, stirring occasionally, for about 10 minutes.

Notes

  • Most grocery stores have dried porcini mushrooms in their produce section. Although they are a bit more expensive, they have a lot of mushroom flavor. You can leave them out if you are unable to find them or don’t want to spend the extra money. Instead, add 1 cup of chicken stock to the remaining stock.
  • Here are some tips for rehydrating porcini mushrooms. I fill a 1-cup measuring cup with very hot water (from a kettle or microwave 1 cup water) and then add dried mushrooms. Push them down with a spoon to submerge. Allow standing for at least 10 minutes. Use kitchen scissors to cut any larger mushrooms into bite-sized pieces.
  • The soaking liquid is vital for the rich flavor and color. Don’t throw it away. Although the smell of porcini mushrooms can be quite strong, it blends well into the soup, giving it an amazing depth of flavor.

Nutrition

Calories: 422kcal | Carbohydrates: 29g | Protein: 11g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 357mg | Potassium: 746mg | Fiber: 3g | Sugar: 9g | Vitamin A: 654IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 2mg

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Mushroom Soup Recipe FAQ

Q.1 Is mushroom soup good for health?

Mushroom soup is good for your heart. This soup is suitable for people with heart problems. This soup is made with low-fat milk, mushrooms, and some cornflour. This recipe calls for low-fat milk, not full-fat milk.

Q.2 How do you thicken up mushroom soup?

You can thicken a cream or blended soup by adding extra cream, but it can also thicken the texture of a dish like this wild mushroom soup. A spoonful of thick yogurt may be more effective. The cream or yogurt may cause the soup to split if it is not boiled.

Q.3 What should not be eaten with mushrooms?

Ghee and honey are contradictory foods. It is forbidden to use mushrooms with shrimps, buttermilk, or mustard oil. Contradictory food items include pineapple with urad Dal, milk, yogurt, and honey.

Q.4 What is Hungarian mushroom soup?

Hungarian Mushroom soup is a creamy mushroom soup with a lot of flavors. The Hungarian paprika is the main ingredient. It’s also seasoned with lots and onions. Some sour cream, milk, and other unexpected ingredients are added to give it a creamy texture.

Q.5 Can we eat mushrooms daily?

Mushrooms have many other health benefits, including supporting bone health and immune function. Eating mushrooms every day can improve your heart health (via Medical News Today). Because mushrooms are rich in potassium, they can lower blood pressure and regulate it.

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