Flavorful creamy mushroom soup

Although I am calling it a creamy mushroom soup, this soup is cream-free, loaded with flavors that come together through a range of healthy ingredients.

How much do you love soup on a scale from 1 to 10? Are you interested in preparing a delicious flavorful creamy mushroom soup to satisfy your cravings on a rainy day? I was never been a fan of soup when I was a kid. But after getting married, I started preparing soup at home more often to feed the crowd, especially since soups come with a wealth of health benefits.

Although I am calling it a creamy mushroom soup, this soup is cream-free, loaded with flavors that come together through a range of healthy ingredients. The base of this soup is a bunch of vegetables that, once cooked and blended, thicken the texture of the soup and enhance the creamy effect.

As you prepare this soup for the first time, you will love how easy it is to make, and how rewarding it can be. The garlic fried along with onions intensify its flavor while you customize the ingredients as you desire: Any type of mushroom can fit. You will have a range of vegetables to use to create a creamy texture. And do not forget about the herbs that you prefer to add at the end.

So, grab your utensils, mushrooms, and a few veggies on hand to prepare a satisfying bowl of creamy mushroom soup loaded with delicious earthy flavors. Let’s do this!

Which mushroom type should you choose for this soup?

The best mushrooms for this recipe are the Cremini, White Button, or Portobello. The reason is that we are preparing a mushroom soup, and so want the mushroom taste to supersede any other flavor. These three types of mushrooms are intense when it comes to flavor. Moreover, although Portobello and Cremini aka mini Portobello mushrooms are tastier, white button mushrooms still make it to the list of perfect choices for this recipe.

 What are the ingredients of this creamy mushroom soup?

To make this creamy mushroom soup from scratch you will need the following ingredients:

• Mushrooms: choose Portobello, Cremini, or White Button. They are the best.
• Garlic and onions: once fried, they turn the taste of this recipe upside down.
• A mix of vegetables: you can use a small carrot and marrows. They are light in flavor but work well to make this mushroom soup creamy.
• Milk: If you still like the taste of the cream in your soup, you can use cream or half and half. Yet, milk alone can do the needful.
• Flour: if you are using milk, flour is essential to thicken the texture. However, since you are using vegetables, you do not need a big amount.
• Herbs: parsley, oregano or thyme add a special flavor to this soup.

What to use instead of cream in this recipe?

The answer is simple: use milk only. I use lactose-free milk for this recipe, but full-fat milk, low-fat milk, or even dairy-free milk such as soy or almond milk work.

However, make sure to boil the soup on low heat when adding the milk. Otherwise, you will end up with a few curdles.

How to make this soup?

Heat a large pan over medium heat, then pour in the olive oil, garlic, and onions. Stir fry them then add the chopped mushrooms, salt, pepper, and remaining seasonings.

Next, add the chopped carrot and marrow, stir fry then bring the vegetables to a boil after adding the broth.

Use a blender to turn them into a well-blended creamy texture, then pour in the milk slowly. You can thicken the texture by sprinkling a tablespoon of flour.

What are this soup’s substitutions and variations?

This soup is versatile and flexible. It allows you to get creative while cooking:

• For the stock, you can use vegetable, chicken, or even beef broth
• For the milk, you can go for full fat, skimmed, lactose-free, or even dairy-free milk.
• For the flour, you can use multi-purpose flour, whole wheat flour, or even oat flour.
• You can turn this soup into a delicious chicken mushroom soup.
• We like to add a handful of vermicelli to the soup and call it a fulfilling meal.
• For a more intense flavor, swap the olive oil with butter

How to store this mushroom soup?

To store this soup, use an air-tight container. You can keep it in the fridge for around 3 to 4 days.

To reheat the soup, it is always better to pour it into a pan and heat it over medium heat, stirring occasionally.

Looking for more starters recipes? Here are some suggestions:

• Baked feta pasta salad
• Authentic garlic focaccia
• Classic guacamole
• Creamy white bean dip

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