Creamy Mushroom Soup Recipe | Easy & Delicious Comfort Food

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Heat a pot over medium heat and add olive oil.

Add chopped onion and cook for 5-10 minutes until softened and translucent, without browning.

Create space in the pot and add 3 cloves of minced garlic, cooking for 30 seconds until fragrant.

Add 1 kilo of sliced mushrooms, mixing well and cooking for 10-15 minutes until they release their water and start to brown.

Stir in 3 tablespoons of flour and cook for a short time to eliminate the raw flour taste.

Pour in 100-150 ml of Martini (white wine) and let it cook off until the alcohol smell disappears.

Add 1 liter of beef stock and mix well, bringing it to a simmer.

Add 3 tablespoons of fresh thyme, salt, freshly cracked black pepper, 0.5 teaspoon of cayenne pepper, and 2 tablespoons of soy sauce, then let simmer for 10-15 minutes.

If desired, thicken the soup with a cornstarch slurry or leave as is.

Stir in 100 gr of grated Parmesan cheese and let it melt into the soup.

Lower the heat and add 400 ml of heavy cream, mixing gently to avoid breaking the cream.

Add a knob of butter for a silky finish and taste for salt, adjusting as necessary.

Let the soup cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens