easy mushroom soup

This Creamy Wild Mushroom Soup is so comforting and rich in flavour. Made with mixed mushrooms, garlic and a splash of cream, it comes together in just 30 minutes.

Creamy Wild mushroom soup

oz (400 grams) mixed wild mushrooms

(1 litre) vegetable stock

(10 g) dried porcini mushrooms

(100 ml) heavy cream (double cream)

onion (finely chopped)

garlic (finely chopped)

parsley

thyme

olive oil

salt and pepper (to season)

Add the dried mushrooms to a small bowl and cover with hot water, set aside.&nbsp;Add the olive oil to a pot on a medium heat.

Add the chopped onion to the pot and saute for 1-2 minutes. Add the fresh chopped mushrooms and cook down for 10 minutes until softened and reduced in size.

Add the garlic to the pot and stir. Let the mushrooms and onions cook down for another minute or two. Add the dried mushrooms to the pot along with the soaking liquid being careful not to pour in any sediment.

Add the vegetable stock and simmer the soup for 10-15 minutes. Blitz until smooth with a hand-held blender then add the cream and stir.

Serve in large bowls with a drizzle&nbsp;olive oil and some parsley.

https://embed.mediavine.com/videos/zggjnfl3lvbrfe42s8dx

Creamy Wild Mushroom Soup

This Italian Chicken and Mushroom Soup recipe is warming to the soul and is totally easy to make a big batch of on a chilly night! Packed with flavor and hearty ingredients, you'll love this soup on fall and winter nights when all you want is something cozy and comforting.

Italian-Style Chicken and Mushroom Soup

yellow onion, diced

celery,

chicken broth

chicken,

bay leaves

salt

black pepper

whole heads garlic (this means the entire bunch!)

button mushrooms, cleaned

orecchiette pasta, or other small pasta shapes

cannellini

fresh rosemary, chopped, rosemary

fresh parsley, chopped

Heat 4 tablespoons of the olive oil in a large soup pot over medium heat.

Add the onion, reduce the heat to low, and cook, stirring occasionally, about 15 minutes. Add the celery, and cook about 5 minutes longer, stirring occasionally.

Add the broth, chicken, bay leaves, salt, and pepper. Bring the mixture to a boil over medium to medium-high heat. Reduce heat and simmer about 1 hour, stirring occasionally.

Place both heads of garlic on a small sheet of aluminum foil, and drizzle with 1 tablespoon of the olive oil. Wrap tightly and place in the oven to roast at 450 degrees F., about 35 to 40 minutes, or until the garlic is soft.

Meanwhile, toss the mushrooms with the remaining olive oil in a baking dish (or some more foil), place in the oven, and roast 15 to 20 minutes, until golden brown, stirring once or twice during cooking to coat evenly.

Remove the mushrooms from the oven, and add to the soup. Remove the garlic from the oven, peel the cloves, and add to the soup, leaving them whole.

Add the orecchiette to the soup and cook, stirring occasionally, 10 to 12 minutes longer, just until the pasta is al dente. Add the beans and heat through.

Add the rosemary and parsley, and stir to mix. Remove soup from the heat.

Take a look at this delicious mushroom soup recipe! This is one of the best things to eat when you are sick or when it is cold outside. It&#39;s comforting, hearty, and very filling. Sopa de hongos has a lot of different variations, but this recipe will show you how to make mushroom soup with mushrooms, squash blossoms, guajillo peppers, broth and epazote leaves. It&#39;s very easy to make and you can make a whole pot of mushroom soup for the whole family!

Mushroom Soup (Sopa De Hongos)

vegetable oil

Cup white onion (finely diced.)

garlic (minced (small))

Guajiilo peppers (cleaned

mushrooms

squash blossoms (rinsed and chopped. (Optional)**)

Chicken broth

Epazote Branch (about 5 to 6 leaves.)

Salt

Heat oil or melt butter over medium heat in a medium-size pot. Saute onion, garlic, and guajillo pepper pieces in oil or butter over a medium for until onion is soft. About 2 minutes.

Add chopped mushrooms and squash blossoms, if using. Stir and cover the pot. Simmer until mushrooms are soft and had released some of its juices. About 4 – 5 minutes.

Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.

Keep simmering in a low heat for about 10  minutes to let the flavors blend.

This creamy mushroom soup is rich, earthy, and easy to make in under 30 minutes.

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Cream of Mushroom Soup That Tastes Like Home

onion

garlic (minced)

tbsp butter

vegetable broth

heavy cream (or dairy-free alternative)

Salt and pepper

tbsp flour (optional,

Sauté onion in butter until soft, about 4 minutes.

Add garlic and cook for 30 seconds.

Stir in mushrooms, season with salt, and cook until browned, about 10 minutes.

(Optional) Stir in flour and cook for 1 minute.

Pour in broth and thyme; simmer 10 minutes.

Blend until smooth (or leave some texture).

Stir in cream, season to taste, and simmer 2 minutes.

Serve hot with bread or toppings of choice.

Topped with crispy mushrooms, this easy mushroom potato soup comes together in one pot in about 45 minutes! Serve with bread and salad for a light and cozy meal during soup season.

Easy Mushroom Potato Soup

oz mushrooms (like baby bella)

russet potatoes

garlic

butter

½ tsp dried thyme

sage leaves (optional)

flour

milk

Pepper (to taste)

Thinly slice the mushrooms into ¼&quot; (5 mm) pieces, cube the potatoes into 1&quot; (3 cm) pieces, dice the onion, and mince the garlic.

Optional for a crispy mushroom topping: Melt half of the butter in a large pot or Dutch oven over medium heat, then add about a quarter of the mushrooms. Stir the mushrooms around the pot to evenly coat with butter until reduced in size, 2-3 minutes. Let the mushrooms crisp up by cooking them for 3-4 more minutes without moving them until the bottoms are golden brown. Flip with tongs and cook for another 3-4 minutes to let the other side crisp up. Remove the mushrooms from the pan and place in one layer on a paper towel or cooling rack to stay crispy.

Add the remaining 2 Tbsp (28 g) butter and uncooked mushrooms to the pot, along with the potatoes and onion. Stir to combine, then reduce heat to medium low, cover, and cook for about 10 minutes until the potatoes have softened.

Uncover and add garlic, salt, thyme, and sage leaves (if using).

Stir in the flour. Cook for one minute, then add the vegetable broth and milk.* Stir together, then bring to a simmer and cook for an additional 10 minutes. Season with pepper to taste.

Optional: Blend 2-3 cups of the solids from the soup, then stir back into the pot for a thicker mushroom soup.

Top with the reserved crispy mushrooms and pepper to taste, serve immediately, and enjoy!

Absolutely awesome soup. Belongs in a high end restaurant.  Just love it

We made ours with Baby Bella and White Mushrooms and peeled Yukon Gold potatoes. End result was quite satisfying.  Made our own vegetable broth out of scraps which took us a bit longer but was economical.  Also we subbed in a cup of cream for one cup of milk since we had some that needed to be used.

I've made this twice. Once I made it as written, and once I blended up the entire soup. I skipped the crispy mushrooms once to save time, and it was still so tasty and hearty. Some green onions on top are great too! Thanks for the lovely recipe!

I made this “mush pot” soup and LOVED it. The crispy mushrooms really enhanced the flavor and texture of the whole dish. I also added a splash of wine as I see other have done and would definitely recommend. Excellent recipe!

This recipe definitely lives up to its description of being easy, but just because it’s simple and few ingredients doesn’t mean its flavor is compromised. It’s delicious! So much so that the mushroom haters in the family actually loved the soup! Can’t wait to warm up this fall and winter with this soup again!

This soup was so good, and turned out perfectly on my first try! The sautéed mushrooms for a garnish were good, but not necessary if you want to save time. I used 2% Lactaid milk, and it was still creamy and delicious! I did blend about 2-3 cups of the solids to increase thickness, and I will do so again when I next make it. Thanks for this comforting Fall soup recipe!

https://content.jwplatform.com/videos/1PgC8SD4.mp4

A step-by-step video on how to make a light yet filling mushroom potato soup with baby bella mushrooms, potatoes, onion, and milk (rather than heavy cream).

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Easy Mushroom Potato Soup

Top 5 easy mushroom soup recipes from across the web

The most viewed easy mushroom soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Wild mushroom soup

Italian-Style Chicken and Mushroom ...

Mushroom Soup (Sopa De Hongos)

Cream of Mushroom Soup That Tastes ...

Easy Mushroom Potato Soup

The most viewed easy mushroom soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine