Lush Forest Mushroom Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Welcome to a culinary adventure through the woods with our Lush Forest Mushroom Soup. This rich and aromatic soup captures the essence of the forest in a comforting bowl, perfect for a cozy evening.

Ingredients for Lush Forest Mushroom Soup

The combination of butter and olive oil gives a rich, rounded base for the soup. Onions provide sweetness and depth, while garlic adds a fragrant kick. A mix of mushrooms like cremini, shiitake, and oyster bring an earthy complexity. Thyme and bay leaf enhance the woodland aroma. Chicken or vegetable broth forms the liquid backbone, while heavy cream offers luxurious texture. A sprinkle of Parmesan cheese adds umami richness, and fresh parsley brightens the finish.

Tips & Tricks

  • For a deeper mushroom flavor, consider adding a handful of dried porcini mushrooms during the cooking process.
  • Use a high-quality broth to enhance the overall taste.
  • If you prefer a chunkier soup, blend only half of it, leaving some mushrooms whole for texture.
  • To prevent the cream from curdling, make sure the soup is not boiling when you add it.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty sourdough bread or a warm, flaky croissant. For a heartier meal, serve alongside a simple green salad with a light vinaigrette. A glass of chilled white wine or even an earthy red can complement the soup's flavors beautifully.

Frequently Asked Questions

Can I use only one type of mushroom?
Yes, but using a mix of mushrooms gives a broader depth of flavor.
Can I make this soup ahead of time?
Absolutely! It can be stored in the refrigerator for up to three days. Reheat gently over low heat.
Is there a dairy-free version?
Swap out the butter for a plant-based alternative and use coconut milk or almond milk instead of cream.

Lush Forest Mushroom Soup Recipe Walkthrough

Start by heating the butter and olive oil in a large pot over medium heat. Once the butter has melted, add the onions and let them sauté until they turn translucent, which should take around five minutes. This step will help build a sweet and rich foundation for your soup.

Next, stir in the garlic and cook for another minute. The goal here is to release its aroma without letting it brown. Immediately after, introduce the mix of mushrooms, thyme, and bay leaf to the pot. Cook them while stirring occasionally until the mushrooms are tender and the moisture they release has evaporated. This should take about ten minutes and will concentrate the mushroom flavor.

Pour in the broth and bring the mixture to a gentle simmer. Allow it to cook for fifteen minutes to blend the flavors together. After this, remove the bay leaf and use an immersion blender to purée the soup until it’s smooth and creamy. This is where the soup transforms into a velvety delight.

Stir in the heavy cream and Parmesan cheese, then season with salt and black pepper to taste. Let the soup heat through gently, stirring occasionally. Serve it hot and garnish each bowl with a sprinkle of chopped fresh parsley for a burst of color and freshness.

Why You'll Love This Recipe

  • Earthy mushrooms create a deeply flavorful base.
  • Creamy texture with a touch of Parmesan sophistication.
  • Simple yet satisfying, perfect for any skill level.
  • Versatile enough for both casual dinners and special occasions.

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 lb mixed mushrooms (cremini, shiitake, and oyster), sliced
1 tsp fresh thyme leaves
1 bay leaf
4 cups chicken or vegetable broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper to taste
1 tbsp chopped fresh parsley for garnish

Step-by-step Instructions

1. Heat butter and olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Add the mixed mushrooms, thyme, and bay leaf. Cook, stirring occasionally, until the mushrooms are tender and their moisture has evaporated, about 10 minutes.
4. Pour in the broth, bring to a simmer, and let cook for 15 minutes.
5. Remove the bay leaf and use an immersion blender to purée the soup until smooth and creamy.
6. Stir in the heavy cream and Parmesan cheese, season with salt and pepper, and heat through.
7. Serve hot, garnished with fresh parsley.

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