There's something incredibly comforting about a bowl of homemade mushroom soup. This traditional recipe is rich, creamy, and packed with earthy flavors, perfect for a cozy dinner or a warming lunch.
Butter is the base for our sauté, providing richness and helping to cook the onions and garlic into a sweet, savory foundation. Speaking of which, onion adds a subtle sweetness and depth, while garlic infuses the soup with its unmistakable aromatic flavor.
Mushrooms are the star of the show, bringing an earthy, umami punch that defines the soup. As they cook, they release their moisture, concentrating their flavors. The flour acts as a thickening agent, turning your soup creamy and luscious without being too heavy.
Chicken broth forms the liquid base, adding depth and savory notes that complement the mushrooms. Heavy cream enriches the soup, giving it a luxurious texture. Finally, a bit of salt and pepper enhances all the flavors, and fresh parsley provides a burst of color and a hint of freshness to finish.
This soup pairs beautifully with a slice of crusty bread for dipping or a side salad for a lighter meal. For a heartier option, serve it alongside a grilled cheese sandwich or a savory scone.
Start by melting the butter in a large pot over medium heat. Once it's nicely melted, toss in the finely chopped onion and minced garlic. Stir them around until the onion becomes translucent and fragrant — this usually takes about five minutes.
Next, add the sliced mushrooms. Stir regularly as they cook, helping them release their moisture and start to brown. This is when the mushrooms truly shine, soaking up all those lovely buttery, garlicky flavors.
Once the mushrooms are ready, sprinkle the flour over the top. Stir constantly to form a roux, which will thicken your soup beautifully. It might look a bit clumpy at first, but keep stirring until it's all well combined.
Gradually pour in the chicken broth, stirring continuously. This step is crucial to prevent lumps and ensure a smooth soup. Bring the mixture to a gentle simmer and let it cook for about 15 minutes, stirring occasionally to prevent sticking.
Reduce the heat, then stir in the heavy cream. Cook until the soup is heated through, making sure not to let it boil, which could cause the cream to separate. Season with salt and pepper to your liking.
Finally, ladle the soup into bowls and garnish with fresh parsley. It's ready to serve!
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