Mushroom Soup
The ultimate comfort food, this Mushroom Soup is rich, creamy, and easy to prepare. Using fresh ingredients, this soup is a wholesome meal that warms your soul. Make it tonight for a delightful and hearty dish!
Equipment
- Skillet
- Large Pot
- Saucepan
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 pound fresh mushrooms sliced (such as cremini or button)
- 2 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth
- 1 to taste salt
- 1 to taste black pepper
- 1 fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, sauté until onion is translucent, about 3 to 4 minutes.
- Add sliced mushrooms to the pot and cook until they are soft and their moisture has been released, about 5 to 7 minutes.
- Sprinkle flour over the mushrooms and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Gradually add vegetable broth while stirring continuously. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot.
Notes
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to four days. Make sure to let it cool completely before refrigerating.
- Freezing: You can freeze this soup for up to three months. Just make sure to cool it down before transferring it to a freezer-safe container.
- Pairing: This soup pairs wonderfully with a slice of crusty bread or a fresh garden salad.
- Herb Variations: Consider adding different herbs like thyme or sage to give your soup a unique twist.
- Garnish Ideas: Top your soup with a swirl of olive oil or a sprinkle of croutons for added texture and flavor.