Mushroom Soup Recipe
User Reviews
4.9
Mushroom Soup Recipe
Description
The Mushroom Soup recipe uses a combination of potatoes, mushrooms, onions, and carrots to build a wholesome base. Potatoes cook in water and chicken or vegetable stock until nearly tender, providing body and thickness. Meanwhile, mushrooms are sautéed to develop a slightly browned flavor before joining the soup. Onions and grated carrots are cooked separately with butter until golden, adding sweetness and depth to the broth.
A mixture of half-and-half and flour is whisked and added to the pot to create a creamy texture and help thicken the soup gently. Seasoning with mushroom seasoning or alternatives like Mrs. Dash enhances the umami and herbaceous notes, complemented by fresh parsley or dill stirred in at the end. The soup is finished by bringing all components to a gentle boil, blending the flavors while maintaining a slightly thick consistency.
This preparation produces a velvety mushroom soup that is mild but distinct, suitable for serving as a starter or light meal. Pureeing the sautéed onions and carrots can alter the texture, adapting it for picky eaters.
Ingredients
- 8 cups water
- 2 cups chicken broth or vegetable broth
- 3-4 potato peeled, diced and rinsed, medium
- 2 lbs mushrooms sliced
- 2 cups half-and-half or 1 cup milk + 1 cup heavy cream
- 4 Tbsp flour add 5 Tbsp if you like a creamier soup
- 1 onion finely diced, medium
- 1 carrot grated, large
- 3 Tbsp butter unsalted
- 2 Tbsp mushroom seasoning or 1/2 Tbsp Mrs. Dash, or vegetable seasoning *see note
- salt to taste
- black pepper to taste
- 1/3 cup parsley or dill or both, chopped
Instructions
- Add potatoes to a pot with 8 cups water and 2 cups stock. Bring potatoes to a light boil and continue to cook for about 10 min or until potatoes are almost cooked. Meanwhile saute sliced mushrooms over medium high heat until lightly browned and softened. Add mushrooms to the soup pot and continue cooking 5-8 min.
- Meanwhile, heat the same skillet over medium/high heat. Add 3 Tbsp butter along with diced onion and grated carrot, and saute until golden (8-10 min) then add to the soup pot. For picky eaters who don't like the onion texture, you can puree the sautéed carrots and onion in a blender or food processor.
- Whisk together 2 cups half and half and 4 Tbsp flour until smooth. Add cream mixture to the soup. Add seasonings to taste (If not using mushroom seasoning, we recommend the following seasoning combination: 1 Tbsp salt, 1/2 tsp pepper, and 1/2 Tbsp Mrs. Dash). Stir in 1/3 cup chopped Parsley or Dill or a mix of both. Bring to a boil for a few minutes, check potatoes for doneness and remove from heat.
Notes
- Substitute mushroom seasoning with Mrs. Dash or other vegetable seasonings if unavailable; adjust to taste.
- For a creamier soup, increase flour quantity as indicated in the recipe.
- Pureeing the sautéed onions and carrots creates a smoother texture for those preferring less vegetable chunkiness.
User Reviews
Overall Rating
4.9
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