Mushroom Puréed Soup

This Mushroom Puréed Soup recipe is loaded with fresh mushrooms. It is my very favourite soup to make and is the one of the most loved soups in the family menu.

I hope this Mushroom Soup becomes your new favourite as well.

Ingredients for Mushroom Puréed Soup:

Certainly! Here’s a classic recipe for creamy mushroom soup:

• 1 lb (450g) mushrooms (cremini or button mushrooms work well), cleaned and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until they become translucent.
2. Add the minced garlic and sliced mushrooms to the pot. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
3. Sprinkle the flour over the mushrooms and stir to coat them evenly. Cook for another minute to remove the raw taste of the flour.
4. Gradually pour in the vegetable or chicken broth while stirring constantly to avoid lumps. Bring the mixture to a gentle boil and let it simmer for about 10 minutes, stirring occasionally, until the soup thickens slightly.
5. Reduce the heat to low and stir in the heavy cream or half-and-half. Let the soup simmer for an additional 5 minutes, stirring occasionally. Season with salt and pepper to taste.
6. If you prefer a smooth texture, you can use an immersion blender or transfer a portion of the soup to a blender and puree until smooth. Be careful when blending hot liquids.
7. Ladle the mushroom soup into bowls, and if desired, garnish with fresh parsley before serving.

Enjoy the comforting and flavorful mushroom soup!