Creamy Mushroom Soup
Creamy mushroom soup is a classic for a reason. It's easy to make, comforting, and can be tailored to your liking. This recipe uses a combination of sautéed mushrooms and an immersion blender to create a smooth, velvety texture. The addition of heavy cream adds richness and depth of flavor, while fresh parsley adds a bright, herbaceous note.
Creamy mushroom soup has been around for centuries, with its roots in French cuisine. The earliest known recipes date back to the 17th century, and the soup quickly became a popular dish among both the wealthy and the poor. In the 19th century, creamy mushroom soup began to appear on menus in restaurants and hotels in the United States, and it soon became a staple of American cuisine. Today, creamy mushroom soup is enjoyed by people of all ages and is a popular dish to serve at dinner parties and special occasions.
Creamy Mushroom Soup Creamy Mushroom Soup Creamy Mushroom Soup Creamy Mushroom Soup
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 pound mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh parsley, for garnish
Instructions
  1. Melt butter in a large pot over medium heat.
  2. Add onion and cook until softened.
  3. Add mushrooms and garlic and cook until mushrooms are soft.
  4. Add chicken broth and bring to a boil.
  5. Reduce heat and simmer for 15 minutes.
  6. Purée soup with an immersion blender or in a regular blender until smooth.
  7. Stir in heavy cream and season with salt and pepper to taste.
  8. Garnish with fresh parsley and serve.
Why It Works
  • The combination of sautéed mushrooms and an immersion blender creates a smooth, velvety texture.
  • The addition of heavy cream adds richness and depth of flavor.
  • Fresh parsley adds a bright, herbaceous note.