Creamy silky Mushroom Soup made using simple button mushrooms and few other pantry ingredients! Say bye-bye to canned soup!
This soup!
I am all about mushrooms. Actually we both love mushrooms a lot so I am always trying to learn new ways to cook them. Today’s recipe is a really simple recipe but something that’s often neglected. Usually classic creamy mushroom soups are always supposed to be unhealthy. Too much butter, too much cream and not really strong mushroom flavor. Then there are recipes which call for all sorts of fancy expensive mushroom varieties which are not always accessible to everyone and not always wallet friendly!
But don’t fret! This recipe was adapted from my most favorite cookbooks of all times ” Light & Healthy” by Americas Test Kitchen. I did few changes of my own as per what I had on hand and what tasted best to me and I can assure you that if you are looking for a real deal solid CREAMY MUSHROOM SOUP RECIPE, then you must give this a try!
So as you might or might not know, yesterday I asked you guys on my facebook page if you want to see creamy mushroom soup recipe or bread gulab jamun recipe? And there were most votes for this soup but there were also good number of votes of people who wanted to see both the recipes! So since I can’t say no to you guys so today we are having creamy mushroom soup and soon this week, you will be getting bread gulab jamun recipe! Do you love eating gulab jamuns? If you love eating Indian food in restaurants or at home, I bet you must have heard about this sweet which is all sorts of delicious! More on this coming soon 🙂
So back to today’s recipe.Its healthy with only 1 tbsp low fat half & half per person and big on flavors!Win-win! And it stores like a charm. I like to make in advance and keep in fridge to eat during the week when rushed on time! Yes it might sound surprising but there are days when us food bloggers have no time or intention to cook! 😉
On another note, who else is going to the Blogherfood conference this year? It’s going to be my first time & I am all excited 🙂 Would love to meet those of you who are going!
Till then slurrp!
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P.S Recipe adapted from “Light & Healthy” Cookbook by Americas Test Kitchen.
- 8 ounces white button mushrooms, chopped roughly
- 1 tsp unsalted butter
- 1 tsp olive oil
- ½ cup chopped red onion
- Pinch of salt
- ¼ tsp black pepper
- 3 garlic cloves, chopped finely
- ⅛ tsp dried thyme powder
- 1 cup vegetable broth or you need to add more to adjust consistency to your liking
- 2 tbsp sherry or brandy or Madeira (I used Sherry which is a cooking wine and it really imparts a lot of flavor! But if you don't have any one of these on hand, just skip.)
- 2 tbsp low fat half & half ( you can substitute low fat cream or low fat heavy cream in place if that's what you have on hand)
- ½ tsp fresh lime juice
- In a deep heavy bottom pot, add butter & oil. Once butter is melted, add mushrooms, onions, salt & black pepper. Stir it around and cover and let it cook on med-low flame for good 8-10 mins. Now uncover and increase the heat to med-high and cook until mushrooms start to brown and all the liquid is evaporated. Now take out 2 tbsp of this mixture on a cutting board and chop and keep it aside. Now to the pot add garlic and thyme and cook for another minute. Add broth, sherry and bring it to a boil and simmer for 5-7 minutes. Now using a hand blender or high speed blender blend until smooth. Transfer the soup back to the pot and to it add the reserved chopped mushroom mix. Stir in the half & half and lime juice. Taste and adjust salt or thyme as per your taste.
- If it feels too thick, thin it out using more vegetable broth or water. Bring it to a boil and make sure to taste!
- Serve with lots of crusty bread or crispy baked chicken sanwich for protein and to turn it into a more filling meal!
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sarah k @ the pajama chef says
September 9, 2015 at 11:26 AMi love this! my husband isn’t a mushroom fan so i like that this makes a smaller serving so i can actually eat the whole recipe. mushrooms just don’t freeze well, haha.
Katalina @ Peas and Peonies says
September 9, 2015 at 1:58 PMI love a good creamy mushroom soup, I have never made my own, but there is a small place by my office, and the one they sell is delicious. I must try a homemade version.
Cathleen @ A Taste Of Madness says
September 9, 2015 at 2:29 PMOh wow. This mushroom soup looks so creamy and delicious! Maybe it’s good that my boyfriend doesn’t like mushrooms… more for me 🙂
Jennifer says
September 9, 2015 at 7:47 PMWhat a beautiful recipe! Have you ever frozen this soup? I was wondering because it would be wonderful to have on hand if a recipe calls for can soup.
naivecookcooks says
September 9, 2015 at 8:39 PMJennifer I have not but I am sure that it will freeze beautifully in airtight zip lock! Just defrost it overnight in fridge before using it again. Google search tells me that it should freeze well for upto 2 months! Do report back if you do ☺
Dannii @ Hungry Healthy Happy says
September 10, 2015 at 4:51 AMThis looks SO creamy and delicious. Mushroom soup is what my mum would always make me when I was sick as a kid, so I always associate it with comfort food.
Gayle @ Pumpkin 'N Spice says
September 10, 2015 at 6:23 AMMushroom soup is my favorite! I’ve never made my own before, so I’m loving this, Ami! It looks so creamy and full of flavor!
Anu-My Ginger Garlic Kitchen says
September 11, 2015 at 2:32 AMWow! This mushroom soup looks so classic, creamy and delicious. Lovely share, Ami! 🙂