Creamy Mushroom Soup with Mushroom Pieces

Creamy Mushroom Soup with Mushroom Pieces

As autumn arrives, a warm soup that is easy to make is just right. This mushroom soup is based on common ingredients: mushrooms, onion, garlic, vegetable broth, and a bit of cream. Thyme and lemon juice provide the final balance.

Here, the mushroom pieces remain in the soup. It should not be blended smooth with an immersion blender, nor does it require any thickening. The result is a creamy, yet relatively light soup with slices of mushroom and a distinct mushroom flavor.

Let the Mushrooms Get Good Color

The most important work happens before the broth is poured into the pot. The mushrooms are sliced and sautéed in butter until the liquid they release has evaporated. Then, they are cooked further until they get good color.

Do not overcrowd the pot. If the mushrooms are piled too closely in layers, it becomes harder to achieve a good sear. Instead, use two batches if the pot is small. It takes a little extra time, but gives better control over the cooking.

Stir occasionally, but also let the mushrooms sit still between turns. They should make contact with the hot bottom and develop color without burning.

Onion, Garlic, and Thyme

Once the mushrooms are cooked, lower the heat before adding the finely chopped onion. The onion should become soft and contribute a mild sweetness that complements the mushrooms.

Add the garlic afterward, along with the thyme. It only needs a short time in the pot before the broth is poured in. This prevents the garlic from turning dark and bitter.

Both fresh and dried thyme work in this recipe. For two servings, use half a teaspoon of dried thyme or two fresh sprigs. If using whole sprigs, remove the stems before serving.

Broth and Cream

The vegetable broth forms the base of the soup. When it is poured into the pot, stir well along the bottom to incorporate the flavors from the sautéing.

The soup should then simmer for about ten minutes. This allows the onion to become completely soft and lets the flavors meld before adding the cream.

One deciliter of cream for four deciliters of broth gives a rounded soup without the cream needing to dominate. After the cream is added, let the soup simmer gently for an additional three to five minutes.

This is a soup with mushroom pieces, not a thick puréed mushroom soup. If you prefer a little less liquid, you can let it reduce somewhat before adding the cream.

Season to Taste at the End

The amount of salt depends on the broth or stock you use. Therefore, wait with the final adjustment until the soup is finished.

Freshly ground black pepper adds a bit of heat, while lemon juice brightens the flavor. Start with one teaspoon of lemon juice, stir well, and taste before adding more if needed. The lemon should balance the soup without making it taste distinctly sour.

Feel free to taste a spoonful with both liquid and mushrooms. This gives you a better impression of how the finished soup will taste than if you only try the broth.

Serving

The recipe yields two servings. Serve the soup hot in deep bowls, preferably with good bread on the side. The bread is great for dipping into the soup and makes the meal more filling.

There is little that needs to be prepared in advance. Once the mushrooms are sliced and the onion chopped, the rest can be done in the same pot. A simple autumn soup where the mushrooms get to be the main ingredient.