Creamy Mushroom Soup

🍄 Creamy Mushroom Soup (Mediterranean Style)

📝 Description

This Creamy Mushroom Soup is rich and velvety yet balanced with classic Mediterranean ingredients like olive oil, garlic, herbs, and a touch of lemon. Earthy mushrooms are slowly sautéed to build deep flavor, then simmered into a silky soup that feels indulgent without being heavy. Perfect as a starter, light lunch, or cozy dinner with crusty bread.

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🛒 Ingredients (Serves 4)

• 2 tbsp extra-virgin olive oil

• 1 tbsp butter (optional, for richness)

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• 500 g mushrooms (cremini, button, or mixed), sliced

• 1 tsp dried thyme

• ½ tsp dried rosemary (optional)

• Salt & black pepper, to taste

• 1 tbsp flour (optional, for thicker soup)

• 4 cups vegetable or chicken broth

• ¾ cup heavy cream or cooking cream

• 1 tsp lemon juice

• Fresh parsley or thyme, for garnish

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👩‍🍳 Instructions

1. Sauté the Base
   Heat olive oil and butter in a large pot over medium heat.
   Add onion and cook 4–5 minutes until soft.

2. Build Mushroom Flavor
   Add mushrooms and cook 8–10 minutes, stirring occasionally, until browned and their moisture has evaporated.

3. Season
   Stir in garlic, thyme, rosemary, salt, and pepper. Cook 30 seconds.

4. Thicken (Optional)
   Sprinkle flour over mushrooms and stir for 1 minute.

5. Simmer
   Pour in broth, bring to a gentle simmer, and cook 10 minutes.

6. Creamy Finish
   Reduce heat. Stir in cream and lemon juice. Warm gently—do not boil.

7. Blend (Optional)
   Blend partially for a chunky-creamy texture or fully for silky smooth soup.

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🍽 Serving Ideas

• With crusty whole-grain bread

• Drizzled with olive oil

• Topped with sautéed mushrooms

• Alongside a Mediterranean salad

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❓ Q & A

Q: Can I make this soup vegan?
A: Yes—use olive oil only and swap cream for cashew cream, coconut milk, or oat cream.

Q: What mushrooms work best?
A: Cremini or mixed mushrooms give the deepest flavor, but button mushrooms work fine.

Q: How do I keep the soup from being bland?
A: Brown the mushrooms well and finish with lemon juice—it makes a big difference.

Q: Can I freeze this soup?
A: Yes, but freeze before adding cream. Add cream when reheating.

Q: How long does it keep?
A: Store in the fridge up to 3–4 days in an airtight container.