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- Dried Porcini Mushrooms<\/strong>: Adds a deep, earthy flavour that intensifies the overall taste of the soup. Be sure to reserve the soaking liquid for an extra boost of umami.<\/li>\n\n\n\n
- Fresh Mushrooms<\/strong>: A combination of brown and shiitake mushrooms creates a deep, hearty texture and complex flavour profile. Brown mushrooms are my go-to for their rich, nutty taste, which is more robust than that of white mushrooms.<\/li>\n\n\n\n
- Onions & Garlic<\/strong>: Aromatics that build the flavour base of the soup.<\/li>\n\n\n\n
- Butter & Olive Oil<\/strong>: The combination adds richness and a buttery smooth finish.<\/li>\n\n\n\n
- Flour<\/strong>: Used to thicken the soup, giving it a creamy consistency without adding heaviness.<\/li>\n\n\n\n
- White Wine<\/strong>: Deglazes the pan, lifts the mushroom flavours, and balances the creamy texture. Substitute with more broth for an alcohol-free option.<\/li>\n\n\n\n
- Chicken or Vegetable Broth<\/strong>: Forms the base of the soup. Use homemade or high-quality store-bought broth for the best flavour. Choose vegetable broth to keep it vegetarian.<\/li>\n\n\n\n
- Cream<\/strong>: Provides a luxurious, silky texture. Can be substituted with a non-dairy alternative<\/a>.<\/li>\n\n\n\n
- Lemon Juice<\/strong>: Adds a hint of acidity to brighten the flavours, balancing the cream’s richness and the mushrooms’ earthy notes.<\/li>\n<\/ul>\n\n\n\n
![\"Ingredients](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/10\/Pilzcremesuppe-Rezept-1-of-7-800x1200.jpg\")
<\/figure>\n\n\n\nSimple Steps for the Perfect Cream of Mushroom Soup<\/h2>\n\n\n\n
A warm bowl of creamy mushroom soup, is always a good idea\u2014whether as a starter or a quick snack. This cream of mushroom soup recipe is a favourite because it\u2019s quick, easy, and incredibly delicious. Plus, it\u2019s perfect for prepping ahead! Here\u2019s how simple it is:<\/p>\n\n\n\n
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- Prep the Mushrooms<\/strong>: Soak dried porcini mushrooms in hot water until softened. Saut\u00e9 onions and garlic in butter and olive oil, then add in all the fresh mushrooms along with the chopped rehydrated porcini.<\/li>\n\n\n\n
- Simmer and Blend<\/strong>: Deglaze with white wine and sprinkle with flour. Stir in broth and the reserved porcini liquid, then simmer until all the flavours meld. Blend the soup with an immersion blender<\/a> until smooth and creamy.\u00a0Tip<\/strong>: For an even creamier consistency, use a high-speed blender<\/a> to puree until ultra-smooth.<\/li>\n\n\n\n
- Finish and Serve<\/strong>: Stir in the cream and lemon juice, and simmer gently for a few more minutes. Serve with a garnish of fried mushrooms and fresh parsley.<\/li>\n<\/ol>\n\n\n\n
Check the exact ingredient quantities and detailed instructions below in the printable recipe card!\u00a0<\/em><\/p>\n\n\n\n
![\"Champignoncremesuppe](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/10\/Pilzcremesuppe-Rezept-7-of-7-800x533.jpg\")
<\/figure>\n\n\n\n5 Reasons You\u2019ll Love This Easy Creamy Mushroom Soup<\/h2>\n\n\n\n
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- Simple Ingredients<\/strong>: Made with just a few pantry staples and fresh mushrooms\u2014no complicated ingredients required.<\/li>\n\n\n\n
- Deep Mushroom Flavour<\/strong>: The mix of dried porcini and fresh mushrooms creates an earthy, robust flavour profile.<\/li>\n\n\n\n
- Quick and Easy<\/strong>: Ready in under 45 minutes with just a handful of simple ingredients, making it perfect for busy weeknights or casual entertaining.<\/li>\n\n\n\n
- Customisable<\/strong>: Make it vegan with non-dairy cream and vegetable broth, or simplify by using only cremini mushrooms.<\/li>\n\n\n\n
- Great for Meal Prep<\/strong>: Tastes even better the next day, freezes well, and can be enjoyed as a starter or with some bread as a light meal.<\/li>\n<\/ol>\n\n\n\n
If you love this Creamy Mushroom Soup, be sure to check out some of my other comforting pureed soups! Try my velvety Pumpkin Soup with Curry and Coconut Milk<\/a> or delicate Carrot Soup with Fennel<\/a>. For something heartier, my Mushroom and Wild Rice Soup<\/a> is a must-try.<\/p>\n\n\n\n
![\"Cream](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/10\/Pilzcremesuppe-Rezept-3-of-7-800x1200.jpg\")
<\/figure>\n\n\n\nCream of Mushroom Soup FAQ<\/h2>\n\n\n\n
\nAn immersion blender is ideal for a quick and easy puree, but for the creamiest finish, use a high-speed blender. Work in batches, filling the blender no more than halfway. Remove or loosen the center cap on the lid to let steam escape, then cover with a folded dishcloth and hold it down while blending. Repeat with the remaining soup until smooth and velvety.<\/p> <\/div>
How long does Cream of Mushroom Soup last?<\/strong><\/strong><\/strong>Stored in an airtight container, Creamy Mushroom Soup, will stay fresh in the refrigerator for 3-4 days. To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally, and avoid boiling to preserve its creamy texture.<\/p> <\/div>
Can you freeze Cream of Mushroom Soup?<\/strong><\/strong><\/strong>Yes, but it\u2019s best to freeze it without<\/strong> the cream. Freeze the soup base, and add the cream when reheating to prevent curdling or texture changes. Thaw the frozen soup overnight in the refrigerator, then heat and whisk in the cream just before serving.<\/p> <\/div> <\/div>\n<\/div><\/div>\n\n\n\n
![\"Cream](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/10\/Pilzcremesuppe-Rezept-6-of-7-800x1200.jpg\")
<\/figure>\n\n\n - Deep Mushroom Flavour<\/strong>: The mix of dried porcini and fresh mushrooms creates an earthy, robust flavour profile.<\/li>\n\n\n\n
- Simmer and Blend<\/strong>: Deglaze with white wine and sprinkle with flour. Stir in broth and the reserved porcini liquid, then simmer until all the flavours meld. Blend the soup with an immersion blender<\/a> until smooth and creamy.\u00a0Tip<\/strong>: For an even creamier consistency, use a high-speed blender<\/a> to puree until ultra-smooth.<\/li>\n\n\n\n
- Fresh Mushrooms<\/strong>: A combination of brown and shiitake mushrooms creates a deep, hearty texture and complex flavour profile. Brown mushrooms are my go-to for their rich, nutty taste, which is more robust than that of white mushrooms.<\/li>\n\n\n\n
![\"Champignoncremesuppe](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2024\/10\/Pilzcremesuppe-Rezept-7-of-7.jpg\")
<\/a><\/div>\n <\/div>\n