Mushroom soup with mushrooms

Mushroom soup with mushrooms is a rich and earthy dish that's perfect for mushroom lovers. The key to a great mushroom soup is using a variety of mushrooms to deepen the flavor. Here’s a classic recipe for a hearty and flavorful mushroom soup:

Ingredients:

• 1 lb mixed mushrooms (such as cremini, shiitake, and button mushrooms), sliced or chopped
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced)
• 2 tablespoons butter or vegetable oil
• 1 cup potatoes (peeled and diced)
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or substitute with half-and-half or milk for a lighter version)
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• Salt and pepper (to taste)
• Fresh parsley (chopped, for garnish)

Instructions:

1. Sauté the mushrooms:

   • In a large pot, heat the butter or oil over medium heat. Add the chopped onions and sauté until softened and translucent (about 5 minutes).
   • Add the mushrooms and continue to sauté until they release their juices and become tender (about 8-10 minutes).

2. Add garlic and flour (optional):

   • Stir in the minced garlic and cook for another minute until fragrant. If you want a thicker soup, sprinkle the flour over the mushrooms and stir to combine. Cook for another 2 minutes to remove the raw flour taste.

3. Add potatoes and broth:

   • Add the diced potatoes, broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

4. Blend the soup:

   • Remove the bay leaf. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender.

5. Add cream and season:

   • Return the blended soup to the pot if needed. Stir in the heavy cream and heat through. Taste and adjust seasoning with salt and pepper.

6. Serve:

   • Ladle the soup into bowls, garnish with fresh parsley, and serve hot.

Tips:

• Mushroom Variety: Use a mix of mushrooms for a more complex flavor. Wild mushrooms like porcini or morels can add depth if available.
• Texture: If you prefer some texture in your soup, you can reserve some of the sautéed mushrooms before blending and stir them back into the soup after blending.
• Thickening: If you prefer a creamier soup, you can use more cream or blend in some cooked rice or beans to thicken it naturally.

This mushroom soup is comforting and flavorful, showcasing the rich umami of mushrooms and making for a delicious meal.