Ah, mushroom soup! Just saying the words fills me with a warm sense of nostalgia, transporting me back to cozy kitchen Sundays at my grandmother’s house. I remember the aroma wafting from her stove, a blend of earthy mushrooms, rich broth, and a hint of something special love, I suppose. These moments spent around the kitchen table, surrounded by family, are treasures I carry with me, and I’ve come to believe that dishes like this aren’t just meals; they are heartfelt connections to our past.
Mushroom soup is so much more than just a comforting dish; it’s a hug in a bowl. This creamy delight captures the essence of cozy evenings spent with loved ones. The flavors meld beautifully, creating a hearty dish that makes the simplest of meals feel special. Whether you’re nursing a cold, winding down after a long day, or seeking a little pick-me-up, this recipe is here for you. It’s for anyone desiring a little comfort from their kitchen, especially for those of us who appreciate a dash of nostalgia with our everyday meals.
Ingredients for Mushroom Soup
Here’s what you’ll need to create this comforting bowl of mushroom goodness:
- 1/4 cup extra virgin olive oil, plus extra for serving
- 1 medium onion, diced
- 2 pounds mixed mushrooms, stemmed and sliced (I love using cremini, portobello, and shiitake for a depth of flavor)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme (fresh if you have it!)
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock or vegetable broth
- 2 bay leaves
- 1 cup milk (whole or a plant-based alternative such as almond or oat milk works well!)
- 2 tablespoons cornstarch (this helps thicken your soup just right)
- Fresh chives, finely chopped, for garnish
Tips:
- Use cold butter for flakier biscuits if you’re serving it with bread!
- If you’re looking for a lighter version, opt for a lower-fat milk or even a plant-based alternative.
Crafting Your Mushroom Soup
Now comes the fun part, let’s bring this soup to life!
Sauté the Base: Heat that lovely olive oil in a Dutch oven over medium-high heat. Toss in the diced onion and sliced mushrooms. Cook for about 10-15 minutes until the liquid from the mushrooms evaporates and the onion becomes tender and fragrant. Just wait until you get a whiff; it’s heavenly (and a bit magical).
Seasoning Time: Stir in the minced garlic and thyme, season with a pinch of kosher salt and freshly ground black pepper. Continue to cook for 30 seconds. That’s when the flavors start to dance together, and you’ll want to breathe deeply and smile.
Simmer, Simmer: Now add the chicken stock or vegetable broth and the bay leaves. Bring it to a delightful boil, making sure to scrape up any brown bits stuck to the pot (those bits add flavor!). Once boiling, reduce the heat and let it simmer for about 10 minutes. This is the nurturing time that allows the flavors to deepen beautifully.
Thickening the Soup: In a small bowl, whisk together the milk and cornstarch to make a slurry. Stir this into the simmering soup and cook until it thickens slightly, about 5 minutes. The end of this step brings it all together!
Blend for Texture: Here’s where it gets a bit fancy! Blend half of the soup until it’s smooth, and then stir it back into the pot with the unblended mixture. This gives the soup that wonderful creamy texture while still leaving some chunks for heartiness.
Serve with Love: Ladle the soup into bowls, drizzle a little extra olive oil on top, and sprinkle with fresh chives for that lovely pop of color.
Serving Suggestions
Mushroom soup isn’t just a stand-alone dish; it can shine alongside other goodies. Here are a few of my favorite serving suggestions:
With Bread: A warm slice of crusty sourdough or a soft dinner roll makes the most incredible pairing. My grandmother always warmed her bread just before serving, and the roll’s softness hugged the soup like a cozy scarf.
Breakfast Delight: A couple of poached eggs on top of this mushroom soup makes for a hearty breakfast. The richness of the yolk with the earthiness of the mushrooms is simply divine.
For Cozy Nights: Perfect with a Pinot Noir for those chilly evenings. Not to mention, it pairs beautifully with a side salad loaded with fresh greens for balance.
I can’t emphasize enough; my mother loved having this soup with a strong cup of black coffee. It’s all about enjoying the little things, isn’t it?
Nutritional Information
This hearty mushroom soup offers comfort without guilt. Each serving is approximately 250 calories and contains about 6 grams of protein, 12 grams of carbohydrates, and 18 grams of fat. Despite its richness, this dish offers a friendly source of nourishment and satisfaction that fits beautifully into your diet.
Tips & Variations
Here are some extra tips to elevate your mushroom soup:
Make it Vegetarian: Simply swap out chicken stock for vegetable broth for a delicious vegetarian option.
For a Spicy Kick: Add in a pinch of cayenne pepper or chili flakes when you’re sautéing the onions for an unexpected warmth.
Herb Variations: If thyme isn’t available, try rosemary or sage for a different flavor profile.
Creamy Dreams: For extra creaminess, add a dollop of sour cream or crème fraîche just before serving.
A Personal Twist: This was my mother’s twist on grandma’s original, she always suggested a squeeze of lemon juice to brighten the flavors!
Conclusion
Mushroom soup truly encapsulates the essence of comfort food; it’s a reminder that cooking is how we show love. Whether you’re crafting this dish for yourself, family, or friends, each spoonful offers a loving connection to the past. I’d love to hear about your experiences with mushroom soup! Try this recipe, and if it brought joy to your table, please tag me! Let’s cook, connect, and create memories together!
Every bowl is a little piece of home, and I hope it warms your heart as much as it does mine.
For more family-tested air fryer chicken recipes that make weeknight dinners exciting:
- Air Fryer Spaghetti Squash – A Little Golden Drama in Your Kitchen
- Perfect Roasted Sweet Potatoes
- Air Fryer Roasted Okra – A Southern Comfort
Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips
Mushroom Soup
Ingredients
Method
- Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and sliced mushrooms.
- Cook for about 10-15 minutes until the liquid from the mushrooms evaporates and the onion becomes tender and fragrant.
- Stir in the minced garlic and thyme, season with kosher salt and freshly ground black pepper, and continue to cook for 30 seconds.
- Add the chicken stock or vegetable broth and the bay leaves. Bring to a boil, scraping up any brown bits from the pot.
- Once boiling, reduce the heat and let it simmer for about 10 minutes.
- Whisk together the milk and cornstarch in a small bowl to make a slurry, then stir it into the simmering soup and cook until it thickens slightly, about 5 minutes.
- Blend half of the soup until smooth, and then stir it back into the pot with the unblended mixture.
- Ladle the soup into bowls, drizzle with extra olive oil, and sprinkle with fresh chives before serving.