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STORY BEHIND THE RECIPE
My family loves creamy mushroom soup – it is the perfect comfort food for lazy and rainy days.
I first learnt this recipe from one of the ladies in my Bible Study Fellowship group after she prepared it for the group many years ago. Her creamy mushroom soup was such a hit, that everyone asked for the recipe!
Everyone in the family from the oldest to the youngest simply loves this creamy mushroom soup recipe so much that has become a permanent feature in our annual family Christmas dinner tradition.
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TRICK OF THE TRADE
I have tried out many creamy mushroom soup recipes, but this is by far THE BEST I have ever tried – it’s creamy enough, not starchy, and full of earthy mushroom flavours and textures. (the trick is in the celery – which I will talk about later)
It is also gluten-free (no flour added!), so its perfect for my 2nd granddaughter who is allergic to gluten.
Here are some of my best tips:
Tip #1: Don’t Wash the Mushrooms
Avoid washing the mushrooms before cooking them, otherwise they will absorb water and turn soggy during cooking. Instead, use a soft-bristled brush to gently brush off any excess dirt.
Tip #2: Use A Stainless Steel Hand Blender
To get the mushroom soup to a smooth and silky texture, you will need to blend it after cooking.
Instead of waiting for the soup to cool before transferring it to a food processor, you can save time on washing up and waiting by using a stainless steel hand blender to blend the hot soup right in the pot.
I am using the Braun Hand Blender which I highly recommend. It is powerful enough at 600W with stainless steel rods and blades and still pretty affordable for a multi-purpose appliance.
WHAT I LIKE ABOUT THIS DISH
- It’s great to drink on a cold day! The warm, comforting taste of mushrooms and cream really compliments cold, rainy days.
- It’s relatively easy to make! The ingredients are easy to get, and it is rather fuss free to make with no complicated steps.
HOW TO MAKE CREAMY MUSHROOM SOUP?
Use a soft brush to lightly brush off any dirt from the mushrooms. Then slice the mushrooms thinly.
Wash, peel and slice the onion into thin strips.
Remove the fibrous veins from the celery by breaking it into small sections by hand and tearing along the veins. Once the fibres are removed, wash and slice the celery into thin strips.
Wash, peel and chop the garlic finely.
Wash the parsley, pat dry and cut into ½” lengths.
In a large pot, melt 20 g of butter over low heat and add the mushrooms. Sauté for 2-3 minutes, then transfer to a bowl.
In the same pot, melt 30 g of butter over low heat and add in the onions. Fry until caramelised.
Add in the garlic and the celery. Fry for a few minutes until the celery is soft.
Add in half the bowl of cooked mushrooms (leaving the other half as garnishing), 1 litre of chicken stock and 1 bowl of water to the mixture.
Continue to simmer at medium heat for 15-20 minutes. Remove from heat. Use a hand-held blender to blend the soup in the pot until smooth.
Bring the pot of soup to a boil again over medium heat. Add in the 200 ml of fresh milk and stir well. Then remove from heat.
Taste the soup and add salt if preferred, stirring well.
When ready to serve, ladle the mushroom soup into individual bowls. Add 1 TBsp of heavy cream in the centre and top with the mushroom slices, fresh parsley and a sprinkle of ground black pepper if desired. Serve hot.
INGREDIENT TIPS
- Avoid washing the mushrooms, otherwise they will absorb water and turn soggy during cooking.
- Mix button mushrooms with some shitake mushrooms for a more ‘East-meets-West’ flavour.
- Always turn the heat to low when using butter to fry anything because butter gets burnt very quickly.
- Break the celery stem into small sections by hand and pull it along the veins to remove the fibres before chopping to avoid the soup becoming fibrous.
COOKING TIPS
- Avoid boiling the soup vigorously once milk is added as milk tends to burn easily.
- Save cooking time by using ready-made (preferably MSG free) chicken stock. I like the Heinz brand Chicken Broth.
- Use a hand blender to blend the hot soup right in the pot, instead of waiting for the soup to cool before transferring to a food processor. It saves washing up and waiting time.
- Use a blender with a stainless steel rod and blade, rather than plastic ones, so it can withstand the high temperature of the boiling soup. Make sure it is powerful enough. I love my Braun Hand Blender (available on Amazon) – powerful enough at 600W with stainless steel rods and blades and still pretty affordable for such a multi-purpose appliance.
- Turn the hand blender speed to low initially to prevent the hot soup from splattering.
DIETARY MODIFICATIONS
- Egg-Free: No modifications needed.
- Fish-Free: No modifications needed.
- Gluten-Free: This is a flourless creamy mushroom soup recipe; No modifications needed.
- Shellfish-Free: No modifications needed.
- Vegan: Replace the milk with your favourite milk substitute such as rice milk or oat milk. Replace the butter with olive oil. Skip the full cream.
- Vegetarian: No modifications needed
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Creamy Mushroom Soup
Ingredients
- 600 gm Button Mushrooms
- 1 Yellow Onion medium sized
- 1 stalk celery
- 2-3 cloves garlic
- 1 stalk parsley
- 50 gm butter
- 1 litre chicken stock
- 1 bowl water
- 200 ml milk
- 1/2 tsp salt optional
- 150 ml heavy/full cream
- ground black pepper to taste, optional
Instructions
PREPERATION METHOD
- Use a soft brush to lightly brush off any dirt from the mushrooms. Then slice the mushrooms thinly.
- Wash, peel and slice the onion into thin strips.
- Remove the fibrous veins from the celery by breaking it into small sections by hand and tearing along the veins. Once the fibres are removed, wash and slice the celery into thin strips.
- Wash, peel and chop the garlic finely.
- Wash the parsley, pat dry and cut into ½” lengths.
COOKING METHOD
- In a large pot, melt 20 g of butter over low heat and add the mushrooms. Sauté for 2-3 minutes, then transfer to a bowl.
- In the same pot, melt 30 g of butter over low heat and add in the onions. Fry until caramelised.
- Add in the garlic and the celery. Fry for a few minutes until the celery is soft.
- Add in half the bowl of cooked mushrooms (leaving the other half as garnishing), 1 litre of chicken stock and 1 bowl of water to the mixture.
- Continue to simmer at medium heat for 15-20 minutes. Remove from heat.
- Use a hand-held blender to blend the soup in the pot until smooth.
- Bring the pot of soup to a boil again over medium heat. Add in the 200 ml of fresh milk and stir well. Then remove from heat.
- Taste the soup and add salt if preferred, stirring well.
- When ready to serve, ladle the mushroom soup into individual bowls. Add 1 TBsp of heavy cream in the centre and top with the mushroom slices, fresh parsley and a sprinkle of ground black pepper if desired. Serve hot.
Notes
INGREDIENT TIPS
- Avoid washing the mushrooms, otherwise they will absorb water and turn soggy during cooking.
- Mix button mushrooms with some shitake mushrooms for a more ‘East-meets-West’ flavour.
- Always turn the heat to low when using butter to fry anything because butter gets burnt very quickly.
- Break the celery stem into small sections by hand and pull it along the veins to remove the fibres before chopping to avoid the soup becoming fibrous.
COOKING TIPS
- Avoid boiling the soup vigorously once milk is added as milk tends to burn easily.
- Save cooking time by using ready-made (preferably MSG free) chicken stock. I like the Heinz brand Chicken Broth.
- Use a hand blender to blend the hot soup right in the pot, instead of waiting for the soup to cool before transferring to a food processor. It saves washing up and waiting time.
- Use a blender with a stainless steel rod and blade, rather than plastic ones, so it can withstand the high temperature of the boiling soup. Make sure it is powerful enough. I love my Braun Hand Blender
(available on Amazon) - powerful enough at 600W with stainless steel rods and blades and still pretty affordable for such a multi-purpose appliance.
- Turn the hand blender speed to low initially to prevent the hot soup from splattering.
(available on Amazon) - powerful enough at 600W with stainless steel rods and blades and still pretty affordable for such a multi-purpose appliance.
