Creamy Mushroom Soup easy Recipe

At home, soup is a year-round, all-season thing, from vegetable veloutés in winter to gazpachos and other cold soups in summer. It’s not a bad idea to alternate with winter dishes like tartiflettes and fondues… 😉 So a few days ago, I made a soup that I love above all else and hadn’t yet shared with you, a Creamy Mushroom Soup easy recipe.

A real treat that you absolutely must try!

About my gourmet mushroom soup, I like to use blond mushrooms and add a few chanterelles or porcini, either in the soup or just pan-fried and placed on top.

You can also use button mushrooms and dried mushrooms to add other flavors to your soup.

Just before serving, you can also add

Creamy Mushroom Soup easy Recipe

What ingredients do you need to make this delicious mushroom soup recipe?

• golden mushrooms
• potato
• finely chopped shallots
• a pressed garlic clove
• grated nutmeg
• a little oil
• butter
• dry white wine
• vegetable or chicken broth
• sage leaves
• thinly sliced ​​white leek
• a small stalk of celery (optional)
• grated pecorino
• liquid fresh cream
• ground pepper

What other fall recipe ideas to make at home?

• Pumpkin and Tomato Soup
• Pumpkin and Chestnut Soup
• Sweet Potato and Coconut Milk Soup
• Pumpkin and Pecorino Risotto
• Greek style Mushrooms
• Vegetarian lasagna with Butternut, Goat Cheese and Spinach

Creamy Mushroom Soup easy Recipe

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Course: Soupe, Starter

Cuisine: French

Servings: 4 servings

Equipment

• casserole
• Hand blender

Ingredients

• 500 g blond or button mushrooms
• 1 potato
• 2 finely chopped shallots
• 1 pressed garlic clove
• 1 pinch grated nutmeg
• 1 tablespoon oil
• 1 tablespoon of butter
• 5 cl dry white wine
• 1/2 l vegetable or chicken stock
• 1 sage leaf
• 1 white leek thinly sliced
• 1 small stalk of celery (optional)
• 1 tablespoon grated pecorino
• 10 cl liquid fresh cream
• Ground pepper

FOR TOPPING

• Pan-fried forest mushrooms
• Homemade croutons
• Chopped parsley
• Pine nuts

Instructions

• Peel and wash the potato, then cut it into pieces and boil until cooked.
• Wash the mushrooms and cut them into small pieces. Brown them in a frying pan with the butter, stirring them very little to prevent them from releasing too much water.
• At the same time in a casserole, pour the oil, add the pressed garlic, the minced shallots, a pinch of grated nutmeg and heat over medium heat until the shallots are translucent.

  Pour in the white wine and bring to a boil. Add the white leek in slices, the celery branch in small pieces, the mushrooms, the vegetable broth and the sage leaf.

  Reduce heat and simmer covered for 5-10 minutes.
• Remove the sage leaf, add the potato pieces, pour the cream into the casserole, mix, then mix everything using your immersion blender.
• Serve the soup hot in bowls and season to taste. Readjust the cream if necessary.

  You can serve with some pan-fried mushrooms, croutons, toasted pine nuts or some chopped fresh herbs.

Notes

Never pepper a soup for cooking, it will make it so hot you won’t be able to eat it.

If you ever make my Creamy Mushroom Soup recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!