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My mushroom soup is my little fall treat! I whip it up as soon as the first mushrooms show up at markets. Every time I cook it, the whole house fills with those wonderful woodsy smells that take me back to my forest walks.
Comforting bowl of warmth
In my kitchen, this creamy soup has become my favorite for cozy nights in. I love how the mushrooms release their flavors into the smooth cream. It's like a big hug in a bowl, just right when the weather gets cold!
My fall basket
- Fresh mushrooms: I pick them firm and fragrant, small brown ones if I can find them.
- Homemade stock: I make it with veggies from the market for better taste.
- Sweet shallots: They add that hint of sweetness I really enjoy.
- Fresh garlic: One nice aromatic clove does the trick.
- My favorite cream: Nice and thick for an extra rich soup.
- Fats I use: A mix of butter and olive oil for richer flavor.
- Special touches: Freshly ground pepper and chives straight from my garden.
My soothing cooking routine
- Gentle beginnings
- I melt my butter with olive oil, then let the shallots and garlic slowly cook in the pot. The mushrooms join them for a fragrant dance together.
- Taking my time
- I pour in the stock and let everything simmer on low heat. The flavors develop slowly.
- The key moment
- I blend everything carefully for the perfect texture, then stir in the cream bit by bit. This is when the magic happens!
- Final touches
- I warm it up gently and top with pan-fried mushrooms and fresh chives.
My handy tips
Want to know my secret? A tiny pinch of nutmeg that brings out the mushroom flavor. I also love adding croutons made from yesterday's bread. And for my lactose-intolerant friends, I swap cream for coconut milk—it's different but just as tasty!
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Serving time joy
I serve my soup in warm bowls with a nice spoonful of sautéed mushrooms in the middle and finely chopped chives for color. I always have a slice of toasted country bread on the side. It's my little moment of happiness!
Frequently Asked Questions
- → Which mushrooms work best?
- Brown mushrooms are preferred for their deeper flavor. You can also use white mushrooms or a mix of wild varieties.
- → Can this soup be frozen?
- Yes, it freezes well. For the best texture, freeze it without cream and add the cream when reheating.
- → How do you make it super smooth?
- Blend for a longer time using an immersion blender. For an even silkier consistency, strain the soup through a fine sieve.
- → What broth should I use?
- Vegetable broth works great, but chicken broth adds more depth. Use a high-quality broth for the best flavor.
- → How should it be served?
- Serve warm, garnished with sautéed mushrooms, chopped chives, and a swirl of cream. Garlic croutons are a perfect side.