I like a smooth consistency but you can choose to blitz the soup to a rougher texture if you prefer. You can also let it cool down and refrigerate and then transfer to the freezer the next day if you like. This recipe was really, really good. The first time I made it, it immediately rose to the top of my list. It’s been barely a month and I’ve made it twice more. To the garlic/oil/butter mixture, I add the mushrooms, herbs, and Worcestershire sauce. I cook this all together for about 15 minutes or until the mushrooms are cooked through and have sweated out most of their moisture. You will love how easy this is to make! Walking in to the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.

Heavy Cream - Heavy cream, also known as whipping cream, adds a delicious flavor and creamy texture. Substitutions include: half and half, coconut milk but the broth will be thinner. To cook, warm a thin layer of groundnut or vegetable oil in a pan. Add the fritters and fry over a moderate heat for 4 or 5 minutes, then turn and cook the other side. Serve with the cod’s roe. A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness! Broth: Use vegetable broth or mushroom broth as the base of the soup. It adds richness and depth of flavor.Roll the mixture into 16 equally sized balls. Place them on a tray and refrigerate. (Don’t skip this step or they will fall apart.) White Mushrooms, Cremini Mushrooms, and Portobello mushrooms are literally the same type of mushroom, just aged differently. I can’t tell the difference in taste. Of course, you can make this vegan with olive oil (or vegan butter) and using a vegan sour cream or cashew cream. If going the cashew cream route, remember that sour cream has a bit of tangy sourness to it, so you may need to add a bit of acid- a few drops of lemon juice or vinegar to taste.

The versatility of mushrooms: You can use a variety of mushrooms for this soup, such as button mushrooms, cremini mushrooms, shiitake mushrooms, or even wild mushrooms like chanterelles or porcini. These mushrooms add different flavors and textures to the soup. A single serving of mushrooms can offer a sting of nutrients. Mushroom is rich in protein, vitamins like vitamin D, minerals and anti-oxidants. Mushroom is also a low-calorie food, making it great for weight loss diet. Delhi-based nutritionist Dr. Simran Saini highlights the benefits of mushroom - "Mushrooms are good for sound health as they contain many medicinal properties. In fact, some varieties of mushrooms are also used to make medicines in China. A certain kind of mushroom - Ganoderma - is known for its healing ability, as it is rich in minerals like potassium and zinc, which support various bodily functions." To make the garlic chips, thinly slice garlic (the long ways). Heat 2 tablespoons oil in a little saute pan over medium heat. Add the garlic slices, not overlapping, sprinkle with a little salt, and turn over when golden, about 3 minutes. Cook other side until golden and crispy. Set on a paper towel. At the same time you could toss in a few more rosemary leaves.You need to rehydrate them with a little hot water and let them soak for 5-10 minutes before adding them to the soup so I always do this first. That way they're ready for when I need them. How to Make Mushroom Soup - Step By Step I don't recommend substituting the cream for something else simply because it will change the flavour but that doesn't mean it wouldn't work. Can I Freeze This Mushroom Soup? This mushroom soup is not just light and healthy, it also tastes heavenly. All you need is just a handful of commonly-used ingredients, and you can rustle up a comforting bowl of soup in minutes. Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties. Plenty of garlic, onion, and thyme! Their flavors really shine here and complement the earthy flavor of mushrooms without overpowering it. If you don’t like thyme, you can also use parsley, oregano, tarragon, chives or what you prefer most.

For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component! If you need to leave out the cream, you can substitute it with evaporated milk or regular milk (full fat or 2% are both fine). Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through. For this soup, I used a mix of chanterelle mushrooms and chestnut (crimini) mushrooms along with some dried. Chestnut mushrooms are super easy to find in almost every supermarket and you can make this mushroom soup using only the chestnut variety if that's all you can find. Cooking with Dried Mushrooms Mix up your mushrooms: Use cremini, portobello, shitake, white, or any that you like to give your soup all the mushroom earthy flavor. Flavors: What really makes this soup to die for is the awesome combination of earthy mushrooms, fresh garlic, and herbs. Make sure you have these fresh ingredients alongside some good vegetable broth and you’ll have the best soup ever.Mushrooms are one of my favourite ingredients to cook with, be it adding them to risotto, pasta or blitzed into a creamy and smooth soup. The flavour is so unique, earthy and can vary so much between different mushrooms. The Best Mushrooms to Use No matter which way you make it, rest assured this Mushroom Soup is a winner in my book and will be in yours too!