Creamy Mushroom Soup is without any doubt associated to a comfy moment (except if you don’t like mushrooms, obviously!). It reminds me of cold nights and – before I started this cooking non-processed food adventure – of a can of Campbell’s Cream of Mushroom Soup. Well this recipe is not the one from the Campbell Soup (but if you want we can try to make one here). This is a more rich, and I would say “packed with flavor” recipe.
I have done this one with normal mushrooms, but it also tastes amazing with porcini, so your call (and your budget, as porcinis are slightly more expensive). Another nice little secret is the dressing. I like to top it with truffled oil, some chopped chives and white pepper.
What to keep in mind when making this creamy mushroom soup?
- The secret to it lies in the cooking of the mushrooms. You have to make sure that you are cooking it on low fire so that all the juices of the mushrooms are released.
- Try to use a cook mesh to put the thyme and rosemary, it will avoid the little herb pieces into the soup. You want it smooth and creamy.
- Sieve it for an even smoother texture.
- Accompany with toasted bread: cut a slice of bread into cubes, put them in a frying pan with margarine or butter, and let them golden a little.
What is the difference between the vegan recipe and the vegetarian one?
You replace the butter with margarine, and replace the heavy cream with soy cream. Honestly you can’t tell the difference. That is why I go for the vegan option.
That’s it my friends, I hope you will enjoy this recipe. As always if you have any questions do not hesitate to ask. Now I have to go because it is getting cold, and a cold mushroom soup is really, really a shame. Bon appétit!