Mushroom cream soup

The first time I tried this creamy mushroom soup, I boiled the mushrooms too long, and it turned out a suspicious gray, pretty bland. Since then, I've adjusted the recipe, even made a few mistakes (once I added too much salt because I forgot that the seasoning is salty too), but I've landed on a version that works at my home anytime, whether it’s fall and mushrooms are everywhere, or I just want something quick and hearty. A little bonus: if you have leftover vegetables or meat from another soup, it turns out even better.

The whole process takes about an hour, maybe a little more if you're not in a hurry. It makes around 4-5 generous servings, but it always disappears faster than I expect; I don’t know why. It’s not complicated at all; it’s the kind of recipe where you can look in the fridge and see what you have, but you should stick to the main ingredients; otherwise, it will turn out completely different.

What you need and why:

- 1 chicken thigh (or breast, but I use thigh for a richer flavor and a bit of fat, so the soup isn’t bland)
- 1 medium potato (helps with the creamy texture, doesn’t taste like it’s vegan, so don’t skip it)
- 1 red bell pepper (I recommend red for a nice color and a slightly sweet taste)
- 2-3 florets of cauliflower (about the size of a palm, for extra creaminess; if you don’t have any, it’s not a tragedy)
- 1 teaspoon of seasoning (be careful with how much salt you add at the end since the seasoning is already pretty salty)
- 500g fresh mushrooms (champignon, as they are easy to find, but other types work too if you have them on hand)
- 1 tablespoon of oil (I use sunflower oil; butter works too if you want it creamier)
- 1 onion (white or yellow, medium, chopped as finely as you like)
- 3-4 cloves of garlic (I love the aroma of fresh garlic in the soup, but if you don’t want it too strong, use less)
- 100g sour cream (for taste and that shiny, creamy look)
- Salt, pepper, parsley (to taste; I add pepper at the end and a generous amount of parsley because I like it)
- Optional: croutons or toasted bread, cut into cubes, for serving (I never skip these; they make a difference in texture)

How I make it, step by step:

1. I put the chicken thigh to boil in a 2-3 liter pot with about 1.5 liters of water. When it starts to boil, I skim off the foam to keep it clear. I add the peeled and chopped potato, the bell pepper (cut into large strips since I’ll blend it at the end), and the cauliflower florets. I also add the seasoning. I let it simmer on low heat, covered, for about 30 minutes, until everything is tender.

2. In the meantime, I prepare the mushrooms. I wash them thoroughly since there’s often dirt left on them, and I cut them into not-too-small pieces (they shrink a lot while boiling). When the water boils (in another pot, about 1 liter of water), I plunge the mushrooms in and keep them in for exactly 2 minutes. Not more, or they’ll get too soft and lose their flavor, but I don’t leave them raw either because I like to be sure they’re clean and tender. I take them out immediately with a slotted spoon and let them drain.

3. In a pan, I heat the oil, and when it’s hot, I throw in the finely chopped onion. I let it become translucent but not burnt, then I add the drained mushrooms. I mix for 2-3 minutes to let them absorb a bit of flavor from each other. Then I pour in about half of the strained soup from step 1 (first, remove the vegetables and meat; don’t rush to throw them away, you’ll use them right away for blending).

4. I let it simmer together on low heat, uncovered, for about 10 minutes, to reduce the soup a bit and soften the mushrooms well, but don’t dry them out completely. If it seems too reduced, add another ladle of soup.

5. I take everything from the pan and put it in the blender, along with the boiled potato, bell pepper, and cauliflower. I debone the chicken thigh and can add that too, but not always. If you want just the flavor and texture from the meat, use only the vegetables.

6. I blend everything well until it becomes a thick cream. If it seems too thick, I add some of the remaining soup until it reaches the consistency I like (not like a puree, not too liquid).

7. I put the cream soup back on the heat and add the crushed or finely chopped garlic. I let it simmer for another 2-3 minutes to develop the flavor, then I add the sour cream, mix well, and adjust the salt and pepper.

8. Turn off the heat, add chopped parsley to taste. It’s served hot, with cubes of toasted bread on top, as they are golden with this creamy texture. If you have some good olive oil, drizzle a few drops on top, but it’s not mandatory.

Why do I keep making this soup and never get bored of it? First of all, because I can adapt it on the fly based on what I find in the fridge. When I don’t feel like a heavy meal or need something lighter yet still hearty, this saves the day. It’s also friendly for anyone looking to eat something light without feeling like they’re on a diet. Plus, after blending, you can’t even tell there’s cauliflower or bell pepper in it, so even picky eaters will enjoy it. It also helps when I have leftover cooked vegetables from other soups – I throw them right in here and don’t waste anything. One more thing: it’s very good for someone who is pregnant (like I was), as it doesn’t have heavy ingredients that sit heavily on the stomach.

Tips, variations, serving ideas:

Useful tips:
- Don’t put all the broth or soup into the cream from the start; you control the texture better by adding gradually while blending.
- Don’t blend too hot if you have a plastic blender, as it can deform. Mine cracked once, and I learned my lesson the hard way.
- Garlic is fantastic if you add it towards the end. Don’t boil it too long, or it loses that great aroma.
- Don’t throw away the meat from the soup. If you want protein, tear it into small pieces and serve it with the cream soup (it goes great with croutons).

Substitutions and adaptations:
- Don’t want meat or want it vegan? Skip the chicken thigh and use only vegetables. You can add another potato or a few more mushrooms.
- You can replace the seasoning with a teaspoon of salt, a few peppercorns, and a bit of dried parsley.
- Gluten-free? Don’t use croutons, or make croutons from gluten-free bread.
- The sour cream can be replaced with Greek yogurt if you want it lighter, or with plant-based sour cream (it won’t taste the same, but it’s not bad).

Variations:
- Try adding a small piece of celery or a bit of parsnip when blending if you want a sweeter taste.
- If you have wild mushrooms, it makes a completely different, more flavorful soup, but be careful when boiling – they need to be cooked a bit longer.
- You can add a little grated nutmeg at the end if you like more complex flavors.

Serving ideas:
- It goes best with toasted bread or simple croutons, but if you’re feeling fancy, sprinkle some grated Parmesan on top.
- It works as a first course in any lunch menu or on its own, with a side of coleslaw if you want something fresh.
- Sometimes I make small sandwiches with aged cheese on the side, especially if my husband is eating too, as the soup alone isn’t enough for him.

Frequently asked questions:

1. What kind of mushrooms should I use?
I usually take champignon because they’re quick to find and inexpensive. But if you have wild mushrooms, it’ll be more aromatic. Chanterelles, porcini, and even oyster mushrooms all work. Just make sure they’re well cleaned.

2. Can I make the soup with just vegetables, without chicken?
Sure, and it turns out good. Use two potatoes instead of one and maybe a few more mushrooms to balance the flavor and achieve creaminess.

3. What can I blend with if I don’t have a blender?
You can use an immersion blender. If you don’t have either, try passing everything through a fine sieve, but it takes some time and the texture won’t be as smooth. My advice: still, try to get a blender; it’s worth it!

4. Should the sour cream be cold or warm?
I usually take it out of the fridge beforehand and let it sit at room temperature. To prevent it from curdling, I pour a few tablespoons of hot soup over it, mix, then pour everything into the pot. If you add it directly cold to hot soup, there’s a risk it will curdle.

5. How do I make sure the cream soup isn’t watery?
Blend first without adding too much liquid and gradually add soup until you reach the desired consistency. Don’t pour it all in at once; otherwise, you’ll have to compensate with extra potato or a bit of starch.

6. What do I do if it turned out too salty?
If you’ve added too much seasoning or salt, you can boil another potato separately, without salt, blend it into the soup, and it should absorb some of the salt. Or you can add a little water, but not too much, or you’ll dilute the flavor.

Nutritional values (approximate):

A serving has about 140-180 kcal, depending on how much sour cream and meat you use. Carbohydrates – around 12-16g, protein – between 7 and 10g (more with meat, less without), fats – 6-9g. It’s quite balanced, with plenty of vegetables and fiber, and if you use light sour cream or yogurt, you reduce fats and calories. Plus, you get enough protein from the chicken, and satiety from the potato and cauliflower, without feeling heavy after a bowl. It’s also good for dinner; it’s not the kind of soup that sits heavily if you don’t overdo it with bread.

How to store and reheat:

If there are leftovers, I keep it in the fridge in a sealed container, no more than 2 days (on the third day, it doesn’t taste the same anymore, and the mushrooms can ferment). When I reheat it, I do it on low heat, stirring often, not in the microwave, as it heats unevenly. If it thickened too much overnight, I add a few tablespoons of water or soup and mix until it reaches that creamy texture again. Don’t boil it too hard when reheating, or the sour cream might curdle.

That’s all I know about creamy mushroom soup, made like I do at home, with what I have and how I know. If you follow the steps and don’t rush, it’s hard not to make it delicious.

 Ingredients: 1 chicken thigh, 1 potato, 1 bell pepper, 2-3 florets of cauliflower, 1 teaspoon of vegeta, 500 g of fresh mushrooms, 1 tablespoon of oil, 1 onion, 3-4 cloves of garlic, 100 g of sour cream, salt, pepper, parsley to taste

 Tags:  mushroom soup