Mushroom cream soup

I have made mushroom cream soup many times, especially when I don't feel like spending too much time in the kitchen. I usually prepare it on busy days when I have a jar of mushrooms and some leftover potatoes in the pantry. You don't need many ingredients or any complicated techniques. After making it a few times, you hardly need to look at the recipe.

Quick Info

Total time: 35-40 minutes
Servings: 3-4
Difficulty: easy

Ingredients

1 jar of 400 g mushrooms (or the equivalent in fresh mushrooms, if you prefer)
2 medium-sized potatoes (approximately 300 g)
2 medium onions
3-4 cloves of garlic
50 ml oil (preferably sunflower oil)
1.2 l water
salt to taste
1 bunch of herbs (parsley or dill)
simple croutons (optional, for serving)

Preparation Method

1. Drain the mushrooms from the jar into a colander and rinse them well under cold running water. If using fresh mushrooms, just clean and slice them.

2. Pass the mushrooms through a meat grinder or chop them as finely as you can with a knife. The texture doesn’t need to be very fine, just make sure there are no large pieces left.

3. Place the chopped mushrooms in a pot with 1.2 liters of salted water. Bring it to a boil over medium heat.

4. Peel the potatoes, cut them into cubes, and add them to the pot with the mushrooms. Partially cover and simmer until the potatoes are tender (20-25 minutes). The potatoes should be easy to mash with a fork.

5. While the vegetables are cooking, peel the onion and garlic. Chop them finely.

6. In a pan, heat the oil. Sauté the onion and garlic over low heat, stirring frequently. When they start to turn a light golden color, turn off the heat. Do not let them burn.

7. Remove the boiled potatoes to a bowl. Mash them as you would for mashed potatoes, gradually adding a little soup water. The mixture should be creamy and free of lumps.

8. Return the potato puree to the pot with the mushrooms and mix well. Also add the sautéed onion and garlic.

9. Using an immersion blender (or a regular blender in small batches), puree the soup until smooth. If it seems too thick, add a little hot water. Adjust the salt.

10. Wash the herbs and chop them finely. Add them to the soup at the end, after you have turned off the heat.

11. Serve the cream soup hot, with simple croutons.

Why I Make This Recipe Often

It's quick and doesn’t require many ingredients. The jarred mushrooms are always handy, and they don’t need to be thawed or cleaned. The soup turns out hearty and filling, yet light in flavor. Leftovers store well and reheat easily. Plus, it can be easily modified after you’ve made it a few times.

Tips and Variations

Tips

Use an immersion blender directly in the pot for less mess.
For a richer flavor, you can add a tablespoon of butter when sautéing the onion and garlic.
If you want the soup even smoother, strain everything through a sieve at the end, but it’s not necessary.
Don’t chop the herbs too early – add them only at the end to prevent them from wilting completely.

Substitutions

Jarred mushrooms can be replaced with fresh mushrooms (approximately 350-400 g). Just be sure to sauté them for 5-7 minutes first.
Garlic can be omitted if you don’t like the strong flavor, but it changes the aroma quite a bit.
Potatoes can be swapped with half a parsnip for a slightly different texture, but the soup won’t be as creamy.

Variations

You can add a small carrot, sliced, while boiling for a sweeter taste.
Instead of water, use vegetable broth for added flavor.
If you want a richer version, you can add a little cream at the end, but it’s not essential.
Dill works well if you want a fresher taste, while parsley is more neutral.

Serving Ideas

Simple croutons made from old bread pair perfectly. You can also use toasted pumpkin or sunflower seeds on top.
The soup also works as a base for other dishes – for example, for pasta sauces or as part of a vegetarian menu.
It can be packed in a thermos if you want something warm at the office.

Frequently Asked Questions

1. Can I use frozen mushrooms?
Yes, but they need to be thawed and drained before chopping. The texture will be slightly different, but the taste is similar.

2. Can it be made without a blender?
Yes, but the soup will remain more rustic. You can mash everything with a fork or a potato masher, but it won't be quite creamy.

3. Can I use other herbs?
Parsley and dill are the most suitable, but you can also try lovage or even a bit of thyme.

4. How can I make the soup thicker?
Use less water when boiling or add another potato. You can remove some liquid before blending and add it back gradually until you reach the desired consistency.

5. Is it necessary to sauté the onion separately?
I recommend sautéing it, as it adds a lot to the flavor. If you're in a hurry, you can boil it directly with the other vegetables, but the aroma will be simpler.

Nutritional Values

One serving (without croutons) has about 130-150 kcal.
Carbohydrates: 24 g, from potatoes and mushrooms.
Protein: 4-5 g.
Fat: 5-6 g, mostly from the oil.
No cholesterol, moderate fiber, low sugar content.
The soup is light, suitable for dinner or a quick lunch.

Storage and Reheating

The soup stores well in the refrigerator for 2-3 days in a covered container. When reheating, add a little water if it has thickened too much. I do not recommend freezing – the texture changes. The simplest way is to heat it on the stove over low heat, stirring occasionally. Croutons should always be added when serving, do not keep them in the soup.