4 great recipes for mushroom soups that will blow your mind

That the mushroom season is coming to an end? It doesn’t matter, mushroom soup recipes always come in handy.

You can buy these tasty mushrooms in the store all year round.

Do you prefer thick creamy soups in autumn? Then you are right here.

How do you get the best result and taste?

Get inspired by our recipes.

Creamy mushroom soup

Nothing beats the smell of mushrooms and fresh herbs. This delicate soup with mushrooms will keep you on your feet even on the coldest days. It also looks great on a plate!

Ingredients:

• 600 g of mushrooms
• 1 onion
• 2 stalks of celery stalks
• 3 cloves of garlic
• a sprig of fresh parsley
• a few sprigs of fresh thyme
• olive oil
• 1.5 liters of chicken or vegetable broth
• 75 ml cooking cream
• 6 slices of ciabatta
• salt
• pepper

Method:

• Clean the mushrooms and cut them into fine slices.
• Peel the onion, celery and garlic and also cut them into fine slices.
• Heat the olive oil in a large saucepan and add the onion, celery, garlic and finely chopped parsley with thyme sprigs. Cover with a lid and simmer gently over low heat.
• Separate a small handful of the sliced mushrooms and set aside, toss the rest with the vegetables and mix.
• Then add the broth and bring to a boil. Cook for 15 minutes.
• Season the soup with salt and pepper. Once everything is soft, remove the pot from the heat and blend the vegetables with the mushrooms with an immersion blender
• After mixing, add the cream and return the pot to the heat, cook for a while while stirring constantly.
• In the meantime, fry the remaining mushrooms in olive oil (just add salt and a little pepper) and then lightly fry the ciabatta slices as well.
• Serve the soup in bowls, sprinkle with roasted mushrooms, fresh parsley and serve with toasted ciabatta.

TIP: Do you like soups softened with cream? Then try some of our tips for the best cream soups.

Mushroom-potato soup

A slightly different potato. Mushrooms instead of mushrooms and also some dill. This recipe is easy to prepare and full of healthy vegetables and herbs.

Ingredients:

• 500 g of mushrooms
• 2 medium leeks, sliced
• 2 large carrots cut into slices
• 6 tablespoons of butter
• 1.5 l of vegetable broth
• 600 g of potatoes
• 1 tablespoon fresh dill (plus sprigs for garnish)
• 1 teaspoon of salt
• a pinch of pepper
• 1 bay leaf
• 30 g plain flour
• 250 ml whipping cream (high percentage)
• salt
• pepper

Method:

• Let the butter (3 spoons) heat up in a saucepan, add the leeks, carrots and sauté roughly for 5 minutes until soft.
• Pour broth over the sautéed vegetables, add diced potatoes, dill, bay leaf, salt and pepper.
• Bring to a boil, then reduce the heat, cover and simmer for about 15-20 minutes or until the potatoes are tender.
• Meanwhile, fry the mushrooms in the pan in the remaining butter for 4-6 minutes, then pour the mushrooms into the soup. Remove the bay leaf from the soup at the same time and let it continue to cook on low heat.
• Mix the flour and cream thoroughly in a small bowl, then gradually stir the mixture into the soup.
• Bring to a boil and cook, stirring constantly, for 2 minutes until the soup thickens.
• Serve with a sprig of dill or another fresh herb.

TIP: You can flavor the soup with a little vinegar.

Soup with mushrooms and coconut milk

In this recipe, we will introduce a lighter version of mushroom soup. This is not a classic cream, but a thinner soup with an exotic aroma and taste thanks to the added coconut and lemon. However, this interesting variation will definitely win you over.

Ingredients:

• 2 cans of coconut milk (2x 400 g)
• 400 g of mushrooms
• 3 shallots
• 1 tablespoon of freshly grated ginger
• 2 tablespoons of lemon juice
• 2 teaspoons coconut sugar (you can also use cane sugar)
• olive oil
• 1 teaspoon of gourmet yeast
• 1 teaspoon of salt
• pepper

Method:

• Mix coconut milk with finely chopped shallot, ginger and lemon juice in a saucepan. Cook over medium heat for 10 minutes, stirring regularly.
• Meanwhile, fry the sliced mushrooms in a little olive oil, add salt, sprinkle with sugar and yeast and fry for about 5 minutes.
• Set some of the mushrooms aside, cover the rest with seasoned and boiled coconut milk and cook for a while longer.
• Serve the soup in deep bowls with the rest of the sautéed mushrooms on top, you can decorate with fresh herbs, ideally lemon grass and coconut flakes.

French mushroom soup with garlic croutons

You certainly know the French onion, but what does the “mushroom” from this country taste like? It smells beautifully of garlic, is crunchy thanks to the excellent croutons and stretches due to the melted parmesan. If you want to surprise your guests or family with something for Sunday lunch, be sure to keep this recipe.

Ingredients:

For soup

• 4 tablespoons of butter
• 2 tablespoons of olive oil
• 4 onions
• 600 g of mushrooms
• 1 tablespoon granulated sugar
• 2 cloves of garlic
• 2 tablespoons plain flour
• 1.5 liters of beef broth
• 2 tablespoons of balsamic vinegar
• 150 ml of high-percentage cream
• 2 bay leaves
• 200 g of grated parmesan
• 1 teaspoon chopped fresh or dried rosemary
• 1 teaspoon fresh or dried thyme
• salt
• pepper

For croutons

• 2 cloves of garlic
• olive oil
• 8 slices of quality bread
• salt

Method:

Soup

• In a large saucepan over medium heat, melt the butter and add the olive oil.
• Let the finely chopped onion foam and add the sliced mushrooms. Saute gently until the mushrooms are soft (about 30 minutes).
• Then add the wiped garlic, sugar, salt and pepper and sauté for another 10 minutes. Sprinkle with flour and mix.
• Add the stock, mix and throw in the herbs (rosemary, thyme, bay leaf) into the soup.
• Bring to the boil, then reduce the heat and simmer gently for 15 minutes. Then turn off the heat and add the cream. Stir until the soup thickens. Season with salt and pepper.

Croutons

• Turn on the oven to 250 degrees Celsius. Take the garlic cloves and cut off the tops (discard this). Then put the garlic in a tin foil bowl and cover it with oil. Add salt, close the foil tightly and let it bake for 30-40 minutes.
• Then remove from the oven and let the garlic and oil cool.
• Meanwhile, cut the bread into cubes. Then rub them with the garlic oil produced during baking and sprinkle with salt. Fry the bread cubes prepared in this way in a pan for 5 to 10 minutes. Then mix the finished croutons with crushed baked garlic.

Serving

• Ladle the hot soup into bowls and sprinkle with garlic croutons.
• Sprinkle the parmesan on top of the croutons so that it melts slightly.
• Sprinkle with fresh herbs and serve.

Can you already smell the mushrooms and herbs?

These mushroom soup recipes are beyond tempting.

Food prepared in this way is plenty enough for lunch or dinner, and no second course will be needed.

Which of the recipes appealed to you the most?