Creamy mushroom soup
Instructions
Tips
To ensure the creamy texture for which leek and mushroom soup is known, it may be necessary to thicken it with flour or cornflour. After adding either flour or cornflour slurry (made by combining cornflour and water), make sure to let the creamy garlic mushroom soup simmer for a few minutes to allow for the thickening agent to work its magic. None of the thickening agents will add any unwanted flavour to the dish.
Questions about creamy mushroom soup
With a quick and easy creamy mushroom soup recipe, preparing a delicious, umami-packed soup is incredibly simple. Read on below to learn more about it!
Ingredients
Creamy mushroom soup:
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Bechamel sauce with cheese
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500 ml |
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Unsalted butter
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50 g |
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Leek
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1 |
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Garlic cloves
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2 |
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Mushrooms
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500 g |
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Chicken stock
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480 ml |
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Salt and pepper
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Garnish:
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Thyme sprigs
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Other recipes
Creamy mushroom soup with your favourite mushrooms
The best creamy mushroom soup has a thick and rich consistency and is packed with bits of mushroom and umami flavour. This signature flavour may be created using a variety of different mushrooms. As such, you can use the kind you enjoy the most whether it be mild white mushrooms, more intense cremini mushrooms, meaty portobello mushrooms, rich shiitake mushrooms, or delicately seafood-flavoured oyster mushrooms. You can even mix and match different ones or use more intense roasted mushrooms, as we do in our recipe, to create your perfect version of this chunky, creamy mushroom soup.
If you cannot get enough mushrooms, spoil yourself and check out these recipes for creamy rosemary mushroom chicken thighs and cheese mushroom omelette.
Take the easy way with a cheesy bechamel sauce
Making a creamy mushroom leek soup is incredibly quick when you use bechamel sauce as the base. Flavoured with nutmeg, this thick sauce has a buttery, creamy taste with a bit of warmth and some subtle nutty notes. The fact that it has cheese in it only serves to make this soup richer and more delectable as it mirrors the mushroom's umami flavour. As such, it presents a wonderful way to make an easy creamy mushroom soup with just a few ingredients, making for a flavour that has everything you need and want.
Make a mushroom soup with leeks for a savoury, sweet onion flavour
Though this mushroom and leek soup features mushrooms in a prominent potion, the leeks help ensure the complexity of its flavour profile by deepening its flavours. The onion flavour brought to it by the leeks as well as the garlic cloves creates a base of savouriness with hints of sweetness. We recommend using only the white part of the leek because this tender bit contains the most flavour and gives this unblended, creamy mushroom soup the nicest, creamiest consistency.
For more delicious soups to cook this Ramadan, have a look at our recipes for cream of chicken soup and lentil soup with cooking cream, too.
Add your own touch
Our recipe has perhaps made you consider what herbs go with mushroom soup. Some wonderful options include thyme, rosemary, oregano, and tarragon. Try using thyme in the dish itself rather than only a garnish by frying it with garlic and mushrooms before adding the sauce. Its earthiness with sharp floral and peppery undertones complements the mushrooms beautifully and is delicious in a more prominent role in the creamy mushroom soup.
You may also have been wondering what goes with mushroom soup. When it is as rich and creamy as ours, you may either want to brighten it or lean into this richness. The former may be achieved by using fresh herbs like parsley as a colourful garnish or a pinch of lemon zest and drizzle of lemon juice to truly brighten the flavour and add a citrusy counterpart to the hearty mushroom flavour. If you want to lean into its richness, serve it with cheesy garlic bread with thyme and caramelised onions to mirror the delicious flavours of the dish itself.
