Creamy Mushroom Soup
Next time try this recipe for Sautéed Portobello Mushrooms!
There are some unexpected ingredients in this easy 30 minute soup! And who doesn't love Creamy Mushroom Soup - mushrooms, red wine, beef broth and some wonderful spices become the richest most decadent soup and the big plus is you can have this meal on your table in just 30 minutes! Who doesn't love that?
Top it with some toasted pumpkin seeds and a pinch of paprika and you have some great crunch to go with all of that delicious creaminess!
Are you ready? Well let's make some soup! 😀
Creamy Mushroom Soup
- 3 cups sliced mushroom
- 1 sweet onion chopped
- 3 cloves garlic minced
- ½ cups red wine
- 1 teaspoon tabasco sauce
- 3 cups beef broth
- 1 cup heavy cream
- 1 ½ teaspoons salt
- ¾ teaspoon black pepper
- ½ teaspoon dried thyme
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoon flour
- ¼ cup water
- Optional Garnishes
- ¼ cup toasted pumpkin seeds
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- Make a slurry from the flour & water. Blend it well and remove all of lumps. Set aside, but do stir it occasionally until you are ready to use it. If you don't it will congeal.
- To toast the pumpkin seeds, spread them out on a baking sheet and place in the oven, stirring occasionally. Toast for 10-15 minutes, until they just begin to brown. You can also roast them in a dry frying pan on top of the stove over low heat. When they are toasted to a golden brown, remove from the heat and set them aside.
- In a large stockpot over medium heat, combine the butter & olive oil and when bubbly add the mushrooms and onions. Saute' for 8-10 minutes stirring just occasionally. Allow the mushrooms to release their juices and lightly brown. Add the garlic and sauté for just a minute or two.
- Add the red wine, tabasco sauce and thyme, reduce the heat and to medium low and simmer uncovered for an additional 5 minutes blending all of these wonderful flavors.
- Add the beef stock, salt & pepper. Using an immersion blender (or a standing blender, blending in batches), blend the soup until it's the consistency you prefer. I like to have some body with the soup, meaning I don't blend it completely smooth, leaving some chunks of mushrooms. When you've blended it to the consistency you enjoy, increase the heat to a low boil. Add the flour/water slurry and cook for a couple of minutes. This will thicken the soup.
- Reduce heat to low and stir in the cream. Heat thru - ladle into bowl and top with toasted pumpkin seeds and a sprinkle of paprika.
- This is a rich earthy soup. Absolutely delicious, I hope you enjoy it!
I am the first person to raise my hand when someone asks me if I love creamy mushroom soup. I like your idea of using pumpkin seeds and I have never tried that. In my version, I try avoiding any kind of broth. If I have left over pulp from juicing fruits and veggies, I will use that in place of broth. What would you suggest I use instead of broth?
Bowl Me Over
I've ran into that issue when I'm cooking and realize shoot, I'm out of stock - water can just be so flavorless and isn't always the best choice. I really like your idea of using the leftover pulp - brilliant! I've used onion & garlic powder mix with some Italian or lemon pepper seasoning, etc. with water (using what will go best with the meal you're preparing). That's my best sub!!
This sounds amazing...mmmmm mmmmmmmm!!!
Bowl Me Over
Thanks Audrey - this is rich, luscious soup - we love it!