When cold weather finally hits, having a good soup on hand to warm your soul is unbeatable, and this 30 Minute Mushroom Soup is pure warmth in every single way. Easy and simple, but with a lot of flavour! Sautéed onion, mushrooms with boletus as the star of the dish, broth and you’re done. It will wow the family without having to overcomplicate oneself. And what’s more, it can be made in advance, which makes a perfect starter for celebrations like Christmas, already around the corner.
As soon as cold weather hits, I always have some soup in the fridge and freezer like my 30-minute butternut squash soup or roasted roasted cauliflower soup. However, when I have guests, I tend to default to this mushroom soup since it always amazes people and it’s so so simple!.
It takes just a few minutes to make and while you have it on the stove, you can sauté some mushrooms to top the dish at the end. These make it look more appealing (savoury brown food may not be that attractive to ones eye…) and also provide texture contrast. You’ll love it, I’m sure :).
Some Notes on this 30 Minute Mushroom Soup Ingredients
- Onion and garlic: the sofrito base. It gives depth of flavour.
- Mushrooms: I combine closed cup mushrooms and/or portobello mushrooms with penny bun mushrooms. The closed cup mushrooms provide density to the soup while being much cheaper than penny bun, with a non-predominant flavour which allows the flavour of the penny bun mushrooms to shine. As for the boletus, I usually use them frozen since as they are much easier to find – and again, cheaper. I use them directly from frozen, so I don’t need to worry about remembering to thaw them hours before and the bonus is that as they defrost directly in the pan, the juices resulting from defrosting will also remain in it, leaving all of its flavour.
- Stock: it enhances the soup taste, making it richer. If you are vegan or vegetarian, go for vegetable broth. If you don’t have a special diet, go for chicken broth (I wouldn’t use meat broth cause it could be overpowering), However, you can also use water. I use it most of the time, because I don’t always have broth on hand.
- Toppings: you can go wild (crumbled cheese, bacon, nuts…), but my favourite toppings for this mushroom soup are sautéed mushrooms, a cream swirl (if you are vegan, you can use vegan yoghurt for example, that’d work perfectly!) and a green touch of chives or parsley. You can also serve it with homemade croutons (these are made in the skillet under 10 minutes).
- Salt: for seasoning.
- Olive oil: to sauté the vegetables.
How to Make the Creamy Topping Swirl
It’s very easy. Pour some drops of cream (or yoghurt) on top of the mushroom soup. Take a toothpick, needle or something thin and pointy (the tip of a spoon or knife will also work) and drag it across the cream (or yoghurt) dots, in a swirl fashion. And voilà! A 2 seconds fancy topping ready :).
You can see how to make a cream swirl topping here.
How to Store Mushroom Soup
To Store: Place the cooled soup in an airtight container or jar, and store for up to 5 days in the fridge.
To Freeze: Place the cooled soup in an airtight container, jar or freezer-safe bag. Store for up to 2 months in the freezer.
To Reheat: thaw the soup either in the fridge the day before or on the counter for about 2 hours. Then simply reheat in a pot or in the microwave.
More Easy Comforty Soups to Beat the Cold Weather
If you make this 30 Minute Mushroom Soup recipe, be sure to leave a comment and rate it. Hearing from you is everything! Oh, and don’t forget to tag me on Instagram, I absolutely love seeing your creations. Happy cooking!
30 Minute Mushroom Soup
- 1 large onion - chopped
- 1 large garlic clove - roughly chopped
- 500 g funghi porcini mushrooms - aka penny bun mushrooms, chopped
- 200 g closed cup mushrooms - or portobello, cremini, chestnut mushrooms, chopped
- 700 ml stock - or broth. Chicken or vegetable both work and even just water
- 3 Tbsp Extra virgin olive oil
- Single Cream
- 5 chestnut mushrooms - sliced
- Chives - finely chopped
- Heat the oil in a pot over medium heat. Add the garlic and onion and cook gently until the onion is soft and translucent. In parallel, bring the stock to the boil.
- Add the mushrooms, season with salt and cook it all together for a couple of minutes.
- Pour the stock into the pot just until it covers the mushrooms (save any extra stock for later to adjust consistency). Simmer until the mushrooms are tender, about 15 minutes. In the meantime, sauté the chestnut mushrooms with a bit of olive oil in a pan over high heat until golden brown.
- Remove the pot from the heat and blend to a purée. Adjust consistency with the remaining stock and season to taste.
- To serve, place the soup in bowls or shallow plates, pour some drops of single cream over te soup, make a swirl, add the mushrooms and sprinkle some chives. Optionally, drizzle with a bit more of olive oil. Enjoy!
- You can use any mushroom really: all funghi porcini, a combination of other mushrooms like chestnut, button, portobello… They all work.
- If using vegetable stock, make sure it’s a mild one so it doesn’t overpower the funghy porcini flavour.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @paulasapron on Instagram and hashtag it #paulasapron.