18 Mushroom Soups You'll Want to Make Forever
These soup recipes feature the earthy and meaty flavor of mushrooms, making them a comforting meal for chilly nights. Recipes like our Slow-Cooker Mushroom Soup with Sherry and our Creamy Chicken Mushroom Soup use a variety of mushrooms, from creminis to portobellos. These four- and five-star rated soups are so good, you’ll want to make them a forever staple in your kitchen.
Chicken & Bok Choy Soup with Ginger & Mushrooms
This healthy and nourishing chicken and vegetable soup is the perfect winter meal.
Slow-Cooker Mushroom Soup with Sherry
This comforting and creamy slow-cooker soup is loaded with earthy, umami flavor from the mushrooms and soy sauce. Garnish with additional black pepper and chopped fresh thyme, if desired.
Ania's Zupa Grzybowa (Ania's Mushroom Soup)
In Poland, foraged mushrooms, notably boletus, are prized for their flavor. Many families in Poland serve this vegetarian mushroom soup on Christmas Eve, but in Natalie Jesionka's family, it's served all winter long. There are many different recipes for this soup, depending on the ingredients that are accessible where the cook lives. The addition of white wine is a nod to Jesionka's great-grandmother, who made her own wine from grapes and added it to her soup. In Poland, this soup is served with square handmade noodles called lazanki, but you can serve it with small pasta like orzo, or with barley.
Creamy Chicken & Mushroom Soup
This creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you're in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead.
20-Minute Creamy Mushroom Soup with Sherry
Photographer: Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Julia Bayless
This quick creamy mushroom soup is loaded with earthy wild mushrooms enhanced by the flavor of dry sherry. To keep prep to a minimum, look for sliced wild mushrooms in packages, or slice your own using whatever combination you prefer.
Healthy Cream of Mushroom Soup
This healthy version of the traditional cream of mushroom soup calls for you to puree half of the soup for that rich, creamy mouthfeel and leave the other half as-is for hits of meaty texture. Don't skip the parsley and tarragon as both add a nice pop of color and their flavors play so well with the mushrooms. Be sure to brown the mushrooms well as that'll add even more depth to the soup.
Our Swedish Meatball Soup Is Inspired by IKEA’s Famous Meatballs
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Julia Bayless
We use the flavor profile of Swedish meatballs, like the ones you find at your local IKEA store, as the inspiration for this savory soup. The creamy broth makes an ideal base for the soup. Refrigerating the meat mixture for at least 15 to 20 minutes before shaping the meatballs helps them keep their shape. Use a small ice cream or cookie scoop, if you have one, to portion the meatballs.
Creamy Wild Rice & Mushroom Soup
Mushrooms add earthiness and umami flavor in this creamy, one-pot soup recipe. This vegetarian soup will thicken as it sits, so be mindful that the consistency may change when you're done cooking.
Cream of Mushroom & Barley Soup
Immunity Soup
This easy soup is full of immunity-supporting foods: vitamin C–rich kale, zinc-containing chicken and chickpeas and antioxidant-packed garlic. Plus, the hot, steamy broth and a hint of pepper heat get your nose running—great for flushing out sinuses and potentially staving off an infection. It's a big pot of brothy soup that you can make ahead and enjoy for a couple of days; the flavor just gets better over time. You may be wary of the large amount of garlic, but keep in mind that it mellows considerably after being cooked. Though we love using bone-in chicken breasts here, you can also swap in 3 cups shredded rotisserie chicken breast in a pinch (be aware that it will add more sodium)."
Mushroom & Lentil Soup
Fresh and dried mushrooms provide a deep umami flavor in this brothy soup, while harissa paste brings color and spiciness. Lentils serve as a great source of plant-based protein and help bulk up the soup so you'll feel full and satisfied.
Mushroom-Beef Noodle Soup
You don't need much beef in this homey mushroom-beef noodle soup recipe, since mushrooms and a little Worcestershire sauce give it plenty of savory flavor.
Vegan Cream of Mushroom Soup
This creamy vegan mushroom soup is thickened with walnuts, which give the soup a creamy texture--no cream required! Add sautéed mushrooms and walnuts on top for garnish and a little crunch, and a scattering of fresh chives for even more flavor.
Creamy Cremini Mushroom Soup
Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. The pudgy brown mushrooms called cremini are generally firmer and richer-tasting than common white mushrooms. Nothing soothes, nourishes and comforts like homemade chicken broth. Canned broth is a handy when you need a quick soup, but homemade delivers maximum flavor.
Creamy Mushroom & Orzo Soup with Lemon & Parmesan
This creamy mushroom soup is filled with hearty orzo and plenty of veggies. The sherry, thyme and lemon boost and brighten the flavor, while sour cream thickens the broth and gives it extra tanginess.
Chicken, Barley & Mushroom Soup
This healthy chicken soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove--thin it as needed with more broth or water.
Wild Mushroom Soup
This creamless—but creamy—mushroom soup recipe showcases the savory flavor of fresh morel mushrooms. If you can't find fresh or dried morels, try other dried mushrooms, such as dried shitakes or creminis, but be sure to use at least one ounce dried mushrooms to keep the luscious flavor in this healthy soup. Serve with crusty garlic bread.
Gluten-Free Cream of Mushroom Soup
There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold—russets don't provide quite the right texture.
Read the original article on Eating Well.
