By Crystal Kiseka
Beyond its rich and inviting flavour, Creamy Mushroom Soup served with crusty bread offers an array of essential nutrients, making it a wholesome and delightful choice for any season. Mushrooms, the star ingredient in this soup, are not only delectable but also pack a bunch in terms of nutritive value. They are an excellent source of essential nutrients like selenium, vitamin D, and various B vitamins. Additionally, mushrooms are low in calories and rich in antioxidants, making them a nutritious choice for immune support and overall health.
The creamy texture of this soup is achieved by using milk and cream.These dairy products provide calcium for bone health, protein for muscle strength, and vitamin D for calcium absorption. Moreover, the fats in dairy help create a satisfying and creamy consistency while adding flavour. The addition of crusty bread is not only a delightful complement to the soup but also offers carbohydrates, providing an energy boost. Whole-grain bread, in particular provides fiber for digestive health and a steady release of energy.
How to make Creamy Mushroom Soup
Ingredients
•450g fresh mushrooms, sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth or water
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme (or 2 sprigs fresh thyme)
• Salt and black pepper to taste
• Fresh parsley for garnish
Instructions
• In a large cooking pot, heat the olive oil and butter over medium heat. Add the chopped onions and cook until they become translucent, about 3-4 minutes.
• Add the minced garlic and sliced mushrooms to the pot. Sauté for about 5-7 minutes until the mushrooms are tender and their moisture has evaporated.
• If using dried thyme, sprinkle it over the mushrooms. If using fresh thyme, tie the sprigs together with kitchen twine for easy removal later.
• Stir in the all-purpose flour and cook for 2-3 minutes to eliminate any raw flour taste.
Gradually pour in the vegetable or chicken broth or water, stirring constantly to avoid lumps. Simmer the mixture for about 10-15 minutes, allowing it to thicken.
• Remove and discard the fresh thyme sprigs if used. Season the soup with salt and black pepper to taste.
• Using an immersion blender, carefully puree the soup until it reaches your desired level of creaminess. If you don’t have an immersion blender, transfer the mixture to a regular blender, but be sure to cool it slightly first.
• Return the soup to the pot and add the whole milk and heavy cream. Heat the soup on low, stirring until it’s heated through but not boiling. Adjust the seasoning if needed.
• Serve the Creamy Mushroom Soup hot, garnished with fresh parsley.
For the Crusty Bread Ingredients
• 1 loaf of crusty bread (French baguette or any preferred type of bread)
• 2 tablespoons butter
• 1 clove garlic, peeled and crushed
Instructions
• Preheat your oven to 350°F (175°C).
• Mix the butter and crushed garlic together.
• Slice the crusty bread into desired portions and place the pieces on a baking sheet.
• Brush the top side of the bread with the butter and garlic mixture.
• Bake the bread in the preheated oven for 5-7 minutes or until it’s warmed through and slightly crispy on the outside.
Serve the warm, crusty bread alongside the Creamy Mushroom Soup
