This creamy mushroom soup is my comfort food! It can be a complete meal if you are not that hungry and crave a meatless meal or a tasty entree.
I’m always on the look for easy, healthy and delicious recipes and this is one definitely is all three! Since I was a child, this soup has been one of my favorites. I usually have all the ingredients necessary for it and can make it in a bit. It’s great if you don’t have that much time for cooking, but still, want to eat quality food.
The key to a great creamy soup is to make it from scratch. It will have a depth of flavor so different from canned soups, thanks to fresh herbs and whole ingredients. You can mix it up and add other herbs, some cheese or even meat – if you want it to be even thicker. Fresh brown or white button (aka cremini) mushrooms are a perfect choice for this recipe. You could go for portobello mushrooms or a combination of your favorite mushroom varieties. And as a side dish – this fat-head keto garlic bread! My favorite part is moping the soup bowl with it when I finish! This time, I did not have time for making garlic bread, but these crispy seed crackers I almost always have in my pantry.
We need it to create that delicious, creamy texture mushroom soup is loved for. If you need to leave out the dairy, you can substitute it with coconut milk or cream. When adding cream, go with a very slow and gentle simmer over low heat to heat it through.
Even if you leave out the cream or milk altogether, this mushroom soup will still be lovely! You can make it nice and smooth with a good blender. My choices would be either my Vitamix Explorian Blender or a stick blender.