Creamy Mushroom Soup
This recipe is a true no wine creamy mushroom soup that keeps things approachable and family-friendly, while still delivering rich flavor and a silky texture. Best of all, it’s also a mushroom soup without flour, making it naturally lighter and easier to prepare.
Equipment
- 1 Large soup pot or Dutch oven
- 1 Cutting Board
- 1 spoon Ladle
- 1 immersion blender
- 1 Sharp Knife
Ingredients
- 1 Yellow onion
- 1 lb Mushrooms Preferably Chantrelles
- 1 lrg Carrot
- 8 Med Yukon Gold Potatoes
- 8-10 cups Chicken Broth
- ½ cup Heavy Cream
- 2 tablespoon Dill chopped
- salt and pepper to taste
Instructions
- Step 1: Sauté the aromaticsCook onions and garlic in butter until soft and fragrant. Add in the chopped carrots as well and saute until soft.
- Step 2: Add the mushroomsSauté until tender and lightly golden to bring out their natural richness.
- Step 3: Pour in the brothSimmer to develop flavor and create the soup base. Because this is a mushroom soup without flour, the creaminess comes naturally from the mushrooms and optional blending — no roux required.
- Step 4: Add the potatoes Peel and chop your potatoes into 1-inch cubes and add into your soup.
- Step 5: Add the cream and herbsStir in cream at the end for that signature silky finish and garnish with fresh chopped dill. Do a taste test and adjust the seasoning to your preference.