Imagine a velvety, rich soup that captures the earthy essence of mushrooms, elevated with a crispy rosemary breadcrumb topping that will make your taste buds dance with delight. This Italian-inspired creamy mushroom soup isn't just a recipe—it's a culinary experience that promises to turn an ordinary evening into an extraordinary dining moment. Whether you're a seasoned home chef or a cooking novice, this recipe will transport you straight to a cozy Italian kitchen with its luxurious texture and aromatic herbs.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 cup breadcrumbs
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Clean the mushrooms by wiping them with a damp cloth and slice them. Chop the onion and mince the garlic. Set these aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the sliced mushrooms to the pot. Cook the mushrooms for about 10 minutes, stirring occasionally, until they are browned and have released their moisture.
- Pour in the 4 cups of vegetable broth, bringing the mixture to a gentle simmer. Allow it to simmer for about 10 minutes, letting the flavors meld together.
- After simmering, use an immersion blender to puree the soup until it reaches your desired level of creaminess. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Just be cautious of the hot liquid.
- Once the soup is blended, return it to the pot (if using a regular blender) and stir in 1 cup of heavy cream. Season with salt and pepper to taste. Let the soup simmer on low heat for an additional 5 minutes to warm through.
- While the soup is simmering, prepare the rosemary breadcrumbs. In a small skillet, add a little olive oil (about 1 tablespoon) over medium heat. Add 1 cup of breadcrumbs and 1 tablespoon of chopped fresh rosemary.
- Toast the breadcrumbs in the skillet, stirring frequently, until they are golden brown and crispy, about 3-5 minutes. Remove from heat and set aside.
- Once the soup is ready, ladle it into bowls and top each serving with a generous sprinkle of the rosemary breadcrumbs for added texture and flavor.
- Serve the creamy mushroom soup hot, garnished with additional rosemary if desired, and enjoy your delicious Italian-inspired dish!
Tips
- Mushroom Selection: Choose fresh, firm mushrooms like cremini or white button mushrooms for the best flavor and texture.
- Blending Technique: For the smoothest soup, use an immersion blender directly in the pot. If using a standard blender, blend in small batches and remove the center lid cap to allow steam to escape.
- Cream Temperature: Add heavy cream at the end and heat gently to prevent curdling. Stir continuously and keep the heat low.
- Breadcrumb Perfection: Toast breadcrumbs slowly and stir frequently to ensure even, golden-brown color without burning.
- Flavor Enhancement: For an extra depth of flavor, consider adding a splash of white wine while sautéing mushrooms or a pinch of dried thyme.
- Make-Ahead Friendly: This soup can be prepared in advance and reheated gently, with the breadcrumbs added just before serving to maintain their crispness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 8g
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
