Chicken Fettuccine Alfredo Recipe – Italian-American Restaurant Style
Creamy vegetarian mushroom soup
Creamy Vegetarian Mushroom Soup
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When it comes to soul -warming comfort food, nothing beats a hearty bowl of creamy vegetarian mushroom soup. But this isn’t your average mushroom -soup It’s infused with Italian flavors, making it both rustic and delicious. With earthy mushrooms, a touch of garlic, fragrant herbs and cream, this soup is a vegetarian delight that feels indulgent .
This creamy soup is prefect for chilly nights or as a starter for an Italian – inspired dinner. It’s rich earthy flavors and creamy texture are elevated by the herbs, sherry wine and cream, creating a delicious dish .
Best mushroom for this creamy vegetarian mushroom soup
Mushrooms are the star of this recipe, and the variety you choose will define it’s taste. Here are some excellent options.
Cremini (baby portabella) : These are slightly more flavorful than white button mushrooms and add a rich , nutty base. This is the mushroom I used in this recipe.
Shitake their smoky and earthy taste adds a gourmet taste. Make sure to remove the woody stems before cooking.
Porcini these dried Italian favorites pack an intense woody flavor. Rehydrate them before using.
Button mushrooms are a classic choice, these mild mushrooms are widely available and perfect for adding along with more robust flavored mushrooms.
Portabella their meaty texture and flavor are ideal for a heartier soup. In this recipe I used just cremini mushrooms. You can use a variety of your favorite mushrooms or stick to the one you like the most.
Whether you stick to one variety or experiment with a mix of mushrooms, this creamy vegetarian mushroom soup will warm your soul!!!
Storage
Refrigerator: Allow the soup to cool completely and store in an airtight container for up to 4 days. Reheat gently on the stovetop, stirring occasionally. Add a splash of broth if the soup has thickened.
Freezer: For the best texture, freeze the soup before adding the cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and stir in the cream just before serving.
More Italian Soup Recipes
If you love cozy homemade soups, try my Creamy Vegetarian Tomato Soup, Italian Holiday Chicken Soup, and Minestrone Soup. For even more comforting ideas, browse my Soup Recipes.
Creamy Vegetarian Mushroom Soup
A rich and comforting vegetarian mushroom soup made with tender mushrooms, onions, garlic, herbs, and a creamy broth. Easy enough for a weeknight meal and flavorful enough to serve as an elegant starter or light dinner.
Ingredients
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 lb. sliced cremini mushrooms
- 1/2 cup minced shallots
- 1 Tbsp. minced garlic
- 3 Tbsp. cornstarch
- 2 teaspoons dried thyme
- 1/2 cup dry sherry
- 4 cups vegetable broth
- 1 cup heavy cream
- salt and pepper to taste
- 1 Tbsp. chopped Italian parsley for garnish
Instructions
- Heat the oil and butter in a Dutch oven over medium high heat. Add the mushrooms. cook , stirring occasionally . until lightly brown, about 6 minutes.
- Stir in the shallots, garlic and thyme: cook until the shallots are soft and translucent , about 5 minutes. Add the wine cook scraping up any browned bits until absorbed. Salt and pepper to taste
- Sprinkle the cornstarch over the mushrooms cook stirring constantly for 2 minutes.
- Add the broth, cream bring to a boil, then lower the heat to a simmer , cover and cook for 20 minutes.
- Ladle into soup bowls , garnish with the Italian parsley.
Notes
Brown the mushrooms well before adding the broth. Don't overcrowd the pan—give the mushrooms room to caramelize. This extra step adds a deep, savory flavor to the soup and keeps it from tasting flat.
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