As the leaves change color and the air turns crisp, there’s nothing quite like a warm, comforting bowl of creamy mushroom soup to celebrate the flavors of fall. Here are three diverse variations you can try that bring a unique twist to this classic dish.
This variation combines the earthy flavors of mushrooms with the sweet, creamy texture of pumpkin, making it a perfect dish for a cozy fall dinner or a festive gathering.
Start by sautéing one chopped onion and two cloves of minced garlic in a tablespoon of olive oil until fragrant. Add 8 ounces of sliced mushrooms (like cremini or shiitake) and cook until they’re browned. Then stir in 2 cups of diced pumpkin (fresh or canned), 4 cups of vegetable broth, and a teaspoon of thyme. Let it simmer for about 20 minutes until the pumpkin is tender. Blend the soup until smooth, and stir in 1 cup of heavy cream. Season with salt and pepper to taste.
This soup can be garnished with roasted pumpkin seeds for a crunchy texture and additional flavor. You can also substitute the heavy cream with coconut milk for a dairy-free option.
For those who enjoy a little kick, this spicy variation will warm you from the inside out. The smoky flavor of chipotle peppers pairs wonderfully with the rich taste of mushrooms.
Begin by following the same method as the classic creamy mushroom soup: sauté one chopped onion and two cloves of minced garlic in olive oil. Add 10 ounces of assorted mushrooms (like portobello and button) and cook until tender. Next, incorporate one chopped chipotle pepper in adobo sauce, a teaspoon of cumin, and 4 cups of chicken or vegetable broth. Let it simmer for 15 minutes. Then blend until smooth, and stir in 1 cup of cream or half-and-half.
Serve with a sprinkle of fresh cilantro and a squeeze of lime for brightness. This soup can easily be made vegetarian by using vegetable broth and omitting any meat-based options.
This hearty variation adds wild rice, making it a filling meal on its own. It’s perfect for chilly evenings when you want something satisfying and nutritious.
Start by cooking 1 cup of wild rice according to package instructions. Meanwhile, sauté one chopped onion and two cloves of garlic in butter until translucent. Add 8 ounces of sliced mushrooms and continue to sauté until browned. Pour in 5 cups of chicken or vegetable broth, and toss in the cooked wild rice. Add a teaspoon of rosemary, thyme, and a pinch of nutmeg for extra flavor. Let it simmer for about 20 minutes.
To finish, blend about half of the soup for a creamy texture while leaving some chunks intact for heartiness. Stir in 1 cup of cream, and season with salt and pepper. Garnish with fresh parsley for a pop of color and freshness.
Feel free to customize this recipe by adding in other vegetables, such as carrots or spinach, to make it even more nutritious.
Each of these creamy mushroom soup variations captures the essence of fall, offering comforting flavors and warming aromas. Try them out, and you’ll have the perfect dish to enjoy on a chilly evening!