Covent Garden Mushroom Soup Recipe

Covent Garden Mushroom Soup Recipe is made with fresh button mushrooms, onion, garlic, butter, olive oil, all-purpose flour, vegetable or chicken stock, milk or cream, thyme, and a touch of lemon juice. This creamy and hearty soup recipe creates a comforting and flavorful dinner option that takes about 40 minutes to prepare and can serve up to 4 people.

Covent Garden Mushroom Soup Recipe Ingredients

• 500g (1 lb) fresh button mushrooms, cleaned and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 3 tbsp all-purpose flour
• 1 liter (4 cups) vegetable or chicken stock
• 250ml (1 cup) whole milk or cream
• Salt and freshly ground black pepper, to taste
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 1 tsp lemon juice (optional, for brightness)
• Fresh parsley, chopped (for garnish)

Covent Garden Mushroom Soup Recipe Instructions

1. Prepare the Base Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant.
2. Cook the Mushrooms Add the sliced mushrooms to the pot. Cook for 7–10 minutes, stirring occasionally, until they release their liquid and start to brown.
3. Make the Roux Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
4. Add the Stock and Simmer Gradually pour in the vegetable or chicken stock, stirring constantly to prevent lumps. Add the thyme and bring the soup to a boil.
5. Blend the Soup Remove the pot from heat. Use an immersion blender to blend the soup until smooth. (Alternatively, transfer the soup in batches to a blender and blend carefully.)
6. Incorporate Milk or Cream Return the blended soup to the pot over low heat. Stir in the milk or cream and let it heat through without boiling. Season with salt, pepper, and lemon juice to taste.
7. Serve Ladle the soup into bowls. Garnish with chopped parsley and serve warm with crusty bread or a side salad.
8. Reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

Recipe Tips

• Enhance the Umami Flavor:
  For a deeper mushroom flavor, add a splash of soy sauce or a teaspoon of miso paste along with the stock. These ingredients will amplify the natural umami of the mushrooms.
• Use Fresh Herbs for Extra Aroma:
  While dried thyme works well, fresh thyme or fresh rosemary will infuse the soup with a more vibrant, aromatic flavor. Add the fresh herbs during the simmering stage for maximum fragrance.
• Make It Creamier:
  For an even creamier texture, blend part of the soup with a handful of soaked cashews or white beans. This adds creaminess without needing extra dairy or heavy cream.

How To Store Covent Garden Mushroom Soup Recipe

Refrigerate: Cool the Covent Garden Mushroom Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. Allow it to cool completely, then portion it into freezer-safe containers or resealable freezer bags. The soup can be frozen for up to 2 months. When ready to serve, thaw it overnight in the refrigerator before reheating gently on the stovetop, stirring occasionally.

How to Reheat Leftover Covent Garden Mushroom Soup Recipe

On The Stovetop: Pour the leftover soup into a saucepan and reheat over medium-low heat, stirring occasionally to prevent sticking. Heat for about 5-7 minutes or until warmed through.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.

In The Instant Pot: Use the sauté or warm setting to reheat the soup. Stir occasionally and heat until evenly warm, typically 5-10 minutes.

What To Serve Covent Garden Mushroom Soup Recipe

Covent Garden Mushroom Soup Recipe pairs well with crusty bread, garlic butter toast, a green side salad, and roasted vegetables. It also can be served alongside grilled cheese sandwiches, herbed croutons, a baguette, and steamed asparagus for better savoring of the meal.

Frequently Asked Questions

Can I use a different type of mushroom?

Yes, you can experiment with other mushrooms like cremini, shiitake, or portobello. Each type will give a slightly different flavor and texture to the soup, but button mushrooms are traditional for this recipe.

Can I make this soup dairy-free?

Yes, to make it dairy-free, substitute the butter with dairy-free margarine or olive oil, and use coconut milk or a plant-based milk (like almond or soy) instead of whole milk or cream.

How can I make the soup thicker?

If you prefer a thicker soup, you can add more flour to the roux (about 1 tablespoon extra) or blend a portion of the soup after simmering to create a creamier texture.

Try more recipes:

• La Madeleine Tomato Soup Recipe
• Louis Pappas’ Lemony Avgolemono Soup Recipe
• Julia Child French Onion Soup Recipe