For an even smoother soup, use an immersion blender to partially blend the soup before adding the parsley and nutmeg. Be careful not to over-blend, as this can make the soup gummy. Consider sautéing the mushrooms in batches to avoid overcrowding the pan, which can cause them to steam instead of brown. For a richer flavor, try using a combination of different types of mushrooms. Dried porcini mushrooms, rehydrated and chopped, add a wonderful depth of flavor. Adjust the amount of salt and pepper to your taste. The soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Felix Stoltenberg
Apr 25, 2025So creamy and comforting! I used oat milk to make it dairy-free, and it turned out great.
Preston Hayes
Nov 30, 2024I added a splash of dry sherry at the end for an extra layer of flavor. Delicious!
Raegan Hodkiewicz
Feb 10, 2024Definitely a keeper! This recipe is a must-try for any mushroom lover.
Syble Swaniawski
Dec 23, 2023I've made this soup several times, and it's always a hit. The instructions are clear and easy to follow.
Brain White
Oct 14, 2023This soup is absolutely divine! The combination of mushrooms is perfect, and the nutmeg adds a lovely warmth.