Creamy Mushroom Soup
Earthy, cozy, and unexpectedly simple. This creamy mushroom soup is layered with umami and silkiness in every spoonful. Made with a mix of mushrooms and simmered in Pikora’s Chicken or Beef Bone Broth, it’s a pantry-friendly recipe that feels like a hug in a bowl.
Ingredients (serves 4)
- 2 sachets of Pikora Beef Bone Broth, Bestia
- 4 cups of water
- 3 cups mushrooms, washed and chopped (cremini, porcini, or button)
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp heavy cream or Greek yogurt
- Salt & pepper, to taste
Instructions
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Start the base: In a large pot, sauté the garlic and onion in butter and olive oil over medium heat until soft and translucent.
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Add the mushrooms: Stir in the chopped mushrooms and cook until golden brown. Do it in batches if needed to get a nice sear.
- Deglaze & simmer: Mix in 2 sachets of Pikora Beef Bone Broth, Bestia with 4 cups of water and bring to a light boil.
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Simmer gently: Reduce heat to medium and cook for 15–20 minutes to let the flavors come together.
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Season & blend: Add salt and pepper to taste. Blend the soup until smooth and creamy (or leave it a little chunky—your call).
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Finish with cream: Stir in heavy cream or Greek yogurt just before serving for that extra velvety touch.
✨ Shortcut: Use pre-sliced mushrooms to save time, and add a splash of lemon juice for brightness.
Recipe by Paty Carmona aka La Punnet
