Creamy Mushroom Risotto Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add mushrooms and cook until they release their moisture and start to brown.
• STEP 3.Add Arborio rice and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly translucent.
• STEP 4.Gradually add vegetable broth, stirring constantly, until the rice is cooked and the soup has thickened.
• STEP 5.Stir in Parmesan cheese and season with salt and pepper to taste.
• STEP 6.Serve the creamy mushroom risotto soup hot, garnished with fresh parsley or thyme leaves.

Cooking Tips

• Use a mix of different mushrooms for a more complex flavor.
• To enhance the mushroom flavor, you can add a splash of white wine while cooking the mushrooms.
• For a creamier texture, you can stir in a tablespoon of butter at the end.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup as a main course with crusty bread or as a starter before a meal.