If you’re a fan of rich, comforting soups that pack a punch of flavor, the Iron Hill Mushroom Soup recipe is something you’ll want to try. Iron Hill Brewery, a popular restaurant chain known for its craft beers and delicious food, has long been admired for their signature dishes, and this soup is no exception. It’s the kind of dish that warms you from the inside out, making it perfect for chilly evenings or whenever you’re craving something savory and hearty.
This mushroom soup is deeply earthy and velvety, with a perfect balance of creaminess and umami. What makes it unique isn’t just the mushrooms-though they are the star of the show-but the careful blend of spices and ingredients that elevate it to another level. In this guide, I’ll walk you through the recipe step by step, share some ingredient insights, and offer expert tips and variations to make it your own.
Whether you’re an experienced chef or a kitchen novice, this soup is surprisingly easy to make and will quickly become a favorite. So let’s dive into the details!
Iron Hill Mushroom Soup Recipe
Here’s the full recipe for making your own Iron Hill Mushroom Soup, complete with all the ingredients and detailed instructions. It’s the ideal comfort food for both weeknight dinners and special occasions.
Ingredients Needed
You don’t need a ton of fancy ingredients for this recipe, but you do need a good variety of mushrooms to give the soup that deep, complex flavor. Here’s everything you’ll need:
- Fresh Mushrooms: You’ll need a mix of cremini, shiitake, and button mushrooms (roughly 1 pound total). The combination of earthy flavors adds layers of richness to the soup.
- Butter: Around 4 tablespoons of unsalted butter will create a smooth base and add to the creaminess of the soup.
- Onions: 1 large yellow onion, finely diced. This will provide a bit of sweetness and balance the savory flavors.
- Garlic: 4 cloves, minced. Garlic is a flavor powerhouse, bringing a wonderful aromatic quality to the soup.
- Flour: 2 tablespoons of all-purpose flour. This helps thicken the soup and creates a smooth, velvety texture.
- Chicken Broth: 4 cups of low-sodium chicken broth (or vegetable broth if you’re going for a vegetarian version). The broth is the liquid foundation for the soup, adding depth and a savory base.
- Heavy Cream: 1 cup. This is what gives the soup that creamy, luxurious consistency.
- Thyme: 1 teaspoon of dried thyme (or fresh, if you have it on hand). The herb adds a warm, earthy touch that complements the mushrooms perfectly.
- Salt and Pepper: To taste. The salt enhances all the flavors, and the black pepper adds just a hint of heat.
- Optional Garnishes: Chopped fresh parsley or chives and a drizzle of truffle oil for an extra touch of elegance.
Cooking Instructions
Making this mushroom soup is a pretty straightforward process, and most of the time goes into letting the flavors develop. Here’s how to make it:
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Prepare The Mushrooms
- Begin by cleaning and slicing your mushrooms. You can slice them thinly or chop them into small pieces, depending on your texture preference. Set aside.
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Sauté The Onions And Garlic
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and cook them until they become soft and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute, just until fragrant. Be careful not to burn the garlic.
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Cook The Mushrooms
- Add the sliced mushrooms to the pot and sauté them for about 10 minutes, or until they release their moisture and begin to brown. Stir occasionally to ensure even cooking.
- If you prefer a bit of caramelization on your mushrooms, let them sit in the pan for a couple of minutes at a time before stirring.
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Add Flour And Make A Roux
- Sprinkle the flour over the mushrooms and onions. Stir constantly to create a roux (a thick paste). This should only take about 2 minutes to cook off the raw flour taste.
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Add Broth And Simmer
- Gradually pour in the chicken or vegetable broth, stirring continuously. Once combined, bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, allowing all the flavors to meld together.
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Add Cream And Season
- Stir in the heavy cream, then season with salt, pepper, and dried thyme. Let the soup simmer for another 5 minutes, allowing it to thicken and become velvety smooth.
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Blend (Optional)
- If you prefer a smoother texture, use an immersion blender to puree the soup to your desired consistency. You can also transfer the soup to a regular blender, but be sure to let it cool slightly first to avoid splashing.
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Final Touches
- Taste and adjust the seasoning if needed. Garnish with fresh herbs like parsley or chives and a drizzle of truffle oil if you’re feeling fancy.
Ingredient Insights
- Mushrooms: Different types of mushrooms lend unique textures and flavors to the soup. Shiitake mushrooms bring an earthy, umami punch, while cremini and button mushrooms give it a classic, subtle flavor. Combining them allows for a fuller, more complex soup.
- Heavy Cream vs. Milk: The heavy cream in this recipe is what gives the soup its richness. If you’re looking for a lighter version, you could swap the heavy cream for half-and-half or whole milk, but the creaminess may be less luxurious.
- Thyme: Dried thyme is an easy option, but fresh thyme will bring a brighter, more aromatic flavor. If using fresh thyme, you’ll need about 3-4 sprigs, and you can remove the stems after simmering.
Expert Tips
- Mushroom Prep: Mushrooms have a lot of moisture, so it’s important to cook them down until they release their liquid. If you add the broth too early, you might end up with a more watery soup.
- Flavor Boost: For an added depth of flavor, consider using a splash of dry white wine in the sauté step when cooking the mushrooms. The wine helps deglaze the pan and enhances the savory notes of the soup.
- Thickening the Soup: If you prefer a thicker soup, after blending, add a bit more cream or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to achieve your desired consistency.
Recipe Variations
- Vegan Version: Swap the butter for olive oil, use vegetable broth, and replace the heavy cream with coconut milk or a dairy-free cream substitute. You’ll still have that creamy texture, but with a lighter, vegan-friendly twist.
- Spicy Mushroom Soup: Add a pinch of cayenne pepper or red pepper flakes for a bit of heat. The spicy kick pairs surprisingly well with the earthy mushrooms.
- Mushroom and Leek Soup: Add 1 leek, thinly sliced, to the recipe for an additional layer of flavor. The leeks bring a mild, onion-like taste without overpowering the mushrooms.
Final Words
The Iron Hill Mushroom Soup is the epitome of comfort food with a sophisticated twist. It’s easy to make, but with the depth of flavor and richness, it feels like something special. Whether you’re serving it on a quiet night in or making it for guests, this soup is sure to impress.
FAQs
What Ingredients Are Needed For Iron Hill Mushroom Soup?
To make Iron Hill mushroom soup, you will need the following ingredients: mushrooms (typically cremini or white mushrooms), butter, olive oil, onions, garlic, vegetable broth, heavy cream, thyme, flour, salt, pepper, and a splash of white wine (optional).
What Types Of Mushrooms Are Best For Iron Hill Mushroom Soup?
The best mushrooms for Iron Hill mushroom soup are typically cremini or white mushrooms, as they provide a rich, earthy flavor and creamy texture. You can also use a mix of wild mushrooms for added depth of flavor.
Can I Make Iron Hill Mushroom Soup Without Heavy Cream?
Yes, you can substitute heavy cream with alternative ingredients like half-and-half, coconut milk, or a plant-based cream for a lighter version or to make it dairy-free.
How Do I Prepare The Mushrooms For The Soup?
To prepare the mushrooms, clean them with a damp paper towel to remove any dirt. Slice the mushrooms thinly for even cooking and a smoother texture in the final soup.
How Long Does It Take To Cook Iron Hill Mushroom Soup?
Iron Hill mushroom soup typically takes about 30 to 45 minutes to prepare and cook. This includes sautéing the vegetables and mushrooms, simmering the soup, and allowing it to thicken.
Can I Use A Different Type Of Broth For Iron Hill Mushroom Soup?
Yes, you can use chicken broth, beef broth, or any type of vegetable broth in place of the standard vegetable broth for variations in flavor.
How Can I Thicken My Iron Hill Mushroom Soup?
To thicken the soup, you can use a slurry made of flour and water, or you can allow the soup to simmer for a longer time to reduce and naturally thicken. Additionally, pureeing part of the soup with an immersion blender will help create a thicker texture.
Is Iron Hill Mushroom Soup Gluten-free?
Traditional Iron Hill mushroom soup contains flour, which makes it not gluten-free. However, you can easily make it gluten-free by using a gluten-free flour substitute, such as cornstarch or a gluten-free all-purpose flour.
Can I Freeze Iron Hill Mushroom Soup?
Yes, Iron Hill mushroom soup can be frozen. To do so, allow the soup to cool completely before transferring it into an airtight container. It can be stored in the freezer for up to 3 months. However, the texture of the cream may change slightly upon thawing.
What Should I Serve With Iron Hill Mushroom Soup?
Iron Hill mushroom soup pairs well with a variety of accompaniments, such as fresh crusty bread, a side salad, or a light sandwich. A grilled cheese sandwich or croutons also complement the creamy texture of the soup.