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Creamy Mushroom Gnocchi Soup Recipe

Creamy Mushroom Gnocchi Soup Recipe
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★★★★★

4.8 from 6 reviews

This creamy mushroom gnocchi soup is a comforting and hearty dish combining sautéed mushrooms, tender potato gnocchi, and fresh vegetables in a rich, velvety broth made with half-and-half and chicken broth. Perfect for a cozy meal, it delivers a deliciously satisfying blend of earthy flavors and creamy texture.

Ingredients

Scale

Vegetables and Aromatics

  • 16 oz. sliced mushrooms
  • 1 cup diced white onions
  • ½ cup chopped celery
  • ½ cup shredded carrots
  • 2 tsp minced garlic
  • 1 cup fresh spinach, chopped
  • Chopped parsley (optional garnish)

Dairy and Fats

  • 3 Tbsp unsalted butter, divided
  • 2 cups half-and-half

Dry Ingredients

  • ⅓ cup all-purpose flour
  • 1 16-oz. package potato gnocchi

Liquids and Seasonings

  • 2 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • ½ tsp black pepper

Instructions

  1. Sauté Mushrooms: Using a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté without stirring for 3-4 minutes to develop a nice sear. Flip the mushrooms and continue cooking for another 3-4 minutes. Remove the mushrooms from the pot and set aside.
  2. Sauté Vegetables: In the same pot, add the remaining 2 tablespoons of butter along with diced onions, chopped celery, shredded carrots, and minced garlic. Stir to combine and cook for 4-5 minutes, stirring occasionally, until the vegetables become soft and fragrant.
  3. Add Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat evenly, cooking for about 1-2 minutes to remove the raw flour taste and to form a roux base for the soup.
  4. Add Liquids and Seasonings: Gradually pour in the half-and-half and low-sodium chicken broth while stirring continuously to avoid lumps. Add dried thyme and black pepper. Bring the mixture to a boil.
  5. Simmer Soup Base: Once boiling, reduce the heat to medium-low and let the soup simmer for 2-3 minutes to thicken slightly and let flavors meld.
  6. Add Gnocchi and Spinach: Stir in the potato gnocchi and chopped fresh spinach. Continue cooking over medium-low heat, stirring often, for 4-5 minutes until the gnocchi are tender and the spinach is wilted.
  7. Incorporate Mushrooms: Add the sautéed mushrooms back into the soup and cook for an additional 4-5 minutes, stirring frequently to combine flavors and ensure everything is heated through.
  8. Serve: Optionally garnish with chopped fresh parsley and serve the soup hot for a comforting meal.

Notes

  • For a vegetarian version, substitute chicken broth with vegetable broth and use plant-based butter or oil.
  • Make sure to sauté mushrooms without stirring initially to develop a better flavor and texture.
  • If you prefer a thicker soup, you can add a bit more flour or reduce the liquid slightly.
  • Gnocchi cooks quickly; watch carefully to avoid overcooking as they can become mushy.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: creamy mushroom soup, gnocchi soup, mushroom gnocchi, comfort food, vegetarian friendly, easy soup recipe

Find it online: https://leofoster.com/creamy-mushroom-gnocchi-soup-recipe/