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Cream of Mushroom Soup


I am big time on board with mushrooms. Huge fan. I will eat them cooked or raw and the weirder they look, the more I want to eat them. When I have mushrooms in a recipe, I will usually try and include as many different types of mushrooms as possible. In this recipe I used shitake, oyster, cremini, white button and portobello mushrooms. Quite the medley! With this recipe, there are a lot of ingredients that can be switched out for other things. You can use whatever mushrooms in whatever quantities you want- if you only have white button mushrooms, totally fine! If you don't like shallots, use onions. You can use sherry or vermouth instead of white wine, you can use vegetable or beef broth instead of chicken, you can use sour cream instead of heavy cream, even the herbs can be swapped! It is totally up to you, the world is your oyster (mushroom)! Let’s make some soup!


Ingredients


2 tbsp. Olive Oil

4 tbsp. Butter

4 Shallots

2 Coves of Garlic

1.5 lbs. Assorted Mushrooms

2 sprigs Fresh Thyme

½ cup White Wine

3 cups Chicken Broth/ Stock (or Vegetable Broth)

1 cup Heavy Cream or Sour Cream

Salt and Pepper


Directions


A note early on: You have 2 options with this recipe. If you prefer a chunkier mushroom soup, you should pay a little closer attention to how you’re chopping your mushrooms and veg. I prefer a smoother soup with some large ‘pretty’ pieces of mushrooms. So I don’t pay as much attention in the beginning and I blend it in a blender and then add some nicer pieces at the end. You’ll see what I mean as we go through the recipe.


In a stock pot, melt your butter with a little bit of Olive Oil. Add your shallots and garlic and season with some salt. Cook until translucent, about 5 minutes.


Add all of your mushrooms as well as your thyme sprigs. Cook for 5-10 minutes until the mushrooms have significantly shrunk and released some of their liquid. Once that happens, add your wine and continue cooking for 3-4 minutes.


If you like a smoother soup, now is the time to add everything into a blender, plus 1-2 cups of stock and blend until smooth. Return it to the pot after it’s been blended and add the remaining stock. If you don’t prefer a smooth soup, simply add all of your stock and continue simmering the soup.


At this point, adjust your seasoning and add your heavy cream or sour cream. Even though I blended my soup until smooth, I still like to add some pretty sliced mushrooms to the soup so it looks cute.


Give your soup one more taste and adjust anything you need. Serve with additional thyme and some butter toasted bread. YUM!


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