Creamy Mushroom Soup
User Reviews
5
Creamy Mushroom Soup
Description
Creamy Mushroom Soup combines two types of mushrooms—white button and cremini—with sautéed onions and garlic in a base of vegetable broth, white wine, and tamari. The mushrooms are cooked down to release their flavor before simmering. After cooking, part of the soup is pureed to create a creamy texture balanced with chunks of mushrooms for mouthfeel. Optionally, heavy cream can be stirred in to soften and enrich the flavors further.
The taste presents the earthiness of mushrooms complemented by the brightness of fresh thyme. The blend of butter and olive oil in the sauté step adds body, while the finishing drizzle of olive oil or cream and fresh herbs adds freshness and a touch of richness.
Serve warm as an appetizer or a small main, garnished with chopped parsley and extra thyme leaves. It pairs well with crusty bread to soak up the creamy broth.
This recipe yields about 4 cups. The instructions advise blending only two-thirds of the soup to maintain texture. The use of tamari contributes a subtle umami depth. The cream is optional and can be replaced with creme fraîche for a tangier finish.
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 tablespoons butter unsalted
- 1 yellow onion chopped, medium
- ½ teaspoon salt sea salt
- black pepper freshly ground
- 1 pound white button mushrooms stemmed and sliced
- 8 ounces cremini mushrooms stemmed and sliced
- 2 garlic grated, cloves
- ¼ cup white wine dry
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon thyme plus more for garnish, fresh leaves
- ½ cup heavy cream optional, plus more for serving, or creme fraîche
- parsley for garnish, chopped, fresh
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.
- Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
- Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
- Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
- Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.
Notes
- The soup makes about 4 cups, suitable for four servings.
- Blending only two-thirds of the soup preserves a pleasant mixture of creamy and chunky textures.
- Heavy cream is optional; creme fraîche may be used as an alternative for added tanginess.
- Extra olive oil and fresh herbs can be added as garnish to enhance flavor.
User Reviews
Overall Rating
5
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