Homemade Creamy Mushroom Soup
User Reviews
5
3 reviews
Excellent
Homemade Creamy Mushroom Soup
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Ingredients
- 4 garlic large cloves, finely chopped
- 1 shallot or 2 small - finely chopped, large
- 2 8 oz button mushroom washed, stems removed, in packages
- 1 8 oz cremini mushroom washed, stems removed, package
- 1 tbs truffle oil
- 1 thyme fresh, thumb size bundle
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups chicken broth
- 1 ½ cups heavy cream
- 1 ½ teaspoon lemon juice
- truffle oil for garnish
- croutons for garnish
Instructions
- Saute garlic and shallots) over medium heat on stovetop in a dutch oven until translucent. Add the mushrooms,truffle oil and the thyme bundle to the pan and add 1 teaspoon of salt and 1 teaspoon pepper and continue to saute by stirring occasionally until the water is released from the mushrooms (about 10 minutes). (You’ll see that after the mushrooms cook for a while - all at once the pan looks like you put about ½ cup of water in there and the the mushrooms kind of wilt and shrink up).
- Add chicken broth, heavy cream and lemon juice all at once. Taste and add more salt and pepper if needed. Heat over medium heat until foamy and bubbly throughout while stirring continuously. Remove the thyme bundle once the soup is heated through.
- Remove about half of the liquid and reserve. Using a emersion blender blend the rest of the soup until it is a creamy and smooth consistency. Add the reserved liquid back in and heat till heated through again. Serve immediately - garnish with truffle oil and croutons if desired.
Notes
- Always use several different varieties of mushrooms for this soup to come out perfectly.
Nutrition Information
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Calories
220kcal
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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