Loaded Creamy Mushroom Soup
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5
6 reviews
Excellent
Loaded Creamy Mushroom Soup
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A simple, creamy mushroom soup loaded with delicious toppings!
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Ingredients
- 16 ounces mushroom assorted types (e.g. white, brown
- 4 portobello mushrooms large
- 2 tablespoons butter
- 1 onion chopped, medium
- 4 cloves garlic minced
- 1 Dijon mustard heaping tablespoon
- 4 cups vegetable broth
- 1 cup heavy cream aka whipping cream
- 5 thyme stems removed, sprigs, fresh
- 1/8 teaspoon ground cinnamon
- 1 herbs de Provence or Italian seasoning, dash
- sherry or dry white wine, splash, optional
- salt to taste
- black pepper to taste
Garlic Baguette Slices/Crostini:
- 1 baguette sliced
- 2-3 cloves garlic peeled and halved
Other Toppings, to taste:
- Parmesan Cheese shaved
- truffle oil
- chive snipped or chopped, fresh
- parsley chopped, fresh
- pea shoots optional
Instructions
- Add butter to a large pot on medium heat. Add chopped onion once butter is melted.
- Sauté onions for 5 minutes, stirring occasionally. Meanwhile, chop the mushrooms.
- Add the mushrooms to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.
- Add the garlic and Dijon mustard to the pot. Stir.
- Add the remaining soup ingredients to the pot and reduce heat to medium once it starts to boil. Simmer for 10 minutes, or until mushrooms reach your desired tenderness.
- Meanwhile, prepare your toppings. To make the garlic baguette toasts, I just used my toaster and then rubbed the garlic over the toast. You could mass toast the bread slices in the oven if you wish (375F, brush slices w. oil, add to baking sheet, 10-15 min.).
- Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the other soup pot.
- Top each bowl of soup with whichever toppings you fancy. I like to dip a couple garlic baguette slices in at once and let them soak up the soup. :)
Notes
- If you prefer a totally smooth soup, purée the whole thing. This is the immersion blender I used.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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