Mushroom Soup
Yield: 4 servings
Calories: 332kcal
The earthy mushrooms combined with aromatic herbs and creamy broth create a delicious and satisfying meal that can be enjoyed anytime.
Ingredients
- 8 ounces (227 g) brown mushrooms, cremini or baby bella
- 8 ounces (227 g) white mushrooms
- 2 tablespoons (15 g) unsalted butter
- 1 cup (130 g) white onion, or yellow, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon chopped thyme, or ¼ teaspoon dried
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon black pepper
- ¼ cup (60 ml) dry white wine
- 1 teaspoon (5 ml) white wine vinegar
- ½ ounce (15 g) dried porcini mushrooms
- 3 cups unsalted vegetable stock, or chicken stock
- 1 cup (240 ml) heavy whipping cream
- 1 teaspoon chopped chives
Instructions
- Prepare the Mushrooms - Rinse and dry the fresh mushrooms, or wipe the surface with a damp paper towel. Trim the stems and cut them into ¼-inch thick slices.
- Cook the Aromatics - Heat a large pot or Dutch oven over medium-low heat. Add the butter. Once melted, add the onions. Saute until lightly brown and translucent, about 6 to 7 minutes. Add the minced garlic and thyme, and saute for 30 seconds.
- Cook the Mushrooms - Increase the heat to medium. Add the sliced mushrooms and sprinkle with salt and pepper. Saute until tender and most of the moisture releases, occasionally stirring, about 6 to 7 minutes. Reserve a ¼ cup of for garnish.
- Reduce the Liquids - Add the wine and vinegar, stir, and cook until most of the liquid evaporates about 3 to 4 minutes. Add the dried porcini mushrooms and stir to combine.
- Simmer the Soup - Add the vegetable stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until mushrooms are tender, about 15 minutes, stirring every five minutes.
- Puree the Soup - Carefully transfer the soup to a countertop blender and reserve the pot. Cover to prevent splattering. Do not fill the blender more than halfway full; work in batches if needed. Puree on medium speed for 30 seconds. Increase to high speed, process until a smooth, about 1 minute. Transfer the pureed soup back to the pot.
- Add the Cream - Heat the soup over low heat. Add the cream and stir to combine. Continue to stir and cook until hot, about 4 to 5 minutes. Season with salt and pepper to taste.
- To Serve - Divide the soup among serving bowls. Garnish with reserved mushrooms and chives.
Notes
- Recipe Yield: 4 cups
- Serving Size: 1 cup
- Storing: Cool soup completely. Store in an airtight container in the refrigerator for up to 5 days.
- Reheating: Place soup in a pot over medium heat, adding more stock if needed, occasionally stirring until hot.
- Vinegar Substitutes: Add balsamic vinegar, red wine vinegar, or apple cider vinegar.
- Make it Dairy-Free and Vegan: Substitute extra-virgin olive oil for butter. Canned unsweetened coconut milk, cashew milk, or oat milk can be used instead of heavy whipping cream; add just enough until desired consistency is reached.
- Wine Options: Use Chardonnay, Pinot Grigio, or Sauvignon Blanc. The wine can be omitted and substituted with more stock.
Nutrition
Calories: 332kcal | Carbohydrates: 16g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1029mg | Potassium: 618mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1461IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 1mg
Recipe Link
Recipe Video