Your new favorite creamy mushroom soup is 30 minutes from pot to table. It's the ultimate comfort food for fungus lovers everywhere.
OK. I am having a problem here. I am trying very hard to write this post but I am sitting outside, on the 17th floor of a condo balcony, overlooking the Gulf of Mexico in Orange Beach, Alabama. The sound of the waves are sooooo distracting and I am trying to write this post about Mushroom Soup. Something hearty and warm for the cold weather. However, it’s 72 degrees here and soup is not what I want to be thinking about. (Although as I update this post 8 years later it's a freezing 32 degrees here in North Carolina). OK- back to soup......because at the end of the day, I still love a good soup.
Mushroom soup. Perhaps my most favorite soup ever. But then again, it is hard for me to not love anything with mushrooms in it. Sometimes I have a really hard time making any recipe with mushrooms because I eat half of them right out of refrigerator before they have a chance to hit the pot.
I made this mushroom soup thick, but it is easy to tweak it a little thinner if you like. In the cold weather I love making soup the main event. It’s easy, filling and requires very little clean up. Soup can be made on a weekend and heated up for supper later in the week. Soup can be frozen and thawed for a quick meal.
The ultimate comfort meal for me is a big bowl of this creamy mushroom soup with a green salad and hearty French loaf.
The picture above is really grainy, but it was taken at a farm stand in New York City's Chelsea Market. I think the secret to making this soup so delicious is using a variety of mushrooms. Shiitake, oyster, portobello, porcini, Cremini - there is no wrong combination.
While the basic creamy mushroom soup is easily made gluten free and/or dairy free, I admit that I love to add a sprinkle of Parmesan cheese and a dollop of sour cream to my bowl. I am also a huge fan of adding these Sun Dried Tomato and Artichoke Crostinis to the soup. They add a tinge of sweetness and crunch that makes any meal satisfying.
*One last note: many may think 5 cloves of garlic is a lot and that's OK. I like extra garlic but you will still get a garlicky hint if you par down to just 2 cloves. You do you.
Your New Favorite Creamy Mushroom Soup
Your new favorite creamy mushroom soup is 30 minutes from pot to table. It's the ultimate comfort food for fungus lovers everywhere.
Ingredients
- 2 tablespoons olive oil
- 1 large white onion, diced
- 5 cloves garlic, minced (** see note)
- ½ teaspoon salt
- 3 cups vegetable broth, divided
- roughly 15-20 ounces mushrooms, sliced (any variety or combination)
- 2 tablespoon fresh thyme, stems removed
- 2 tablespoons all purpose flour (I use brown rice flour for gluten-free)
- 1 ½ cup unsweetened plain cashew milk (or other nut milk, as long as it is unsweetened - it is also perfectly fine to use dairy milk as well)
- Shredded Parmesan cheese
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the diced onion and garlic. Sprinkle with the salt and cook for two minutes, stirring often so the garlic doesn't burn and the onions soften slightly.
- Add a few tablespoons to the pot so the onions and garlic do not stick.
- Continue to cook an additional 5 minutes until the onions begin to turn translucent.
- Add the mushrooms, flour, and chopped thyme. Continue to stir for 5 minutes, adding more broth as needed to prevent sticking.
- Add 1 cup of vegetable broth and cover pot with a tight fitting lid. Let soup cook 10 minutes.
- Add the remaining broth and milk to the pot, reduce heat to simmer.
- Simmer for 10 minutes, until mushrooms are softened and slightly shriveled.
- Carefully add the mushroom mixture to a blender and gently pulse. You can add more broth, a few tablespoons at a time until the soup has reached the consistency you desire.
- Spoon into serving bowls and top with shredded Parmesan, sour cream, parsley, or any other topping preferred.
- Serve immediately.
Notes
** Five cloves of garlic may be too garlic heavy for some. You can cut down to even just two cloves if you want just a small little hint of a garlicky flavor.
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Shay Arcarese
Saturday 19th of November 2016
Tis the season for soups and I croon for 'shrooms!! This recipe has definitely inspired me for my next soup venture! And you can NEVER use too much garlic, at least not in my household!! Thanks!
Helen Corbin
Tuesday 8th of November 2016
I am so sorry that you are staying in such a slummy place with no views - you are such a trooper and put up with some horrid conditions :-) I love mushroom soup as well (and thank goodness it is my hubby’s favorite.) Your recipe is wonderful and I am all for “the more garlic the better.” I have been known to make “GARLIC” pesto among many other things garlic :-)