Creamy Mushroom Soup
A creamy, dreamy, earthy mushroom soup.
Equipment
- 1 immersion blender or blender
- 1 large sauce pan or dutch oven
- Measuring cups and spoons
- 1 chef's knife
- 1 wooden spoon or spatula
Ingredients
- 1 lbs sliced baby portabella mushrooms
- 1 yellow onion, diced
- 1 teaspoon fresh thyme, leaves removed from stems or 1/2 teaspoon dried thyme
- 1 teaspoon fresh rosemary, leaves removed from stems, roughly chopped or 1/2 teaspoon dried rosemary
- ½ cup dry white wine additional broth can be substituted for alcohol free
- 4 cups beef or vegetable broth
- ½ cup heavy cream full-fat coconut milk can be substituted
- 4 tablespoons butter vegan butter can be substituted.
- 3 tablespoons flour
- salt + black pepper to taste
- 1 teaspoon umami seasoning
- 2 teaspoons lemon juice
Instructions
- Heat the large saucepan or dutch oven over medium high heat and add 1 tablespoon of the butter. Add the onion and sauté with a pinch of salt and pepper until soft and just slightly browned. About 3-5 minutes.
- Add the mushrooms, rosemary, thyme, umami seasoning, and another pinch of salt and pepper. Cook the mushrooms down until dark brown. Deglaze the bottom of the pan with the white wine and allow the mushrooms to absorb the liquid. Add the remaining butter, stirring the mushrooms occasionally
- Once the butter has melted, slowly sprinkle in the flour while stirring continuously. Cook for about 5 minutes. The mixture will be very thick and pasty.
- While continuing to stir, slowly add your broth of choice, about one cup at at time. Add more once the previous liquid is evenly incorporated into the mushroom mixture. Loosen the brown bits at the bottom of the pan as liquid is added.
- Once all of the broth has been added, reduce the heat to low and use an immersion blender to blend the mushrooms to your desired consistency. A standard blend can also be used, but the soup will need to be cooled slightly to avoid a blow up. Return the soup to the sauce pan once blended.
- After blending, stir in the heavy cream. Taste, adjust for seasoning with salt and pepper. Add the lemon juice 1 teaspoon at a time, tasting in-between.
- Simmer over low heat for about 15 minutes before serving.
Nutrition
Calories: 151kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 32mgSodium: 56mgPotassium: 267mgFiber: 2gSugar: 3gVitamin A: 417IUVitamin C: 2mgCalcium: 29mgIron: 1mg
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