Creamy Mushroom Soup
All hail this Creamy Mushroom Soup! Earthy mushrooms, velvety broth, onions and shallots, plus splashes of white wine and cream to finish. This is a good soup moment!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 16 ounces mushrooms, stems removed, very thinly sliced (see FAQs)
- 1 -2 shallots, minced
- 4 cloves garlic, thinly sliced
- 1/4 cup all-purpose flour
- 1/2 cup white wine (I used Chardonnay)
- 3 cups broth (see notes for a quick homemade MUSHROOM broth option with your stems)
- 1/2 -1 cup heavy cream
- 1 teaspoon salt + more to taste
- freshly ground black pepper to taste
- 1 tablespoon fresh thyme (about 1 sprig)
- 1/2 loaf of sourdough bread
- 1/2 cup olive oil
- 1 clove garlic
- salt to taste
- freshly ground black pepper to taste
Steps
-
Prepare the croutons. Set aside.
-
Heat the butter and oil in a soup pot over medium high heat. Add the mushrooms and shallots; sauté for 10 minutes until soft, fragrant, and delicious. Add the garlic; sauté for 1-2 minutes.
-
Add the flour; stir to coat everything. It will be very thick and dry (see notes). Add the wine slowly, letting the mixture loosen up. Add the broth slowly, stirring to form a smooth-ish soup.
-
Add the cream and the salt, pepper, and fresh thyme. Don’t boil it, but if you can give it a little bit of time to just hang out over very low heat (or even off heat), that is ideal – the flavors get better with just a little time to sit. Then again, if you cannot wait (I often can’t), it’s also SO delicious right here, right now, right out of the pot.
-
Serve with croutons on top.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...