Creamy Mushroom Soup
This creamy mushroom soup is comforting and packed with savory flavor, perfect for any occasion.
Equipment
- Staub Dutch Oven
- Vitamix Blender
Ingredients
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 0.5 teaspoon sea salt
- Freshly ground black pepper
- 1 pound white button mushrooms, stemmed and sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 2 cloves garlic, grated
- 0.25 cup dry white wine
- 3 cups vegetable broth
- 1 tablespoon tamari
- 1 tablespoon fresh thyme leaves plus more for garnish
- 0.5 cup heavy cream or creme fraîche optional, plus more for serving
- Chopped fresh parsley for garnish
Instructions
- Heat the olive oil and butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook for 2 minutes, or until softened slightly. Add half the mushrooms and cook, stirring occasionally, for 5 minutes, or until softened. Add the remaining mushrooms and cook for another 5 minutes.
- Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
- Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
- Stir the blended soup back into the pot with the chunky soup. If desired, add the cream and cook for another 2 minutes, or until the soup is warmed through and the raw cream taste has cooked off. Season to taste.
- Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.
Notes
Yields 4 cups
Nutrition
Serving: 1cupCalories: 220kcalCarbohydrates: 15gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 1mg
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