mushrooms soup Recipe

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Mushrooms soup has long been a favorite in many households, celebrated for its rich and hearty flavor. This delightful dish merges the earthy taste of white button and cremini mushrooms, creating a velvety texture that warms the soul. It’s not just popular for its comforting properties but also for its health benefits. Mushrooms are packed with nutrients, including antioxidants, vitamins, and minerals, making this soup a nourishing choice for any meal.

One of the best aspects of mushroom soup is its versatility. It pairs beautifully with crusty bread, which can be dipped into the creamy goodness. For those looking for a more substantial meal, serve it alongside a crisp green salad or a flavorful grilled cheese sandwich. The warm, rich soup and the crunch of fresh salad or the gooeyness of melted cheese create a combination that delights the palate.

Mushrooms soup Recipe

Ingredients:

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound white button mushrooms, stemmed and sliced
  • 8 ounces cremini mushrooms, stemmed and sliced
  • 2 garlic cloves, grated
  • ¼ cup dry white wine
  • 3 cups vegetable broth
  • 1 tablespoon tamari
  • 1 tablespoon fresh thyme leaves, plus more for garnish
  • ½ cup heavy cream or creme fraîche, optional, plus more for serving
  • Chopped fresh parsley, for garnish

Instructions:

  1. 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.
  2. Stir in the garlic, followed by the wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
  3. Allow the soup to cool slightly, then transfer two-thirds to a blender and blend until smooth.
  4. 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.
  5. Ladle into bowls and serve topped with a drizzle of olive oil and/or cream, fresh parsley, and thyme.

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