I am sure this will not excite too many people out there, but it sure does Me! I had been trying for years to put together just the right ingredients and amounts to make a Wonderful Mushroom Soup – and now I think I’ve got it just right!
Growing up, my sister would pass off her mushrooms to me whenever she could. And as my own Kiddos were growing up, my oldest daughter would do the same with her younger sister (or with me). Canned, Fresh, Sautéed, Stuffed. You name it and I enjoy them all. But – you can make a mushroom soup that doesn’t even make me smile – believe me, I’ve made quite a few of those.
However – I think this one hits all the flavor notes. So – if you are a Mushroom Lover like me, try this easy Mushroom Soup recipe. I think you’ll agree – it’s a keeper.
Mushroom Soup
2 pounds fresh Mushrooms – cleaned, stemmed and sliced
2 cups Onion – diced
2 cloves Garlic – minced
1/4 cup butter
1 tsp Thyme leaves – or if you have fresh – 2 sprigs of thyme
1/2 tsp dry Sage Leaves – or if you have fresh – 1 leaf
1/2 cup dry White Wine or White Wine Vinegar
3 1/4 cups strong Chicken Stock
3/4 cup Cream
In a soup pot, over medium heat, melt butter and add onions, mushrooms, garlic and herbs. (If using dry herbs – place them in a tea infuser or tie them up in a few layers of cheesecloth.) Cook for 10 to 15 minutes stirring often. Cook until mushrooms and onions are soft.
Add wine to the pot and simmer for a few minutes. Add chicken stock and simmer for 5 minutes more. Remove herbs and toss. Add cream and blend with an immersion blender. You can blend your soup as smooth as you like it.
Serve as is, or garnish with a few more sautéed mushrooms.
When I make this soup I use a mixture of Baby Bella and White Button Mushrooms. If you like a heartier flavor, use more Baby Bella or Portabella Mushrooms.
Whenever a recipe calls for meat stock, I use Better than Bouillion base. For this recipe that needs a strong stock, I used 2 tablespoons of the chicken base with the 3 1/4 cups water.
If you do not have an immersion blender you can use a stand blender as well. Using the Stand blender will make your soup smoother much faster, so if you like it a little less smooth like I do, try using the pulse mode.