This mushroom soup is miles away from anything that comes out of a can. Real mushrooms, butter, garlic, and fresh thyme simmer together and blend into something velvety and deeply earthy. It is the kind of soup that makes you close your eyes with the first spoonful.
Ingredients
- 1½ lbs mixed mushrooms (cremini, white, shiitake), sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 tbsp butter
- 1 tbsp extra virgin olive oil
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or full-fat coconut milk
- 1 tsp thyme
- ½ tsp nutmeg
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the butter and olive oil in a large pot over medium-high heat. Add the mushrooms in batches and cook for 5 to 6 minutes until deeply browned. Do not crowd the pan.
- Remove about 1 cup of the browned mushrooms and set aside for garnish.
- Add the onion to the pot and cook for 4 to 5 minutes. Add the garlic and thyme, stirring for 1 minute.
- Add the broth, salt, pepper, and nutmeg. Simmer for 15 minutes.
- Blend the soup until smooth using an immersion blender. Stir in the cream.
- Warm through for 2 minutes without boiling. Serve topped with the reserved browned mushrooms.
Notes
- Browning the mushrooms well before adding liquid is what gives this soup its deep, rich flavor.
- Use full-fat coconut milk instead of cream for a dairy-free version.
- A sprinkle of shiitake mushroom powder intensifies the mushroom flavor even further.
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