Description
A comforting bowl of mushroom soup that embodies warmth and connection, perfect for family dinners or cozy nights in.
Ingredients
Scale
- 1/4 cup extra virgin olive oil, plus extra for serving
- 1 medium onion, diced
- 2 pounds mixed mushrooms (cremini, portobello, shiitake), stemmed and sliced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups chicken stock or vegetable broth
- 2 bay leaves
- 1 cup milk
- 2 tablespoons cornstarch
- Fresh chives, finely chopped, for garnish
Instructions
- Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and sliced mushrooms, cooking until the liquid has evaporated and the onion is soft (10 to 15 minutes).
- Stir in the minced garlic and dried thyme, seasoning with salt and pepper. Cook for another 30 seconds.
- Pour in your stock and add the bay leaves. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 10 minutes.
- Whisk together the milk and cornstarch in a separate bowl to create a slurry, then add this to the pot, stirring until the soup thickens slightly (about 5 minutes).
- Transfer half the soup to a blender and blend until it reaches your desired creaminess. Return it to the pot.
- Serve in bowls, drizzling a bit of extra olive oil on top and garnishing with chives.
Notes
Use fresh, quality mushrooms for the best flavor; avoid slimy ones!
For a vegan version, substitute the milk with almond milk and the chicken stock with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg