Get ready for a flavor bomb mushroom soup recipe. Compared with so many of the recipes found online, this looks deceptively simple and basic, but it’s actually amazing. The proportions in this recipe really serves 2 with maybe a little left over if this is a main course. If you’re serving tiny cups of soup you could get away with 4, but it’s so good you probably won’t want to. So the recipe can easily be doubled. Also, if you like a more creamy consistency (not so many mushrooms), you can either use an immersion blender to incorporate some of the mushrooms or take a cup or more and puree it in a blender and then add back to the soup. Either way, this is a really awesome and hearty mushroom soup recipe.
Ingredients
- 1 onion, diced
- 1 Tbs butter
- 20 oz mushrooms, sliced (use a mixture of white button, portobello or whatever you like)
- 8 fresh sprigs of Thyme
- 1 Tbs cornstarch
- 1 1/2 Cup vegetable broth
- 1/2 Cup cream (or milk)
- 1 dried bay leaf
- 1 Tbs Soy Sauce
- Salt & pepper to taste (start with 1/2 Tsp of each)
Directions
- Sauté diced onions in butter in a dutch oven or pot over medium heat
- When the onions are aromatic and translucent (about 5 minutes or so), push them to the side & add the sliced mushrooms. Let mushrooms cook for about 5 minutes to get tender, then stir the mushrooms with the onions and the thyme leaves.
- Mix the cornstarch in the vegetable broth until incorporated. When the mushrooms have cooked down and yield a very watery base, add the broth mixture, cream (or milk), bay leaf, soy sauce, salt and pepper.
- Allow to cook for at least 15 minutes, stirring occasionally. Then reduce heat to low until ready to serve.
Pair with a Sauvignon Blanc or Alsatian Riesling and some crusty old world style sourdough bread!
