Recipe details
Lunch
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Mushroom Soup
1h
4 servings
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This rich and creamy Mushroom Soup is a comforting and flavorful dish that showcases the earthy goodness of mushrooms. The combination of button mushrooms, shiitake mushrooms, and dried porcini mushrooms creates a deep, complex flavor that's enhanced by aromatic herbs and a touch of cream. This hearty soup is perfect for a cozy lunch or dinner.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the ingredients
Clean and slice the button mushrooms and shiitake mushrooms. Soak the dried porcini mushrooms in 1 cup of warm water for 15 minutes, then drain and chop them, reserving the soaking liquid. Chop the onion. Mince the garlic.
Sauté the mushrooms and aromatics
In a large pot, melt the unsalted butter over medium heat. Add the sliced button mushrooms, shiitake mushrooms, chopped onion, and minced garlic. Sauté for 10-12 minutes, or until the mushrooms release their moisture and the onion is softened.
Add the broth and seasonings
Add the vegetable broth, chopped porcini mushrooms, reserved mushroom soaking liquid, dried thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 20-25 minutes.
Blend the soup
Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful when blending hot liquids.
Add the cream
Stir in the heavy cream. Simmer for 2-3 minutes, or until heated through.
Serve
Ladle the Mushroom Soup into bowls and serve hot.
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