Diet
[x] Flexitarian + Omnivore
[x] Vegan: Use vegan butter or oil, and vegetable broth.
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: potato
[O] Oxalate Avoidance
[O] Purine Avoidance: Mushrooms are high in purines
[O] ALLERGY tree nuts: Use a different plant milk and this goes away

Mushroom Soup

An easy to make, umami-filled (slightly sour) mushroom soup.

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Servings:

Calories: 197kcal

Author: Patty

Ingredients

Prep Plants, Herbs + Seasoning

1 # Mushrooms I used morel and shiitake, sliced and chopped for texture
4 Shiitake mushrooms Large size, cut into 1/2“ – 1” cubes.
1 T Mixed dried mushroom powder I make my own
1 Sprig Fresh thyme
1 Sprig Fresh rosemary
4 Shallots Chopped
1 T Garlic Minced
1 t Kosher salt and freshly ground black pepper

Wet ingredients

½ stick butter European non-salted for its creaminess, or vegan butter
2 T Balsamic Vinegar
5 C Chicken stock Homemade is best, or use veggie stock
1 C Plant Milk I used Hazelnut for flavor
1/4 C Chopped fresh parsley leaves for garnish

Instructions

Mise en Place

Brush off and chop the mushrooms. (I find a mix of mushrooms more interesting for texture and flavor.)
Place butter in a soup pot and melt on low heat. Add the onions and garlic, then herb and sauté until soft. I keep stirring as I do not want anything to burn.
After ~5 minutes, turn heat up and add the mushrooms. Sprinkle in kosher salt and pepper, about 5 minutes. At this time cook until the mushrooms have releasted their liquid and are starting to brown. This may take ~15-20 minutes, but cook with the lid on and stir occasionallly to make sure nothing burns.
Add the balsamic vinegar and stir it around so it mixes well. Then add the stock and cook on low with the lid for ~30 minutes.
Take off the lid, remove the herb stalks and add the milk while sitrring. Taste to see if you need to add anything else.
Using an immersion blender, blend all the liquid and cooked mushrooms. Then add 5 large shiitake cubed mushrooms for texture and bring to a boil.
At this point turn off the heat, put the lid on and prep anything else you want for a topping. A few parsley leaves or chopped chives, etc.

Notes

Vegan: Swap butter and chicken broth for alternatives.

MILK: Use any milk you want, but not flavored ones or too sweet. I used what I had on hand, would have used cow’s milk, soy, oat, etc. If you want a more creamy texture, add minimally whole milk or cream.

SOUR: If you do not like the hint of sour taste (from the vinegar) omit that ingredient. You could also add a hint of your favorite wine. Or leave the rest of the recipe as is.

Nutrition