Mushroom Soup
An easy to make, umami-filled (slightly sour) mushroom soup.
Servings: 4
Calories: 197kcal
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
Calories: 197kcal | Carbohydrates: 27g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 1055mg | Potassium: 871mg | Fiber: 3g | Sugar: 14g | Vitamin A: 462IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 2mg