Creamy Mushroom Soup
This recipe concentrates the flavor of the mushrooms by cooking down the mushrooms before adding the cooking liquid.
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients
Serves 4
4 Tbs unsalted organic pasture fed butter
3 pounds organic cremini mushrooms, coarsely chopped
1 onion diced
Salt and pepper to taste
6 garlic cloves, sliced thin
¾ teaspoon dried thyme
4 cups organic low-sodium beef broth, water, veggie broth, chicken broth or bone broth
2 cups organic cashew, coconut, or almond milk
2 tablespoons Meyer lemon juice
Instructions
In a large Dutch oven or pot, melt butter over medium-high heat
Add mushrooms, leeks, ½ teaspoon salt, and ¼ teaspoon pepper and stir to coat mushrooms with the butter
Cover and cook until mushrooms release their liquid, about 5 minutes
Remove lid and cook, stirring to prevent burning until liquid has evaporated, about 15 minutes.
Add garlic and thyme to pot with the mushroom mixture and cook until the garlic is fragrant, should take about 30 seconds.
Add in cooking liquid and stir bringing soup to a boil
Reduce heat and simmer, covered, until mushrooms and leeks are completely tender, about 20 minutes.
Using an immersion blender puree soup in blender smooth. If using a countertop blend puree in small batches
Return pureed soup to pot, stir in nut milk, lemon juice and return to simmer.
Season with salt and pepper.
Enhancements:
Add ½ cup white wine when adding broth, step 6
Substitute 1 cup organic grass fed heavy cream for the nut milk, step 9
Substitute veggie broth or low sodium chicken broth for the beef broth, step 6
Reserve 1 cup of cooked mushrooms before adding the garlic and thyme..Finely chop them and add to the soup before serving, step 9
Add1 ounce dried shiitake mushrooms, soaked in boiled water for 30 minutes, drained and coarsely chopped. Add at step 1
Add ½ to 1 cup wild rice or farro. step 6
Add 2 chopped carrots and 2 celery stalks sliced, step 4
Garnish with sliced green onion or croutons
Serve with sourdough toast