Description
This creamy mushroom soup is delicious, versatile, and will warm your soul!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 2 large celery stalks, halved lengthwise and sliced
- 1 large leek, halved lengthwise and sliced
- 16 oz. mushrooms, sliced (I use 8 oz. crimini mushrooms and the rest are a blend of wild mushrooms)
- 1.5 teaspoons fresh thyme, chopped
- 1 tablespoon Italian parsley, chopped
- kosher salt and black pepper
- 1/8 cup gluten-free flour (I use Bob’s Red Mill 1 to 1 Baking Flour)
- 4 cups mushroom broth, chicken broth, or vegetable broth
- 1/2 cup whipping cream
- Small squeeze of fresh lemon juice (optional)
Instructions
- In a Dutch oven or large heavy-bottomed pot, add butter and olive oil. When the butter melts and olive oil is shimmering and heated, stir in the onions, celery, and leeks. Sweat for 5 minutes. Stir occasionally.
- Gently stir in the mushrooms, thyme, and parsley and cook for 5 minutes.
- Sprinkle the gluten-free flour over the mixture and gently stir to incorporate it into the mushroom mixture.
- Stir in the broth, bring to a boil, then down to a simmer and cook for 10 minutes. Stir occasionally to make to that nothing sticks to the bottom of the pot.
- Stir in whipping cream until incorporated. Taste and adjust the seasonings, if needed. If you prefer your soup on the chunky side, you’re done and can serve it up at this point.
- For a smoother soup, ladle a portion (typically a quarter to half the soup) up to the whole thing (if you prefer more of a puréed soup) into a blender. Make sure to remove the pour-hole insert in the lid and cover the hole with a clean kitchen towel before blending, or you may have a hot explosion on your hands. Blend until smooth.
- Taste and add a small squeeze of fresh lemon juice to brighten the flavors (optional). Pulse the blender a couple of times to incorporate.
- Garnish with fresh thyme, parsley, and diced sautéed mushrooms (if desired).
Notes
- Make it vegan by swapping out the butter for all olive oil, using mushroom or vegetable broth, and swapping the whipping cream for unsweetened coconut cream. It’s delish!
- Slice mushrooms thicker or quartered if you like your soup chunky.
- For an intense boost of mushroom flavor, add some dried wild mushrooms! They’re easy to prepare. To reconstitute the shrooms, place them in a bowl and pour boiling water to cover them. Cover the bowl and steep for 30 minutes. Drain the mushrooms in a colander over a bowl to reserve the liquid (sometimes referred to as mushroom liquor), and chop them up. Make sure to use some or all the mushroom liquor as part of your broth. It’s loaded with flavor!
Keywords: creamy mushroom soup, mushroom soup, wild mushroom soup