There are many mushroom soup recipes on the web, so I looked at a few and made the concoction below. It was good, but not nearly as strongly flavored as this Thai sweet potato soup.
For this recipe, I used equal amounts of boring white grocery-store mushrooms, enoki mushrooms, king oyster mushrooms and shiitake mushrooms.
The recipe is really forgiving and hard to screw up. Just don’t bring it to a hard boil after adding the cream, and you’ll be fine.
- 4T butter or butter substitute for vegan
- 2T olive oil
- 2 medium onions, roughly chopped
- 1.5 lbs mushrooms, chopped or sliced (reserve a few for serving)
- 6 large cloves of garlic run through garlic press
- 6 cups whatever stock you like (vegetable, chicken, etc.)
- 4t fresh herbs, such as rosemary, thyme, etc.
- 1 cup cow cream or coconut cream
- Salt and pepper, to taste
What to do:
In a medium-size pot, melt the butter over medium heat, and then add the onion and olive oil. Cook until the onion softens.
Next, add the mushrooms and garlic, then lower the heat a bit so the garlic doesn’t burn. Continue cooking and regularly stirring theoretically until the mushrooms and onions caramelize. Why theoretically? As they cook, the mushrooms shed a lot of water, making the caramelization process difficult. It’s almost like they are steamed instead of caramelized. In retrospect, maybe it’s best to leave out the garlic and cook at a higher heat so the mushroom fluids are cooked off and the shrooms can actually caramelize. Then add the garlic right before the next step.
Add the stock to the mushroom mixture and simmer for 10 minutes.
Now it’s time to blend all those mushrooms into a soup. You can either pour the soup into a blender, spilling it all over yourself and getting 2nd-degree burns on your hands, or just use a stick blender and do it in the pot.
When the soup is blended, mix in the herbs, cream, salt and pepper, and bring to a low simmer for 10-15 minutes.
For serving, top the soup in each bowl with chopped mushrooms and herbs.