This is a simple and delicious soup that’s pretty quick to cook. It’s based on a recipe by Kenji Lopez-Alt, so you know it’s gotta be good.
Note that you can use just a single kind of mushroom, but a variety of them will give you more flavor.
Enjoy!
What you’ll need
- 4T (50g) unsalted butter
- 2 pounds mixed mushrooms (button, cremini, portobello, or shiitake) sliced
- Kosher salt and freshly ground black pepper
- 1 (225g) medium onion, finely chopped
- 4 medium garlic cloves, minced
- 2T flour
- 1 cup dry sherry or white wine
- 1 cup coconut milk or cow milk
- 5 cups low-sodium chicken stock (can use water in a pinch)
- 2 bay leaves
- 2 sprigs fresh thyme
- Squeeze of lemon juice (optional)
- Extra-virgin olive oil (drizzled for serving)
What to do
Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the mushrooms, and season them with salt and pepper. Cook, stirring frequently, until the liquid released from the mushrooms has evaporated and mushrooms are well-browned—about 12 minutes. Remove about 3 or 4 mushroom slices per planned serving and set them aside.
Add the chopped onion and cook, stirring, until softened—about 5 minutes. Then add the garlic and cook until fragrant—about 30 seconds. Make sure not to let the garlic scorch. Add the flour, stirring to combine.
Add the sherry or wine and cook until reduced by about half, scraping up the browned bits from the bottom of the pan. Add the milk, chicken stock, bay leaves, and thyme sprigs, stirring them to combine. Bring to a very light simmer and cook for 20 minutes.
After the soup has cooked, remove the bay leaves and thyme with tongs or the tines of a fork. Remove the pan from the heat and blend the soup with an immersion blender. Alternatively, you could blend the soup in small batches in the blender. BE CAREFUL when you do this. To avoid making a huge mess and possibly burning yourself or others, look up online how to blend hot liquids safely.
Season to taste with more salt and pepper and a squeeze of lemon juice (if wanted).
Serve hot, garnished with the reserved sliced mushrooms.
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