I’ve been on a mushroom kick lately and homemade mushroom soup is one of my favorite, so I thought it was about time to post this creamy mushroom soup recipe, it’s so tasty, velvety, and delightfully filling. Although we’re not having cold wintry days anymore, it has been quite rainy, so this soup keeps me warm on all these rainy days we’ve had lately. It’s a cinch to make, well except for all the chopping of the mushrooms, about half way through you may think your over it, but don’t quite it’s well worth all the chopping, you’ll just have to take my word for it, until you make it, then you’ll know just what I mean.
I’ve never cared for mushroom soup that comes in a can, except for in casseroles years ago and even then it was for holidays only. It’s been quite a few years now that my sister and I stopped using the can stuff for our holiday fare. You can use any combination of mushrooms you like, I like the Portobello for its earthy flavor and meat like texture, it gives the soup body. This recipe has lots of mushrooms, so if you’d like to use less it’ll still be very good with 1 1/2 to 2 cups mushrooms. The green onions and parsley are for garnish.
Here’s the recipe.
- 3 cups mushrooms of choice. I used 1 c. Portobello about “1/2 of a large one”, 1 c. crimini, 1 c. white button.
- 1 tbsp olive oil
- 1 tbsp butter
- 3 bay leaves
- 3 cloves garlic minced
- 1 tbsp fresh thyme chopped or 1 tsp dried thyme
- 2 tsp worcestershire sauce
- 1 1/2 cup chicken stock
- 1/2 cup heavy cream or half and half if you prefer
- 1 1/2 tbsp flour dissolved in 1 1/2 tbsp water to make a slurry
- ground fresh nutmeg
- salt and pepper to taste
Clean the mushrooms really well. For the portobello, remove the stem and gill like stuff on the underside and discard, they can be woody and unpleasant, chop the cap into small pieces. For the other mushrooms remove the stems and chop into small pieces, slice the caps.
In a sauce pan, heat the oil and butter over medium heat, add the garlic an sauté just for a minute or so, add the mushrooms and thyme. Cook until most of the moister is gone from the mushrooms and they are soft. Add the chicken stock, bay leaves, and worcestershire sauce, bring to a boil, lower to a simmer. Simmer for about 15 minutes. Add the flour and water mixture stirring constantly until it thickens. Add the heavy cream and bring it to a simmer. Season to taste with salt & pepper and serve.
I like to serve mine with fresh chopped chives or green onions, and parsley.
Note: If you’re doing this for a dinner party, save some of your mushroom cap slices to sauté in a little butter or oil, then place a few on the top of each serving and garnish with fresh chopped chives, green onions, and/or fresh parsley and a good crusty bread, croutons, or in a bread bowl.
Tip: You can use this in your favorite casserole, just add a bit more flour and water slurry to get it to the thickness you need.