Description
A rich and comforting Cream of Mushroom Soup featuring a blend of fresh and dried mushrooms, fragrant herbs, and a creamy base made with coconut milk or heavy cream, perfect for a cozy meal served with crusty bread.
Ingredients
Mushrooms
- 2 tablespoons butter
- ¼ cup dried porcini mushrooms (optional)
- 16 oz button mushrooms, sliced (or a mixture of your favourite mushrooms)
Vegetables & Aromatics
- 2 shallots or 1 yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme leaves, plus more for garnish
Thickening & Liquid
- ¼ cup all-purpose flour (or gluten-free flour if preferred)
- ¼ cup white wine, Sherry wine or Marsala (optional)
- 3 ½ cups broth (vegetable or chicken), plus more if needed
- 1 cup full-fat coconut milk (canned) or heavy whipping cream*
Seasonings & Optional Add-ins
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
- Dash of tamari (optional)
Instructions
- Rehydrate Porcini: If using, place dried porcini mushrooms in a small bowl and cover with hot water just enough to soak them. Let them soften while you prepare the other ingredients.
- Sauté Mushrooms and Aromatics: In a large pot, melt butter over medium-high heat. Add sliced button mushrooms, chopped shallots or onion, dried thyme, and minced garlic. Sauté for about 10-12 minutes until the mushrooms are softened and browned.
- Add Flour: Sprinkle the flour over the sautéed mixture, stir well to combine, and cook for another minute to remove raw flour taste.
- Deglaze and Add Liquids: If using, pour in the wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Then add the broth, rehydrated porcini mushrooms along with their soaking liquid, and coconut milk or cream. Season with salt, pepper, and nutmeg if desired. Bring the soup to a simmer.
- Simmer to Thicken: Allow the soup to simmer gently for about 10 minutes so it thickens slightly and flavors meld.
- Blend the Soup: Carefully ladle about a third to half of the soup into a blender and blend until smooth. Return the blended portion to the pot and stir well. Alternatively, use an immersion blender to partially blend the soup directly in the pot to your preferred texture.
- Adjust Seasoning and Consistency: Taste the soup and add a dash of tamari for extra umami if you like. If the soup is too thick, thin it out with additional broth until desired consistency is reached.
- Serve: Serve the soup hot, garnished with extra dried thyme and accompanied by crusty bread. Enjoy!
Notes
- If using heavy whipping cream, stir it in after blending the soup and heat through before serving.
- Porcini mushrooms are optional but add a deep, rich flavor; omit if unavailable.
- For a vegan version, substitute regular butter with olive oil or vegan butter and use coconut milk.
- The coconut milk adds a subtle sweetness without overpowering the mushroom flavor.
- Adjust the thickness by reducing broth to 2½-3 cups for a thicker soup before blending, then thin if needed.
- Sauté extra mushrooms in butter to use as a garnish if desired.
- Blend the entire soup if you prefer a completely smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
