Description
This Homemade Mushroom Soup is a warming, creamy delight that features a variety of mushrooms, fresh herbs, and wholesome ingredients, perfect for chilly evenings.
Ingredients
Scale
24 oz Mixed Mushrooms (Cremini, Shiitake, Oyster)
1 Large Yellow Onio
4–5 Cloves Fresh Garlic
3 Tablespoons Extra Virgin Olive Oil
2 Sprigs Fresh Thyme
2 Sprigs Fresh Rosemary
4 Cups Vegetable or Mushroom Broth
1/2 Cup Full-Fat Coconut Milk (or Cashew Cream)
Sea Salt and Black Pepper to Taste
Instructions
- Prep the Mushrooms: Clean your mushrooms with a damp cloth and slice them into varied thicknesses
- The Perfect Sear: Heat olive oil in a large pot over medium-high heat and sear the mushrooms until deep brow
- Sauté the Aromatics: Push mushrooms aside, add diced onion, sauté until translucent and golden. Add minced garlic and fresh herbs
- Deglaze and Simmer: Pour in a splash of broth to deglaze the pot, then add remaining broth and bring to a gentle boil
- The Creamy Finish: Simmer for 15 minutes then stir in coconut milk or cashew cream
- Blend (Optional): Use an immersion blender if you prefer a smooth soup but leave some mushroom chunks for texture
- Season and Serve: Add black pepper and sea salt, then ladle the soup into bowls
Notes
To thicken, blend a portion of the soup or add a blended potato.
Avoid soggy mushrooms by ensuring the pan is hot and not overcrowded.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg