Easy Creamy Mushroom Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + seasoning

Homemade stock enhances flavor without added cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats and is often more affordable.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are widely available and less expensive.

Wash 2 pounds of mushrooms in a salad spinner under cold water.

Trim off the stems and slice the mushrooms into approximate 1/4 inch slices.

Melt 4 tablespoons of butter over medium high heat in a large saucepan or Dutch oven until foaming.

Add the mushrooms and season them with salt and black pepper.

Cook the mushrooms for about 12 minutes until they are brown around the edges and tender in the center.

Add a minced onion and stir until softened, about 4 minutes.

Add a few cloves of minced or pressed fresh garlic and stir until fragrant, about 30 seconds.

Stir in 2 teaspoons of flour and cook until evenly incorporated.

Add 1 cup of dry cherry or white wine and scrape up brown bits from the bottom of the pot.

Once the wine has reduced by about half, add 1 cup of milk followed by 5 cups of chicken stock or water.

Add 1 bay leaf and a couple sprigs of fresh thyme, then let the soup simmer for 20 minutes.

Pick out the bay leaves and thyme with a pair of tongs.

Puree the soup using an immersion blender or a countertop blender to your desired consistency.

Serve the soup with minced fresh herbs and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens