Creamy Mushroom Soup Recipe

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.

Start by adding butter to a large pot over medium heat.

Chop half of a large sweet onion and add it to the pot to sauté until it starts to soften.

Measure out 4.5 cups of baby portobello mushrooms and chop them into manageable pieces, then add them to the pot with the onions.

Add chopped fennel to the pot for additional flavor.

Season the mixture with kosher salt and black pepper, and sprinkle in some dried thyme.

Add a little white pepper for extra flavor.

Pour in 1.5 to 2 tablespoons of white wine to deglaze the pot, allowing it to reduce for a minute.

Turn off the heat and let the mushroom mixture cool slightly before transferring it to a food processor.

In the same pot, add equal parts butter and flour to create a roux for thickening the soup.

Dissolve half a cube of chicken bouillon in the stock and add it to the roux.

Pour in 1 cup of chicken stock and 1 cup of heavy cream, stirring to combine and thicken the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens