Cream of Mushroom Soup Recipe

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be a cheaper substitute.

Wipe the mushrooms with a damp cloth.

Separate the stems from the caps of the mushrooms.

Slice the caps finely and chop the stems.

Add olive oil to a pot and heat it up.

Once the oil is hot, add the chopped onion and sauté until soft.

Add the chopped garlic and sauté until golden brown.

Add the chopped mushroom stems and cook until golden.

Add fresh thyme and sliced mushrooms to the pot.

Wait for the mushrooms to release their liquid.

Make space in the middle of the pot and add butter and flour, stirring for about a minute until the raw taste of the flour cooks out.

Gradually add half of the chicken stock or vegetable stock, mixing well.

Add the rest of the stock, ground black pepper, and salt to taste, being cautious with salt if using store-bought stock.

Cover the pot and bring the mixture to a boil.

Once boiling, reduce the heat to simmer and add a splash of apple cider vinegar.

Cover and simmer for 20 minutes.

After 20 minutes, add heavy cream, starting with a little and tasting to adjust creaminess, adding between a quarter cup to half a cup as desired.

Taste and add more salt or black pepper if needed.

Decide whether to puree the soup or leave it chunky; pour half of the soup into a blender if pureeing.

When blending, leave the lid slightly open and cover with a cloth to allow steam to escape.

Blend until thick and smooth, then pour the blended soup back into the pot and mix with the unblended soup.

Serve the soup with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens