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.

Reconstitute the shiitake mushrooms by placing them in a bowl and covering them with hot water for 15-20 minutes.

After 20 minutes, drain the excess water from the shiitake mushrooms, saving the water for later use.

Wipe down the cultivated mushrooms with a wet paper towel to remove dirt, then trim off the stems and thinly slice them.

Heat a large pot over medium heat and add 2 tablespoons of olive oil.

Once the oil is hot, add the sliced white and crimini mushrooms to the pot and sauté for about 10 minutes, stirring occasionally until they are golden brown.

Season the mushrooms with salt and pepper after they have browned to avoid steaming them.

Add the reconstituted shiitake mushrooms, minced shallots, and minced garlic to the pot and sauté for about 2 minutes until fragrant.

Pour in the chicken broth and the reserved mushroom soaking liquid, bringing the mixture to a boil.

Once boiling, turn off the heat and stir in 1/2 cup of half-and-half, ensuring the heat is off to prevent separation.

Serve the soup garnished with sliced chives or scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens