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.

Start by cooking the mushrooms until all their juices are released, then lower the heat and continue stirring until the juices evaporate and the mushrooms begin to caramelize.

Once the mushrooms are caramelized and golden brown, turn off the heat and set aside about 25% of the mushrooms.

In the same pot, add 2 whole diced onions and turn up the heat, cooking for about 5 minutes until they become translucent, adding a dash of salt to help reduce them.

After 5 minutes, stir in 2 tablespoons of flour and cook for about 2 minutes to eliminate the raw flour taste.

Add garlic and fresh thyme tied with kitchen twine, stirring to combine.

Pour in 8 cups of chicken stock, scraping the bottom to incorporate all the flavors, and continue cooking over medium heat.

Blend the soup with an immersion blender until creamy, then add the reserved mushrooms back into the pot, leaving some aside for garnish.

Stir in a pinch of cayenne pepper for extra heat and continue cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens