Quick and 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 and spin them dry.

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 to the pot and season with salt and black pepper. Cook for about 12 minutes until they are browned 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 tablespoons of flour and cook until evenly incorporated.

Add 1 cup of dry cherry or white wine, scraping up brown bits from the bottom of the pot. Reduce the wine by about half.

Add 1 cup of milk and 5 cups of chicken stock or water. If using vegetable stock, use homemade.

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

Remove the bay leaf and thyme with tongs and puree the soup using an immersion blender or 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