- Approx. 24-oz. Mushrooms – for this version, I used 12-oz. of Buttons, 6-oz. of Portabellas and 6-oz. of Shiitakes. Using a combination of varieties gives the soup a fuller, heartier flavor. Creminis work well in here too.
- Garlic, minced (5-6 cloves)
- 1 tbsp Olive Oil
- 3 tbsp Butter
- 1 Small Onion, chopped
- 1 tbsp Flour
- 2 cups Vegetable Stock
- 2 cups Milk – I will do 1-1/2 cups Milk with 1/2 cup Half & Half
- Dried Thyme
- Basil, fresh preferred – I season the soup with some fresh basil, and I also set some leaves aside for a garnish
1. Separate mushrooms caps and stems. Slice the caps and chop the stems.
2. Heat oil and 1/2 of butter in a soup pot. Add onion, mushroom stems and mushrooms. Fry on high heat for 1-2 minutes, continuously stirring. Cover pot and simmer over low heat for 6-7 minutes, stirring occasionally. Remove approx. 1/4 of the mushroom mixture and set aside.
3. With the majority of the mushroom mixture, stir in flour and cook for 1 minute. Slowly add vegetable stock and milk. Add seasonings. Bring to a boil, then lower heat and simmer, partially covered, for 15 minutes. Remove from heat and let cool.
4. Pour soup into blender and process. Pour soup back into pot and add reserved mushrooms. Heat soup through, sprinkle with chopped basil and serve.
I love this soup! It’s rich, hearty, earthy and just pretty darn yummy! It goes very nicely with some fresh-baked crusty bread. And I do like using different varieties & combinations of mushrooms each time I make it… I don’t know if it freezes well, because it’s usually gone in a few days. 🙂
*Adapted from Soup, edited by Debra Mayhew. There’s a lot of good soup recipes in this book!