Today, I am excited to share this delicious mushroom soup recipe from Benjamin Smith of theonlinegrill.com. I love soup and this recipe is legit!! Give it a try!
I’ve had an odd history with mushrooms. For too long I completely neglected the magic white stuff. I often thought of it as flavorless and as filler food. But boy was I wrong!
Mushrooms have long been associated with a whole range of health benefits, such as mood-boosting vitamin D, a faster metabolism for weight loss, and a robust immune system.
Not only this, but they’re also crazy delicious.
So what dish finally made me change my attitude towards mushrooms? Nothing elaborate like vegetarian pâté, or bourguignon, but a brilliantly simple and straightforward one: Mushroom soup.
Its rich and creamy composition is beautiful, and with the onset of winter not far away it’s great to have a strong soup recipe as part of your culinary repertoire!
I hope you enjoy this recipe as much as I loved making it. Be sure to let me know what you think of it, and if you have a different take on it!
Now let’s make this thing.
- 200g button mushrooms, chopped
- 200g chestnut mushrooms, chopped
- 1 red onion, diced
- 3 cloves of garlic, crushed
- 1 tbsp of olive oil or butter
- A liter of vegetable stock
- 3 heaped tbsp creme fraiche
- Fresh thyme
- Parsley
- Heat oil in large pan. Add garlic, onions and mushrooms.
- On a low to medium heat, cook until mushrooms start to release water (usually 5 to 10 minutes)
- Add heaped tablespoon of fresh thyme leaves and vegetable stock. Simmer the mix for 30 mins.
- Blend with hand blender until mix is coarse and has a chunky texture.
- Stir in 2 tablespoons of creme fraiche and season to taste.
- Serve with a tablespoon of creme fraiche and parsley on top.
- Oh Lardy note: I think this would also be delicious made with beef bone broth!
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