Creamy Mushroom Soup
Cozy up to a warm bowl of creamy mushroom soup on a chilly day! This mushroom soup is a delicious and comforting dish made with fresh mushrooms, cream and a variety of seasonings. The mushrooms provide a meaty texture and earthy flavour to the soup while the cream adds richness and depth.
This is the perfect comfort food to satisfy your cravings and warm your soul.
Ingredients I used:
- 6 tbsp unsalted butter
- 1 tbsp olive oil @getkristinas
- 1 leek, white and light green parts only, thinly sliced
- 3 celery stalks, diced
- yellow cooking onion, thinly sliced
- 4 garlic cloves, minced
- 4 tsp thyme leaves, chopped
- Black Pearl mushrooms, sliced (approximately 1 lb) @threecfarms
- ½ cup white wine
- 5 tbsp all purpose flour
- 4 cups vegetable stock
- ½ cup-1 cup heavy cream
- salt and black pepper
For the Croutons
- 3-4 cups brioche, torn into bite-sized pieces
- 2 tbsp olive oil @getkristinas
- ¼ cup grated pecorino
- 1 tsp salt
- ½ tsp black pepper
Into a large soup pot add butter and olive oil.
Sauté and soften leeks, celery, yellow cooking onion, garlic and thyme.
Add some white wine and reduce.
Add mushrooms into the pot.
Add your flour and mix to combine.
Add vegetable stock.
Cover and simmer!
Then add heavy cream and simmer a few more minutes.
Salt and pepper to taste.
Couldn’t be easier. Tear bread into bite size pieces.
Add olive oil and grated pecorino. Use your hands to combine.
Don’t forget salt and pepper.
Into the oven at 375 F for 10 minutes.
Garnish with a glug of olive oil, some sea salt and microgreens.
Eat more mushrooms!
Your future self will thank you.
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Click here to find more delicious recipes at recipes_by_rosa
All photos by Rosa Basile-Marrello