EASY Cream of Mushroom Soup Recipe

Tips for making

• I like to reserve some of the sauteed mushrooms in this recipe to add after the soup is blended
• Use gluten free bread if you would like, or even omit the bread completely! It gives the soup a nice thickness. Half of a cooked potato or mashed potatoes would serve the same purpose.
• This soup actually freezes pretty well!
• If you want creamier soup, add the heavy cream, sour cream, piima cream or creme fraiche right into the soup and not as a topping (this is what I do).

Mushroom Soup

Difficulty:

Easy

Yield:

Serves 6

Ingredients:

• 2 medium onions, peeled and chopped
• 3 Tablespoons butter
• 2 pounds fresh mushrooms
• 4 Tablespoons butter or ghee
• 4 Tablespoons extra virgin olive oil
• 1 quart chicken stock
• 1/2 cup dry white wine or sherry
• 1 piece whole grain bread, broken into pieces (omit for paleo/low carb)
• pinch of nutmeg (use this nutmeg grinder)
• sea salt or fish sauce and pepper
• heavy cream, sour cream, piima cream or creme fraiche (1 cup total if you’re blending it into the soup)

Preparation:

1. Sauté the onions gently in butter until soft.
2. Meanwhile, wash mushrooms and dry well. Cut into quarters.
3. In a heavy, cast-iron skillet, sauté the mushrooms in small batches in a mixture of butter and olive oil.
4. Remove with slotted spoon and drain on paper towels.
5. Add sautéed mushrooms, wine or sherry, bread and chicken stock to onions, bring to a boil and skim.
6. Reduce heat and simmer about 15 minutes.
7. Purée soup with a handheld blender.
8. Add nutmeg and season to taste.
9. Ladle into heated soup bowls and serve with cultured cream.

Photo courtesy of Lablascovegmenu on Flickr.