Creamy soup packed with earthy mushroom flavor and topped with tasty sautéed mushrooms.
I am totally and completely in love with soup lately, I swear it's all I want for lunch just about every day. I am especially obsessing over mushroom soup (really - I can't explain it but it's the truth), and oh man is this a delicious combo of mushroomy goodness.
This soup is so savory, earthy and creamy, I could not get enough. And the little added spoonful of mushrooms just absolutely knock it over the top. It totally blows the canned soup out of the water. Using different kinds of mushrooms gives it such a deep delicious flavor, and the little bit of creaminess is on point. Give me a bowl of this and some kind of crusty bread (obviously, with the carbs, come on - you know me well enough by now to know I would want bread with it) and I am SET.
Let's get started!
Melt the butter and lightly sauté the shallots.
Add the garlic, nutmeg, & white mushrooms and cook until they have released their liquid.
Add the water, chicken broth and porcini mushrooms and simmer for 20 minutes.
While the soup simmers, brown the cremini mushrooms with the rest of the butter, garlic and thyme in a separate skillet.
When the mushrooms in the soup are tender, whip out your trusty immersion blender and get to blending!
If you don't have an immersion blender, you could use a regular blender instead - just make sure to be careful with the hot soup! Puree in batches and vent the blender by taking out the plastic insert in the cap and covering it with a towel.
Stir in the cream, Madeira, and lemon juice & zest and add salt and pepper to taste. (Seriously - taste it! That's the only way you'll know if it needs more seasoning!) I used 2 tsp salt and 1/2 tsp pepper.
Ladle into bowls, garnish with sautéed mushrooms and serve!
Mmm. Just MMMM! So much mushroom flavor and so creamy and velvety, and the little mushroom slices add the perfect bite of texture.
Join me in my mushroom soup obsession, and yummy noises await you!
- 6 Tbsp butter , divided
- 3/4 cup shallots , minced (about 2-3 large)
- 3 cloves garlic , minced & divided
- 1/2 tsp fresh ground nutmeg
- 2 pounds white mushrooms , cleaned and sliced 1/4 inch thick
- 3 1/2 cups hot water
- 4 cups (32 oz) chicken broth (or vegetable or mushroom broth)
- 1/2 oz dried porcini mushrooms , rinsed well
- 8 oz cremini/baby bella mushrooms , cleaned and thinly sliced
- 1/4 tsp dried thyme
- 1/3 cup Madeira wine
- 1 cup heavy cream
- 1/2 tsp lemon zest
- 1 Tbsp fresh lemon juice
- Salt & pepper , to taste
In a large dutch oven, melt 4 Tbsp butter over medium-low heat. Add the shallots and sauté until softened but not browned, about 4 minutes. Add 2 of the cloves of minced garlic and the nutmeg and stir to combine. Increase the heat to medium, add the white mushrooms and stir. Cook uncovered, stirring occasionally, until the mushrooms release some liquid, about 7 minutes. Turn heat to medium low, cover and cook until the mushrooms have released all of their liquid, about 20 more minutes.
Add the water, chicken broth and porcini mushrooms. Bring to a simmer and then cover, reduce heat to low, and cook until mushrooms are tender, about 20 minutes.
Meanwhile, melt the remaining 2 Tbsp butter in a separate skillet over medium-low heat. Add the remaining clove of minced garlic, cremini mushrooms and thyme. Season with salt pepper, cover and cook until they release their liquid, about 10 minutes. Uncover and continue to cook until liquid has evaporated and mushrooms are browned, about 3 more minutes. Set aside.
Turn off the heat and use an immersion blender to puree the soup until smooth. Stir in the Madeira, cream, lemon juice & zest and season with salt & pepper to taste. Ladle into bowls, garnish with sautéed mushrooms and serve!
For a vegetarian option, use mushroom broth or vegetable broth instead of chicken broth.
Per serving (1/8 of recipe): 232 calories, 20g total fat, 12g saturated fat, 727mg sodium, 10g total carbs, 2g fiber, 4g sugar, 5g protein
Adapted from America's Test Kitchen