Description
A rich and creamy mushroom soup featuring a blend of cremini, portobello, and shiitake mushrooms simmered with aromatic herbs, blended partially for a smooth texture while retaining some mushroom chunks. This comforting soup is thickened with a milk and cornstarch slurry and garnished with fresh chives and a drizzle of olive oil.
Ingredients
Soup Base
- 1/4 cup extra virgin olive oil, plus extra for serving
- 1 medium onion, diced
- 2 pounds mixed mushrooms, stemmed and sliced (cremini, portobello, shiitake) (1kg)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 5 cups chicken stock or vegetable broth
- 2 bay leaves
Thickening & Garnish
- 1 cup milk
- 2 tablespoons cornstarch
- Fresh chives, finely chopped, for garnish
Instructions
- Cook the mushrooms: Heat the olive oil in a Dutch oven or large heavy-bottomed saucepan over medium-high heat. Add the diced onion and sliced mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates and the onion softens, about 10 to 15 minutes.
- Simmer the soup: Stir in the minced garlic and dried thyme. Season with kosher salt and freshly ground black pepper. Cook until fragrant, approximately 30 seconds. Pour in the stock and add the bay leaves. Bring to a boil while scraping the bottom of the pot to loosen browned bits. Reduce heat to low and simmer for 10 minutes to develop flavors.
- Thicken the soup: In a small bowl, whisk together the milk and cornstarch to form a smooth slurry. Gradually stir the slurry into the pot. Cook, stirring occasionally, until the soup thickens slightly, about 5 minutes. Remove the pot from heat.
- Blend half the soup: Carefully transfer half of the soup to a blender in batches if needed. Remove the blender lid cap and cover the opening with a folded tea towel to avoid splatters. Blend until completely smooth. Pour the blended soup back into the pot and stir gently to combine with the unblended portion.
- Serve: Ladle the soup into bowls. Garnish each serving with a drizzle of extra virgin olive oil and a sprinkle of finely chopped fresh chives for added color and flavor.
Notes
- For a vegan version, use vegetable broth and substitute milk with a plant-based alternative such as oat or almond milk.
- You can use only one type of mushroom if preferred, but a mix adds depth of flavor.
- Be careful when blending hot soup; cover the blender lid hole with a towel to prevent spills and burns.
- If you want a thicker soup, increase cornstarch to 3 tablespoons but whisk it well to avoid lumps.
- Fresh herbs like thyme complement mushrooms well, but rosemary or parsley can also be used.
