Meatless Mondays: Creamy mushroom soup

Mushroom soup. (Mike Hensen/QMI Agency)

Mushroom soup. (Mike Hensen/QMI Agency)

Jill Wilcox, Special to QMI Agency

, Last Updated: 4:24 PM ET

It doesn’t seem that long ago, the only mushrooms available to the home cook were white button mushrooms and brown mushrooms, also known as cremini or Italian mushrooms.

How things have changed. Grocery store produce sections and specialty markets continue to offer an increasing range of fresh varieties. That can include shiitake, oyster, portobello, king oyster, hedgehog, maiitake, enoki, shimegi and even pioppino, to name a few. That makes for great flavour and texture for many recipes that utilize mushrooms.

One of my favourite special-occasion recipes using mushrooms, is soup. It’s a great starter for a special meal and it’s easy to make. Using a variety of specialty mushrooms adds complexity to the flavour and adding a spoonful of truffle oil just before serving can really add a special earthiness.

The following mushroom soup recipe can utilize a number of specialty mushrooms. The soup can be made ahead and gently rewarmed just before serving. Garnishes can vary, too, from a few sautéed mushrooms, to some snipped chives.

Whatever combination you choose, it’s a delicious soup for the mushroom lover.

Mushroom Soup

  • 2 tbsp. (25 ml) butter
  • 1 medium cooking onion, diced
  • 1 clove garlic minced
  • 1 tsp. (5 ml) chopped fresh thyme leaves
  • 1/2 cup (125 ml) white wine or vermouth
  • 1 lb. (500 g) assorted specialty mushrooms, such as cremini, shiitake, hedgehog, oyster cleaned and sliced (if using shiitakes, remove stems and discard)
  • 2 tbsp. (25 ml) flour
  • 4 cup (1 L) vegetable stock
  • 1 cup (250 ml) half and half cream (10%)
  • 2 tsp. (10 ml) truffle oil (optional)
  • salt and pepper to taste
  • a few sautéed specialty mushrooms for garnish or chopped chives

 

In a medium heavy-bottomed soup pot, melt the butter over medium heat.

 

Cook the onions and garlic until soft, stirring constantly. Stir in the thyme.

 

Add the white wine, followed by the mushrooms. Cook until the mushrooms begin to release their liquid. Stir in the flour until smooth.

 

Slowly stir in the vegetable stock. Bring to a simmer. Reduce heat and simmer for 15 minutes.

 

Using an immersion blender, partially puree the soup. Add the cream and gently heat through. Season with salt and pepper to taste. Add truffle oil (if using).

Serve garnished with mushrooms or chopped chives.

Serves 6-8.

 

 


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