Cream of Mushroom Soup
Soups
What You’ll Need:
For the soup base:
🛢️ 2 tbsp olive oil
🧅 1 medium onion, diced
🧄 3 cloves garlic, minced
🥬 2 celery stalks, diced
🥕 1 medium carrots, diced
🍄🟫 1 lb mushrooms (cremini or button), half sliced for sautéing, half roughly chopped
🌾 1 tbsp all-purpose flour
🥔 2 medium potatoes, cubed
🌿 2-3 sprigs fresh thyme (or 1 tsp dried)
🫙 4 cups vegetable broth
🧂 salt and black pepper to your taste
For finishing:
🥛 1/2 cup cashew cream
🍋 2 tbsp lemon juice
🌿 1/4 cup fresh parsley, chopped
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Sauté the aromatics: In a large pot, heat 1 tablespoon oil over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened.
- Add mushrooms and herbs: Add the roughly chopped mushrooms (reserve sliced ones) and fresh thyme. Cook for 5 minutes until mushrooms release their moisture.
- Add broth and simmer: Add broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are very tender.
- Blend and add flour: Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches). Add the flour and blend until fully incorporated.
- Add potatoes: Add chopped potatoes to the blended soup. Bring to a simmer and cook for 15-20 minutes until potatoes are tender. Season with salt and pepper.
- Sauté remaining mushrooms: While soup simmers, heat remaining tablespoon of oil in a skillet. Sauté the sliced mushrooms over medium-high heat until golden brown, about 5-7 minutes. Season with salt and pepper. Set aside.
- Finish the soup: Stir in cashew cream and lemon juice. Taste and adjust seasoning. Heat through for 2-3 minutes.
- Serve: Ladle soup into bowls, top with sautéed mushrooms and fresh parsley.
Tips, Notes & Swaps:
For gluten-free all-purpose flour, use tapioca flour, rice flour, or potato starch.
Cream of Mushroom Soup
Ingredients:
For the soup base:
🛢️ 2 tbsp olive oil
🧅 1 medium onion, diced
🧄 3 cloves garlic, minced
🥬 2 celery stalks, diced
🥕 1 medium carrots, diced
🍄🟫 1 lb mushrooms (cremini or button), half sliced for sautéing, half roughly chopped
🌾 1 tbsp all-purpose flour
🥔 2 medium potatoes, cubed
🌿 2-3 sprigs fresh thyme (or 1 tsp dried)
🫙 4 cups vegetable broth
🧂 salt and black pepper to your taste
For finishing:
🥛 1/2 cup cashew cream
🍋 2 tbsp lemon juice
🌿 1/4 cup fresh parsley, chopped
Features:
Instructions:
- Sauté the aromatics: In a large pot, heat 1 tablespoon oil over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened.
- Add mushrooms and herbs: Add the roughly chopped mushrooms (reserve sliced ones) and fresh thyme. Cook for 5 minutes until mushrooms release their moisture.
- Add broth and simmer: Add broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes until vegetables are very tender.
- Blend and add flour: Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches). Add the flour and blend until fully incorporated.
- Add potatoes: Add chopped potatoes to the blended soup. Bring to a simmer and cook for 15-20 minutes until potatoes are tender. Season with salt and pepper.
- Sauté remaining mushrooms: While soup simmers, heat remaining tablespoon of oil in a skillet. Sauté the sliced mushrooms over medium-high heat until golden brown, about 5-7 minutes. Season with salt and pepper. Set aside.
- Finish the soup: Stir in cashew cream and lemon juice. Taste and adjust seasoning. Heat through for 2-3 minutes.
- Serve: Ladle soup into bowls, top with sautéed mushrooms and fresh parsley.
