Cream of Mushroom Soup

Cream of Mushroom Soup

I saw this recipe on Simply Recipes and it looked and sounded perfect for dinner. I adapted the recipe a bit by reducing the amount of oil and butter and I used whole milk instead of heavy cream. My dear friend Currié recently gave me a collection of different types of salt including truffle salt. I used it in this soup and it gave such a nice hint of truffle flavor. We all, my kids included, enjoyed this soup. My daughter even asked for leftovers for her lunch tomorrow. I love it when that happens!

Cream of Mushroom Soup

How to Make Cream of Mushroom Soup

Heat the butter and olive oil in a medium dutch oven over medium heat. Add the shallots and mushrooms along with the thyme. Cook, stirring occasionally, for 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and bring to a boil. Reduce heat to low. Remove half of the mushrooms from the soup; set aside. Blend the soup with a blender or immersion blender until creamy. Add the mushroom slices back into the soup along with the milk. Simmer for 10 minutes. Season with freshly cracked pepper and truffle salt (if you have it) or sea salt, to taste. Serve with additional thyme leaves on top if desired. Enjoy.

Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup

Cook Time: 20 minutes
Servings: 4

Ingredients

  • 2 tbsp butter
  • 1 tbsp olive oil
  • 16 oz cremini mushrooms sliced
  • 8 oz shiitake mushrooms
  • 1 shallot minced
  • 1-2 tsp fresh thyme leaves
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup of whole milk
  • Freshly ground black pepper and truffle salt or sea salt, to taste

Instructions

  • Heat the butter and olive oil in a medium dutch oven over medium heat. Add the shallots and mushrooms along with the thyme. Cook, stirring occasionally, for 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth and bring to a boil. Reduce heat to low.
  • Remove half of the mushrooms from the soup; set aside. Blend the soup with a blender or immersion blender until creamy. Add the mushroom slices back into the soup along with the milk. Simmer for 10 minutes. Season with freshly cracked pepper and truffle salt (if you have it) or sea salt, to taste.
  • Serve with additional thyme leaves on top if desired. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




13 Comments

  1. This soup looks perfect for a cold Winter night like tonight. I couldn’t help but notice the pretty spoon sitting there so nicely. Can you tell me if it’s a certain pattern of silverware or just all by itself?

    1. Karen,

      I got this spoon individually at Cost Plus World Market several years ago. I haven’t seen them for sale since. Sorry I can’t be of more help.

      Cheers,
      Pam

    2. Ok, thank you Pam. It just stood out so much, with being so beautiful! I’ll keep looking for one like it when I get into certain specialty shops. = )

  2. Homemade mushroom soup is a real treat. I can’t remember the last time I made it from scratch. It looks delicious, Pam. We are so lucky to be experiencing this beautiful February weather. Hope we don’t get hit with a freeze next month. I’m ready for Spring.