Simple Creamy Mushroom Soup Recipe
How to Make A Creamy Mushroom Soup
My friend Paula just taught me how to make this very simple and delicious mushroom soup. When you taste it, you would think there must be a lot of cream in it because it is so rich and creamy but that’s not the case.
I have enjoyed a similar tasting soup at one of our favorite restaurants and had no idea how simple this is to prepare at home. It is especial gratifying to make when you have a veggie drawer filled with mushrooms you just purchased on sale and don’t know what to do with them. Let’s look at some of the ingredients.
Ingredients
Mushrooms – I used button mushrooms because they were easily available and cheap. I’m sure if you substituted some wild mushrooms like chanterelles, morels, hen-of-the-woods or oyster mushrooms, the flavor of the soup would be more intense but be careful, it may be too intense for your taste buds.
You could also try using a combination of wild mushrooms with button mushrooms to change the flavor of this soup each time you prepare it. After a couple of versions, you decide what flavors you enjoy most.
Milk – I used coconut milk because I think it is more healthy for me and with my recent bypass surgery, I’m looking for all the advantages I can get. You could also try using regular milk, half and half or even cream if you want an even richer flavor but with a lot more calories.
Ingredients
1 tablespoon olive oil
1 yellow onion, peeled and chopped finely
1 pound mushrooms, cleaned and cut into slices
6 garlic cloves, minced
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
white pepper, to taste
1 tablespoon fresh parsley, minced
1 quart chicken stock
1 can (13 to 14 ounces) coconut milk
How To Prepare At Home
Heat up a medium to large soup pot over medium heat. When hot, add oil and let it heat up but don't let it smoke.
Add onion and saute for 2 -3 minutes. Add garlic and continue cooking for 1 - 2 minutes until it starts to brown and becomes fragrant.
Add the mushrooms plus the nutmeg and cook for 4 - 5 minutes until the mushrooms release their liquids and start to soften.
Add the salt and then the stock, bring to a boil, reduce heat and simmer for 30 minutes. The mushrooms should now be soft.
Add the coconut milk and cook for an additional 5 - 10 minutes.
Using an immersion blender, puree the mushrooms and the rest of the ingredients right in the pot. If you don't have an immersion blender, use a blender or food processor. Using an immersion blender just makes the job a little easier and less cleanup.
Taste, adjust seasoning with white pepper and salt to taste.
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