Winter Warmer Mushroom Soup
This mushroom soup has that earthy flavor that only fresh mushrooms can give. If you are part of the mushroom lovers team, this recipe is for you!
The color may not look appealing but the important part is that it tastes really good, especially on a cold winter night.
Here in Portugal, mushrooms are all over the place. You can get a wide variety at the grocery store. For this soup, I use brown and white mushrooms, but you can add some shiitakes if you like them. Portobello mushrooms are kind of delicate so a soup would completely destroy the flavor, thus it doesn’t make sense to use them — also, they are more expensive.
You can use either milk or heavy cream — for a creamier result. In this time I used milk because I wanted a lighter version that is just as tasty.
To add some crunchiness, I like to add some butter and oregano croutons to make this soup extra special.
- 3 shallots
- 3 garlic cloves minced
- 200 gr brown mushrooms
- 200 gr white mushrooms
- 3 cup chicken broth
- ½ cup milk
- 2 tbsp cornstarch
- 1 tbsp olive oil
- White pepper
In a big stock pot over medium heat pour the olive oil. When the oil is hot, add the shallots thinly sliced and let them cook.
Add the brown mushrooms and wait until they are soft (about 3 minutes), then add the white mushrooms and the garlic and let it soften too for a couple minutes.
Pour the chicken broth and wait until boil.
Dissolve the cornstarch in the milk and make sure that there are no lumps.
Pour the milk and add a pinch of salt and white pepper and let it simmer for 5 minutes until it starts to get thicker.
Pour the soup into the blender and blend for a minute in high speed.
Serve with some butter croutons and enjoy! (note 1)
- To make the butter croutons, you just need 1 tsp butter, ½ tsp dry oregano and ½ cup of croutons. Heat a pan, add the butter, add the croutons and finally sprinkle with the oregano. Easy peasy!