Guys we are living in a crazy time right now. COVID-19 is taking over and our lives as we know it right now are at a halt. This month has been nothing like what I thought it would be. My beloved mama passed away on March 2nd after a very long and difficult battle with cancer. I will talk about it more when I’m ready but it has been very hard and honestly I’m just sad. With everything closing around us and WFH is the reality for most of us, we will need ways to keep busy and healthy too.
One thing my mama and babushka instilled in me was the importance of soup. We would eat a small bowl at dinner almost every evening before we would have our main course. To this day I still love soup and try to have it several times a week, regardless of the season. Soup is sooo good for you. It’s insanely easy to hide veggies and other good for you ingredients without tasting them or knowing that it’s in there. So for the picky eaters and vegetable haters, soup is a great option.
Now, I know everyone isn’t a fan of mushrooms (ahem, my sister) but for those of you that love them like I do and my hubs, this mushroom soup is for you! It’s loaded with flavor, a variety of mushrooms, and so hearty without feeling heavy. Plus this soup doesn’t take long to cook at all, which makes it a great weeknight meal paired with a salad, steak, or grilled cheese. It’s also really good on its own with a fresh baguette. I’m going to share more soup recipes soon too, so let me know what kind you are interested in making. Stay safe and healthy everyone.
Mushroom Soup Recipe
- 8oz Baby Bella Mushrooms (regular works too)
- 1 container of Crimini Mushrooms
- 8oz White Mushrooms
- 4 cups veggie stock
- 2 tbsp butter
- 1 cup heavy cream or half & half
- 1/2 cup Marsala Wine
- 1/4 cup flour
- 1 shallot, chopped
- 1/2 yellow onion, chopped
- 6 garlic cloves, chopped
- 1 leek, chopped
- 8 Thyme sprigs
- 4 Parsley sprigs
- 1 Rosemary sprig
- Fresh Salt & Pepper
- Olive oil
- Wash the mushrooms to remove any dirt and roughly chop them.
- Place a large soup pot over med-high heat, drizzle in about 3 tbsp of olive oil, and add in the mushrooms. Season with salt and pepper.
- Sauté the mushrooms for about 8-10 minutes until the liquid evaporates and they are browned. Remove the mushrooms from the pot and reserve 1/3 of them until the end.
- In the same pot add 2 tbsp butter, chopped leek, shallot, onion, and garlic and sauté for about 6-8 minutes until softened.
- Pour in the marsala wine and let it simmer and reduce for about 2 minutes.
- Stir in the flour and cook together for about 30 seconds, then pour in the veggie stock/broth, stirring well to avoid clumps from forming.
- Add in the mushrooms, fresh rosemary, parsley, and thyme (make sure to take it off the stem)
- Bring the soup to a simmer for about 10 minutes until thickened.
- Using a handheld blender, puree the soup until smooth.
- Stir in the heavy cream or half & half and remove from heat.
- Ladle the soup into bowls, add in a spoonful of the reserved mushrooms, and serve.
- I like to use a few different kinds of mushrooms for added flavor but if you can't find one double up on one kind or substitute for a different variety.
- To make this soup completely vegetarian or even vegan, leave out the butter and cream and substitute it for a dairy-free milk and vegan butter.
- If you do not have marsala wine you can use sherry. The alcohol gets cooked off and you are left with a subtle flavor but you can omit this step all together and the soup will still be delicious.
Photos by Bora Images