Creamy Mushroom Soup
Nothing from a can in this recipe! The ingredients are simple, fresh, and delicious! Just be sure to caramelize the vegetables and use flavourful homemade stock. So easy! You won’t buy soup in a can again! Use vegetable stock to keep this recipe vegetarian and replace the cream and yogurt with nondairy products to make it vegan.
- 4 tbsp extra virgin olive oil
- 1 large onion chopped
- 1 clove garlic minced
- 1 rib celery sliced
- 1 pound mushrooms sliced
- 4 tbsp white wine
- 6 - 7 cups rich stock I made the stock from roasted chicken carcass but you can use a vegetable stock to keep this vegetarian.
- 1 sprig thyme
- 3-4 tbsp heavy cream
- salt and pepper to taste
- dollop of Greek yogurt per serving
In a soup pot, heat oil over medium heat. Saute onion and garlic until soft and fragrant. Add celery and cook for a minute. Salt lightly.
Add mushrooms and cook covered until browned and dry. Stir occasionally.
Deglaze with wine. Stir.
Add stock and spring of thyme. Simmer with lid for about 15 minutes. Then remove sprig of thyme.
Use an immersion blender to purée.
Add cream. Stir but do not boil. (Can replace with nondairy cream.) Adjust seasonings.
Serve with a dollop of Greek yogurt. (Can replace with nondairy yogurt.) Garnish with thyme. Serve hot.