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.
Ingredients
- 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
Instructions
- 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.
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.
Ingredients
- 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
Instructions
- 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.