Good food should feel warm, generous, and worth passing around, and that is the spirit behind Mushroom Soup. This belongs in the collection of recipes that make cooler days feel much more inviting. I would serve it without too much ceremony and let the food speak for itself.
Ingredients
- 24 oz mushroom (white and baby Bella)
- 2 medium shallots, minced or onions
- 3 cloves garlic minced
- 2+1 tbs olive oil, divided
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 cup flour
- 2 1/4 cup chicken or vegetable broth
- 1 cup full fat milk
- 1 tbs low sodium soy sauce
- Salt to taste
- Baguette sliced
- Olive oil, black pepper and flaky salt
Instructions
- Wash the mushrooms and pat dry, slice half of the mushrooms and roughly chop the rest.
- Heat 2 tablespoons olive oil in the pot add 2 shallots and saute until tender, add 3 cloves of garlic and cook for 30 seconds, add the mushrooms and cook on medium heat until browned and the liquid evaporates stirring occasionally about 5-8 minutes. Add the black pepper and 1/2 teaspoon of thyme and stir.
- Reserve some mushrooms on the side to top your soup plate if you want to be fancy!
- Add 1 tablespoon olive oil let come to heat then add 1/4 cup of flour and cook with the mushrooms for 1 minute to make a ruox this will be your thickening agent, whisk in 1 cup of the broth making sure there’s no lumps stuck on the bottom of the pot, add the rest of the broth.
- Bring the soup to gentle boil on medium heat, add the milk and soy sauce. Simmer uncovered for about 15 minutes. Taste for salt and adjust.
- For the baguette cut on the diagonal place on a baking sheet, drizzle with olive oil on both sides, top with freshly crack black pepper and flaky salt and broil under the broiler until golden on both sides. Enjoy next to the soup.
- Top your soup with the reserved mushrooms and a drizzle of fresh cream. Enjoy.