Mushroom soup in bowl on top of wooden table

Soup

Mushroom Soup

4 Servings

Prep time: 10 min | Cook time: 20 min

Kid-Friendly

Diet Style

GF
KF
LC
LS
SC
V

Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Cutting Board
  • Large Pot
  • Wooden Spoon
  • Blender or Food Processor

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 16 oz. fresh baby Portabella mushrooms, roughly chopped
  • 2 cloves fresh garlic, peeled and finely sliced
  • ¼ cup red onion, finely chopped
  • 1 handful of fresh thyme
  • 32 oz. low sodium vegetable stock
  • 1 handful of fresh flat-leaf parsley, roughly chopped
  • 2 tablespoons heavy cream
  • Kosher salt and freshly ground pepper to taste

Directions

  1. Heat oil and butter

    Place a large stock pot over medium heat add olive oil and butter. Let butter melt, add in fresh mushrooms and using a wooden stir to coat about 1 minute.

  2. Set heat to medium-low heat

    Set heat to medium-low heat.

  3. Add seasonings

    Add garlic, onion and thyme, a small pinch of salt and pepper, and stir together.

  4. Cook

    Let cook till onion begins to soften and turns translucent. Stirring occasionally. (Be careful not to burn the garlic).

  5. Add vegetable broth

    Add vegetable broth, bring to a boil

  6. Simmer

    Reduce heat to a simmer and cook for about 20 minutes.

  7. Pureé

    Remove half the soup from the pan to a blender or food processor and pureé till smooth.

  8. Stir in parley and heavy cream

    Pour pureé back into pan, stir in parsley and heavy cream.

  9. Season to taste

    Taste and add more salt or pepper if needed to taste.

  10. Serve

    Serve hot with warm crusty garlic bread if desired.