Creamy Mushroom Soup

A super quick, easy, healthy soup from scratch.

I'm always looking to figure out straightforward, nutritious (and delicious, obvi) recipes that are quick and easy to make, and scale for small portions if cooking for one or two people. This Creamy Mushroom Soup is one of my favorites in this category.

Very few ingredients, simple, but substantive, great on a cold day with a toasty piece bread or charcuterie plate (as pictured above). It goes particularly well with a rich liver pâté, double cream brie, truffle gouda, and manchego cheese, plus fig preserves to balance out the flavors.

🎥You can watch my Instagram story of making this recipe here.

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Ingredients

• 16 oz crimini / baby bella mushrooms with stems on, sliced (make sure they're not too thin)

• 1 onion, chopped (white or yellow for added sweetness)

• 3-5 cloves garlic, pressed or finely diced

• 4 cups water, hot

• 1 Tbsp parsley

• 4 oz crème fraîche (my favorite is Bellwether Farms)

• 2 Tbsp butter (I prefer Kerrygold)

• 1 Tbsp avocado oil (to keep butter/veggies from burning, can substitute any other vegetable oil, avocado has a high smoke point so it's my favorite)

• Salt & fresh ground pepper to taste

• (Optional) Chives for garnish, optional

A note on cleaning mushrooms: the best way to do this is to make a bath by dissolving a Tbsp flour in a large bowl. Toss and swish the whole mushrooms in the bath, washing them by hand in the water and brushing with your fingers. The flour makes the wash slightly abrasive and will remove dirt and debris without making them slimy. Trim any stems or parts that don't look good, drain, and repeat the bath one more time. After that you're ready to go. No need to rinse, but you can if you want to.

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Preparation

1. Heat butter and avocado oil in a medium pot

2. Add garlic, cook until aromatic (~1 min)

3. Add onion, cook until softened and translucent (~3-5 min)

4. Add mushrooms, salt, and a scrunch or two of fresh ground pepper, sauté with the onion and garlic until browned and liquid has released (~15-20 min)

5. Pour in 4 cups hot water. Cold / room temp water is fine but will temporarily stop the cooking and lengthen the overall process.

6. Turn up the heat, bring to a boil

7. Reduce heat and simmer, uncovered, for ~15 min

8. To finish stir in fresh parsley (the heat of the soup will release its flavor) and crème fraîche, taste and adjust seasoning to taste

9. Serve with an additional dollop of crème fraîche and parsley or some fresh chives (optional)

10. Enjoy!

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