Hello! My name is Erin and I am a first-year Food and Nutrition Management student. After working the past five years in the quick service restaurant (QSR) industry, I decided to return to school to transition to working in the healthcare foodservice industry.
Mushroom soup has been a staple in my diet for years. I was first drawn to the recipe due to its simplicity and low cost, but now I make it often because my friends and family love it! It's rich and creamy and full of fibre and vitamin D. The hardest part of the recipe is waiting for the mushrooms to brown!
- 1/2 stick of unsalted butter (1/4 cup)
- 2 packages of 454g of whole cremini mushrooms
- 2 small cooking onions
- 1 1/2 tbsp of all-purpose flour
- 4 cloves of garlic
- 8-10 sprigs of thyme or rosemary
- 1 carton of chicken broth (900 ml)
- 1 cup of water
- 1/2 cup of milk or cream (I used 18%)
- Black pepper and salt
- Optional: Truffle Oil
- Thoroughly wash mushrooms and onions under cold running water
- Slice mushrooms, onions and garlic. Set aside
- Melt butter in a large pan over medium-high heat
- Add mushrooms and a pinch of salt. Mushrooms will give off a lot of liquid - our goal here is to let the water evaporate and then let the mushrooms brown in the pan.
- Turn the heat to medium once the liquid has evaporated. Stir throughout cooking
- Once the mushrooms are golden brown, add in onions and cook till translucent
- Stir in flour, cook for 1-2 mins
- Add garlic, broth, water, and stir. Add thyme. Lower temperature to medium-low and allow to simmer for 30 mins. Remove thyme
- Transfer to a blender and blend until smooth
- Return to the pan and stir in milk/cream and add salt and pepper to taste
- Ladle into bowls. Optional, drizzle with truffle oil