This Easy Mushroom Soup can be made in under 30 minutes and provides lots of savoury flavour from both portobello & button mushrooms. There’s fresh thyme in there and just a touch of cream. Perfect for a light lunch or even better with a sandwich for an easy dinner!
Hey everyone! How’s it going? How was your weekend? Hubby and I went to another movie Friday (War Dogs). We’re on a roll with movies. We probably only see a handful of movies over a course of a year in the actual theatre and seems like we’ve seen a bunch lately. We tried these new seats that move/vibrate a bit depending on the action on screen. If someone gets punched in the face, for example, the chair will shake. I thought it was pretty cool, but probably just the novelty of it; hubby couldn’t be bothered stating he prefers seats that ‘don’t move.’ 😀 We enjoyed the movie just the same. We finished Season 1 of the show ‘Stranger Things’ on Netflix. We were wondering what to watch, heard this show was good and decided to give it a go. No expectations and ended up loving it! Funny thing, isn’t it…when you have no expectations, sometimes those are the things that you end up often enjoying the most. We finished the show in record time, lol. Definitely recommend it if you’re on the look out for something new to watch?
Oh, and I got my hair did this weekend! Last time I got my hair done, I had it cut off and then, like, .5 seconds after that I wanted to grow it out again. So this time, I just got a little darker colour for Fall. Is anyone else like that with their hair? Changing it. Cutting it. Growing it. Maybe it’s just me, lol.
Benefits of Mushrooms
Anywho, let’s talk mushrooms, ok 🙂 ? I always knew that mushrooms were really good for ya. I read recently online that there are 5 health benefits of mushrooms; for instance they are a source of vitamin D and antioxidants (plus they are low calorie (extra bonus points there, right ?)). You can check out the article here. Despite the health benefits of mushrooms, that’s not the main reason I eat them; I eat ’em ’cause they taste delicious and add so much flavour to a recipe. They can be a star ingredient or a component of and they are a standout either way.
I remember years ago (even before hubby and I were married) when I first started to get into cooking, one of the first dishes that I made that I was super pleased with was a pasta dish with mushrooms, tarragon and cream. Over the years, it was one of those dishes that I’ve made again and again (though, I haven’t made it in quite some time – should get on that 😉 ). I was so proud of the end result of the dish and I think that was the early starts of my love for cooking. I loved the dish and, more importantly, hubby loved it and that just sparked my interest and desire to cook more and more.
Easy Homemade Mushroom Soup
Mushroom Soup is one of my favourite soups ever! Well, I just love mushrooms anyway, so I’ll take them in any recipe I can. These days our fridge always has at least one type of fresh mushroom in the drawer and I always have a huge tub of dried mushrooms that I love to use for stock (it’s seriously awesome, you guys). I remember years ago trying mushroom soup for the first time in can form. I’m sure everyone remembers those…the little can of condensed mushroom soup and you just add water to it. They were good at the time, but, of course, homemade is so much better. I’m sure you’ll all agree that there’s no argument there 😉
One of the things that I love about this Easy Mushroom Soup is that it used two kinds of mushrooms – both portobello and button. For the portobello mushrooms, I simply scrapped the dark gills off from underneath the cap; the reasoning for this is so that it doesn’t ‘muddy’ the soup. If you were to leave them on, it would be no big deal really and just a step you could step, but that’s just my preference.
While the portobello are blitzed up in the soup, I do leave the button mushrooms in pieces. They are sautéed and then added back to the soup at the end. They add a nice little texture to the recipe, which I love; you wanna know you’re eating mushroom soup, don’t ya? Upon serving, I garnished with some chopped chives for a little flavour and greenery. Easy peasy, isn’t it?
I don’t know if you know this about me, but I adore vinegar. I get that from my momma! She is crazy about vinegar. She’ll actually even put vinegar on a sandwich. I don’t do that, but I do put vinegar in soups, on fries, traditional Newfoundland jigg’s dinner and in chili. This Easy Mushroom Soup is absolutely awesome with a little kiss of vinegar, in my opinion 🙂
Until next time, take care & chit chat again soon 🙂
Easy Mushroom Soup
- 1 tsp unsalted butter
- 2 tsp olive oil -divided
- 3/4 tsp salt -divided
- 3/4 tsp black pepper -divided
- 227g package button mushrooms -thinly sliced
- 1 onion -minced
- 1 shallot -minced
- 3 cloves garlic -minced
- 3 portobello mushrooms -gills scrapped & cut into bite sized pieces
- 1 tbsp fresh thyme minced
- 1 tbsp dijon mustard
- 4 cups mushroom stock -see note below
- 1/2 cup heavy cream
- 1 tbsp chives -minced (optional)
- In a small dutch oven or pot, heat 1 tsp of unsalted butter and 1 tsp of olive oil on medium low. Add button mushrooms and 1/4 tsp each of salt and pepper. Cook until mushrooms have lost some of their moisture, about 5 minutes. Remove and lay to one side for later use.
- Add remaining 1 tsp of olive oil to pot and cook onion and shallot until translucent, about 5 minutes. Add garlic and cook an additional minute.
- To onion mixture, add portobello mushrooms, thyme, Dijon mustard and remaining 1/2 tsp each of salt and pepper. Cook for 5-8 minutes until mushrooms have cooked down a bit.
- Add stock and cream and cook about 10 more minutes. Carefully using an immersion blender, blend until smooth. Add reserved bottom mushrooms to soup mixture. Serve immediately and garnish with chives, if using. Enjoy!