Creamy Mushroom Soup

This Creamy Mushroom Soup gets it’s rich mushroom flavor from a combination of button and porcini mushrooms along with a generous drizzle of truffle oil.

You guys, this creamy mushroom soup is so amazingly delicious, I’m not even kidding.  On top of that, it’s really easy to make.  So in my mind, that makes this a win-win type situation.  With minimal effort, you can have a delicious, warm bowl of soup in from you.  What’s not to love about that?

I have always been a big lover of mushrooms, so it’s not hard for me to love a big bowl of creamy mushroom soup.  But my husband, Steve, tends to be a little more fickle about mushrooms, not a hater, just a little fickle, and he loved this soup, as well.  I know, you’re probably wondering what’s so special about this soup, so let’s get into that.

Let’s start with the fact that we’re using not one, but two different kinds of mushrooms.  It’s starts off with simple button mushrooms that are sautéed to perfect.  To make it even better, we add dried porcini mushrooms that have been soaked in hot water to plump them up.  But we’e not done yet.  To further bump up the delicious mushroom flavor, we add the liquid we used to re-hydrate the porcini mushrooms.  It.adds so.much.flavor.

To make this soup creamy, but still relatively light, we use whole milk and then puree the mushrooms, still leaving some texture to them.  For more flavor, white wine and chicken stock are added.  To keep this soup vegetarian, you could sub vegetable stock.

Finally, to finish this creamy mushroom soup and send it completely over the top, we add a generous drizzle of truffle oil.  It’s an optional step, but I don’t recommend skipping it.

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Yield: 6-8

Creamy Mushroom Soup

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Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Ingredients

• 1 oz pkg dried porcini mushrooms
• 3 cups hot water
• 4 tbsp butter
• 1 small onion, chopped
• 24 oz fresh button mushrooms, sliced
• 1/4 tsp ground nutmeg
• 1 tbsp fresh thyme, chopped
• 2 tsp salt
• 1 tsp fresh ground black pepper
• 1/2 cup dry white wine
• 1 quart chicken stock
• 2 cups whole milk
• 4 green onions, green portion thinly sliced
• truffle oil, optional but highly recommended

Instructions

Cover dried mushrooms with the hot water, let soak for 30 minutes.

Reserve soaking liquid.

While mushrooms soak, prep the rest of the ingredients.

In a large soup pot, melt butter over medium heat.

Add onions, sauté until onion is translucent, about 5 minutes.

Add button mushrooms to pot and sauté until mushrooms have released their liquid and are browned, about 10 minutes.

Stir in soaked porcini mushrooms, nutmeg, thyme, salt and pepper.

Add white wine, bring to a boil and cook for 2 minutes.

Stir in chicken stock and reserved soaking liquid, bring to a boil.

Stir in milk.

Puree soup with an immersion blender or in a blender in batches, leaving some texture.

Serve topped with green onions and a generous drizzle of truffle oil.

Notes

For a vegetarian soup, substitute vegetable stock for the chicken stock.

ENJOY!

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