Umami-Rich Cream Of Mushroom Soup Recipe
There is truly nothing more comforting than a bowl of soup. Cream of mushroom soup is a classic soup that has been enjoyed by many for generations. Even though you can buy this soup canned at about any grocery store in town, there is no comparison to a fresh batch made at home. Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "I am a huge mushroom fan and use them weekly in all sorts of recipes. They are known for their long list of health benefits and for their savory, umami flavor."
This soup brings together two different types of mushrooms along with tamari soy sauce, miso paste, and marsala wine and the combination gives you a mouthwatering creamy soup with depth of flavor. Whether you're looking for a comforting meal on a chilly day or simply want to indulge in a rich and savory soup, this umami-rich cream of mushroom soup is sure to satisfy.
Gather the ingredients for umami-rich cream of mushroom soup
To make this recipe we're going to use two types of mushrooms. Pick up a pack of dried porcini mushrooms and also some white button mushrooms. "You can swap out the white mushrooms for crimini without much difference in taste," Hahn says. Then, while in the produce section, pick up some shallots, garlic, and fresh thyme. You can grab some butter, miso paste, and heavy cream while in the refrigerated section. "Of course, you can easily make this dairy-free by using dairy-free butter and plant-based cream or unsweetened coconut milk," Hahn remarks. Then pick up some marsala wine, vegetable broth and tamari soy sauce, then check your spice cabinet for dried thyme, salt, and pepper. "For that extra special umami flavor we are leaning on the tamari soy sauce and miso paste. Those two items paired with our mushroom blend make this soup oh so delicious," Hahn shares.
Prepare the mushrooms, shallots, and garlic
Start by hydrating the porcini mushrooms. Put them in a small bowl and cover with boiling water — just use enough to adequately cover them. Let these sit for 15 minutes and move on to the chopping. Slice the white mushrooms, dice the shallots, and mince the garlic.
Sauté the ingredients
Pull out a large pot and add in 2 tablespoons of butter and bring the heat to medium high. Set aside ¾ cup of the sliced mushrooms for garnishing the finished soup. Put the rest in the pot with the shallots, garlic, and dried thyme. Cook for 8 minutes, stirring frequently. Then add the flour and stir to work it into the mushroom mixture. Then add the porcini mushrooms along with the liquid they were soaking in, wine, broth, soy sauce, miso paste, salt, and pepper. Bring to a boil then cover, lower heat to a simmer, and cook for 15 minutes.
Blend, add the final ingredients, and serve
To thicken up the soup and make it even more creamy, we're going to blend half of it. You can use a stand blender for this or an immersion blender. Once blended, pour the liquidy soup back into the pot and add the cream. Simmer for 10 minutes. While that's cooking, add the remaining butter and reserved mushrooms to a small frying pan and sauté them on medium heat for 10 minutes. To serve the soup, top it with the extra sautéed mushrooms, fresh thyme, and black pepper. The soup pairs well with any type of entree or with a salad for a lighter meal.
- ¼ cup dried porcini mushrooms
- 20 ounces white mushrooms, divided
- 3 shallots
- 3 cloves garlic
- 3 tablespoons butter, divided
- 1 teaspoon dried thyme
- ¼ cup flour
- ¼ cup marsala wine
- 3 ½ cups vegetable broth
- 1 tablespoon tamari soy sauce
- 1 tablespoon white miso paste
- ½ teaspoon salt
- ½ teaspoon pepper, plus more for topping
- 1 cup heavy cream
- fresh thyme, for garnish
- Put the porcini mushrooms in a small bowl and cover with boiling water. Let them sit for 15 minutes while you move on to the chopping.
- Slice the white mushrooms, dice the shallots, and mince the garlic.
- Add 2 tablespoons of butter to a soup pot and bring the heat to medium-high. Reserve ¾ cup of the mushrooms and put the rest in the pot with the shallot, garlic, and dried thyme. Cook for 8 minutes, then stir in the flour. Then add the porcini mushrooms along with the liquid they were soaking in, the wine, broth, soy sauce, miso paste, salt, and pepper. Bring to a boil then cover, lower heat to a simmer, and cook for 15 minutes.
- Remove half of the soup and add it to a blender. Blend until smooth and return it to the pot. Add the cream and simmer for 10 minutes.
- As the soup simmers, add the remaining butter and reserved mushrooms to a small frying pan and sauté on medium heat for 10 minutes.
- When serving the soup, top each bowl with the extra mushrooms, fresh thyme, and lots of black pepper.
| Calories per Serving | 287 |
| Total Fat | 21.2 g |
| Saturated Fat | 12.9 g |
| Trans Fat | 0.2 g |
| Cholesterol | 69.6 mg |
| Total Carbohydrates | 20.0 g |
| Dietary Fiber | 3.1 g |
| Total Sugars | 5.9 g |
| Sodium | 513.9 mg |
| Protein | 6.5 g |
