The Best Mushroom Soup
Comforting, classic creamy mushroom soup made with a few flavorful additions to make it the best. This creamy soup is made with three types of mushrooms and fresh sage. It’s simple, hearty and guaranteed to please every mushroom lover. Get a combination of two or three different types of mushrooms for a wider and more intense mushroom flavor. Baby bella (crimini), button mushrooms, and portobello mushrooms work perfectly and readily available at all grocery stores. Shiitake mushrooms are also available in many stores. Try to get some other mushrooms like oyster, chanterelle, porcini, or any other mushrooms you can find at your store.
The recipe is so easy! Start by preheating the Dutch oven or another soup pot over medium heat so you can sear onions and mushrooms. Melt butter and add onion. Cook it until golden brown and add mushrooms. Let them cook and until golden as well. Sprinkle flour over mushrooms and onion and stir well until flour coats the mushrooms. Slowly pour in stock while stirring and bring it to boil. Lower the heat, add bay leaf, sage, and season with salt, pepper, and garlic powder. Cook uncovered for about an hour over low (or a little bit higher) heat as soon very gently simmers. Take out the bay leaf and add heavy whipping cream. Cook for a few more minutes and enjoy a bowl of delicious comforting mushroom soup!
Ingredients:
- 2 Tbsp butter
- 1/2 lb portobello mushrooms
- 1/2 lb shiitake mushrooms
- 1/2 lb oyster mushrooms
- 1 Vidalia onion
- 3 Tbsp flour
- 5 cups vegetable stock or chicken stock
- 1 1/2 Tbsp minced sage
- 1 bay leaf
- 2 tsp garlic powder
- Salt
- Fresh cracked black pepper
- 1/2 cup heavy whipping cream