Don’t know if you noticed the beautiful mushrooms available at the market this winter! New varieties and bountiful. The varieties are great prepared individually or mixed together. Sauté them or roast lots of them – have some as a side or use them all to make a simple and luscious soup!
Sautéed Mushroom Soup
recipe from the BRFM Team
1 or two lbs. assorted mushrooms (shitakes, portabellas, king oyster, blue or yellow oysters, and chestnuts) sliced or cubed (1/2 inch)
4-6 tablespoons butter (adjust for volume of mushrooms)
4-8 cups chicken, vegetable, or mushroom stock or broth
2-3 cloves garlic, depending on size of cloves and flavor preference, minced (or alternatively, half of medium sweet onion chopped)
1/4 – 1/2 cup heavy cream
1 tsp fresh thyme leaves
1/2 – 1 teaspoon salt and fresh-ground pepper to taste
- Sauté garlic (or onions) in melted butter over medium heat until soft.
- Add mushrooms and fold to coat with butter/garlic mixture. Sauté until most of moisture has evaporated from the mushrooms. Midway, after the mushrooms have softened and reduced in size, add thyme, salt and ground black pepper. It is OK for the mushrooms to get a little golden brown on their edges. Reserve 1/2 to 1 cup sautéed mushrooms to add back later.
- Move remaining mushrooms to a saucepan, add chicken broth, then use an immersion blender (or food processor) to puree the mushroom/chicken broth mixture.
- Add the cream (and additional broth if needed) to achieve desired consistency and flavor profile. Taste soup and add additional salt and pepper if needed.
- Add reserved mushrooms to the soup for texture and saving a few for garnish. Heat to serving temperature and enjoy!
Leftover soup reheats well – but if you want left over soup be sure to buy lots of mushrooms!