Mushroom soup is one of my favorite soups. It is perfect for rainy days when you need some healthy comfort food. It’s savory, earthy, with deep flavors! This recipes comes together really quickly too!
I was on the peninsula in Washington state during a spring break once when I went to this little food shack that served amazing food like Philly cheese steaks and mushroom soup! The mushroom soup was magical, like exceptionally delicious! I have craved it on cloudy days ever since. This is my version of that soup.
I have shared with my readers before that I hated mushrooms growing up, like gag at the sight, parents threatening no dessert if I didn’t at least try one, kind of hatred! Then in my early 20’s I suddenly started craving them. I had to work my way into them though but then became obsessed with their earthy flavors and delicious depth.
Most of my kids are still iffy on them but my 2 year old loves them! She is my best eater and I love it! She stole my mushroom soup when I made it last and couldn’t get enough.
What you need to make mushroom soup:
serves 2
- 1/3 cup onions – finely diced
- 3 cups baby Bella mushrooms or white mushrooms – sliced
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 teaspoons salt
- 2 cups chicken stock
- 1/4 teaspoon dried thyme leaves
- 1 tablespoon soy sauce or coconut amino’s
- dash of black pepper
- dash of cayenne pepper
- 1 tablespoon cream
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a sauce pan, add the onions, baby Bella mushrooms, butter and olive oil and salt.
- Saute for 3-4 minutes.
- Add chicken stock, thyme leaves, soy sauce, black pepper, cayenne pepper and cream.
- Simmer for 5 minutes.
- Whisk the cornstarch and water together in a small bowl then whisk into the soup.
- Boil until the soup thickens slightly.
- Enjoy!
Mushroom Soup
Ingredients
- 1/3 cup onions - finely diced
- 3 cups baby bella mushrooms or white mushrooms - sliced
- 1 teaspoon butter
- 1 teaspoon olive oil
- 2 teaspoons salt
- 2 cups chicken stock
- 1/4 teaspoon dried thyme leaves
- 1 tablespoon soy sauce or coconut aminos
- dash of black pepper
- dash of cayenne pepper
- 1 tablespoon cream
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- In a sauce pan, add the onions, baby bella mushrooms, butter and olive oil and salt.
- Saute for 3-4 minutes.
- Add chicken stock, thyme leaves, soy sauce, black pepper and cream.
- Simmer for 5 minutes.
- Whisk the cornstarch and water together in a small bowl then whisk into the soup.
- Boil until the soup thickens slightly.
- Enjoy!