Creamy, rich mushroom soup is a classic comfort food. This fresh made version puts canned soup to shame! Make a big batch and freeze some for later.
What you need
1-2 ounces dried mushrooms (porcini, morels, or shitakes)
3 tablespoons Tessemae’s Lemon Garlic
1 large yellow onion, peeled and chopped
coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons Tessemae’s Slow Roasted Garlic
1 pound cremini mushrooms, thinly sliced
1/2 pound shitake mushrooms stemmed, thinly sliced
1/2 pound white button mushrooms stemmed, thinly sliced
8 cups chicken stock or vegetable stock
1 cup coconut milk or heavy cream
2 teaspoons fresh lemon juice
What to do
- In a bowl, cover the dried mushrooms with 1 cup warm water and let soak until soft, about a half hour. Lift the mushrooms out of the liquid (so the grit stays in the bottom). Pour all of that flavored liquid through a paper towel or coffee filter into a bowl. Add the mushrooms back and wait to add them to the soup.
- Heat the Lemon Garlic in a large pot over medium. Add the onion, season with salt and pepper, and cook until tender. Stir in the Roasted Chopped Garlic and cook until fragrant, about 1 minute.
- Increase the heat to high and add the sliced mushrooms. Cook, stirring, until the mushrooms are tender, about 5 minutes. Add the thyme, stock and the reserved soaked mushrooms with their liquid. Bring to a boil, reduce to a simmer, and cook until the flavors meld, about 30 minutes.
- Add the coconut milk or cream and puree the soup in batches in a blender or right in the pot with an immersion blender. Thin with water if too thick, simmer a little if too thin. Adjust seasoning with lemon juice, salt and pepper.
Tip: For a fancy finish, top the soup with some crumbled bacon, toasted nuts, snipped chives, or an extra swirl of cream.