Cream of Mushroom Soup
A rich and velvety cream of mushroom soup made with fresh mushrooms and dried porcini for deep, savory flavor. Naturally gluten-free and easily made dairy-free.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 2 garlic cloves crushed
- 1 lb white mushrooms 450g
- 1 tbsp potato starch (or cornstarch or arrowroot)
- 3 cups chicken broth 750mls
- 1/2 oz dried porcini mushrooms
- 1/4 tsp freshly ground nutmeg
- 1 cup heavy cream (or full fat canned coconut milk)
- salt to taste
- freshly ground black pepper to taste
Garnish
- fresh parsley optional
Instructions
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Heat olive oil in a large pan over low to medium heat. Add diced onion and garlic and cook for about 5 minutes, stirring occasionally, until softened but not browned.
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Reserve a few sliced mushrooms for garnish. Cook them separately in a skillet over medium heat until fully cooked, then set aside.
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Add the remaining mushrooms to the pan and cook for 2–3 minutes until they begin to soften. Remove the pan from heat and stir in the potato starch until evenly combined.
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Add chicken broth, dried porcini mushrooms, and nutmeg. Bring to a simmer, cover, and cook over low to medium heat for 20 minutes.
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Remove from heat and blend using an immersion blender until smooth. Stir in the heavy cream or coconut milk.
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Taste the soup and add salt and freshly ground black pepper to taste. Garnish with the cooked sliced mushrooms and finely chopped parsley (optional)
Recipe Notes
Dried Porcini Mushrooms
can be found at most grocery stores or via Amazon. For this recipe you do not need to soak them ahead of time they are simply added to the soup.
Dairy Free Option
Add full fat canned coconut milk for the best flavor.