I debated about posting this soup. Y'all...it's kind of ugly. Like "U-G-L-Y you ain't got no alibi" ugly. But oh. my. goodness. It is heavenly.
And it's garnished with a pat of butter. So there's that.
If you're a fan of rich, silky, buttery steakhouse style sautéed mushrooms--and I am--you're going to love this soup. It's basically like eating a bowl full of those beloved mushroom which, let's be honest, are better than the steak anyway.
This recipe came from Chrissy Teigen's Cravings cookbook. My best friend's parents gave it to me for Christmas and it pretty much proves, once again, that they know me so, so well and love me so, so much. Nearly every single recipe in the book had me ready to get right to work in the kitchen. The narratives had me literally laughing out loud. Basically, I want to be Chrissy Teigen's friend. Does anyone know how to make this happen? If you do, please let me know. I'll make sure you're invited to the party. Promise.
Rich, meaty mushrooms get the star treatment in this buttery vegetarian soup that's oh so reminiscent of everyone's favorite steakhouse sautéed mushrooms.
Chunky Creamy Mushroom Soup
very slightly adapted from Cravings: Recipes for All the Food You Want to Eat
Ingredients:
2 TBSP olive oil
2 TBSP unsalted butter, plus more for serving (use all olive oil to make vegan)
1 small onion, finely chopped
6 cloves garlic, minced
3 lbs. assorted mushrooms, trimmed and finely chopped (or pulsed in the food processor)
1 TBSP chopped fresh thyme or 1/2 TBSP dried, plus more for garnish
Kosher salt and freshly ground black pepper
2 c. mushroom or vegetable broth, plus more if needed
Directions:
1. In a large soup pot, heat the olive oil and butter over medium-high heat. Add the onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook one minute more.
2. Add the mushrooms, thyme, 1 1/2 tsp. salt, and 1/4 tsp. pepper and cook approximately 10 minutes, stirring, until the mushrooms release their water and shrink to about half their size.
3. Add the broth and bring to a boil, then reduce heat and simmer until the mushrooms are tendera nd the soup thickens slightly, 15-20 minutes.
4. Using an immersion blender, partially purée the soup. Alternately, carefully purée half the soup in a blender and return to the pot. Thin with additional broth, if needed, and season to taste.
5. Ladle into bowls and garnish each bowl with a pat of butter and sprigs of thyme.
Yield: 4 servings
And it's garnished with a pat of butter. So there's that.
If you're a fan of rich, silky, buttery steakhouse style sautéed mushrooms--and I am--you're going to love this soup. It's basically like eating a bowl full of those beloved mushroom which, let's be honest, are better than the steak anyway.
This recipe came from Chrissy Teigen's Cravings cookbook. My best friend's parents gave it to me for Christmas and it pretty much proves, once again, that they know me so, so well and love me so, so much. Nearly every single recipe in the book had me ready to get right to work in the kitchen. The narratives had me literally laughing out loud. Basically, I want to be Chrissy Teigen's friend. Does anyone know how to make this happen? If you do, please let me know. I'll make sure you're invited to the party. Promise.
Rich, meaty mushrooms get the star treatment in this buttery vegetarian soup that's oh so reminiscent of everyone's favorite steakhouse sautéed mushrooms.
Chunky Creamy Mushroom Soup
very slightly adapted from Cravings: Recipes for All the Food You Want to Eat
Ingredients:
2 TBSP olive oil
2 TBSP unsalted butter, plus more for serving (use all olive oil to make vegan)
1 small onion, finely chopped
6 cloves garlic, minced
3 lbs. assorted mushrooms, trimmed and finely chopped (or pulsed in the food processor)
1 TBSP chopped fresh thyme or 1/2 TBSP dried, plus more for garnish
Kosher salt and freshly ground black pepper
2 c. mushroom or vegetable broth, plus more if needed
Directions:
1. In a large soup pot, heat the olive oil and butter over medium-high heat. Add the onion and cook, stirring, until softened, about 8 minutes. Add the garlic and cook one minute more.
2. Add the mushrooms, thyme, 1 1/2 tsp. salt, and 1/4 tsp. pepper and cook approximately 10 minutes, stirring, until the mushrooms release their water and shrink to about half their size.
3. Add the broth and bring to a boil, then reduce heat and simmer until the mushrooms are tendera nd the soup thickens slightly, 15-20 minutes.
4. Using an immersion blender, partially purée the soup. Alternately, carefully purée half the soup in a blender and return to the pot. Thin with additional broth, if needed, and season to taste.
5. Ladle into bowls and garnish each bowl with a pat of butter and sprigs of thyme.
Yield: 4 servings