My home is a mushroom home. Chandler could eat them for breakfast, lunch, and dinner… especially if they’re in some creamy sauce. As the weather is getting cooler, I’ve been in the mood for soup. I figured, the easiest way for Chandler to want soup with me would be to make a satisfying, savory mushroom soup.
One ingredient that you cannot skip out on are those dried porcini mushrooms. I buy the Urbani brand at my local HEB. Porcini mushrooms really add that earthy, umami flavor that makes mushrooms so great. Think of it this way– the baby bellas provide the creamy texture, while most of the flavor comes through those porcinis.
On a quick side tangent… I have been seeing people forage on social media a lot lately. I didn’t know this was a thing that people did. Although, I’m not sure how much of that is going on in Texas! I’d love to take a trip to the Pacific Northwest during mushroom foraging season (is it all year round?) and do some digging myself. Has anyone done this? Please tell me more, if you have!
This satisfying, savory mushroom soup is best served with toasted sourdough for dipping or over al dente cheese ravioli. It makes just enough for some hearty dinner bowls of soup, with some leftovers for later in the week.
Looking for other soup or pasta recipes now that it’s cooling down? Try my Simple Summer Squash Soup or Creamy One Pot Couscous. If you try this recipe, let me know what you think in the comments below!
Satisfying Savory Mushroom Soup
Ingredients
- 1 lb baby bella mushrooms
- 1 oz dried porcini mushrooms
- 1/2 yellow onion medium
- 2 cloves garlic
- 2 tbsp flour
- 3 c chicken broth
- 1 c white wine any white wine will do
- 1 tbsp worcestershire sauce
- 1 ½ tsp dried thyme
- 1 sprig rosemary whole
- 1 bay leaf
- 1 parmesan rind *
- ¼ c heavy cream or whole milk
- olive oil as needed
Instructions
To Prep Vegetables
- Soak dried porcinis in warm water to rehydrate for 15 minutes.
- Slice mushrooms into ¼ inch slices. Finely mince onion and garlic. Set all vegetables aside individually.
- Strain porcini mushrooms and roughly chop through. Set aside.
To Make the Soup
- In a stock pot or dutch oven over medium heat, add about a tablespoon of oil and minced onion. Cook until onions are soft and translucent- about 5 minutes.
- Add garlic and both kinds of mushrooms to the pot, cook until mushrooms are soft and browned, about 8 minutes.
- Add flour to the pot. Cook for an additional two minutes, stirring constantly.
- Add wine, broth, worcestershire, thyme, rosemary, bay leaf, and parmesan rind to the pot and bring to a boil. Once boiling, reduce to a simmer and cook covered for 30 minutes.
- Once soup is cooked, remove bay leaf, rosemary sprig, and parmesan rind.
- Transfer 2 cups of soup (about ½ of the soup- we like ours chunky, so sometimes I do 1 ½ cups) to a blender, and carefully blend until smooth. Add the soup back to the stock pot.
- Turn off the heat and stir in 1/4 c of cream. Enjoy!
