Satisfying Savory Mushroom Soup
Servings: 6
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!
Notes
*I find my parmesan rinds in a little basket in the artisan cheese section of my grocery store. You can always ask your cheesemonger if they have any in the back. If you can't find it, no worries, you can skip this ingredient.