Creamy Mushroom Soup
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Creamy Mushroom Soup

Recipe by Balancing nutritionCourse: SoupsDifficulty: Easy
Servings

4-6

servings
Prep time

10

minutes
Cooking time

30

minutes

Another beautiful way to use your bone broth in a recipe, making it taste even richer. This mushroom soup is a real treat for cold days! You can use different mushroom to get slightly different versions of this beautiful, creamy soup. If you want this recipe to be vegan, you can replace the cream with coconut cream.

Ingredients:

  • 4 cups of sliced mushrooms

  • Olive oil or butter (1/3 cup or less)

  • 1 Big onion, finely chopped

  • 1-3 garlic cloves, finely minced

  • 1/2 cup heavy cream

  • 4 cups of chicken bone broth

  • 1/2 tsp. black pepper

  • 1/2 tsp. cayenne pepper

  • 1/2 tsp. dried thyme, or if you have fresh... even better

  • Salt to taste

Method:

  • Sauté the onion and garlic in a heavy skillet.
  • Once translucent, add the mushrooms, salt and pepper and stir until the mushrooms lose some of theit liquids and get a nice brown colour.
  • Add the chicken stock, cayenne pepper and thyme.
  • Stir well, bring to boil and leave on low fire to simmer for about 10 minutes.
  • Add the heavy cream, stir and let simmer for another few minutes.
  • Put aside about 1/3 of the soup. Blend with an immersion blender the other 2/3 till nice and smooth.
  • Add the soup you kept aside to the blended soup
  • Warm up before serving. Garnish with some thyme or slices of scallions/green onions