The deep earthy flavors of a classic home-made cream of mushroom soup recipe can’t be beat, especially when it’s ready in minutes. You’ll never open a can of mushroom soup after trying our recipe!
What makes this mushroom soup so good?
The additional flavors of:
Garlic– fresh garlic is best, but you can use minced if that’s all you have on hand.
Shallots– I LOVE including these in this soup , as the flavor really shines.
Coconut milk– It is an amazing base liquid for all kinds of soups – it gives you a warmer, richer, creamier taste!
Wine — dry red or white wines are perfect in this and add an incredible taste. If you prefer to leave wine out, you’re more than welcome to do so. There’s no need to replace it with extra broth or stock.
If using a RED, I recommend a Scout and Cellar Gallivant Cabernet Sauvignon, or Fieldhouse Pinot Noir.
For WHITE I love Scout and Cellar Che Fico Pinot Grigio or TangoTango Sauv Blanc.
- 1 1/2 lbs Portobello mushrooms, chopped
- 1 cup red wine
- 1 tbsp extra virgin olive oil
- 1/2 cup shallots, chopped
- 3 cloves garlic, chopped
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 quart low-sodium vegetable broth
- 1 14 oz can full-fat, unsweetened coconut milk
- 1 pint cremini mushrooms – for a crispy topping
- 1/4 cup water
- 1 tbsp. extra virgin olive oil
- microgreens as garnishment (I used sweet basil microgreens)
Wash and roughly chop the cremini mushrooms. Add the Portobello mushrooms to a large, deep-sided skillet and simmer with the red wine until the wine has cooked off. About 6-8 minutes.
While the Portobello mushrooms are simmering, heat the olive oil in a large stockpot. When shimmering, add the shallots and garlic and sauté on medium-low heat until golden brown. This takes a few extra minutes, but adds a lot of flavor.
Add the oregano, thyme and rosemary. Stir to combine and toast until fragrant. About 1 minute. Then add the tomato paste and toast until it becomes a deep red.
Next add the salt, pepper, vegetable broth and coconut milk. Add the cremini mushrooms to the broth and wipe out the skillet. Bring the broth to a simmer.
While the broth is simmering, trim the mushrooms. Wash and wipe off any dirt and tear the mushrooms into smaller pieces.
Simmer the cremini mushrooms in ¼ cup of water until the water has cooked off. Add the olive oil and sauté on medium heat until crispy. Set aside on a paper towel to drain any excess oil.
Using an immersion blender, blend the soup until it is smooth. If you are using a standard standing blender, carefully blend the soup in small batches.
Serve immediately with a drizzle of olive oil, the crispy mushrooms and microgreens.