Cream of Mushroom Soup
Culinary Genie
4 servings
30 minutes
45 minutes
520
Soups & Stews
This soup is silky and creamy with a touch of heat
from the Mediterranean Herbs. It’s gluten-free and can easily be made dairy-free
too with a couple swaps
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter or vegan butter
- 1 cup chopped red onion
- 1 tablespoon Garlic & Herb Seasoning Blend
- 1½ pounds fresh mushrooms of choice, sliced and/or roughly chopped if large (baby bella, shiitake, oyster, portobello)
- ¼ cup garbanzo bean (chickpea) flour or gluten-free flour of choice
- ½ cup dry sherry or dry wine of choice, optional
- 4 cups no salt added chicken bone broth or stock or vegetable broth
- 1 cup heavy whipping cream or full fat coconut milk
- ½ cup grated Pecorino Romano cheese or Parmesan cheese, optional
- 1 tablespoon Mediterranean Herb Seasoning Blend
- Croutons of choice, crushed, optional for garnish
Directions
In a large Dutch oven or saucepan, heat olive oil over medium heat. When hot add butter. When sizzling, add onions and Garlic & Herb Seasoning. Sauté 3-4 minutes.
Stir in mushrooms. Cook, stirring occasionally, until softened and volume has reduced by about half, about 6-8 minutes.
Stir in flour. Cook, stirring frequently, 1-2 minutes. Stir in sherry; cook 1 minute. Stir in broth; salt as desired. Bring to a simmer. Cover and simmer 15 minutes, stirring occasionally. Remove from heat.
Using a slotted spoon, remove about 1½ cups mushrooms from soup; set aside. Using an immersion blend, blend soup until smooth. Add cream, cheese and Mediterranean Herb Seasoning Blend; continue blending until rich and smooth.
If needed, place back over medium-low heat to heat through. Serve soup garnished with croutons, if desired.