We all need a little Wild and Skinny Mushroom Soup love in our life.
It’s a glorious bowl of yumminess and healthy for you too!
These little woodland
creatures foods are incredible on so many levels. During my youth, not so happy to see them lurking in my food. As my taste buds matured, many foods made their way without shame to my plate, including the humble little mushrooms, along with olives and artichokes. I’m still working on a few, but the smokey, greasy fish thing *blahhh*, so that’s a “no thank you” to sardines or their kind.
Growing up, my mom would include a canned variety of cream of mushroom soup in a few of her recipes. I didn’t mind too much, but that would be because she never told me it was in there. I obviously came out of that era in my life unscathed, mostly.
That back story was shared just to clarify that this recipe is in no way a version of that canned soup. This is a robust flavored Mushroom Soup that you will enjoy and perfect as a light lunch or dinner served with a crusty loaf of bread.
The flavor is earthy, rich and it happens to be on the skinny”ish” side too. Of course you can up the calorie ante by adding more cream, but that’s not what were doing here today.
Today I want to focus on flavor, with the glorious soup recipe below, and the benefits of the beloved mushroom. Mushrooms are indeed high up there in the antioxidants and contain a vast array of nutrients including selenium, a cancer fighter. I could go on because there is loads of info about the health benefits, but if you want an in depth study, you can do that internet thing and google or YouTube your way through boundless amounts of information, one of which I found on Medical News Today.
My point being … Eat More Mushrooms!
- 2 Tbls Olive Oil
- 1 lg Yellow Onion, diced
- 2 Garlic Cloves, minced
- 16 oz mixed, fresh Mushrooms, Crimini, Shitake, Oyster, Your Favorite, etc., sliced
- 2 - 3 tsp fresh Thyme Leaves (1 tsp dried Thyme leaves, if preferred)
- 2 - 3 Bay Leaves
- 64 oz low sodium Chicken or Vegetable Broth
- 1/2 cup White Wine
- 1/2 cup Whipping Cream or Milk
- Salt & Pepper, to taste
- In a dutch oven or or medium saucepan, heat the Olive Oil over medium high heat. Add the Garlic and Onions and saute for 3 - 5 minutes or until Onions are translucent.
- Add in the sliced Mushrooms, Thyme and the Bay leaves and continue to cook until the Mushrooms begin to soften, about 5 minutes more, stirring occasionally. Reserve some of the sauteed Mushrooms at this point for garnish, if desired.
- Pour in the Chicken or Vegetable (or a mix of both) and allow to come to a gentle boil, then reduce to simmer and cook for 30 minutes (at least, I prefer to let the flavors mellow for about an hour).
- In a blender, add the soup in batches and puree until well blended, making sure that the lid is secured so you don't burn yourself.
- Return the pureed soup blend back to the saucepan and cook for 10 minutes more, adding the White Wine and the Cream or Milk, adjust seasoning with Salt and Pepper. Serve with the sauteed Mushrooms and additional Thyme leaves as garnish if desired and don't forget the crusty bread.
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.