Name: Creamy Mushroom Soup That Feels Gourmet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Global
Ingredients: 2 tablespoons (30 ml) vegetable oil, plus more for serving; 2 tablespoons (28 g) unsalted butter; 1 medium yellow onion, chopped; 1/2 teaspoon (3 ml) sea salt; Freshly ground black pepper; 1 pound (454 g) white button mushrooms, stemmed and sliced; 8 ounces (227 g) cremini mushrooms, stemmed and sliced; 2 garlic cloves, grated; 1/4 cup (60 ml) apple juice; 3 cups (720 ml) vegetable broth; 1 tablespoon (15 ml) tamari; 1 tablespoon (15 ml) fresh thyme leaves, plus more for garnish; 1/2 cup (120 ml) coconut cream or coconut milk, optional, plus more for serving; Chopped fresh parsley, for garnish

Description

Indulge in a luxurious bowl of creamy mushroom soup with this gourmet recipe. Learn how to create a rich and savory dish that will elevate your culinary skills.

Ingredients

2 tablespoons (30 ml) vegetable oil, plus more for serving
2 tablespoons (28 g) unsalted butter
1 medium yellow onion, chopped
1/2 teaspoon (3 ml) sea salt
Freshly ground black pepper
1 pound (454 g) white button mushrooms, stemmed and sliced
8 ounces (227 g) cremini mushrooms, stemmed and sliced
2 garlic cloves, grated
1/4 cup (60 ml) apple juice
3 cups (720 ml) vegetable broth
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) fresh thyme leaves, plus more for garnish
1/2 cup (120 ml) coconut cream or coconut milk, optional, plus more for serving
Chopped fresh parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Warm the vegetable oil and butter in a large pot over medium heat. Incorporate the chopped onion, sea salt, and a few twists of freshly ground black pepper, cooking for about 2 minutes until slightly softened. Add half of the sliced mushrooms and sauté, stirring intermittently, for 5 minutes until they start to soften. Introduce the rest of the mushrooms and continue cooking for an additional 5 minutes.
Mix in the grated garlic, then pour in the apple juice, vegetable broth, tamari, and fresh thyme. Cover the pot and let it gently simmer for 15 minutes.
Let the soup cool down a bit, then move two-thirds of it to a blender and process until smooth.
Combine the pureed soup back with the remaining chunky soup in the pot. If you wish, incorporate the coconut cream and heat for an extra 2 minutes until the soup is thoroughly warmed and the raw cream flavor dissipates. Adjust the seasoning as needed.
Serve the soup into bowls, garnishing with a drizzle of vegetable oil and/or more coconut cream, along with freshly chopped parsley and thyme.

Notes

Consider using coconut cream for a richer, creamier texture.
Season with salt and pepper to enhance mushroom flavors.
Garnish with fresh thyme leaves for added color and aroma.