Mushroom Soup

Even though I’m not a huge fan of mushrooms, every once in a while I’ll spontaneously pick up a container of button or wild at the store and then later sit in the kitchen starring at them for inspiration. In fact, I know I should eat them more often since they are super healthy (among other things: low in calories, good source of iron, and the only vegetable source of vitamin D–something I’m desperately lacking here in Brussels!), but more often that not I’m at a loss. But since my husband has been complaining at the lack of soups I’ve been preparing this winter, I figured a mushroom soup seemed perfect. This is a super simple and quick recipe that tastes wonderful even with “boring” button mushrooms, though the fancy wild variety or shiitake can make a beautiful garnish.

  • 1 onion, diced
  • 4 cloves of garlic, diced
  • 250 g of  white button mushrooms, sliced
  • 750 ml of homemade chicken broth (or vegetable to make it vegetarian)
  • dried thyme
  • 1/2 teaspoon of Vegeta (Croatian spice)
  • few tablespoons of cream
  • salt + pepper

Caramelize the onions in a bit of olive oil in a medium-size pot. Next, add the garlic and cook for about a minute, then add the mushrooms and more olive oil, if needed. Cook, stirring occasionally, for a few minutes or until the mushrooms are wilted and fragrant.

Next add the chicken (or vegetable) stock, a few shakes of dried thyme, and the Vegeta. Bring to a boil, then reduce heat to a simmer. Simmer for about 15 minutes, then remove from the stove and puree until smooth.

Return to the heat and add the cream. Continue to cook for another minute or so. Taste and adjust seasonings (or add salt and/or pepper), as needed.

Serve with a piece of good bread, such as a pain de compagne.



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