It is amazing how quick the weather actually changed to full on autumn vibes. And that automatically means more soups and stews. I made a delicious velvety mushroom soup. Unfortunately I didn’t have the best first experience back in the day with mushroom soup. I was quite young so can’t really remember where we were but we got served the canned version of cream of mushroom soup. That traumatized me for a while and I steered clear of any type of mushroom soup. But now knowing more about cooking I decided to make my own and it’s a keeper.
I love to use different types of mushrooms. It deepens the flavor profile. Of course, you can easily use chestnut mushrooms and call it a day. But I prefer to combine all different types together. At supermarkets they usually have a wild mushroom mix that is packaged as the perfect mix for pasta or something. And I balance it out with chestnut mushrooms. Another mushroom element I add is the dried porcini. Dried mushrooms have a more pronounced flavor than fresh mushrooms. All in all, it is a mushroom Valhalla.
It’s All About the Broth
As I set off to create the opposite of a canned cream of mushroom soup. I already had a good start with a variety of mushrooms. For the pièce de résistance, fresh beef bone broth. Usually we are quite lenient about whether you use fresh stock or cubed ones. However, for this recipe I am quite adamant that for the best flavor you need to use fresh bone broth. The broth on its own is already delicious and has several layers of flavors because it has been cooking for so long. Once you add that to the mushrooms the result is just amazing. Because you’re using bone broth it’s also an extremely filling. So you could easily have this as weeknight dinner for 4 people or as a starter for 6.
- 2 onions diced
- 3 tbsp butter or ghee
- 4 garlic cloves minced
- 800 gram mixed mushrooms I did a combination of wild and chestnut
- 50 gram dried porcini mushroom
- 3 sprigs thyme
- ½ cup red wine
- 1 liter bone broth
- 1 cup almond cooking cream
- 2-3 tbsp tapioca flour
- ¼ cup water
- 1-2 tsp salt
- black pepper
- handful fresh parsley chopped
- Clean and slice your mushrooms into bitesize bits. I sliced the chestnut, but for example the alba clamshells I simply pulled apart into individual stems. Use your own judgement.
- In a big pan heat up the butter of ghee on medium high and add the onions to cook for 2 minutes.
- Add the minced garlic for another 30 seconds after which you can add the thyme.
- Include all your mushrooms and stir to make sure it’s mixed with the onions and garlic.
- Pour the red wine in and allow to simmer for 2 minutes before adding the broth.
- Once you add the broth you can also add the dried porcini mushrooms. Lower the heat to medium and cover to cook 20 minutes.
- Remove the thyme sprigs, reduce heat to low and add almond cooking cream. Stir well and add salt and pepper to taste.
- Mix ¼ cup water with 2 to 3 tbsp of tapioca flour depending how thick you like your soup. Slowly pour into soup while stirring. Continue on a low simmer while regularly stirring for another 10 minutes.
- Remove from heat and serve in bowls with fresh chopped parsley on top.