Tomato Tomatoe

creamy mushroom soup

Growing up my mom always made cream of mushroom soup. It’s creamy and comforting and uses only a few ingredients. The mushrooms are meaty and earthy and the soup always turns out silky and creamy. This soup comes together very quickly and I love serving it with a nice piece of crusty garlic bread. If you find yourself with an abundance of mushrooms you need to try this recipe! This recipe also works wonderfully if you have a variety of mushrooms. It will add more depth and flavour to the soup. I tried to find some other varieties at the grocery store but had no luck so I settled for a few packs of classic button mushrooms.

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creamy mushroom soup

Ingredients

Mushroom Soup

• 2 tbsp butter
• 1 tbso olive oil
• 2 packs of cremini mushrooms (white or brown, 227 gram pack)
• 3 cloves garlic, minced
• 3 shallots, diced
• 1 tsp dried thyme
• 1 tsp sweet paprika
• pinch of cayenne pepper
• 1/4 cup dry white wine
• 4 cups homemade chicken stock
• 1/4 cup heavy cream
• salt and pepper to taste

Garlic Bread

• 4 slices Italian bread or sourdough
• 1/4 stick of soften butter
• 1 clove garlic, grated
• 2 tbsp freshly grated parmesan cheese
• 1 tbsp freshly chopped parsley
• salt and pepper to season

Directions

1. Heat a medium sized Dutch oven to medium heat. Add 1 tbsp butter and a drizzle of olive oil and let that heat up. Once slightly bubbly, add half of the sliced mushrooms. Let those brown for about 2-3 minutes without stirring the pan. After they start to brown on one side, give the mushrooms a stir and continue to cook. Remove the mushrooms and set aside in a bowl. Add the rest of the butter and continue to cook the remaining mushrooms.
2. Once the mushrooms have been removed from the pan, add a drizzle of olive oil and turn the pan to low heat. Add the shallots and cook for a few minutes until translucent. Add the garlic and cook for a minute or until fragrant. Add the spices and white wine. Let this cook for a few minutes.
3. Add the mushrooms back along with chicken stock and bring to a boil. Turn the heat down to low and continue to cook for 30 minutes with the lid slightly on. After 30 minutes add the cream and cook for a few minutes and stir.
4. Garnish with fresh parsley and serve with garlic bread.

Garlic Bread

1. In a small bowl mix together softened butter, grated garlic, chopped parsley, parmesan and salt and pepper. Spread the butter mixture over the bread and sprinkle with freshly grated Parmesan cheese. Bake in the oven at 375 degrees F for about 10 minutes or until the bread is crisp.