Autumnal Mushroom Soup

A hot bowl of Autumnal Mushroom Soup

Soupin’ Into Your DMs
I don’t spend an awful lot of time on Instagram. But, I do find myself on the app for a multitude of reasons. It has become the go-to app to find out anything and everything happening at my kid’s school. Sports, plays, early out days, etc. Anytime my daughter has a gig, she gets the word out via the ‘Gram. And then there is the Tail of Fragile the Sheep (pronounced fra-GEE-lay) and the hijinks documented on his profile last holiday season. (It’s a long story.)

All of this is to say that I am on Instagram enough that I receive suggestions for pages and videos I might find interesting. And, most of those, as you would imagine, are food-related. Some are fun to watch but I would never tackle.

They are mostly cake-decorating mind-blowing videos. Others are of people making their “famous” dishes that are frightening to behold and would never make an appearance in my kitchen. But then some recipes are undeniable and make you wish you could DoorDash them immediately. This exact scenario happened last week.

Autumnal Mushroom Soup Recipe
Adapted from Whisper of Yum
Yields 4 servings

This hearty soup is a flavorful mix of cremini mushrooms, herbs, and aromatics. It is perfect for an Autumn meal.

For the soup

3 tablespoons butter (or vegan butter)
1 tablespoon extra virgin olive oil
1-1/2 cups onions
1/2 cup shallots
1 pound fresh cremini mushrooms
2-1/2 teaspoons fresh thyme
2-1/2 teaspoons fresh dill
1-1/2 teaspoons smoked paprika
1/4 cup dry white wine
1-1/2 tablespoons reduced-sodium soy sauce*
3 cups vegetable broth
3 tablespoons all-purpose flour (or Gluten-Free alternative)
3/4 cup whole milk (or plant-based milk of your choice)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon lemon juice
2 tablespoons parsley
2 tablespoons crème fraîche or sour cream (or vegan sour cream)

For the garnish
Crème fraîche or sour cream (or vegan sour cream)
Freshly cracked black pepper

Prep the veggies
Chip the onion, finely chop the shallots, slice the cremini mushrooms, and finely chop the dill, parsley, and thyme. Keep these ingredients separate.

Sauté the onions and shallots
Melt the butter in a Dutch oven over medium heat, then add olive oil. Sauté onions and shallots (for about 6 minutes).

Cook the mushrooms
Add the cremini mushrooms to the onion mixture and cook (for about 3 minutes). Add thyme, dill, and smoked paprika and cook (for about 1 minute).

Add the white wine and cook until the liquid is reduced by about half. Add the soy sauce* and vegetable broth and bring to a boil. Lower heat to a simmer and cook (for about 15 minutes).

Thicken the broth
In a small bowl, add milk and flour. Whisk the mixture until it is well combined. Pour the flour mixture into the soup and stir to combine. Cook for another 15 minutes, while stirring every few minutes.

Finish the soup
Add the salt, pepper, lemon juice, parsley, and crème fraîche or sour cream. Stir to combine. Taste the soup and adjust the seasoning.

To serve
Ladle the soup into bowls and serve with a crusty bread or toasted baguette.

If you only have full-sodium soy sauce on hand, omit the salt in the recipe. Then, taste and adjust the seasoning before serving.

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