Cream Mushroom Soup

Ingredients :

750 g baby Bella ,

mini trumpet and / or oyster mushrooms -chopped

200g oyster mushrooms – cooked in a pan until crispy , this will be the soup topping

5-6 garlic cloves chopped

2 banana shallots ,chopped

2 Tblsp each olive oil and butter

2 Tblsp fresh thyme leaves

250 ml white wine or less depends on your liking

2 Tblsp flour

6 cups (more or less depends on how thick or soupy you prefer) veggie broth or mushroom broth if you have

1Tblsp miso paste

1tsp Dijon mustard

250 ml cream or coconut milk – which is what I used

Fresh paprika

One handful parsley leaves

Salt and pepper to taste

Heat up oil and butter and cook shallots until translucent, add mushrooms add some salt .

Cook the mushrooms about 10 min to draw out their water .

Add the garlic and thyme leaves cook about 1min.

When mushrooms are caramelized deglaze the pan with the wine … cook until the wine evaporates.

Add the flour cook 2 min then add the broth .

Simmer at medium low heat for about 15-20 min until it thickens .

Add the cream/ coconut milk stir way and season to taste .

Add fresh parsley and more fresh thyme if you like .

I topped mine with the crispy oyster mushrooms a sprinkle of paprika and some green onions

Serving Size: 1 cup (240 ml)

Yes, you can use a variety of mushrooms such as baby Bella, mini trumpet, oyster mushrooms, or any combination of your choice.

Certainly, you can use less white wine or substitute it with vegetable broth if you prefer a non-alcoholic version.

Absolutely. Use vegetable broth instead of chicken broth, and replace cream with coconut milk to make it vegetarian or vegan.

Miso paste adds depth of flavor and umami to the soup.

It’s a fermented soybean paste commonly used in Asian cuisine.

Yes, you can cook the oyster mushrooms in advance and store them separately.

Just reheat them when serving the soup and use as a delicious topping.