Mushroom Picatta Soup

Mushroom Piccata Soup is a rich and flavorful blend of earthy mushrooms, tangy capers, and creamy goodness. This comforting soup features sautéed mushrooms and a medley of shallots, garlic, and carrots, all simmered in a savory broth with lemon and herbs.

Finished with a splash of heavy cream and Parmesan cheese, this soup offers a delightful balance of creamy texture and zesty flavors. Perfectly paired with crusty sourdough garlic bread, it’s a deliciously satisfying meal for any time of year.

Mushroom Picatta Soup

Ingredients:

16oz sliced button (or mixture of shroomies)

3 Tbs Olive Oil (in all)

3 Tbs Butter (in all)

1/3 c Minced Shallot

3 cloves garlic minced

1/4-1/3 c finely diced carrots

11/4 tsp dried Thyme

1 tsp Rosemary minced

1/2 tsp garlic powder

1/4 tsp Onion powder

2 T up to 1/4 c capers ( I add more and about 1 tbsp brine)

Juice of one lemon with zest from half

3-4 c chicken broth (depending on how much broth you prefer)

1 c heavy cream

1/4 grated Parm

1/4 chopped Parsley

Instructions:

Saute the mushrooms in 3 batches, in 1 tbsp olive oil, a they begin to brown, add 1 tbsp butter and finish sautéing.

Move to a bowl and do the same with the second and third batch.

Before adding butter to last batch add shallots and carrots and saute 2 minutes.

Add butter.

Add garlic and sauté about 30 seconds, add herbs, seasonings, capers and 1/2 the lemon juice. You’ll want to add it to taste.

Add the chicken stock, and simmer for about 25 minutes, stirring occasionally.

Taste to see if you’d prefer more lemon. The cream will tamp down the flavor a bit, so add accordingly. I also add a bit of caper brine.

Once mushrooms become tender, but still with a bite…we don’t want mushy-rooms.

Add cream, turn down heat and allow to simmer slowly, stirring occasionally so cream thickens evenly.

Once the soup has reached a nice, creamy consistency, add parmesan cheese, and stir to blend into soup.

Top soup with more grated Parmesan and parsley.

Serve with crusty Sourdough garlic bread!

Notes:

Mushroom Variety: You can use a mix of mushrooms (like button, cremini, and shiitake) for a more complex flavor. Ensure they are sliced evenly for consistent cooking.

Sautéing Mushrooms: Sauté the mushrooms in batches to avoid overcrowding the pan. Overcrowding can cause the mushrooms to steam rather than brown.

Shallots vs. Onion: Shallots add a milder, sweeter flavor compared to onions. If you don’t have shallots, you can substitute with finely chopped onions.

Capers: Adjust the amount of capers and their brine based on your taste preference. Capers add a tangy, salty element that balances the richness of the cream.

Lemon Juice: Add lemon juice gradually and taste as you go. The acidity of the lemon can brighten the soup, but too much can overpower the other flavors.

Cream: Use heavy cream for a rich and creamy texture. For a lighter version, you can substitute with half-and-half or milk, but the soup will be less creamy.

Consistency: Adjust the amount of chicken broth to achieve your preferred soup consistency. Less broth will result in a thicker soup, while more broth will make it thinner.

Parmesan Cheese: Use freshly grated Parmesan for the best flavor and texture. Pre-grated Parmesan can be used but may not melt as smoothly.

Simmering: Simmer the soup until the mushrooms are tender but still have a slight bite to them. Overcooking can make the mushrooms mushy.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream. The soup can also be frozen, but the cream may change texture upon thawing.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of mushroom?

Yes, you can use various mushrooms like cremini, shiitake, or portobello.

Each will bring a slightly different flavor and texture to the soup.

Can I make this soup vegetarian?

Yes, use vegetable broth instead of chicken broth and omit any animal-based ingredients.

You can also add a bit more seasoning to enhance the flavor.

What can I use instead of heavy cream?

For a lighter version, you can use half-and-half, whole milk, or a non-dairy milk such as almond or coconut milk.

Note that non-dairy alternatives may alter the flavor and texture.

How can I make this soup gluten-free?

Ensure that your chicken broth and any added seasonings are gluten-free.

There are no flour or gluten-containing ingredients in the base recipe, so it should be naturally gluten-free.

Can I prepare this soup in advance?

Yes, you can make the soup ahead of time.

Store it in an airtight container in the refrigerator for up to 3 days.

Reheat gently to avoid curdling the cream.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator.

The soup can be kept for up to 3 days.

You can also freeze it, but be aware that the cream may change in texture after freezing and thawing.

Can I use frozen mushrooms?

Frozen mushrooms can be used, but they might release more moisture and have a different texture compared to fresh mushrooms.

Thaw and drain them before adding to the soup.

How can I adjust the soup’s thickness?

To thicken the soup, let it simmer longer to reduce the liquid, or add a slurry of cornstarch and water.

For a thinner soup, add more chicken broth.

Can I add other vegetables to this soup?

Yes, you can add vegetables like spinach, kale, or peas.

Just add them during the last few minutes of cooking to prevent overcooking.

What should I serve with Mushroom Piccata Soup?

This soup pairs well with crusty bread, such as sourdough or garlic bread.

A side salad or a light, fresh green vegetable can also complement the soup nicely.