Description
A rich, velvety soup blending caramelized mushrooms with a savory base of aromatics and tamari. This comforting dish uses a dual-roast method to maximize umami, with a silky texture achieved through partial blending. Half-unblended chunks provide visual contrast and depth, while an optional cream layer adds luxury without overpowering the earthy flavor.
Ingredients
Extra-virgin olive oil, 2 tbsp, plus more for serving
Unsalted butter, 2 tbsp
Yellow onion, 1 medium, chopped
Sea salt, ½ tsp
White button mushrooms, 1 lb, stemmed
Cremini mushrooms, 8 oz, stemmed
Garlic, 2 cloves, grated
Vegetable broth, 3 cups
Tamari, 1 tbsp
Heavy cream, ½ cup (optional)
Thyme, 1 tbsp fresh leaves
Instructions
Heat olive oil and butter in a large pot over medium heat. Add chopped onion, sea salt, and pepper to taste.
Mix frequently for 2 minutes, or until onions become translucent but not browned.
Add half the mushrooms (about 1 cup) and cook in batches for 5 minutes, stirring occasionally. Repeat with remaining mushrooms for 5 minutes.
Stir in garlic, tamari, and thyme. Pour in vegetable broth. Simmer uncovered for 10-12 minutes to meld flavors.
Using an immersion blender or countertop blender, half-blend 2/3 of the soup to create a velvety base. Return to pot with remaining unblended chunks.
Stir in heavy cream (if using) during the last 2 minutes of simmering for a silky finish.
Adjust seasoning to taste before serving.
Notes
European-style butter enhances richness. Swap button mushrooms with Portobello for chewier texture, or shiitake for smokiness. Coconut cream provides a dairy-free alternative. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Simmering
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 13g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 140mg