Creamy Mushroom Soup
Yummy
Servings: 6
Ingredients
- 4 slices bacon, chopped
- 2 cups leeks or shallots, finely chopped
- 2 lg garlic cloves, minced
- 1 ½ pounds mushrooms, sliced thinly, stems removed and pureed*
- 1 tsp dried thyme
- 2 tsp paprika
- ½ tsp seasoned salt
- ½ tsp pepper
- 3 cups chicken broth homemade is the best
- ½ cup dry white wine use a good one
- ¼ cup all purpose flour gluten free works great too
- 1 cup coconut cream
- 3 tbls chopped fresh parsley
Instructions
- Cook bacon in large, non-stick soup pot over med-high until lightly browned but not crisp.
- Add leeks/shallots and garlic. Cook and stir until they begin to soften—about 3 minutes.
- Saute mushrooms in small amounts in separate frying pan—results in better flavour**½. Add to soup pot when softened.
- Add thyme/dill, paprika, seasoned salt and pepper to soup pot and stir thoroughly.
- Sprinkle with flour. Heat and stir for 1 minute.
- Slowly add 2 cups warmed stock. Heat and stir until boiling and thickened.
- Add wine and remaining stock. Stir, and bring to boil. Reduce heat to med-low and simmer, covered, for 15 minutes. Stir occasionally to blend flavours.
- Transfer half the soup to the blender or carefully use hand blender to puree 1/2 the soup.
- Return soup to pot, heat to boiling. Turn off heat and add warmed cream and chopped parsley.
- Season as needed.
Notes
*Make sure to puree the stems – add a little broth if needed. Otherwise they will add an unpleasant, lumpy texture to the soup.
**If there are too many mushrooms in the pan they'll just stew in their own juices, resulting in a soggy saute with less flavor. When you have a lot of mushrooms to cook, do them in several small batches instead of one big batch.
We love the flavour of the coconut cream in this recipe, but if you don't have it on hand 1/2 and 1/2 works just as well.