after so many weeks of nothing but hot and dry upon dry upon dry we are finally having some wet weather here in the northwest. along with a crazy intense windstorm that knocked out the power of half of the city and left an insane amount of tree branches strewn all over town. there was hope that this wet weather would put a stall on some of the fires that are raging in eastern washington, but the crazy high winds kept that from happening. my heart goes out to everyone involved in what what looks like the largest wildfire season that washington state has ever seen. c’mon rain without wind! our beautiful state needs you 🙏🏼 !!!
the silver lining of the crazy weather weekend? I got to make SOUP!! wow. I haven’t been able to say that in a while. it’s easily one of my favorite things to make and eat so the moment that power popped back on (thank you power worker people!) I embraced the opportunity and made some simple cream of mushroom soup with fresh herbs. the recipe is SO easy, has minimal ingredients, but lots of flavor and nutrients thanks to the mushrooms which are rich in B vitamins, vitamin D and calcium. and since it comes together pretty quickly you can enjoy this homemade and healthy comfort food in about 30 minutes flat. ten points for team awesome food in a flash! 💯
this recipe has a really nice flow. as long as you don’t mind chopping as you go, you can heat up your pot in the beginning, and prep everything as you move through the recipe. this is the way that I made it, and I think the ingredient list is short and straight forward enough that it would well work for you too.
I kept it pretty simple and used crimini and portobello mushrooms, but as long as you stick to the amount you could use whatever kind of mushroom that you like or have available to use. some oyster mushrooms, trumpet, or shiitake would also be totally amazing here.
I cut everything up to a pretty fine dice, because that’s the style I was going for but if you like something with more full sized veggie bites, or if you’re short on time you could just slice up your crimini mushrooms and leave the portobello a little bigger. this soup could also be fully blended if you like the idea of something extra creamy and smooth in your bowl – I kind of went half way and took out about 1 1/2 cups at the end to blend and then stir back into the remaining soup. a quick little run through with an immersion blender would work really well too if you have one of those.
there’s not much more to share from over here except the recipe! hope you’re all having a fabulous weekend full of all the good things that weekends are made for. like digging into something made from scratch with love for people you love. now isn’t that sweet 😉Print
a super simple cream of mushroom soup with fresh herbs.
- 16 oz crimini mushrooms roughly chopped
- 8 oz portobello mushrooms (about 2 medium sized mushrooms) finely diced
- 1 medium sized onion finely diced
- 1 tbs olive oil
- 2 tbs butter, divided
- 3 tbs flour
- 5 cups good tasting chicken stock (or vegetable/mushroom stock as a vegetarian option. good tasting is important because this is such a simple recipe that the flavor of the stock really shines through! I love using “better than bullion” to spruce up a lackluster stock)
- 1 sprig of fresh thyme or 1/2 tsp dried thyme
- 1/2 cup + 2 tbs heavy cream
- about 2 tbs chopped fresh herbs (I used 1 tbs parsley and 1 tbs chives)
- salt and pepper
- hot sauce (optional)
- add 1 tbs olive oil and 1 tbs butter to a large soup pot and turn on to medium heat.
- while pot is heating up finely dice the onion, then add to pot.
- roughly chop the crimini mushrooms while the onions sauté.
- add crimini mushrooms and increase the heat to medium high, stirring to combine ingredients.
- while they cook fine dice the portobello mushrooms (after cutting horizontally once and perpendicularly once you may want to pass your knife through the pile once or twice more to get a smaller size since these mushrooms tend to be quite thick).
- add portobello mushrooms to the pot with the onions and crimini’s and stir, continuing to cook for about another 5 minutes, stirring occasionally, or until you can see that most of the water from the mushrooms has been released and evaporated. taking this step ensures that your flavors get nice and concentrated.
- reduce heat to medium, add the other tbs of butter along with the 3 tablespoons of flour.
- stir and cook roux for about 1 or 2 minutes. the mushroom and onion mixture will get pretty thick and the brown crust on the bottom of your pan will increase.
- add the chicken stock and thyme, scraping off the browned bits from the bottom of the pot (hello yummy flavor booster!)
- increase the heat to high, bring to a boil, then reduce the heat to a simmer and cook for about 15-20 minutes.
- if using fresh thyme remove the sprig of thyme, reduce heat to low, and add the heavy cream, stirring to combine.
- take out and blend about 1 1/2 cups of soup and return to the pot.
- stir in fresh herbs and season with salt and pepper.
- serve with hot sauce on the side if desired.
Did you make this recipe? I would love to know how it turned out! you can leave me a comment below, or snap a picture and post it to instagram with the hashtag #nyssaskitchen! xo