Cream of Mushroom Soup
Mushrooms can be divisive, yet one of the most popular soups in our café is always mushroom soup. This recipe is for true mushroom lovers: a creamy, thick, mushroom-rich soup topped with seared and charred oyster mushrooms. It is the perfect winter warmer.
Takes 50 minutes
Serves 4
Ingredients
For the soup
- 750 g mushrooms of choice approx. 4 cups sliced
- 4 garlic cloves
- 2 large shallots or 1 onion
- 3 tbsp olive oil 45ml / 1½ cups
- 5 sprigs fresh thyme or 1 tbsp dried thyme
- 250 ml white wine 1 cup
- 1 litre vegetable stock 4 cups
- 1 tsp white miso paste
- 1 tsp Dijon mustard
- 250 ml coconut milk or plant-based cream 1 cup
- 15 g fresh parsley chopped (approx. ½ cup loosely packed)
For finishing
- 200 g oyster mushrooms
- 1 tbsp olive oil 15ml
- 3 tbsp tamari or soy sauce 45ml
- 1.5 tbsp maple syrup 22ml
- 1 tbsp apple cider vinegar 15ml
- Pinch chilli powder
- Pinch sea salt
- 1 garlic clove
- Drizzle coconut cream or plant cream
- Fresh parsley chopped
Instructions
Prepare the vegetables
- Peel and finely slice the shallots (or onion) and garlic. Slice the mushrooms into even pieces. Roughly chop the parsley.
Sauté the aromatics
- Heat 2 tbsp (30ml) olive oil in a large pot over medium heat. Add the sliced shallots or onion and sauté for 3–4 minutes until softened. Add the garlic and cook for 1 minute more.
Cook the mushrooms
- Add the mushrooms and a pinch of salt. Cook for 10–15 minutes, stirring regularly, until they release their moisture and start to brown. Add the thyme and cook for another minute.
Deglaze the pot
- Pour in the white wine and scrape the bottom of the pot to release any caramelised bits. Simmer for 3–4 minutes until the wine reduces by half.
Add the stock and seasonings
- Stir in the vegetable stock, miso paste, and Dijon mustard. Bring to the boil, then reduce to a simmer and cook for 15 minutes.
Blend the soup
- Remove the thyme sprigs if using fresh. Add the coconut milk or plant cream. Use a hand blender to blend until smooth and creamy, or blend only half if you prefer some texture. Season to taste with salt and black pepper. Stir in the chopped parsley.
Sear the oyster mushrooms
- Heat 1 tbsp (15ml) olive oil in a frying pan over high heat. Tear the oyster mushrooms into strips. Once the pan is hot, add the mushrooms with a pinch of salt and cook for 4–5 minutes until charred.
- In a mug, mix the tamari, maple syrup, apple cider vinegar, and grated garlic. Add this to the pan and cook for 1 minute until sticky and glazed, turning the mushrooms to coat well.
Serve
- Ladle the hot soup into bowls. Top with the glazed oyster mushrooms, a drizzle of coconut or plant cream, and a sprinkle of fresh parsley. Serve immediately.