Creamy and Chunky Mushroom Soup

 


I'm very picky when it comes to what kind of soups I enjoy. While I can appreciate the flavors and complexity of a completely smooth, blended soup, sometimes I can't help but feel like I'm eating baby food. So Chrissy Teigen gets me with her chunky mushroom soup where half of it is blended, and half of it is allowed to remain chunky. This is a deeply flavorful soup, and the little bits of mushroom you encounter here and there are delightful. We served this with homemade Italian herb bread and didn't miss the meat at all. 

Creamy and Chunky Mushroom Soup

(Recipe from Cravings by Chrissy Teigen)

  • 4 tbsp unsalted butter
  • 1 small onion, finely chopped (you can use a food processor)
  • 6 cloves garlic, minced
  • 3 pounds assorted mushrooms (I used all cremini mushrooms), trimmed and finely chopped (use a food processor!)
  • 1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
  • Kosher salt and freshly ground black pepper
  • 2 cups low-sodium chicken broth or vegetable broth

  1. In a big pot, heat the butter over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. 
  2. Add the garlic and cook 1 more minute. Add the mushrooms, thyme, 2 tsp salt, and 1/4 tsp pepper, and cook for about 10 minutes, stirring occasionally. The mushrooms should shrink to half their size and release their juices. 
  3. Add the broth and bring to a boil, then reduce the heat and simmer until the mushrooms are very tender and the soup thickens slightly, about 15-20 minutes. 
  4. Puree half of the soup (about 3 cups) in a blender or food processor until smooth. Stir it back into the pot with the unblended soup. If soup is too thick, thin with a little more broth. Taste for seasoning. Serve. 

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