Creamy Mushroom Soup
Author: this little italian
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: Serves 6
Creamy mushroom soup is comfort food on a cold rainy day. Serve with jasmine rice. Go ahead, fill a mug or bowl, cozy up on the sofa and watch your favorite movie. (We'll call in for you!)
Ingredients
- Olive Oil
- 1 8 oz package of button mushrooms
- 2 potatoes (russet, Yukon gold or red) cubed, about 1”
- 1 yellow onion, thin slices (rings)
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 8oz package of Crimini mushrooms
- 4 cups of beef broth (32 oz carton)
- ¾ cup of heavy cream
- 2 tbsp Mascarpone cheese
- Toscana cheese, grated
- Garnish
- Fresh parsley or chives
- Seasonings *
- Salt & Pepper plus these dried herbs
- ½ tbsp Oregano
- ½ tbsp Dill Weed
- ½ tbsp Rosemary
- ½ tbsp Cumin
- ½ tbsp Smoked Paprika
- ½ tbsp dried minced onion
- ½ tbsp onion powder
- ¼ tbsp cardamom
- *I love these flavors and use my palm as a measure = to 1 tbsp. Pre-mix all in a small bowl and use as you’re cooking to layer the flavors!
Instructions
- Heat the olive oil in a large pot (about 3 spins around the pot.) Add the button mushrooms, potatoes, onions, garlic, celery and carrots. Add salt & pepper and a pinch of the dried herbs mixture. Add about a cup of beef broth and once the veggies are cooked through, remove from heat.
- With a slotted spoon, take half of the mixture and add it to a blender. Add a cup of the beef broth blend until smooth. Add it back to the pot. Add the 2 remaining cups of beef broth to the pot. Add the Crimini mushrooms. Add more salt and pepper to taste and the remainder of the dried herbs. Bring to a simmer and cook for about 10 minutes. Add the heavy cream and Mascarpone cheese. Stir until the Mascarpone is melted through. Serve with jasmine rice and grated Toscana cheese. Garnish with fresh parsley or chives!
