Cream of Three Mushroom Soup provides a blockbuster of nutrients found in cremini, white button, and shiitake mushrooms.
Featured Ingredients
Mushrooms are by far the best food source of the non-proteinogenic amino acid ergothioneine, which has been nicknamed the “longevity vitamin” since studies show that it reduces all-cause mortality and is associated with longer lifespan!
Onions possess potent antimicrobial activity, protecting against various bacteria, fungi, molds and yeast. The antibacterial activity of red varieties is higher than that of yellow and white varieties!
Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.
Cream of Three Mushroom Soup
Ingredients
- 4 tablespoons butter unsalted, divided in half
- 2 tablespoons olive oil
- 1 pound cremini mushrooms sliced
- 1 pound white button mushrooms sliced
- 1/2 teaspoon thyme dried
- 2 ounces shiitake mushrooms soaked until soft, and sliced (.5 ounces dried is 2 ounces soaked)
- 2 cups onions diced, about 1 large onion
- 1/2 cup celery diced about 2 stalks
- 2 cloves garlic sliced
- 2 tablespoons vinegar white wine or champagne
- 3 cups chicken broth
- 1 cup heavy cream
Instructions
- Soak shiitake mushrooms in hot water.
- Clean white button and cremini mushrooms with a damp paper towel, trim hard ends of stems and slice mushrooms in 1/4 inch slices. Or, save 10 minutes of prep time by buying pre-sliced mushrooms.
- Heat large frying pan over medium heat with 2 tablespoons butter and 2 tablespoons olive oil. Add mushrooms and 1/2 teaspoon salt. After a couple minutes stir and cook for 10 minutes. Stir again and cook for another 10 minutes. Add 1/2 teaspoon of dried thyme and cook for another 10 minutes.
- Meanwhile, heat Dutch oven over medium heat and melt another 2 tablespoons of butter. Drain shiitake mushrooms and slice. Add onions and celery to the melted butter and cook for a couple minutes. Add garlic and shiitake mushroom slices to the Dutch oven and cook for 10 minutes (the same last 10 minutes of the mushrooms in the frying pan).
- When all of the liquid has evaporated from the mushrooms, reserve 3/4 of a cup of cooked mushrooms, roughly chop, and set them aside. Add the rest of the mushrooms to the Dutch oven along with 3 cups of chicken bone broth and 2 tablespoons of white wine vinegar. Cover and simmer for 15 minutes.
- Add soup to high speed blender (or food processor) in batches, if necessary. I was able to fit all of the soup in my blender. Remove center vent piece from blender top cover opening with a clean towel and blend on medium high until the soup is completely blended.
- Return soup to pot, add most of the reserved mushrooms holding on to a few for plating purposes. Mix in 1 cup of heavy cream and 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Adjust seasonings to taste.
- Ladle 1 1/2 cups of soup into a bowl. Garnish with mushroom pieces, cracked pepper, and parsley or chives.
Leave a Reply