An easy, good-for-the-soul soup perfect for a cold winter’s day. Adapted from Ricardo’s Cream of Mushroom Soup, this version is dairy-free and so delicious. It can easily be made vegetarian or vegan by swapping out a few ingredients with other pantry staples.
What I love most about this recipe is how simple and healthy it is. You might think that making a homemade soup is a complicated endeavour, but it’s rather easy when you have the right combination.
The ingredients are very basic — made of mostly mushrooms, onions, garlic and stock. The taste is so savoury, you’d think you were eating at a restaurant.
Mushrooms also have a number of health benefits. They’re fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. They contain immune-boosting nutrients, are a great source of vitamin D (which is especially good in the winter, when sources are low), and have cancer-fighting properties. On top of it, they contain antioxidants, which are great for anti-aging.
I especially love adding in dried wild mushrooms to this soup. You can make this recipe very well without it, but it does add depth of flavor along with incredible health benefits of wild-grown mushrooms.
Enjoy this homemade mushroom soup on its own with a piece of warm bread, alongside a salad or sandwich for lunch or as an elegant entree at dinnertime.
Mushroom Velouté Soup
- 1 onion, chopped
- 1 garlic clove, minced
- 3 tbsp butter, salted Swap butter for olive oil for a vegan alternative.
- 1 lb white mushrooms, cut in quarters (minus 6 mushrooms for topping) Equivalent to 2 standard boxes you find at the grocery store. For a thicker soup, use 3 boxes. Preferably organic.
- 1 tbsp flour, unbleached
- 1/4 cup white wine
- 1 litre chicken stock Use vegetable broth for a vegetarian option.
- 1/2 oz dried wild mushrooms (for extra flavour) Optional
- 1 bay leaf
- 1/4 cup 15% Cream or 35% Cooking Cream Optional. Skip for a lighter alternative.
- 1 tbsp olive oil
- 2 tbsp parsley, finely chopped For topping. Optional.
- In a large saucepan over medium-high heat, soften the onion and garlic in butter. Add the mushroom quarters and cook, stirring a few times, until golden.
- Sprinkle with flour and continue cooking for 1 minute.
- Deglaze with the wine and reduce almost dry. Season with salt and pepper.
- Pour in the broth. Add the dried mushrooms and bay leaf. Bring to a boil, then simmer for 20 minutes, stirring a few times. Remove the bay leaf.
- In a blender, purée the soup until smooth. You can do it in batches if needed. 30 seconds per batch using a good blender. Return to the pan and add the cream (optional). Keep warm.
- Just before serving, thinly slice the remaining mushrooms. Saute with butter, salt & pepper until golden brown. Divide the soup into bowls and garnish with mushrooms, olive oil & parsley.