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Oh-So Easy Mushroom Soup

Mushroom soup is one of our all-time favorites. On a chilly day, there’s nothing better than wrapping your hands around a warm mug of soup and enjoying! Offer this soup as a first course with some fun garnishes, or make it a meal with a big salad and hot crusty bread.
2 Tbs. olive oil
1 shallot, chopped
3 cloves of garlic, chopped
½ lb. crimini mushrooms, chopped
8 oz. baby bella mushrooms, chopped
1 tsp. each-dried sage, rosemary and
2 tsp. Kosher salt
½ tsp. freshly ground black pepper
⅛ C. Madeira
1 C. plain Greek yogurt
3 C. vegetable broth
Truffle oil

Sauté the mushrooms, shallots, garlic, herbs, salt and pepper in a soup pot over medium heat for 10 minutes, until the liquid has mostly evaporated.

Add Madeira wine and bring to a boil and cook until it has reduced by half…about 5 minutes.

Add vegetable broth and Greek yogurt and mix until it is blended. Simmer for 5 minutes. Purée soup in a blender or Cuisinart or with an immersion blender until it has reached your desired smoothness and is thick and creamy. Serve with a drizzle of truffle oil and these fun soup garnishes.

Fun soup garnish:

Toasted cashew pieces
Frizzled onions
Snipped chives
Toasted pumpkin seeds
Balsamic diced apples