Mushroom Soup for Two
servings: 2 servings
Creamy, cozy mushroom soup for two—packed with umami, herbs, and a splash of broth. Quick to make and easy to love!
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, medium size, finely chopped
- 1/4 tsp salt
- black pepper
- 8 ounces mushrooms, any type of mushroom works, sliced
- 1 garlic clove, grated or minced
- 1 cup bone broth, or chicken broth
- 1 tsp tamari
- 1 tsp thyme, I use dried
- 1/4 cup heavy cream, plus a little extra for drizzling the top!
- parsley for garnish
Instructions
- Heat oil and butter in a dutch oven or soup pot over medium heat.
- Add shallot, salt, and pepper. Sauté until soft, about 2 minutes.
- Add mushrooms and garlic. Cook until the mushrooms shrink down, release their water, and start to brown, about 6 to 8 minutes. (Set aside a few mushrooms for topping the soup later, if desired.)
- Add broth, tamari, and thyme. Simmer for 10 minutes.
- Stir in cream.
- Use an immersion blender to blend the soup smooth, or allow to cool slightly and transfer soup to a blender to blend smooth. Be very careful when blending hot liquids! Only fill the blender halfway, vent the top of the blender and cover with a clean dish towel to vent some steam.
- Taste and adjust seasoning. Garnish with reserved mushrooms, fresh herbs and a little drizzle of cream.
Nutrition per Serving
Calories: 269kcalCarbohydrates: 8gProtein: 9gFat: 24gFiber: 2g
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
Tried this recipe?Let us know how it was!