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Creamy Mushroom Herb Soup

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Sept. 21, 2021

I love this soup because its simple but luxurious and soothes the soul. Its perfect for cooler fall evenings when you want something that doesn’t take a lot of time but tastes like it did.

I usually make a side dish (like an cranberry spinach salad) to go along with this because I know my husband LOVES this soup. Unless I give him something extra, I won’t get seconds before its all gone lol. And I always want seconds of this!

 

Ingredients

  • 2 tbsp EVOO
  • 2 large carrots, sliced thin
  • 3 celery stocks, sliced
  • 1 tbsp garlic, chopped
  • 2 tbsp sweet onion, chopped
  • 1/2 tbsp dried thyme
  • 2/3 sprigs of fresh rosemary, bruised ***”bruising” helps herbs release more aromatics & flavor without having to chop them. Just simply hit/pound the sprigs a few times to smash them up a bit. You can use a muddler, the base of a wooden spoon, a mallet, anything blunt works!
  • 1 tbsp butter
  • 5 crimini mushrooms, sliced
  • 4-5 shiitake mushrooms, sliced
  • 1 quart chicken broth
  • 1/2 cup pecorino romano cheese, freshly and finely grated
  • zest of half a lemon
  • 1/4 cup cream *or you can use half and half
  • salt and fresh ground pepper to taste

 

 

Directions

  1. In a dutch oven or large pot, heat EVOO on medium high just until hot (oil should have a thinner consistency as you swirl the pot, that’s when you know it’s hot). Turn heat to medium, and add carrots, celery, garlic, onion, and a pinch of salt. Sauté until onion is translucent and veggies are soft, stirring occasionally.

 

 

2. Add thyme, rosemary, and butter. Sauté until butter melts and begins to bubble. Mix in mushrooms and let sit for a minute or two to soften.

 

 

3. Add chicken broth and lemon zest. Turn heat to medium high, bringing soup to a light simmer. Stir in the cheese and cream. Once the cheese has melted, turn heat to low and cover to keep warm while you set the table or turn heat off completely if you’re ready to eat.

4. Salt and pepper to taste, and serve immediately.

 

 

 

Enjoy and let me know if you have questions in the comments below!

With love,

Ashley Jo

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