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Creamy Mushroom Soup

Course: Appetizer, Main Course, Soup

Ingredients

  • 1 oz. mixed dried mushrooms such as oysters, porcini, and chanterelles ( plus more for garnish - optional)
  • 1 1/2 cups chicken broth
  • 1 tbsp olive oil, divided
  • 1/2 tsp salt, divided
  • 8 oz. fresh mushrooms such as cremini and white button (chopped - 2 cups)
  • 1/2 cup finely chopped shallot
  • 1/4 tsp ground black pepper
  • 1 clove garlic (minced - 1 tsp)
  • 1/2 cup sherry
  • 1 tbsp GF flour
  • 1/2 cup coconut creamer

Instructions

  • Place dried mushrooms in medium bowl. Cover with 2 cups hot water ,and let stand 30 minutes. Drain mushrooms, reserving soaking liquid. Bring soaking liquid and broth to a simmer in saucepan over medium heat. Cover, and keep warm.
  • Heat 1 1/2 tsp. oil in saucepan over medium heat. Add rehydrated mushrooms and 1/4 tsp. salt; sauté 2 minutes, or until mushrooms are tender. Transfer mushrooms to plate; set aside.
  • Heat remaining 1 1/2 tsp. oil in same saucepan over medium heat. Add fresh mushrooms, shallot, pepper, and remaining 1/4 tsp. salt; cook 2 minutes, stirring frequently. Add garlic, and cook 30 seconds, or until fragrant.
  • Increase heat to medium-high, and stir in sherry. Simmer 3 minutes, or until liquid is reduced by half. Whisk flour into broth mixture. Stir broth mixture into mushroom mixture, and bring to a boil. Reduce heat to medium-low, and simmer 30 minutes.
  • Transfer soup to blender or food processor, and purée until smooth.
  • Return soup to pot; stir in creamer and reserved rehydrated mushrooms, reserving a few for garnish, if using.