This healthy mushroom soup tastes great in summer or winter. It is simple to make and can be served as a main course or when having several small plate courses. As with many soups, this mushroom soup recipe can be adapted to your liking by adding other ingredients. Make it and then change it as you like.
2 Tablespoons of butter
1 Tablespoon of oil
1 onion diced
2 garlic cloves minced
1 large package of brown mushrooms sliced (cremini, portebello, white button)
8 fresh sage leaves chopped
1/2 cup of white wine
2 Tablespoons of corn starch mixed with 1 cup of water
3 cups of chicken stock or vegetable stock
1/2 large baked potato no skins
salt and pepper to taste
1/2 cup heavy cream or half and half
OPTIONAL Parmesan Cheese or crispy bacon sprinkled on top
- Sauté onion in butter and oil until softened.
- Deglaze pan with white wineAdd mushrooms, sage, garlic, salt and pepper
- Cook for 3 minutes and then add corn starch mixture while stirring frequently.
- Add chicken stock and simmer.
- Remove 2 cups of soup and add to a blender to mix or puree.
- Return blended mixture back to pan and simmer for an hour.
- Just before serving add cream and taste.
- Add parmesan cheese or crispy bacon to top of soup.
Our healthy mushroom soup is often a recipe we get asked to share. See what you think.
Check out other recipes at https://www.forkscorksandbrews.com/forks/