Mushroom Soup

“Some soups come from the sky. This one comes from the forest floor—dark, quiet, and full of secrets.”

Mushroom Soup

This mushroom soup isn’t an afterthought—it’s an invocation. Rich with umami and silken depth, it calls on roasted mushrooms, slow-sautéed aromatics, and just enough cream (or not) to make you exhale with every spoonful. It’s hearty without shouting, soulful without heaviness.

Ingredients

  • Ingredients
  • 8 ounces button mushrooms
  • 4 ounces fresh shiitake mushrooms or 2 ounces dried shiitake mushrooms
  • 4 ounces oyster mushrooms or any other kind of mushrooms
  • 1/4 cup onions, diced
  • 4 garlic cloves, minced
  • 4 tablespoons butter
  • 4 tablespoons flour – can use corn starch or arrowroot powder to make it gluten free.
  • 4 cups chicken broth
  • 2 cups cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon rosemary or thyme


How The Alchemy Happens

1. Cut the mushrooms into slices, then pulse half of it in a food processor in small batches for 10 to 20 seconds, just to break it down a little bit further.

Melt butter in large pan. Add onions, garlic, and mushrooms. Cook until onions are soft.
Blend in flour and stir, if using cornstarch or arrowroot you will need to add that at the end of cooking.

Add in the chicken broth and heat until slightly thickened while stirring frequently.
Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.

🔙 Back to the Kitchen

“You don’t need fancy tools or perfect ingredients—just a little time, a little trust, and the courage to cook anyway.”