Portobello Mushroom Soup
A rich, velvety, and deeply savory soup packed with the earthy flavor of roasted portobello mushrooms.
Ingredients
- •4 large portobello mushrooms (about 1 lb / 450g), cleaned and sliced
- •2 tablespoons olive oil
- •2 tablespoons butter (or vegan butter for pareve)
- •1 medium yellow onion, finely diced
- •3 cloves garlic, minced
- •2 sprigs fresh thyme
- •2 tablespoons all-purpose flour
- •4 cups vegetable broth (960ml)
- •1/2 cup heavy cream (or canned full-fat coconut milk for pareve)
- •Salt and freshly ground black pepper to taste
- •2 tablespoons fresh parsley, chopped for garnish
Instructions
- 1
Clean the portobello mushrooms with a damp paper towel and slice them thickly, reserving a few nice slices for garnish if desired.
- 2
Heat the olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat.
- 3
Add the sliced mushrooms and cook without disturbing for 4-5 minutes until golden brown, then stir and cook for another 3 minutes.
- 4
Reduce the heat to medium, add the remaining butter, diced onion, minced garlic, and fresh thyme leaves to the pot.
- 5
Sauté for 5-6 minutes until the onions are translucent and the mushrooms are very tender.
- 6
Sprinkle the flour evenly over the mushroom and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.
- 7
Gradually pour in the vegetable broth while whisking continuously to prevent any lumps from forming.
- 8
Bring the soup to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
- 9
Remove the pot from the heat and discard any woody thyme stems.
- 10
Using an immersion blender, blend the soup until completely smooth and creamy.
- 11
Stir in the heavy cream and gently warm the soup through over low heat for 2-3 minutes without letting it boil.
- 12
Season generously with salt and black pepper to taste, then ladle into bowls and garnish with chopped parsley and reserved mushroom slices.
💡 Chef tips
- For a strictly pareve (non-dairy) soup, use olive oil instead of butter, and full-fat canned coconut milk or plain cashew cream instead of heavy cream.
- To make this soup ahead of time, prepare it through step 11 and store it in the airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- For extra depth of flavor, you can roast the portobello mushrooms in a 400°F (200°C) oven for 15 minutes before adding them to the pot.
✅ How it should turn out
The finished soup should be luxuriously thick and velvety with a rich, earthy mushroom aroma and a deeply savory, creamy flavor.