Portobello Mushroom Soup
A rich, velvety, and deeply savory soup that highlights the earthy, meaty flavor of roasted portobello mushrooms.
Ingredients
- •1.5 lbs (700g) portobello mushrooms, cleaned and sliced
- •3 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •2 tablespoons all-purpose flour
- •4 cups (1 liter) vegetable broth
- •1/2 cup (120ml) heavy cream or full-fat coconut milk
- •1 teaspoon fresh thyme leaves
- •1 tablespoon soy sauce
- •Salt and black pepper to taste
- •Fresh parsley for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- 2
Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8-10 minutes.
- 3
Add the diced onion and cook until softened and translucent, about 5 minutes.
- 4
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
- 5
Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
- 6
Slowly pour in the vegetable broth while whisking or stirring to prevent lumps.
- 7
Bring the soup to a gentle simmer and let it cook for 10-12 minutes to allow the flavors to meld and the soup to thicken.
- 8
Stir in the soy sauce and the heavy cream (or coconut milk).
- 9
Use an immersion blender to pulse the soup a few times if you prefer a chunkier texture, or blend until completely smooth for a silky finish.
- 10
Season with salt and pepper to taste and serve hot, garnished with fresh parsley.
💡 Chef tips
- For a deeper flavor, roast the mushrooms on a baking sheet in a 400°F (200°C) oven for 15 minutes before adding them to the pot.
- If you want to keep this recipe pareve, use full-fat coconut milk or a plant-based cooking cream instead of dairy cream.
- This soup stores well in the refrigerator for up to 3 days; reheat gently on the stove, adding a splash of broth if it has thickened too much.
✅ How it should turn out
The finished soup should be a deep, rich brown color with a silky, creamy consistency, smelling intensely of roasted mushrooms and thyme with a savory, umami-packed flavor.