Onto part two of my portobello mushroom haul – chunky portobello mushroom soup! If you read my post on portobello mushroom stroganoff, you know that I was given 20 portobello mushrooms by my neighbour! That’s a lot of mushrooms. I am not going to lie; after the stroganoff and this soup, I think I need a mushroom break.
I have never made mushroom soup before, so I was out of my comfort zone here. I usually prefer the Campbell’s Cream of Mushroom Soup over homemade mushroom soup always… but I recently tried a homemade version that made me want to give it a go!
Of course if you are not given 20 portobello mushrooms, you can decrease this recipe in half, or use a mix of portobello and button mushrooms or even use all button mushrooms! It’s really up to you and what you have on hand!
To start I wanted to pre-cook my onions, garlic and mushrooms so I melted 1/2 the butter and olive oil in a pan and then added the chopped onion and garlic. I stirred it consistently and cooked until everything was soft, about 5-7 minutes. I removed everything from the pan and added it to the crock pot.
Then I melted more butter and oil oil in same pan and added in the chopped mushrooms and cooked them until they were soft, about 10 minutes. I threw in the garlic powder, thyme, truffle salt and pepper and stirred well and tossed everything into the crock pot.
I added the broth and milk to the crock pot, and cooked on low for about 4 hours.
20 minutes before I was ready to eat I noticed that the liquid was a little more runny than I liked so I wanted to thicken it up. I took out about 2 cups of the liquid from the crockpot and poured it into a small sauce pan. I added in some flour and whisked well until there were no more lumps. I brought it to a boil to let thicken and then added back to the crockpot, stirred well and dropped the crockpot setting to “keep warm” for 20 minutes.
Serve with crackers, croutons, fresh parsley or a drizzle of truffle oil. I served mine with a toasted bacon and tomato sandwich!
- 10 portobello mushrooms, cleaned, gills and stems removed and chopped into chunks
- 2 small yellow onions, diced
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp ground thyme
- 1 tsp truffle salt (optional)
- 1 tsp each of salt (if not using truffle salt and pepper)
- 2 cup chicken broth (use vegetable broth if vegetarian)
- 2 cup milk (any kind; I used almond milk)
- 4 Tbsp flour
- Heat 1/2 the butter and olive oil in a pan.
- Add chopped onion and garlic and heat until soft, about 5-7 minutes. Remove and add to crock pot.
- Heat the other 1/2 of butter and oil oil in same pan.
- Add chopped mushrooms and cook until soft, about 10 minutes. Add garlic powder, thyme, truffle salt (if using) and pepper and stir well. Remove and add to crock pot.
- Add the broth and milk to the crock pot, and cook on low for about 4 hours.
- 20 minutes before you are ready to eat, remove about 2 cups of the liquid from the crockpot and pour into a small sauce pan. Add in the flour and whisk well until there are no more lumps. Bring to a boil and let thicken. Add back to the crockpot, stir and change the crockpot setting to "keep warm" for 20 minutes.
- Serve with crackers, croutons, fresh parsley or a drizzle of truffle oil.
Do you prefer homemade cream of mushroom soup or store bought?