Simple Mushroom Soup

Ingredients

• 2 pounds Cremini Mushrooms (cleaned, sliced or broken up)
• 4 tablespoons Unsalted Butter (divided; some for sauté, some for roux)
• 2 tablespoons Olive Oil (for sauté if pan looks dry)
• 1 large Leek (white and light green parts only, sliced)
• 2 cloves Garlic (minced)
• 2 sprigs Fresh Thyme (leaves will be removed before blending)
• 2 tablespoons All-Purpose Flour (for thickening the veloute)
• ½ cup Dry Sherry (optional, for deglazing)
• 2 cups Low-Sodium Chicken Broth (can substitute vegetable broth for vegetarian version)
• 1 cup Whole Milk (adds creaminess; can use half-and-half or plant milk for richer or vegan version)
• 1 Bay Leaf
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 5 grams Black Truffle (optional, shaved on top)

Instructions

1. Clean and Prep Mushrooms

   Wipe mushrooms with a damp paper towel or give them a quick rinse, then pat dry. Slice or break them into bite‑size pieces.

   Time: PT5M

2. Prep Aromatics

   Slice the white and light‑green parts of the leek into thin rounds, mince the garlic, and set aside two sprigs of thyme.

   Time: PT5M

3. Sauté Mushrooms

   Heat 4 Tbsp butter (plus 2 Tbsp olive oil if needed) in a large sauté pan over medium‑high heat. Add the mushrooms, season with salt and pepper, and cook, stirring frequently, until all liquid evaporates and the mushrooms turn golden brown, about 12 minutes.

   Time: PT12M

   Temperature: medium-high

4. Add Leeks, Garlic, and Thyme

   Reduce heat to medium, add the sliced leeks, minced garlic, and the whole thyme sprigs. Sauté until the leeks soften, about 4 minutes, being careful not to let them brown.

   Time: PT4M

   Temperature: medium

5. Make the Roux

   Sprinkle 2 Tbsp flour over the vegetables, stirring to coat evenly. Cook for 1‑2 minutes until the flour loses its raw taste. Add an extra tablespoon of butter if the mixture looks dry.

   Time: PT2M

   Temperature: medium

6. Deglaze with Sherry

   Pour in ½ cup dry sherry, scraping the browned bits from the bottom of the pan. Let the sherry reduce for about 1 minute.

   Time: PT1M

   Temperature: medium-high

7. Add Stock and Milk, Simmer

   Stir in 2 cups low‑sodium chicken broth and 1 cup whole milk. Bring to a gentle boil, then lower to a simmer. Add the bay leaf and let the soup simmer for 5 minutes so flavors meld.

   Time: PT5M

   Temperature: simmer

8. Blend the Soup

   Remove the bay leaf and thyme sprig. Using a hand blender, puree the soup directly in the pan until smooth or leave slightly chunky, according to preference.

   Time: PT2M

9. Finish and Season

   Taste and adjust with salt, pepper, and 1 Tbsp fresh lemon juice. Stir in chopped parsley for freshness.

   Time: PT2M

10. Serve

    Ladle the soup into bowls, drizzle a little high‑quality olive oil, and garnish with shaved black truffle (if using) and extra parsley.

    Time: PT1M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

12 g

Fat

12 g

Fiber

3 g