This is one of the easiest soups to make in the world.
The only difference between this and the traditional Cream of Mushroom is the lack of cream. A great way to eliminate dairy for the slow carb diet or a general healthy eating plan.
The ‘hardest’ step is the stock, and you are free to use chicken or vegetable stock based on your preferences.
If you are really strapped for time, you can use prepared stocks from the supermarkets. The problem with that however, is the high salt content, which will encourage water retention. Some even have flavour enhancers like MSG.
I honestly suggest that you create your own stock. It’s takes time, but it’s very simple and you can control the amount of salt and MSG you want to use. You can even opt to not use any at all.
Oh, and did I mention that mushrooms are great for health?
Basic Ingredients (Serves up to 4)
1 Litre Chicken or Vegetable Stock
200g Button Mushrooms, Sliced
1 Large Onion, Sliced
1 tbsp White Wine
1 1/2 tbsp Oil (Your preference. I like coconut oil because it gives the soup an interesting twist in flavour)
Making Your Own Soup Stock
The following are fantastic recipes for DIY stocks. Do note that the chicken stock calls for an 8-12 hour simmer. The vegetable stock can be done in under an hour.
Chicken Stock – Foodwishes, Chicken Stock
Vegetable Stock – Allrecipes, Vegetable Stock
Cooking the Soup
1. Turn up the heat, add the oil and the saute onions in the soup pot until slightly brown
2. Add mushrooms and continue to saute. When you can smell the mushrooms, add the white wine. This simple step will add lots of flavour and ‘sweat’ the mushrooms. Let it simmer in the juices for a minute or two.
3. Add your preferred stock and bring it up to a boil.
4. Turn off the heat, and if you wish, add salt and pepper to taste. You can leave it as it is if you like your soups chunky, otherwise, give it a quick whirl with a hand blender for that traditional cream of mushroom feel.
5. Serve and enjoy!
Adjustment Tips
Salt – I find that 1 teaspoon is just enough for this amount of soup
Mushrooms – Button mushroom are ‘traditionally’ used. Feel free to experiment with the other types . Also, 200g is just a guideline, feel free to monster-up your soup with more shrooms.
Wine – Actually, any type of wine will do. I’ve even used mirin and cooking sake because that was what I had at the time. I’d avoid reds though.
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Anyway, just at tip for the onions. For a speedy saute, sprinkle like half a pinch of baking soda and half a pinch of salt. The baking soda breaks down the cell walls of the onions and allows the sweetness of it to come out. The salt, added with the caramelization of the onions, create a more savoury flavour. Here's where I got the info, a website which focuses on science to improve cooking.