Loaded Creamy Mushroom Soup

Loaded Creamy Mushroom Soup
Loaded Creamy Mushroom Soup
Try this Loaded Creamy Mushroom Soup recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 45 minutes
  • Served Person: 4
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains dairy pescatarian
  • 4 cloves garlic minced
  • salt & pepper to taste
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1/8 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • fresh parsley chopped
  • 4 large portobello mushrooms
  • 1 heaping tablespoon dijon mustard
  • 1 cup whipping/heavy cream
  • 5 sprigs fresh thyme stems removed
  • 1 dash herbs de provence (or italian seasoning)
  • fresh chives snipped or chopped
  • truffle oil
  • 16 ounces assorted mushrooms (i used crimini)
  • splash of sherry or dry white wine (optional)
  • 1 baguette, sliced
  • 2-3 cloves garlic peeled and halved
  • parmesan cheese shaved
  • pea shoots (optional)
  • Carbohydrate 8.71787245833516 g
  • Cholesterol 15.2515625065405 mg
  • Fat 5.96532849071531 g
  • Fiber 1.56232021981829 g
  • Protein 2.47905454062415 g
  • Saturated Fat 3.67506558628489 g
  • Serving Size 1 1 Serving (446g)
  • Sodium 635.796660914958 mg
  • Sugar 7.15555223851687 g
  • Trans Fat 0.495693644082986 g
  • Calories 91 calories

Add butter to a large pot on medium heat. Add chopped onion once butter is melted.Sauté onions for 5 minutes, stirring occasionally. Meanwhile, chop the mushrooms.Add the mushrooms to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms have released their fluid and have shrunk down.Add the garlic and Dijon mustard to the pot. Stir.Add the remaining soup ingredients to the pot and reduce heat to medium once it starts to boil. Simmer for 10 minutes, or until mushrooms reach your desired tenderness.Meanwhile, prepare your toppings. To make the garlic baguette toasts, I just used my toaster and then rubbed the garlic over the toast. You could mass toast the bread slices in the oven if you wish (375F, brush slices w. oil, add to baking sheet, 10-15 min.).Transfer about half the soup to a separate bowl or pan, and use an immersion blender (or a regular blender) to purée half the soup. Transfer the puréed soup back into the other soup pot.Top each bowl of soup with whichever toppings you fancy. I like to dip a couple garlic baguette slices in at once and let them soak up the soup. ??