- 10 ounces baby portobello mushrooms (sliced)
- 2 tablespoons extra-virgin olive oil
- freshly ground black pepper
- 2 cups low sodium beef stock
- 1 tablespoon unsalted butter
- 1/2 shallot (thinly sliced)
- salt (to taste)
- 1 clove garlic (finely minced)
- 1 teaspoon thyme (chopped, plus extra for garnish)
- 2 tablespoons white wine
- 2 tablespoons flour
- 1/4 cup heavy cream
|Calories540Calories from Fat400|
|% DAILY VALUE|
|Calories from Fat400|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jenni L. 12 Dec 2018
This was great, worked well with an immersion blender.
Rachel Graham 21 Nov 2018
I added a lot more thyme and garlic.
Calvin 18 Nov 2018
ok almond milk just does not fulfill the taste my palate is looking for. I will avoid soups with this in it.
Gautam Kshatriya 5 Nov 2018
Added a touch of bacon fat. Used red onion as a substitute for for shallots. Used chicken stock (from a cube) instead of beef stock. Added 3 table spoons of roasted mushrooms to make the soup a bit chewier.
Yoshi 22 16 May 2018
delicouse and easy! will do it again in the furthur
gisela romero 2 Jan 2018
Very tasty recipe, highly recommended!
Rob M. 2 Jan 2018
A bit bland! Won’t be making it again!
Marie T. 24 Dec 2017
It was great! Very easy and I’ll keep it in rotation
L 16 Sep 2017
Very good. Would be great as a risotto base... needed more to it to be a meal. The color was a bit off putting but I added more milk to lighten the color.
Christine C 4 Aug 2017
I LOVE THIS RECIPE! I am a mushroom & soupaholic. This satisfies both my cravings. Sometimes instead of roasting the mushrooms (I use the white button variety), I grill them on the bbq for a smoky taste. I also substitute half & half for heavy cream. I make it in big batches because it freezes well. Then I have some on hand for days I don't feel like cooking. Try this one. Mix it up a bit. You won't be disappointed either way!
S L. 18 Feb 2017
It did not look at all like the picture when done. It was a grayish brownish mess. It tasted okay, but i would be afraid to give it to any guests.
Ang A. 10 Aug 2016
This has made it to my list of all-time favourite soups! I always make an extra batch to jazz up my pasta.
Werner K. 22 Mar 2016
It was amazing. Will definitely make it again!! I kept the recipe as is and it was enough for 2 people
Alexandra Wright 14 Feb 2016
Amazing flavour! Just wish there was more of it. I would make it again, but would double recipe. No additions or subtraction to original recipe. Except to share the wine with myself whilst cooking.