Shiitake mushrooms and button mushrooms and garlic and cream and thyme, oh my.
I just made the most amazing cream of mushroom soup. I kid you not – seriously the most incredible mushroomy and flavorful warming goodness, in soup form. It is not the run of the mill mushroom soup. Two different types of mushrooms really take it to the land of deliciousness, and the garlic with thyme keep it there.
I was taking down the Christmas tree, and craving a warm filling soup. I had just purchased some shiitake mushrooms, so I thought I’d create my version of creamy earthy goodness. I simply cannot stand canned cream-of-whatever soups, and even before my gluten-free days, I avoided those canned atrocities like the plague.
(Well. Except when I was a kid. I loved them, then. But that doesn’t count. I mean…I also hated French fries and popcorn and loved microwave brownies. So consider the source.)
Back to this soup! I was prepping the mushrooms and undressing the tree. Almost simultaneously. Cause I’m good like that.
This is what I used:
Plus some of this:
While undoing this bit of winter wonder:
Cook the onions in the butter, using a large heavy-bottomed pot.
Add the chopped mushrooms. (Yes, all that butter stays in the pot. Of course.)
Cook it down. It should look like this:
Then add the garlic, thyme, and GF soy sauce, and cook.
Add the broth, and the cream.
Then, the cornstarch and water. Bring to a boil.
Then, I reduced the heat and let it simmer for about thirty minutes. I topped it with some freshly and finely shredded Parmesan and some slices of a reserved shiitake for a delicious garnish.
8 oz white button mushrooms
8 oz shiitake mushrooms (+ 2 or 3 small mushrooms reserved for garnish)
4 cups chicken broth
1 cup heavy cream
1 small yellow onion
4 oz butter
3 cloves of garlic
1/2 tablespoon dried thyme
1/8 cup gluten-free soy sauce (I use San-J GF Tamari)
1 tablespoon cornstarch
1 cup cold water
+ salt to taste
+ freshly shredded parmesan cheese for garnish
Chop onion. Add onion and butter in a heavy-bottomed 5qt pot over medium heat until onions are cooked and translucent, 10-15 minutes.
Chop mushrooms, reserving a few shiitakes for garnish. Add to the onions and cook down, another 15 minutes.
Add the three garlic cloves (minced), the soy sauce, and thyme. Cook for a minute, stirring.
Stir in the chicken broth. Then, stir in the cream. Add the cornstarch to cold water, and add that. Bring to a boil, and then reduce back to medium heat and let simmer for about 30 minutes.
Garnish with sliced shiitakes, and a sprinkle of the fresh parmesan.