The best recipe inspirations come from others. Not that I’ve never had a cream of mushroom soup, but it took a trip to Costa Rica for me to have a cream of mushroom soup that I couldn’t live without. I should explain.
It’s not that cream of mushroom is a staple in the Costa Rican diet, but I spent a week SCUBA diving off of the western coast of one of their national parks called Cocos Island, on a live aboard (dive) boat with a staff that served us some pretty tasty food. Among them, were a handful of delicious, filling puréed soups — one of my favorites! This mushroom version was one I knew I had to make when I got home. It was so much lighter than any I had before and it actually tasted like mushrooms — not cream.
I think I came pretty close to replicating the original, but you can cater it to your own liking by adding more cream or even varying the mushroom mix.
Cream of Mushroom Soup
- 1/4 cup salted butter
- 16 oz. cremini mushrooms, sliced
- 8 oz. shiitake mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic
- 3 large springs fresh thyme (more for garnish)
- 4 cups vegetable stock
- 1/3 cup heavy cream
- fresh ground black pepper
- In a large pot, melt butter and add onion. Sauté for 3-4 minutes. Add mushrooms, then season with salt and pepper. Add thyme. Let simmer another 5-7 minutes. Remove a 1/4 cup of mushrooms and onions and set aside for garnish later.
- When mushrooms are tender and onions soft and translucent, add stock and bring to simmer for about 8-10 minutes.
- Transfer soup in small batches (2-3) to a high power blender and pulse 3-4 times. This should leave some texture to the soup. If you prefer a smoother soup, pulse until desired consistency reached. (An immersion blender can also be used.) Transfer finished contents to serving bowl.
- Ladle into soup bowls and garnish with mushrooms slices and thyme. Serve hot.
Also try, Carrot coconut soup.