Cream of Mushroom soup
Although I already have one recipe for mushroom soup, I made this one with fewer mushrooms and used Trader Joe's Mushroom Unami spice to liven it up. It was delicious and took less time than the original recipe. This is made with baby portabella mushrooms!
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Ingredients
- 8 Oz Baby portabella mushrooms
- 4 Medium Russet potatoes
- 1/2 Small Sweet onion
- 32 OZ Portabella Mushroom Broth I use Pacific
- 1/2 TSP Garlic powder
- 1/2 TSP Onion Powder
- 1 TSP Trader Joe's Mushroom Umami seasoning See notes to make your own.
- 1/4 TSP Thyme
- 1/4 TSP Nutmeg Nutmeg is strong. Add a pinch to your liking but no more than 1/4 TSP.
- 1/4 TSP Ea Salt and Pepper To taste
- 1/4 Cup Plant milk I use So Delicious unsweetened coconut milk
- 1 TSP Black Truffle Oil Optional
- Sprinkle Bagel Seasoning Optional garnish
- 6 TBSP Frozen green peas for garnish Optional garnish
Instructions
- Wipe off and trim the mushrooms. Roughly chop the mushrooms.. Place into a sauce pan.
- Peel and chop the potatoes and onion into 1/2" pieces and place into the saucepan.
- Add broth and seasonings (except the garnish).
- Cook over medium heat until the vegetables are soft.
- Add truffle oil to your blender carafe.
- Pour milk into the bottom of your blender. Hold a spoon halfway down into your blender and pour your soup into the blender. The spoon is to keep the hot vegetables and liquid from splashing on you.
- Blend on low 3 minutes then on high for 5.
- Add the soup back to the mushrooms and warm the soup back up on medium heat until heated through.
- Rinse frozen peas in hot water.
- Serve as a soup with a spoonful of peas and little bagel seasoning on top.
Notes
This is a Snap Pea Sheep recipe!
This recipe has a rich mushroom flavor that is very bold but neutral.
Bagel Seasoning is something I found at Trader Joe's! It is basically big flakes of sea salt, Pepper, sesame seeds, garlic and spices reminiscent of a Deli Style bagel.
Trader Joe's mushroom Unami is a blend of ground, dried mushrooms and red pepper flakes. It adds a lot of flavor on it's own but without it, I add more of the other seasonings to give the soup a more robust flavor.
I sometimes start this with mushroom broth and a handful of dried oyster mushrooms. If I have fresh mushrooms on hand, I will slice a few to put into the soup after blending. Using stems and odd pieces are great for the stock. I always blend the dried mushrooms though as they are difficult to chew. 
