There’s something special about a pot of soup simmering on the stove. It fills your home with warmth and comfort. This creamy mushroom and herb soup tastes impressive but is surprisingly simple to make. With earthy mushrooms, fragrant herbs, and a touch of coconut milk for richness, it delivers a deep, balanced flavor without any dairy or fuss—the kind of meal that makes eating well feel effortless.
Cream of Mushroom Herb Soup
4
Prep time:
20 min
Cook time:
25 min
Ingredients
- 1 pound firm white mushrooms
- 1 pound firm brown mushrooms
- 3 large shallots, chopped (1 cup)
- 3 cloves garlic, peeled
- 2 tablespoons butter
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 quart low- or no-sodium chicken broth
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 cup full fat coconut milk
- 2 lemons, 1 juiced, 1 quartered
- 1 ½ tablespoons chopped fresh parsley
Method
Step 1
Clean mushrooms by quickly rinsing them under a slow stream of cold water, rubbing them gently in your hands. You want to give them a quick rinse, not a soaking, or they will absorb too much water. As mushrooms are cleaned, set them aside on paper towels to dry.
Step 2
Fit a food processor with a thin slicing blade. Fill the feed tube with mushrooms and push through to slice. You want them about 1/8-inch thick. As work bowl gets full, dump the sliced mushrooms into a large bowl and continue to slice the remaining mushrooms.
Step 3
When the mushrooms are sliced, change the blade to the steel knife and turn the processor on; drop the shallots and garlic through the feed tube to chop finely.
Step 4
Melt the butter in a large pot (51/2 quarts) over medium-low heat. When the butter is melted, add the shallots and cook until softened, about 7 to 8 minutes. Add the garlic and cook 1 minute more. Add the sliced mushrooms and cook, stirring and turning them over with a wooden spoon until soft, about 7 to 8 minutes. Add the tarragon and thyme and stir into the mushrooms, then add the chicken broth, salt and pepper. Bring the pot to almost a boil, turn off the heat and stir in the coconut milk and lemon juice.
Step 5
This soup can be served as is, or you can puree it to achieve a smooth texture. To puree, add the soup to a blender in small batches. Do not fill the blender more than half full as hot liquids expand when blending. Keep the lid on tight and cover with a kitchen towel, holding the lid down as you blend. Start the speed on low and gradually increase.
Nutritional Analysis Per Serving (1 ½ cups):
Calories: 260 Total Fat: 15g, Saturated Fat: 11g, Cholesterol: 20mg, Fiber: 4g, Protein: 9g, Carbohydrates: 22g, Sodium: 260mg, Sugars: 3g, Net Carbs: 6g
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