- 24 ounces mushrooms The large pack of cremini or white mushrooms from Costco is the perfect size.
- 1 tbsp lightly flavored oil
- 4 tbsp butter
- 1 med onion
- 2 tbsp all-purpose or gluten-free flour
- 2 cups vegetable stock
- 2 cups milk or half and half
- 1/4 cup fresh basil, chopped
- Separate the mushroom caps from the stalks. Rough chop the stalks and 1/4 of the caps. Slice the remaining caps and set aside.
- Heat the oil and half the butter in a heavy-bottomed pot. Add the onion, rough-chopped stalks and caps. Fry for 1-2 minutes, stirring frequently. Then, cover and sweat over low heat for 6-7 minutes, stirring occasionally.
- Stir in the flour and cook for about 1 minute. Gradually add the stock and the milk to make a smooth tin sauce. Add the basil and season with salt and pepper to taste. Bring to a boil, then simmer, partly covered, for 15 minutes.
- Cool slightly and then either pour into a food processor or use an immersion blender and process until the desired level of smoothness is acquired.
- Melt the rest of the butter in a frying pan and fry the remaining mushroom for 3-4 minutes, until tender.
- Add the fried mushrooms to the soup. Heat until very hot and adjust seasoning to taste.
- Serve topped with a small pat of butter and sprinkle with fresh basil leaves.
I’m working on putting together recipes for a book all about soup. If you try this soup, please add a rating and let me know… What did you like? Dislike? What did you change? Add? Subtract? Did you make it for a crowd? For your family? How did they like it? If you have a soup you’d like me to try, please see submission instructions.