Most people think of soup as a fall or winter comfort food. Not me; I make and eat soup twelve months a year, no matter what the weather. I love it and have TONS of great soup recipes (which I’ll happily share in future blog posts).
This recipe was a new one for me, but one that I will definitely be putting on my short list. It’s made with fresh shiitake (or button) mushrooms and onions, and the addition of fresh lemon juice at the very end is the perfect flavor-booster. When it’s finished cooking, the soup is pureed in the blender, which gives it its creamy texture (you’ll be amazed at how creamy it becomes without the addition of any cream at all!).
And here’s a little entertaining tip: if you’re putting out a buffet, serve creamy soups like this one in small demi-tasse cups, which can be set out on a large tray. It’s a perfect little tasting portion and guests won’t need a spoon – they can sip it right out of the cup. It also happens to look beautiful on the buffet table. I do this whenever I host large groups and can’t serve a sit down dinner, but still want to put out an elegant meal.
I hope you and your family enjoy this soup as much as we did!
Creamy Mushroom Soup (without the cream!)
3 Tbsp. extra virgin olive oil
10-12 ounces of sliced shiitake or white button mushrooms
2 medium onions, diced
4 cups of chicken or vegetable stock (here’s an easy recipe for homemade chicken stock)
Salt and pepper, to taste
1 lemon, quartered
Heat olive oil in a soup pot over medium high heat, until shimmering. Add the onions and mushrooms and cook until the onions are translucent. Add the broth and turn down the heat a bit. Allow soup to simmer gently for 20 minutes. Remove from heat and allow to cool for 5 minutes.
Working in batches, puree soup in the blender. Add salt and pepper, to taste. Right before serving, add a squeeze of fresh lemon to each bowl and drizzle with additional olive oil, if desired. Garnish with a slice of lemon.