Cream of Wild Mushroom with Thyme and Lavender
Try this low fat cream of wild mushroom soup. The herbs thyme and lavender give it a distinct flavor and make it delicious! This recipe is also vegan.
Prep time: 30 min; Total time: 30 min
Instructions
- 2 tbsp. extra virgin olive oil
- 2 tbsp. flour
- 1 onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced (optional)
- 1 medium potato, diced
- 1 qt. vegetable broth
- 2 c. your choice of mushrooms (portobello, oyster, chanterelle, shiitake, and porcini all work very well)
- 1 tsp. dried thyme (or 2 tsp. fresh)
- 1 tsp. dried lavender flowers (optional)
- Splash milk or soy milk
- Salt and pepper to taste
Begin by making a roux. In a large saucepan, mix oil and flour over medium heat.
Next, add your aromatics: onion, garlic, celery, and potato. Cover the saucepan and stir occasionally for about 5 minutes.
Add broth and about 1/2 c. mushrooms. Then transfer the soup to a blender in batches and puree it until it is smooth. Pour the pureed soup back in the saucepan.
Last add the rest of the mushrooms and herbs. Bring the soup to a boil and then simmer until the mushrooms are tender.
Add a splash of milk or soy milk and turn the heat to low. Serve.
Tips
My mushrooms of choice are shiitake and oyster. I think oyster mushrooms have a
buttery flavor. Shiitakes are meaty with a rich, woodsy flavor. Porcini mushrooms will give your
soup a smoky flavor. Chanterelles have a nutty flavor.
If you run your mushrooms under running water, they become tough. Instead, wipe mushrooms with a damp cloth to clean them.
If you use dried mushrooms, soak them in warm water to reconstitute them before using them in your soup.
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