The last two weeks, my husband and I ended up buying way too many mushrooms in our fridge. Maybe it was miscommunication, or maybe it was fate leading me to create this soup. Please forgive the lack of photographs- a technical error lead to the loss of all but the two featured images. The next time I make this soup, I’ll re-photograph the process for you.
- 1.5 pounds cremini mushrooms (or use a variety)
- one medium yellow onion
- 2 T butter
- 2 T fresh thyme
- 1 tsp fresh sage
- 2 cups vegetable or chicken stock
- 4 cups almond milk or regular milk if you prefer dairy
- salt and pepper to taste
Roughly chop the onion and set aside. Roughly chop or slice the mushrooms. Mince the fresh thyme and sage. Place the butter in a large skillet or dutch oven over medium heat. Allow the butter to melt fully. Add the onions. Sauté until the onions begin to turn translucent. About three to five minutes. Add the mushrooms and thyme. Sauté until the mushrooms become tender – about eight minutes.
Once the mushrooms tender and juicy, add the stock, sage, and almond (or regular) milk. Stir and reduce heat to low. Simmer for twenty five minutes to allow all the flavors to meld. Sample your soup and add salt and pepper if you desire. Puree in batches in a blender until smooth.
Scoop up into bowls and serve. Garnish with a drizzle of olive oil and/or a few thyme leaves.