This is one of my favorite soups. And, the only form of mushroom anything I will eat. I guess I just don’t care for the texture of mushrooms, but pureed into this soup – they are wonderful! The ingredients are very simple, too – mushrooms and onions sauteed with thyme in a little olive oil and balsamic vinegar, broth, and a little milk or cream. I like to keep the soup thick with the vegetables themselves, and just use skim milk instead of cream. Occasionally, I’ll make it without any milk or cream at all – and just let the flavor of the mushrooms take over. mMMmm.
I haven’t tried it – but I am certain that this soup would freeze very well to use in other recipes later. We just never have enough leftovers to try it out with!
Balsamic Mushroom Soup
16 oz mushrooms, sliced (I usually use one 8 oz pre-sliced pack of the regular button mushrooms, and one pack of pre-sliced baby bellas. If I’m fancy – I’ll add in a portabello or two, as well.)
1 large onion, sliced
1 Tablespoon dried thyme
1 Tablespoon olive oil
2 Tablespoons balsamic vinegar
6-8 cups chicken or vegetable broth or stock
1 cup milk, half-and-half, or cream
salt and pepper to taste
1. Heat oil in a large pot over medium heat. Add sliced mushrooms, onions and thyme and saute until vegetables are very tender.
3. Add in enough broth or stock to cover the vegetables. Bring the soup to a boil and let simmer for about 10-15 minutes.
4. Transfer soup into a food processor or blender and puree well. (You may want to reserve a scoop or two of the vegetables to add in later if you like chunky – I prefer to just puree it all.)
5. Pour soup back in pot, and add in milk or cream and salt and pepper to taste. If the soup is too thick, add in a little more broth or milk. Heat soup through, and serve.