This is an adaptation of a recipe given to me by one of my amazing patients! The payoff for the extra time spent making it yourself is absolutely worth it! This comforting warm bowl of soup is super creamy, packed with umami from the natural flavor of mushrooms, and the fresh & dry herbs definitely add depth (compared to your canned soups)! I thought I’d switch it up with a play off of biscuits & gravy, so I paired the soup with some homemade cheddar biscuits.
Recipe:
1. Prep: Mince 2-3 whole shallots (should yield about ¾ - 1 cup) and 4 cloves of garlic. Chop up about 2 tsp of fresh thyme leaves. Clean and then roughly chop about 2 pounds of your favorite mushrooms (any combination of baby bella/cremini, button, shiitake, etc). Note: Limit the use of stronger-flavored mushrooms to about a small handful (e.g. chanterelles, morels, shiitakes). In my recipe, I used about 45% brown baby bella/cremini, 45% white button, and 10% shiitake mushrooms.
2. In a pot or preferably a cast-iron dutch oven, add 2-3 tbsp olive oil and sauté minced shallots and garlic for about 2-3 minutes over medium high heat.
3. Add in 4 tbsp butter, your chopped mushrooms, and 2 tsp chopped thyme. Continue to cook until browned and most of the water has been released (about 5-7 min). De-glaze with about 1/3 cup dry white (Pinot Grigio or Sauvignon Blanc) or red wine (Pinot, Merlot, Marsala), and cook for another 3-4 minutes (optional step; omit if you prefer no alcohol). Remove a large spoonful of the sautéed mushrooms (for garnish).
4. Sprinkle remaining mushroom mixture with about 4 tbsp all-purpose flour and cook for 2 minutes.
5. Add in ¾ tsp dried tarragon, 4 cups of chicken stock (or vegetable stock), ½ tbsp chicken bouillon (optional), and 1 tsp sea salt. Mix well and then bring to a boil. Reduce heat to medium low, cover, and allow to simmer for 10 minutes.
6. Turn off heat. With an immersion blender or using a standup blender/mixer (in batches), puree soup until it reaches a smooth consistency. Adjust desired thickness of soup with more stock or water if necessary. Alternatively, you can also skip this blending step entirely if you like.
7. Stir in ¾ cup half & half (or heavy cream, if you desire more richness). Turn heat to medium and cook for additional 2 min. Add salt and ground black pepper to taste.
8. Garnish with sautéed mushrooms, fresh thyme, and extra virgin olive oil. Enjoy with garlic bread, crackers, or cheddar biscuits!