Ingredients
• 2 tbsp olive oil or butter
• 1 lb mixed mushrooms (cremini, shiitake, oyster—stems removed, sliced)
• 1 small shallot or ½ onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable or chicken broth
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 2 tbsp dry sherry or white wine (optional—adds depth)
• ¼ cup heavy cream, full-fat coconut milk, or cashew cream (optional but luxurious)
• 1 tsp soy sauce or tamari (umami booster—don’t skip!)
• Salt & black pepper to taste
Garnish:
• Sautéed mushroom slices
• Fresh thyme sprigs
• Crispy fried shallots or garlic
• Drizzle of truffle oil (worth it!)
Instructions
- Heat 1 tbsp oil in a large pot over medium-high. Sauté mushrooms in batches (don’t crowd!) 5–6 mins until deeply browned and caramelized. Remove and set aside.
- In same pot, heat remaining 1 tbsp oil. Sauté shallot/onion 4–5 mins until soft. Add garlic and thyme; cook 1 min.
- Deglaze with sherry/wine (if using); simmer 1–2 mins.
- Return mushrooms to pot. Add broth and soy sauce. Bring to a simmer; cook 10 mins to meld flavors.
- Remove from heat. Blend half the soup (for texture—keeps it rustic and hearty). Or blend all for ultra-velvety.
- Return to low heat. Stir in cream (if using); warm gently (do not boil). Season with salt and pepper.
- Ladle into bowls. Top with sautéed mushrooms, fried shallots, thyme, and a swirl of truffle oil.
PREP TIME & NUTRITION :
Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 4
Calories: 160 (without cream), 210 (with cream), Net Carbs: 9g, Fats: 12g, Protein: 6g
✅ Naturally gluten-free (with tamari), vegetarian (use veggie broth), and easily vegan.
✅ Packed with B vitamins, selenium, and adaptogenic compounds from mushrooms.