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Creamy Mushroom Soup

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 350
A rich and hearty mushroom soup with a creamy base, perfect for cozy days. Loaded with wild mushrooms and seasoned to perfection.

Ingredients

Butter and Oil

  • 4 tablespoons Danish Creamery butter (divided)
  • 4 tablespoons olive oil (divided)

Mushrooms

  • 1 lb wild mushrooms (thinly sliced)

Seasonings and Aromatics

  • 1 tablespoon Worcestershire sauce
  • 1 small yellow onion (chopped)
  • 1 cup diced carrots
  • 1 cup diced celery
  • 6 cloves garlic (minced)
  • 1 tsp paprika (dried)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp rubbed sage
  • 1 tsp dried dill
  • ½ tsp pepper
  • ¼ tsp red pepper flakes

Thickening and Grains

  • ¼ cup flour
  • 1 cup uncooked wild-brown rice blend (Lundberg Farms)

Broth and Dairy

  • 2 tablespoons beef base (or granulated beef bouillon or cubes)
  • 6 cups water (may substitute with low sodium beef broth)
  • 2 cups half and half (may sub evaporated milk with cornstarch)
  • 1 tablespoon balsamic vinegar
  • 1-2 tablespoons lemon juice (to taste)

Instructions 

  • Melt 2 tbsp butter and 2 tbsp olive oil; cook mushrooms until golden, then add Worcestershire and cook until dark and dry. Transfer mushrooms to a bowl.
  • In the same pot, melt butter and oil; sauté onions, carrots, and celery until tender. Add garlic and seasonings, cook 1 min. Stir in flour and cook 1 min.
  • Add mushrooms, rice, and beef base; pour in water, scraping up bits. Cover and simmer 45-60 mins until rice is tender, stirring occasionally.
  • Stir in half and half, balsamic vinegar, and lemon juice; season with salt and pepper. Serve hot.

Notes

For a creamier texture, whisk evaporated milk with cornstarch as a substitute for half and half.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Mushrooms