A Fall Soup to Savor All Season Long: Creamy Mushroom Soup

Is there anything better than a warm bowl of soup on a crisp fall day?! I think not! That’s why I’m sharing Four Soups to Fall for this Autumn! They’re perfectly savory for the season – and healthy! As I write this I’m enjoying leftovers from the recipe I posted yesterday for Chicken Sausage and Cabbage soup – so yum! Up next is a healthy twist on creamy mushroom soup!

Soup is my absolute favorite thing to make! Fall Soups are especially my favorite! My perfect fall day includes a bowl of warm, comforting, homemade soup. This creamy mushroom soup does not disappoint! It has deep earthy flavors that are perfect for fall without being too heavy. The fresh thyme, roasted garlic, and fresh Parmesan cheese helps pack a flavorful punch! To help cut the calories, I swapped the heavy cream for a combination of coconut milk and Greek yogurt. 

Serve this soup with a crusty baguette (or homemade crostinni), simple salad, glass of wine – and you have yourself the perfect meal to share with friends! This was the perfect meal to serve when I had some girlfriends over recently. I love to entertain with this soup because it’s easy to make and can be completely prepared the day before. In fact, it tastes better the second day.

I made a simple salad that included a spring mix with roasted beets, red onion, cherry tomatoes, and feta cheese. I tossed the salad in a simple vinaigrette and it was the perfect compliment to this soup. We were all so satisfied without feeling too heavy after the meal! I you’d like to make homemade crosttini or croutons out of the bread, simple slice the baguette lengthwise, brush with olive oil, garlic salt and bake in the oven at 350 degrees for about 10 minutes or until golden brown. Feel free to print the recipe below and enjoy at your next gathering! Cheers xoxo

Ingredients:

• 12 oz portobello mushrooms, chopped
• 2.5 oz dried wild mushrooms, rehydrated
• 1 white onion, chopped
• 4 cloves garlic, roasted
• 1 cup of coconut milk
• 1/2 cup freshly grated Parmesan cheese
• 1/2 – 3/4 cup whole wheat flour
• 2 tbsp white truffle oil
• 2 tbsp butter
• 3/4 cup white wine
• 3 cups no sodium added chicken stock
• Salt and Pepper to taste
• 1 tsp fresh thyme
• 2 tbsp Greek yogurt for garnish

Directions:

In a soup pan over medium heat, add the olive oil and butter. Mix in the mushrooms, onions and garlic until the onions are translucent and the mushrooms are soft (reserve a few mushrooms for garnish). Meantime whisk the milk and flour together in a small bowl until there are no lumps. Set the milk mixture to the side. Now add the wine and fresh thyme to the mushrooms and continue stirring until the wine has evaporated. Add the stock and bring the mixture to a boil. Return the heat to low and blend everything together with an immersion blender.

Note: If you don’t have an immersion blender, you can transfer the mixture to a food processor. Once the soup is blended together slowly whisk in the milk and flour mixture to begin thickening the soup.  You may need to add more or less flour, depending on the thickness you desire. More flour will thicken it, but make sure you mix with milk first and get all the lumps out before adding to the soup. If the soup is too thick, add more stock.

Once your soup has reached a desired consistency, begin adding salt and pepper to taste. You’ll likely need a generous amount. Ladle the soup in a bowl and garnish with Greek yogurt and reserved mushrooms.