Cream of Mushroom Soup

My favourite soup as a kid was Cream of Mushroom Soup. That was the kind that came from a can, and even though we bought the "good" brand?

That soup can't hold a candle to making it from scratch yourself.

This soup takes a little longer to prepare because you caramelize the onions. You don't have to do this--you could just saute them until clear. But the caramelizing really gives it an awesome flavour. Allow 30 minutes just to caramelize. Total prep and cook time is about forty-five minutes to an hour.

You can make this with or without dairy. We are not a dairy-free household, but my favourite version is without, or a combo--I make it with butter and cream, but use coconut milk instead of milk. However you make it, it turns out delicious.

Cream of Mushroom Soup

Makes about 16 cups

2 tbsp olive oil
4 tbsp butter*, divided
2 medium onions, diced
4-5 cloves garlic, minced
10-12 cups chopped portabella and crimini mushrooms, diced (This is about 4 portabella caps and 1 package crimini mushrooms, or 2 portabella caps and 2 packages crimini mushrooms.)
3 cups chicken or turkey stock/bone broth, divided
1/4 cup arrowroot powder**
3 cups whole milk
1 tsp. dried oregano
1 tbsp. sea salt
1 cup heavy cream*
cracked pepper, to taste

  1. In a large pot, melt 2 tbsp of butter with the olive oil on low. Add onions. Caramelize until edges start to turn slightly brown, about 30 minutes. (For a faster version, saute on medium-low until onions are translucent.)
  2. Add garlic and saute for several more minutes until fragrant. Add remaining 2 tbsp of butter and melt, then add mushrooms. Toss until mushrooms are all coated with butter and begin to wilt.
  3. In a small bowl, whisk arrowroot powder together with 1/2 cup of stock until smooth. Add to pot with remaining stock. Add milk, oregano, and sea salt.
  4. Cook on medium-low for 10-15 minutes until mushrooms are very soft and dark. Remove from heat.
  5. Use an immersion blender to blend partially or your desired consistency. (Sometimes, I don't blend it at all if we're in the mood for chunky soup!) Add cream. Taste and adjust salt and add pepper to taste. Reheat gently.
  6. Serve with sourdough toast.

*Dairy-Free version: Substitute coconut oil for butter. Instead of using milk and dairy, use two 400 ml cans of coconut milk. (Add with stock.)

**Arrowroot powder is a thickening agent made from the ground-up, tuberous roots of the arrowroot plant. You can substitute unbleached wheat flour if you can handle wheat.

Don't wash mushrooms. Use a soft bristle brush to remove any debris. Use them when they are as fresh as possible.

Mushroom soup before blending. Love all the chunks!