Pureed Mushroom Soup

I have reached mushroom nirvana!


This soup is pure, unadulterated mushroom goodness and goodness is the perfect word to describe this soup. Since it's pureed, it's creamy as hell, yet, if you can believe it, has no cream, milk and only 2 tbsn. of olive oil! The addition of 1 single potato makes it thick and luxurious and it really is magical. If you love mushrooms, this soup is for you. It's pure mushroom flavor and super easy to make.

Pureed Mushroom Soup

Yields: 4 - 6 servings

Adapted from here.

2 tbsn. olive oil

1 onion, coarsely chopped

3 cloves garlic, coarsely chopped

coarse salt and freshly ground pepper, to taste

20 oz. button mushrooms, trimmed and quartered

1 baking potato, peeled and cut into 1" chunks

2 sprigs thyme, leaves taken off the stem

2 14.5 oz. cans of reduced sodium chicken stock

In a large pot, heat the oil over medium heat. Add the onion and garlic and season with salt. Cook, stirring occasionally, until softened, about 5 - 7 minutes. Add the mushrooms, potato, thyme, broth and enough water to cover, about 2 - 3 cups. Bring to a boil, reduce the heat to medium and simmer until the mushrooms and potatoes are tender, about 20 - 30 minutes. Using a blender or an immersion blender, puree the broth and veggies until smooth. If using a blender, work in batches and fill only halfway, allowing the heat to escape. Transfer to a clean pot as you work. Adjust the soup's consistency with a little water if needed, and season to taste with salt, pepper and lemon juice.