This mushroom soup is so creamy and delish!  If you like mushrooms, you will love this soup!   The mushroom flavor stands out in front and the smooth texture makes it almost velvety.  It is relatively easy to make and packs a punch of all natural ingredients. 

I started with two onions that I diced and sautéed.  I seasoned the onions with Salt and Pepper at this point.  While the onions were doing their thing (because it takes a long time to sauté onions! – let them sit on a medium burner for at least 10 minutes, but probably more until they are translucent) put the butter in a separate smaller sauté pan to brown.

soup, mushroom, mushroom soup, saute, butter

Now, you are not BURNING the butter, you are just bringing out the nutty flavor from the butter by browning it.  I have a few progression photo’s here of the butter…  you want to cook it on medium heat and swirl it frequently so it doesn’t turn black.  Brown, go for brown!  This can take a while, and it can bubble up quite a bit, which is no problem.  You just don’t want the temp so high that it burns.

mushroom soup, brown butter, saute
Butter, brown, browning, mushroom soup
mushroom soup, saute, mushrooms

Once the butter is browned and your onions are see through…  (here is what the onions should look like)  add in dry spices – thyme and dill at this point:

mushroom soup, mushroom saute, bisque

Add in the mushrooms on top of the onions, and then the brown butter on top of the raw mushrooms.

Let these cook for about another 5 minutes, then add in the chicken stock.  Let that all cook until the mushrooms are tender, about another 10 mins.

Mushrooms before the blender

Then you are ready to blend!  Blend it in at least two batches and add in chicken stock as needed.  I often keep home made chicken stock in my fridge, and use it whenever I can.  Add in at least two cups at this point.  You can always use an organic chicken stock – click here for a good one that I  use…

Blend for a while until the consistency is creamy – you start to see the herbs blend in and it all looks one color.  Blend on high by building up to high… Blending can take several minutes for each batch.  If it seems thick, add in more chicken stock.

blended mushrooms

Then you are ready to re-heat and serve it up!  I added a dollop of sour cream…

Mushroom Soup is Served

It is so good and creamy tasting, you will gobble it up in a few bites!

All gone!

mushroom soup all eaten

Yummy Mushroom Soup

This mushroom soup tastes so good and creamy, you will keep coming back for more!
Servings 6 people

Ingredients

  • 3 containers Button Mushrooms pre-sliced
  • 2 tbsp Olive Oil
  • 6 tbsp Butter Salted or unsalted - your choice
  • 2 medium Vidalia Onions
  • 3 cups Chicken Stock
  • 1/2 tbsp Dried Thyme
  • 1/2 tbsp Dried Dill
  • Salt and Pepper to Taste
  • 6 dollops Sour Cream optional

Instructions

  • Dice two onions and sauté in Olive Oil.   Add a dash of salt and pepper to the onions as they are cooking.   Let them sit on a medium burner for at least 10 minutes, but probably more until they are translucent - this can take some time, so be patient!  While the onions are cooking, put the butter in a separate smaller sauté pan to brown.
  • Now, you are not BURNING the butter, you are just bringing out the nutty flavor from the butter by browning it.  Cook it on medium heat and swirl it frequently so it doesn't turn black.  This can take a while, and it can bubble up quite a bit, which is no problem. You just don't want the temp so high that it burns.
  • Once the butter is browned and your onions are see through... add in the thyme and dill.
  • Add in the mushrooms on top of the onions, and then the brown butter on top of the mushrooms.
  • Stir and let these cook for about another 5 minutes, then add in two cups of the chicken stock. Let that all cook until the mushrooms are tender, about another 10 mins.
  • Blend it in at least two batches and add in chicken stock as needed. Blend on high, but build up to high as you go - start low and then get to high.  Blend until you can't see the herbs floating around.  Once done, add it back to the pan to re-heat and serve with a dollop of sour cream.