Mushroom Soup

Mushroom Soup

September 15, 2020



  • 1 each Yukon Gold Potato, peeled and small diced
  • 12- 14 each Baby Portobello, sliced
  • 1 each White Onion, sliced thin
  • 1 clove Garlic, small dice
  • Dash Curry Spice
  • 2 sprigs Thyme, fresh
  • 2 cups Whole Milk
  • 4 cups Vegetable Stock, no salt added
  • To Taste Salt, Kosher


  1. Heat pot on the stove with a little canola oil. Once the pot is hot add your mushrooms let them sear until they have
    a golden color on them.
  2. Add your potato, thyme, curry, garlic, and onion. Sweat until the vegetables of a nice sheen on them.
  3. Pour your vegetable stock into the pot and place them soup on medium low heat and let it reduce four about 45
  4. Add your milk and let the soup reduce another 15 minutes. Keep tasting to see if you would prefer to add a little salt
    into the soup.
  5. Once you are at your desired taste, blend the soup in a blender. Make sure you start the blender on low and then
    gradually increase the speed.
  6. Puree soup for a full minute into the blender .
    Garnish: Slice Portobello mushrooms and sauté in pan on high heat. Place on top of the soup and enjoy your soup.

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