Creamy Mushroom Soup with Herby Sourdough Croutons

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Creamy Mushroom Soup with Herby Sourdough Croutons


  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Your classic mushroom soup, but skipping some typically heavy ingredients that can weigh you down. Served with golden, crispy, home-made sourdough croutons. This one is on heavy rotation year-round in our household!


Ingredients

Scale

For the soup:

  • 2 tbsp extra virgin olive oil
  • 2 cups leek, white and light green parts only, rinsed and thinly sliced (about 3 leeks)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cloves garlic, minced
  • 7 cups mushrooms, sliced (1 1/2 lbs. mushrooms), I use a mix of portabella, cremini, and shiitake. Use whatever you like!
  • 2 tbsps fresh thyme leaves
  • 3/4 cup red wine (a dry white wine works too if that’s all you have)
  • 3 tbsp all-purpose flour
  • 3 tsp tamari
  • 4 cups vegetable broth (preferably low-sodium)
  • 2 cups plant milk (oat and almond work well)

For the croutons:

  • 3 cups sourdough bread, torn into bite sized pieces (1 medium loaf)
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp fresh thyme leaves

Instructions

Make the soup:

  1. Heat olive oil in a large dutch oven or soup pot over medium heat. Once hot, add leek, salt, and pepper, and sauté about 5 minutes, or until the leeks begin to brown. Add garlic and cook for another minute.
  2. To the pot, add mushrooms and cook on high for about 10-15 minutes, until the moisture from the mushrooms has mostly evaporated and they begin to brown.  
  3. Deglaze the pot: Pour in the wine and cook until it has reduced and almost no liquid remains, about 3 minutes. Sprinkle in the 2 tbsp flour, stir, and cook about 1 minute. Add thyme leaves, tamari, vegetable broth, and almond milk. Bring to a boil, then reduce to a simmer and cook 10 minutes. 
  4. Using an immersion blender, blend the soup until your desired consistency is reached. Alternatively, use a blender or food processor. Taste and season with additional salt and pepper if desired. Served warm and top with sourdough croutons.

Meanwhile, make the croutons:

  1. Preheat the oven to 350F. Lightly oil a baking sheet.
  2. Combine all the crouton ingredients in a medium bowl and toss to coat the bread evenly in the oil, seasoning, and herbs.
  3. Spread the croutons in an even layer on a baking sheet and bake until dried out and golden brown, about 20-30 minutes. Remove from the oven, let cool, and sprinkle a small handful over each serving!

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