Creamy Mushroom Soup with Herby Sourdough Croutons
- Jess Brauer
- January 14, 2022
- 10:15 pm
- All Posts, Appetizers, Dinner, Fall, Food Recipes, Lunch, Spring, Summer, Winter
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:
- 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.
- 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.
- 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.
- 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:
- Preheat the oven to 350F. Lightly oil a baking sheet.
- Combine all the crouton ingredients in a medium bowl and toss to coat the bread evenly in the oil, seasoning, and herbs.
- 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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