Okay pull your socks up for this baby because it is sure to knock them off!  For soup #5 of my #SoupSeries I have a delicious Creamy Mushroom Soup that is figure-friendly and sans on the cream.  It’s hearty, filling and just like my Tomato and Basil Soup it can be rolled over the next day for a delectable pasta dish!

This soup is hearty, earthy and absolutely delish!  The beauty behind this recipe is that you use only a few good quality ingredients and let them speak for themselves.

I started off by chopping up half a leek because it was GIANORMOUS and place it in a bowl of cold water so that all of the grit that is stuck between the layers will fall to the bottom.

  In the meantime, prepare your mushrooms. I chop up an assortment of gourmet mushrooms which include: cremini, shiitake and oyster mushrooms in addition to enoki mushrooms.  Don’t worry about being precise when chopping because we’re going to blend everything together in the end.  Just remember to reserve 3-4 cremini mushrooms so that you can sauté them off in the end and add them to the soup just before serving.  Now here’s a tip for you when cleaning mushrooms.  Never…. and I mean NEVER run your mushrooms under water.  They are like little sponges and will soak it all up.  Instead, use a damp paper towel to clean off any grit making sure not to bruise the delicate flesh.   
 
Now that you’ve done your prep it’s time to start cooking!  Coat the bottom of your soup pot with some oil and cook the leeks for a few minutes until they are translucent and then add some crushed garlic and stir it around until fragrant.

  Next add all of your chopped mushrooms, 8-10 sprigs of fresh thyme and 3 pats of butter and let everything cook down for 10 minutes.  You want to hold off on seasoning the mushrooms because you want their flavour to develop first.  If you go ahead and add salt, it will draw out the liquid from the mushrooms and 1) they’ll become watery and 2) their flavour won’t fully develop.

   Once the mushrooms are tender, add your spices and 2 diced potatoes.  Yes you heard me correctly….potatoes.  I use them as a thickening agent instead of heavy cream.  Top it all off with 2 cups of vegetable stock and let it cook until the potatoes are tender.

After 10-15 minutes, remove your thyme sprigs and blend everything together until smooth.  If you find the consistency too thick, add some stock to help things move along.

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Right at the end I like to pour in a splash of milk.

I sauté the leftover mushrooms and add them to the pot before serving it up with some shaved parmesan and some crusty garlic bread.

There you have it, the creamiest and most flavourful mushroom soup that you will ever have – you’re not getting this baby out of any can!  Plus it is so much more healthier for you because you get to control not only the quality of ingredients and the amount of salt.

And the next night, boil some pasta and pour this soup all over it to get a simple version of Pasta ai Funghi or if you want the real thing click here to get the full recipe.

Hope that you’ve been enjoying my #SoupSeries.  There are only a few more weeks left in November, so let me know in the comments below or on IG what soup you will like to see next.  It’s a toss up between a Taco Soup or Broccoli and Cheddar.

Until next time!

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