Muffy the Velvet Mushroom Soup Friend Longmeadow Farm
Indulge in the earthy, velvety richness of "Muffy the Velvet Mushroom Soup Friend Longmeadow Farm," a hearty and comforting recipe that showcases the natural umami of wild and button mushrooms. Perfectly balanced with a touch of dry white wine, fresh thyme, and creamy heavy cream, this soup is simmered to perfection, creating a luscious texture that's both rustic and refined. The use of an immersion blender ensures a smooth consistency, while the garnish of fresh parsley adds a vibrant burst of color and flavor. Ideal for cozy dinners or elegant starters, this mushroom soup pairs beautifully with crusty bread, making it the ultimate meal for fans of comforting, gourmet dishes.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 pound wild mushrooms (e.g., cremini, shiitake, oyster), sliced
- 8 ounces button mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- 4 cups chicken or vegetable stock, low-sodium
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
- 4 slices crusty bread (optional, for serving)
Instructions
In a large pot, melt the butter with the olive oil over medium heat.
Add the chopped onion and cook, stirring frequently, for 5-6 minutes until softened and translucent.
Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
Add the wild mushrooms and button mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Stir in the thyme leaves and the all-purpose flour. Cook for 2 minutes, stirring, to coat the mushrooms evenly and cook out the raw flour taste.
Deglaze the pot by adding the dry white wine. Stir and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Pour in the chicken or vegetable stock and bring the soup to a gentle boil. Reduce the heat to a simmer and cook for 15 minutes, allowing the flavors to meld together.
Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, you can carefully transfer the soup in batches to a blender, but ensure it cools slightly before blending for safety.)
Stir in the heavy cream and season with salt and black pepper. Taste and adjust the seasonings as needed.
Simmer the soup for an additional 5 minutes over low heat to warm through.
Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4261 mg | 185% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 22.1 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 229 mg | 18% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3041 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
