I am always looking for new ways to add mushrooms to my diet. I use them in vegetable combinations and as garnishes. Packed with vitamins and minerals, mushrooms are a great addition to a healthy meal plan. I also love mushrooms in soup, and while most of my mushroom soups have a creamy texture, there are times when I want something delicate. Mushrooms are perfect in lighter soups.
This particular soup is broth-based. You can either use vegetable broth or beef broth for a more meaty taste. I like to use equal parts of both broth types to achieve just the right blend between the two. I do not measure the amount for broth; simply use whatever amount you desire to achieve the desired consistency. Then, add an assortment of mushrooms (3 to 5 cups), one medium white onion, and four garlic cloves. For an extra flavor boost, I like to add a teaspoon each of garlic and onion powder. Salt to taste. Simmer for thirty minutes, and voila – easy and delicious mushroom soup!
Having trouble finding affordable mushrooms? Try the small family-owned markets, especially the Asian markets. Not only will you find a better price, but the selection is more extensive. If you are like me, you will find a direct connection between the varieties of mushrooms added to soups and the flavor profile. No offense, but if you are only accustomed to white button mushrooms, you are missing out. Don’t be afraid to experiment, but as always, make sure that you use edible mushrooms. Try shiitake, cremini, oyster, morel, lion’s mane, enoki, porcini, portabella, and maitake mushrooms, to name a few.