Posted By Kimberly Turner on Oct 28, 2009 in Appetizers, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit & Vegetables, Gluten Free, Healthy, How To Cook, Main Dishes, Mushrooms, Side Dishes, Soups, Stews & Chilis, Vegetarian, Veggies | 1 comment

Kimberly’s Favorite Creamy Mushroom Soup is a dish perfected over the years, to get the best flavors!

Looking for something that tastes super indulgent, but without all those extra calories and fat?

This soup is perfect to impress your taste buds and your family! There never seems to be enough leftover because you’ll be left wanting more.

This delicious and creamy soup has a splash of red wine and is so indulgent, it seems sinful, but it’s actually good for you.

Kimberly’s Favorite Creamy Mushroom Soup:

This soup recipe, I’ve customized from a similar recipe in The Maker’s Diet for me because cream of mushroom soup is my absolute fave, and I wanted a version that is healthier.

This is a step up to a gourmet treat! I have since adapted this recipe to my own liking.

Note: I had an issue with the recording of this video. So, it is broken into two parts: Part 1 & Part 2.

Type: Soup Recipe

Serve With: Dollop of crème fraîche or sour cream, drizzle of truffle oil
Prep Time: 18 min
Cook Time: 20 min
Yield: 4 – 6 servings

The ingredients & instructions are listed below the videos for measurements & directions. Please enjoy these episodes of Cooking with Kimberly:

Part 1:

Part 2:

Ingredients:

2 lbs mushrooms – whatever varieties you desire – include enoki, shiitake, portabello, oyster, king oyster, crimini, button mushrooms, but you may also use dried mushrooms if you like.
2 cups onions – diced
5 cups chicken broth – We use reduced sodium broth, or make our own.
3/4 cup kefir
1 1/4 cup fortified wine – like port or sherry
1/4 tsp cayenne pepper
1/4 tsp nutmeg – freshly grated
freshly cracked black pepper – to taste
1 1/2 tbsp butter or coconut oil
1 1/2 tbsp olive oil

Instructions:

Slice mushrooms and dice the onions.
Pre-heat a stock pot and a frying pan. Add olive oil and an equal amount of butter to the pot and pan.
Add onion, soften them, then add half of the mushrooms to the pot and half to the pan.
Once they’re cooked through, add mushrooms in the pan to the pot.
Add fortified wine. Cook an extra 4 minutes.
Add chicken broth. Bring to a simmer for 3 minutes.
Blend soup with a stick blender until smooth & thickened, or blend half at a time with a counter top blender.
Add the kefir or cream & grate nutmeg into the soup.
You can serve this soup with a dollop of crème fraîche or sour cream and/or a drizzle of truffle oil, to get a super duper indulgent flavor and Enjoy!

This is probably my very favorite soup and I could eat it for breakfast, lunch, dinner and dessert! So delish!

I hope you enjoyed this Creamy Mushroom Soup recipe on Cooking with Kimberly!