Easy Cream of Mushroom Soup Recipe
This velvety homemade cream of mushroom soup recipe has deep umami flavor, high protein, and high fiber to nourish your body and satisfy your winter cravings.
Servings: 4
Ingredients
- 2 lbs mixed mushrooms cremini, shiitake, oyster, or assortment wiped clean, ends trimmed
- 1 large yellow onion cut into wedges
- 1 head garlic ¼-inch trimmed off top to expose the clove as shown
- 1 Tbsp Italian seasoning
- 1 tsp dried thyme
- sea salt and ground black pepper to taste
- 2 Tbsp extra-virgin olive oil or unrefined avocado oil
- 3 cups beef bone broth
- 1 x 15oz can butter beans or cannellini beans drained and rinsed well
- 1 cup cottage cheese or plain Greek yogurt room temp
Instructions
- Preheat your oven to 400°F.
- Set your cottage cheese or Greek yogurt out on the counter so that it’s not cold when you make your soup.
- Using a large sheet pan or baking dish arrange your prepared mushrooms, onion wedges, and garlic head. Season everything with Italian seasoning, thyme, sea salt, and pepper.
- Drizzle evenly with oil then give everything a good stir to coat then arrange in a single layer.
- Roast for 30-35 minutes until nicely carmelized, tossing halfway.
- Heat your bone broth until hot on the stovetop.
- Once the mushroom mixture is finished roasting, take the garlic head and squeeze the garlic cloves into a blender.
- Transfer the entire contents of the pan (including the juices) to your blender.
- Carefully add hot bone broth, beans, and room-temp cottage cheese. Blend until smooth.
- If you want a thinner soup, add additional bone broth. If you want it creamier, add additional cottage cheese.
- Season with sea salt and pepper, if needed.