Dairy Farmers of Ontario brings us this recipe for Homestyle Mushroom Soup, a comforting classic made rich and velvety with cream and a mix of savoury mushrooms. Finished with crisp prosciutto, it’s an easy, elegant soup perfect for cool days.
Homestyle Mushroom Soup
Serves: 4
Ingredients:
- 2 tbsp (30 mL) local butter
- 1 lb (454 g) sliced Button mushrooms
- 1 lb (454 g) sliced Shiitake, Oyster or Cremini mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tsp (10 mL) chopped fresh thyme (1 tsp/5 mL dried)
- 4 cups (1 L) vegetable or chicken broth
- 1 cup (250 mL) 35% whipping cream
- 1 tsp (5 mL) salt
- Fresh thyme sprigs (optional)
For Prosciutto Crisps
- 1 tbsp (15 mL) butter
- 4 slices Canadian prosciutto
Directions:
- In a large skillet, melt butter over medium-high heat. Add 2 slices of prosciutto at a time, cooking about 3 minutes or until edges are golden and crisp. Turn over and cook until golden brown. Remove to plate and repeat with remaining prosciutto slices.
- In a soup pot, heat butter over medium-high heat and cook mushrooms, onion, garlic and thyme, stirring often for about 20 minutes or until golden and liquid evaporates. Add broth, cream and salt; bring to a boil and simmer gently for 10 minutes. Using an immersion blender, blend soup until smooth.
- Ladle soup into bowls and garnish with prosciutto crisp and fresh thyme sprigs, if desired.
