While the canned, condensed version of mushroom soup has long been the multi-tool of home cooks in a hurry, this easy, elevated recipe is worth the modest extra effort. The rich, earthy flavours and creamy texture are heightened with the addition of local prosciutto crisps that add wonderful crunch and a hint of salt.
- large skillet
- immersion blender
- stove top
- 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)
- PROSCIUTTO CRISPS
- 1 tbsp (15 mL) butter
- 4 slices Canadian prosciutto
- 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.
For a smoother soup, purée in batches in blender and return to soup pot to heat through. For a more textured, rustic-style soup, do not purée.