Creamy Garlic Mushroom Soup
Rich French-style cream of mushroom soup with sautéed lion's mane, aromatic garlic, fragrant thyme, and a velvety sour cream finish.
This velvety soup captures classic French bistro comfort in less than thirty minutes. Tender mushrooms caramelize in sweet butter before simmering gently with garlic, earthy thyme, and rich vegetable stock. A generous swirl of cool sour cream melts in right before serving for an exquisitely rich, gluten-free bowl.
Ingredients
Every ingredient is a real Clearshelf product, scored- 913 tbsp unsalted butter
- 81400 g lion's mane mushrooms, trimmed and cut into bite-sized pieces
- 844 cloves garlic, peeled and finely minced
- 841 tsp dried thyme
- 832 tbsp cassava flour
- 723 1/2 cups vegetable broth
- 801/2 cup sour cream, at room temperature
- 3/4 tsp salt
- 1/4 tsp black pepper, freshly ground
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Method
- 1
Trim and cut the lion's mane mushrooms into bite-sized bite pieces, and mince the garlic cloves.
- 2
Melt the unsalted butter in a heavy-bottomed Dutch oven or pot over medium-high heat. Add the lion's mane mushrooms and sauté undisturbed for 4 minutes, then stir occasionally for another 4 minutes until deeply golden brown and their liquid has evaporated.
- 3
Reduce the heat to medium. Stir in the minced garlic and dried thyme, cooking for 1 minute until aromatic.
- 4
Sprinkle the cassava flour evenly over the sautéed mushrooms and stir continuously for 1 minute to lightly toast the flour without letting it burn.
- 5
Gradually pour in the vegetable broth, stirring and scraping up any savory browned bits stuck to the bottom of the pot. Bring the liquid to a gentle boil, then lower the heat to medium-low and simmer uncovered for 6 minutes until slightly thickened.
- 6
Turn off the heat. Whisk a ladleful of the hot broth into the room-temperature sour cream in a small bowl to temper it, then fold the mixture back into the soup along with the salt and black pepper. Stir gently for 2 minutes until creamy, and serve warm.
Keep the sour cream at room temperature before adding it to avoid curdling, and store any leftovers in an airtight glass container in the refrigerator for up to 3 days, gently reheating over low heat.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.