An ultimate comfort ginger mushroom soup that is easy to make and uses simple ingredients. With a right touch of ginger and the earthy note of white mushroom, this soup is the perfect dish for a cold fall night.
We were finally seeing a significant drop in the temperature this morning and right now it is around 60 degrees. Outside the window, down the street, leaves are falling and blowing along the sides as cars are moving by. Fall is here, bringing along not the baking season but also warm soup filled with spices and seasonal ingredients.
Our family is a big fan of soup no matter what season it is. Hot summer time allows us to wait until the soup cools down and have it together. However, we love to serve soup that is warm enough to blow on while trying to eat on cold days. Toasted sliced breads pair perfectly with the soup and you can dunk in or use soup as a spread as much as you can.
MUSHROOM AND CREAM
This ginger mushroom soup features the creaminess, earthiness and warming ginger, giving it all the flavors in a spoon. You can use crimini mushrooms, white/brown mushrooms, shiitake mushrooms or any mushroom that you like, make sure to slice them before throwing into the pot. I used heavy cream instead of milk in this recipe. Cream not only adds additional flavor, but also extra creaminess and a wonderfully velvety texture. You can leave it out if you prefer as the soup is delicious and creamy on its way.
I’ve always used chicken broth in most of my soup recipes but vegetable broth or even water still work well. One quick note is you can saute chopped ginger with onion and garlic before adding the broth into the pot so the scent and taste from ginger can easily blend out with the soup while the broth is simmering.
Ginger Mushroom Soup
- 2 tablespoons (28g) unsalted butter
- 2 garlic cloves, minced
- 1 medium shallot or yellow onion, chopped
- 8 ounce (225g) mushroom, any variety, sliced
- 2 teaspoon fresh ginger, minced
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons (10ml) wine*, see my note
- 1 cup (240ml) heavy cream
- 2 cups (480ml) chicken broth
- Seasonings: salt, black pepper, honey
- Melt butter in a large pot over medium heat. Add garlic, onion, ginger and cook, stirring occasionally, until tender and fragrant, about 2-3 minutes. Turn the heat to medium high and add the fresh mushrooms. Season with salt and pepper, to taste, and cook until the mushrooms begin to brown, stirring occasionally.
- Stir in wine then chicken broth and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in heavy cream.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper and honey, to taste. The soup should be quite thick, but if you prefer a thinner soup, add more chicken stock or add more cornstarch as needed if the soup is too thin.
- Reheat soup before serving. Ladle into bowls and garnish with parsley. Serve hot or warm.