Creamy Mushroom Soup

One of my favorite foods ever is mushrooms! The earthy, umami (savory) flavor that comes from them is something that is so special. And one of my favorite ways to eat mushrooms is in soup!

I don't think I've ever turned down a bowl of mushroom soup. It's so creamy and delicious! This recipe I have developed captures all of my favorite components of mushrooms, the most important being our customer darling, Youth Tonic!

We make Youth Tonic with shiitake mushrooms, which as a chef, is my favorite mushroom. I think that this broth creates such a wonderful base for a bowl of mushroom soup!

I created this recipe so that it can be enjoyed without any added thickeners, which adds up in carb count. It is hearty and delicious and can be enjoyed with a fresh salad on the side to compliment the savory flavor. 

I hope you enjoy it as much as I do!

Creamy Mushroom Soup

Serves 6 | 150 Calories | 10g Fat | 10g Protein | 7.5g Carb | 1g Fiber | 6.5g Net Carbs

1/3 pound shiitake mushrooms

2/3 pound cremini mushrooms

1 shallot, sliced

1 Tablespoon butter

2 cloves fresh garlic

1/4 cup heavy cream

1 ½ cups Youth Tonic

3 sprigs fresh thyme

1/2 cup parmesan cheese

Clean the mushrooms with a damp paper towel, and cut them in half.

In a saute pan, on medium heat, add the butter and let it melt. Add in the sliced shallot, and saute for 2 minutes. Next, add in the fresh garlic, and the mushrooms. Let the water cook out of the mushrooms, about 10 minutes. Add in the Youth Tonic and heavy cream, and thyme, turn the heat to low and allow the mixture to gently simmer for 10 minutes.

Remove the pan off the heat, remove the thyme sprigs, and add ⅔ of this mixture to a blender. Add in the parmesan cheese. Puree the mushrooms and cheese until very smooth. Return to the pan and mix well, and serve!