Cream of Mushroom Soup w/ Rosemary Bread

I have to admit, I didn’t really write down the recipe when I was making it, so most of the measurements below are totally guestimates… I’m not a cook who uses measurements by any means, so I encourage you to play around with this recipe, tasting along the way as you cook to ensure the flavors are to your liking! All ingredients are organic of course. Mushrooms were purchased at Sonnewalds Natural Foods in Spring Grove, PA.


- Butter
- Olive oil (we typically use Avocado but I wanted the Olive Oil flavor here, use whatever you like, in this case it’s to prevent the butter from burning)
- Garlic, minced
- about 3 Shallots
- Crimini Mushrooms, about 12, sliced
- Button Mushrooms, an 8 oz. pack, sliced
- Porcini Mushrooms, about 5, sliced
- dried Thyme
- 2 tbsp or so of flour, GF or not, whatever you prefer
- White Wine, we used Savignon Blanc
- Almost 4 cups or so of low-sodium Chicken Broth
- Half & Half
- Fresh Micro-greens to top

These were the mushrooms I had on hand. I guess it came to about 5 cups or so all together once the mushrooms were sliced. But mushrooms have a ton of water content and cook down a lot when you sauteé them, so you can really use as much as you want depending on how saturated you want the flavor or how much you plan to make.

Melt a pat of butter and some oil in the pan on low to medium-low. Add in your shallots and sauteé them until fragrant and translucent. Make sure the dutch oven or pot is low enough were the onions don’t burn. This is really important. Next, add in the garlic right before you add the chopped mushrooms in. The water coming from the mushrooms will also help the garlic not to burn. Burned garlic is awful in a recipe. Next, add in your mushrooms and stir ingredients around to combine, including a pinch of salt to sweat the mushrooms. Sauteé until the mushrooms have cooked down and then add in your thyme. Cook it a little bit and add a bunch of freshly ground pepper. Before you’re ready to de-glaze, sprinkle in the little flour so that the sauce/soup thickens when the liquid is added. You basically want to sprinkle the flour over the mushrooms, and then stir that around for a minute or two so the flour flavor cooks out before you add the liquid. Next, add in your white wine, about 1/4 - 1/2 cup. Scrape the bottom of the pan with a wooden spoon while the liquid cooks down, getting all of the flavor-filled bits included into the wine as well, beginning to build your sauce. Then, after a few minutes, add in your broth. It can be veggie if you want to make this completely vegetarian, but we like the color and flavor of the chicken broth. I added almost a whole carton in, pouring enough in to cover the mushrooms so they were all separated and dancing around in the liquid. Stir everything to combine and bring to a boil for a few minutes, then reduce the heat to low. Add in your half and half, milk, or cream until you like the color, I probably added in 3/4 cup. If you want to make this vegan, I’d suggest using cashew or coconut milk. Macadamia nut milk would be nice too. If you have an immersion blender, mix the soup up until it’s to the consistency you like. You could also let the soup cool down a little and spoon it into a blender to combine, or enjoy it with the chunks of mushrooms as is. We like it creamy so we blended it up. Serve it whenever you want and top it with some mushrooms and greens if you’d like!

Again, taste along the way because it’s the only way to customize a recipe to your own palette. Mushroom soup is really easy, and you could add anything to it really! Potatoes would be nice, so would peas and carrots! Play with it and have fun - let us know what you decide to do with your own recipe!

As for the Rosemary Bread - here’s the recipe I used!

  • Cycle Syncing Note: Mushrooms are a wonderful food to enjoy during your menstrual phase. They’re full of anti-inflammatory benefits and great for your immune system. Read more about shrooms here!