“this tastes like if fried chicken was a soup” – my boyfriend
he doesnt eat chicken, but i think this was supposed to be a compliment.

because tiktok ruined the word cozy by referring to everything as a cozy fantasy, this is, instead, a comfy mushroom soup. adapted from a cook named matt, except not pureed because i’ve been saying since my first post how i feel about pureed soups. (please don’t read this because it’s probably embarrassing and reveals my age. just make this mushroom soup instead.)

<3

creamy mushroom soup (adapted from a cook named matt)

note: i usually only half-believe recipes that say they’re better if you make them the day before. but i really think this is better on the second day, and maybe even better on the third. do with that information what you will

ingredients

  • olive oil or butter
  • 1 white or yellow onion, diced
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1/2 tsp dried thyme
  • soy sauce
  • balsamic vinegar
  • 1 tbsp vegetable bouillon (i like Better Than Bouillon) (or 4 cups vegetable broth)
  • 1 cup heavy cream (yes mom you can use half and half)
  • black pepper to taste
  • citric acid if needed
  • minced parsley to garnish
  • your best olive oil to garnish

instructions

head a medium or large saucepan over medium heat. add a tablespoon or two of olive oil or butter, then add onion and saute until translucent. add garlic and cook 1 minute, then toss in the mushrooms. cook, stirring occasionally, and let them release their water.

once the water has evaporated and the mushrooms have started to brown, add in the thyme and a splash each of soy sauce and balsamic. stir, then pour in 4 cups of water (or vegetable broth. i think the water + bouillon gives a richer flavor but if using veg broth and you think it needs something at the end, you can add in more soy sauce and balsamic to taste). raise heat to medium-high and let cook until just beginning to boil. stir in the bouillon. reduce heat to low and let simmer for 20 minutes.

pour in the cream and bring back to a simmer, then season to taste with black pepper, more soy sauce and balsamic if needed, and citric acid if it needs a little extra pop of acidity. it probably won’t need salt because the soy sauce and bouillon should be sufficiently salty. remove from heat and either ladle into bowls or let cool and refrigerate over night. when serving, garnish with parsley, more black pepper, and a drizzle of olive oil.