How To Make Colombian Mushroom Soup (Sopa de Champiñones) Recipe

Winter is a wonderful time of the year to enjoy warm and comforting soups. This soup has to be the best mushroom soup I’ve ever had and without a doubt the best one I’ve ever made, so rich and tasty. My husband particularly enjoyed it and said that this was the best thing I had made lately :)

I love both chunky and smooth soups, my mom on the other hand hates smooth soups and only likes chunky. I would love to know what kind of soups you prefer, chunky and rustic or smooth and creamy?

  • 1 garlic clove, minced
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 2 tablespoon olive oil
  • 1 pound portobello mushrooms, sliced
  • 1 1/2 tablespoons flour
  • 1/2 teaspoon fresh thyme
  • Salt and pepper
  • 3 tablespoons parmesan cheese
  • 1 1/2 cups heavy cream, plus more for garnish
  • 4 cups chicken or vegetable stock
  • Chives for garnish

  1. Melt the butter and 1 tablespoon olive oil in a medium pot, over medium heat.
  2. Add the onions and cook for 2-3 minutes. 
  3. Add the rest of the olive oil, mushrooms, garlic and thyme and season with salt and pepper. 
  4. Cook for about 7 minutes or until they are golden brown, stirring often.
  5. Add the flour and continue cooking for 2 minutes more. 
  6. Add the chicken or vegetable stock and stir.
  7. Reduce the heat to medium-low an continue cooking for 25 minutes, stirring occasionally.
  8. Transfer the soup to a blender, or use an immersion blender, and puree the soup until smooth.
  9. Return the soup to the pot and add cream and cheese. 
  10. Cook for about 5 minutes and season to taste.
  11. Laddle in bowls and add heavy cream and chives for garnish. 
  12. Serve warm.

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