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?

Ingredients:

• 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

Directions:

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.