Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Rich Kosher Creamy Mushroom Soup (Dairy or Pareve)

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Dairy (Milchig)

Creamy mushroom soup can be made either dairy or pareve. Cremini and shiitake mushrooms are browned in batches, then simmered with onion, garlic, thyme, white wine and broth, and finished with heavy cream or cashew cream.

Brown the Mushrooms in Batches

Most mushroom soups taste watery because the mushrooms go into the pot all at once and steam. Cook them in batches in a hot pot with plenty of room, so they release their moisture and turn deep golden. That browning is where the soup’s rich, earthy flavor comes from. Stir the flour into the softened onion before adding the liquid to thicken the soup.

Kosher Notes

Choose one version and stick with it. For a dairy soup, use butter, heavy cream and vegetable broth; never chicken broth, since meat and dairy can’t be cooked together. For a pareve soup, use margarine, vegetable broth and cashew cream (1 cup raw cashews blended with 1 cup hot water) or full-fat coconut milk. Chicken broth works only in a version made with margarine and a non-dairy cream, which makes it a meat soup.

Storing

The soup keeps for 4 days and freezes for 3 months, though the texture may change slightly after freezing.

Rich Kosher Creamy Mushroom Soup (Dairy or Pareve)
This kosher creamy mushroom soup can be made dairy or pareve, with perfectly caramelized mushrooms and a silky smooth texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 lbs mixed mushrooms (cremini and shiitake) sliced thick
  • 4 tablespoons butter or margarine divided
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine optional
  • 6 cups vegetable broth
  • 1 cup heavy cream or cashew cream see notes for pareve option
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh dill chopped, for garnish

Method
 

  1. Heat 2 tablespoons butter in a large heavy-bottomed pot over medium-high heat. Add half the mushrooms in a single layer and cook without stirring for 4-5 minutes until golden brown on one side. Stir and cook another 3-4 minutes. Transfer to a plate and repeat with remaining mushrooms.
  2. In the same pot, melt remaining 2 tablespoons butter over medium heat. Add onion and cook for 5 minutes until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.
  3. Sprinkle flour over the onions and stir constantly for 2 minutes until the mixture smells nutty and turns light golden. This is your roux.
  4. If using wine, pour it in now and scrape up any browned bits. Cook for 1 minute to let alcohol evaporate. Gradually whisk in the broth, making sure no lumps form.
  5. Return the cooked mushrooms to the pot along with thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
  6. Stir in the cream and heat through for 2-3 minutes. Don't let it boil once cream is added. Taste and adjust seasoning with salt and pepper.
  7. Ladle into bowls and garnish with fresh dill. Serve immediately with crusty bread.

Notes

For pareve version: Replace butter with margarine and heavy cream with cashew cream (blend 1 cup raw cashews with 1 cup hot water until smooth) or full-fat coconut milk. Soup keeps in refrigerator for 4 days and freezes for up to 3 months (though texture may change slightly after freezing). Use vegetable broth, since chicken broth can't be combined with butter or cream.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 16g 21%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 850mg 37%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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