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{Creamy and Tangy} Mushroom Soup

by 58 Comments


When Stevie and I met, he said he didn’t like mushrooms.  I set out to the change his mind on that.  It was a successful campaign and now he begs for them.  Or something like that.

If you think you don’t like mushrooms, I urge you to give this jewel a try.  I started making this years ago, after having it in one of my favorite little restaurants in Johnson City (no longer in business.)  I think I’ve finally figured out just how they made it.  I served it at my little soiree this week and thought it’d be easier to share the recipe by blogging it instead of emailing it to my friends.  I’m lazy like that.

So, hope you enjoy the soup and your weekend!

Also, before you start cooking, make sure you head over to Allume’s website and make your plans to attend their conference in October.  The tickets for the conference went on sale last night and they sold out of the early bird tickets.  They still have regular tickets but after I saw the updated speaker line-up, I’m sure they’ll sell out fast.  Ann Voskamp is giving the keynote.  Yes, you heard that right!!  And Melanie Shenkle ( from the Big Mama blog—who has a brand new book out!) and my favorite dearest blogger, The Nester will be speaking again.  It’s within driving distance this year, in Greenville, SC, so if any locals want to make a road trip with me, let me know.  You can purchase tickets here!

I’m completely beside myself because how am I supposed to say something meaningful in that kind of company?   Can you say nervous Nellie?

Making soup is so much easier, so here ya go!!

Ingredients:

1 large box fresh button mushrooms
1 small box fresh cremini mushrooms
1 small box of shitake mushrooms (optional)
2 tablespoon good olive oil
3 T. butter
1 cup chopped onion
1 bunch fresh thyme, tied together with kitchen twine
Kosher salt
Freshly ground black pepper
1/2 t. nutmeg
pinch of cayenne pepper
1/3 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
1 cup heavy cream
1 T. honey
splash of balsamic vinegar

Instructions:

Saute onion in butter and olive oil until translucent.
Clean the mushrooms by wiping them with a dry paper towel and add them all except about a cup of the button mushrooms. (you’ll add them at the end, sliced)
Add the cayenne, nutmeg, salt, pepper and the thyme.
Add the flour and cook for one minute. The mixture will be thick and gloopy-but not to worry!
Now, add the stock and stir well to incorporate the flour. You can use a whisk if needed to break up the clumps of flour.
Add the rest of the ingredients and let the flavors mix together well. Once you add the milk products, you want to keep the soup from boiling. Cook at mostly low heat.
Remove the thyme stems and serve with crusty bread.

(The reason for adding a cup of the mushrooms at the end is so you’ll have different layers of texture in the soup, some mushrooms well cooked and others with a bit more crunch!)

mushroom soup

{Creamy} Mushroom Soup

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Ingredients
  

  • 1 large box fresh button mushrooms
  • 1 small box fresh cremini mushrooms
  • 1 small box of shitake mushrooms optional
  • 2 tablespoon good olive oil
  • 3 T. butter
  • 1 cup chopped onion
  • 1 bunch fresh thyme tied together with kitchen twine
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 t. nutmeg
  • pinch of cayenne pepper
  • 1/3 cup all-purpose flour
  • 2 cups chicken stock
  • 1 cup half-and-half
  • 1 cup heavy cream
  • 1 T. honey
  • splash of balsamic vinegar
  • juice of one lemon

Instructions
 

  • Saute onion in butter and olive oil until translucent.
  • Clean the mushrooms by wiping them with a dry paper towel and add them all except about a cup of the button mushrooms. (you'll add them at the end, sliced)
  • Add the cayenne, nutmeg, salt, pepper and the thyme.
  • Add the flour and cook for one minute. The mixture will be thick and gloopy-but not to worry!
  • Now, add the stock and stir well to incorporate the flour. You can use a whisk if needed to break up the clumps of flour.
  • Add the rest of the ingredients and let the flavors mix together well. Once you add the milk products, you want to keep the soup from boiling. Cook at mostly low heat.
  • Remove the thyme stems and serve with crusty bread.
  • (The reason for adding a cup of the mushrooms at the end is so you'll have different layers of texture in the soup, some mushrooms well cooked and others with a bit more crunch!)

Reader Interactions

Comments

    • edie says

      Melanie!!!!
      I saw you here, then I died, now I’m back!
      I can’t wait to see you!! I’ll be the OTHER one wearing big sparkly green earrings, looking like she’s from Texas!!
      I’m so excited!
      Mwahhhhh :)))
      xoxo,
      edie

      (I can’t be outdone with superfluous punctuation marks, don’t even try!!)

      Reply

  2. megan carver says

    Be still my beating heart! First I find out you are going to be at allume and then you post ANOTHER insanely tempting soup recipe. Hope I get to meet you in person Edie! Now I am off to add somethings to my grocery list to make this!

    How did you survive rebuilding your house? I am in the midst of a kitchen remodel and losing my mind! Thankfully I get countertops and a sink (that I can’t use for 24 hrs, ugh!) today!

    This is a perfect recipe for today since the only appliance I can use is the stove!

    Reply

    • edie says

      Megan!
      I hope you make it to Allume!! Should be an awesome weekend.
      I know, it’s so hard living with a kitchen remodel, but keep your eyes on the prize!!
      I did dishes in my bathroom sink for 2 weeks—so not fun!!
      xo,
      edie

      Reply

  3. Jeannine says

    This looks so delicious. Prettily served, too.

    I have just discovered your website, and it is so charming, so lovely in tone. Thanks for creating an inspiring space for us to visit!

    Reply

  5. Christy says

    OH.MY.GOODNESSGRACIOUS!! What an awesome line up! And you too! (SQUEAL!) That’s just the icing on the cake. I am trying to figure out how to make this happen as I type. 🙂 Have a gorgeous weekend.

    Reply

    • edie says

      You should come, Christy!!! Do it, do it!!
      Okay, sorry for the peer pressure but it’ll be SO much fun!
      xoxo,
      edie

      Reply

  6. Megan says

    So glad you posted this. Had some mushrooms getting very ripe in the fridge and needed to do something, so I read your post, hopped up and made the soup. I don’t usually keep chicken stock on hand, so I used white wine and water. Delicious!

    Reply

  7. Ruth says

    This soup sounds yummy. I love mushrooms.
    I wish I could attend Allume and I am certain that you will speak the truth God places on your heart and everyone will be blessed.
    Ruth

    Reply

  9. Nancy says

    Would that restaurant in Johnson City be Galloway’s? I am from JC and loved the soups there. I have the recipe for their creamy tomato if you would like it.

    Reply

  16. N. Gray says

    Although I now live in Northern Utah after my employer relocated me, I am a native of Johnson City, TN & actually worked at Galloway’s restaurant when it was in its final incarnation in a hotel on Roan Street. I recently had a mushroom soup at a restaurant in Vegas which prompted me to recall this great recipe from Galloway’s. Thus I found you online. I was a server so I never prepared the soup, although I do recall chefs telling me it had lemon & Worcestershire sauce in it. I would love to hear your thoughts. Did you just freestyle this recipe until you perfected it? I miss Galloway’s soup greatly & plan to try this soon. Thanks –

    Reply

  17. Tatiana Allen says

    Oh my gosh! I used to work at Galloway’s! I came to the internet looking for this recipe and then you mention Johnson City! I do know that they used veal stock instead of chicken broth and lemon juice for the “tang”! They also only used one type of mushroom, but i think that was just to keep the cost down since we served SO much of it at lunch time (and even some at dinner) They called it Tangy Mushroom soup. I can’t wait to try it!

    Reply

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