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SHIITAKE & OYSTER MUSHROOM SOUP RECIPE
Blendtec and Vitamix soup recipes that come straight from the blender are a life-saver when you want something that feels like it’s been cooking all day but really takes about half an hour.
Rich and complex in flavor, this well-bodied soup was inspired by the organic mushrooms that I purchase at the local farmers’ market.
The first time that I made it, I took leftovers to work, where I shared them with a friend who had forgot their lunch.
Afterwards, she raved about the soup, asking “what restaurant did you get it from?” Believe me, this seemingly complex yet easy-to-make mushroom soup will earn you some compliments!
For a vegetarian version, omit the bacon and use vegetable stock.
For a vegan version, simply replace the sour cream with a vegan sour cream.
This soup is already really creamy, but if you’re seeking a richer flavor, try adding some additional sour or heavy cream to the mix or as a garnish.
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon organic butter
- 6 ounces shiitake mushrooms cleaned and coarsely chopped
- 6 ounces oyster mushrooms cleaned and coarsely chopped
- 4 garlic cloves coarsely chopped
- 2 leeks cleaned and coarsely chopped, whites only
- 2 to 3 cups of chicken stock
- 3 strips of crisp bacon crumbled
- 4 ounces sour cream
- 1 tablespoon fresh parsley
- 2 teaspoons fresh thyme
- 2 ounces cognac
- Sea salt and white pepper to taste
Heat a stainless steel frying pan. Add to this the olive oil and butter. Heat over medium-low until the butter melts and the mixture shimmers.
Add to this the garlic and leeks, sautéing until the leeks begin to soften, about five minutes.
Add to the frying pan the Shiitake mushrooms and Oyster mushrooms. Continue to cook, stirring occasionally, until the entire mixture is softened and cooked through, another 10 to 15 minutes. Set a couple tablespoons aside for garnishing the soup upon serving.
Place the mushroom and leek mixture into your blender jar along with the stock, two of the bacon strips, the sour cream, parsley, and thyme. Use 2 cups of stock if you want it to be quite rich and thick; use three cups if you desire a thinner and less intense soup. Secure the lid on the container.
For VITAMIX: Start the blender on Variable 1, ramp up to Variable 10, and run for six minutes OR use the Soup Setting. Add the cognac, and blend for 10 seconds on Variable 1 to incorporate into the soup. Salt and pepper to taste; blend for 10 seconds on Variable 1 to blend in the seasonings.
For BLENDTEC: Run the SOUP cycle 3 times or until there is thick steam escaping the lid. Add the cognac and pulse twice to incorporate, then season to taste with salt and pepper and pulse three more times to incorporate.
Pour into Bowls. Top with the remaining strip of crumbled bacon and reserved mushroom mixture and enjoy immediately!
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
For a vegetarian version, omit the bacon and use vegetable stock. For a vegan version, simply replace the sour cream with a vegan sour cream.
HEALTH BENEFITS OF MUSHROOMS
Mushrooms, though less vibrant in color, have every bit of the nutritional powerhouse of other vegetables we love in soup! One cup of oyster mushrooms, has only 30 calories, but also has 3g of protein, 2g of fiber, as well as potassium, folate, and Vitamin B6. Furthermore, mushrooms are one of few sources of plant-based vitamin D, which helps the body to absorb calcium. Vitamin D also helps in heart health. Don’t think that mushrooms can replace the sun, though – a cup of mushrooms still only provides about 5% of your daily value of Vitamin D.