Ginger Mushroom Soup
An ultimate comfort ginger mushroom soup that is easy to make, using simple ingredients. With a right touch of ginger and the earthy note of white mushroom, this soup is the perfect dish for a cold fall night.
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Servings: 6 servings
Ingredients
- 2 tablespoons (28g) unsalted butter
- 2 garlic cloves, minced
- 1 medium shallot or yellow onion, chopped
- 8 ounce (225g) mushroom, any variety, sliced
- 2 teaspoon fresh ginger, minced
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons (10ml) wine*, see my note
- 1 cup (240ml) heavy cream
- 2 cups (480ml) chicken broth
- Seasonings: salt, black pepper, honey
Instructions
- Melt butter in a large pot over medium heat. Add garlic, onion, ginger and cook, stirring occasionally, until tender and fragrant, about 2-3 minutes. Turn the heat to medium high and add the fresh mushrooms. Season with salt and pepper, to taste, and cook until the mushrooms begin to brown, stirring occasionally.
- Stir in wine then chicken broth and bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Stir in heavy cream.
- In a small bowl, whisk together cornstarch and 2 tablespoons of water. Stir in mixture to the soup until slightly thickened, about 1-2 minutes; season with salt and pepper and honey, to taste. The soup should be quite thick, but if you prefer a thinner soup, add more chicken stock or add more cornstarch as needed if the soup is too thin.
- Reheat soup before serving. Ladle into bowls and garnish with parsley. Serve hot or warm.
Notes
*Reduce or leave out the wine if you prefer to.
Make it extra flavorful: add in 1 teaspoon of snipped rosemary, thyme or parsley after stirring in heavy cream. This is optional.
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