Food Recipes Creamy Mushroom Soup With Chives 4.3 (3) 4 Reviews Few simple recipes are as satisfying as a classic mushroom soup. This is because mushrooms are high in umami, the “fifth taste,” which roughly translates to savory. This easy version calls for cremini and shiitake mushrooms, both of which have deep, earthy notes. The key to a luxuriously thick soup are the russet potatoes, which don’t distract from the mushroom flavor, but add starch and body. Oh, and a drizzle of heavy cream doesn’t hurt. Add toasted and buttered sourdough to turn it into a full meal, and serve a dry white wine or a light red to complement the flavors.Headnote by Lindsay Maitland Hunt By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Published on November 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 20 mins Total Time: 40 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 3 tablespoons canola oil, divided 1 small yellow onion, chopped 3 cloves garlic, chopped 8 ounces thinly sliced fresh cremini mushrooms (2½ cups), divided 8 ounces shiitake mushrooms, stemmed and thinly sliced (2 cups), divided 6 cups low-sodium vegetable broth 2 medium russet potatoes, peeled and chopped 2 teaspoons kosher salt ¼ cup heavy cream ¼ teaspoon freshly ground black pepper 2 tablespoons chopped fresh chives Crusty bread, for serving Directions Heat 1 tablespoon oil in a large, heavy-bottomed pot over medium-high. Add onion, garlic, 2 cups creminis, and 1½ cups shiitakes. Cook, stirring often, until softened, 6 to 7 minutes. Add broth, potatoes, and salt; bring to a boil. Reduce heat and simmer until potatoes are tender, 15 to 18 minutes. Stir in cream and pepper. Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add remaining ½ cup each creminis and shiitakes and cook, stirring occasionally, until golden brown, 4 to 5 minutes. Ladle soup into bowls; top with chives and sautéed mushrooms and serve with bread. Rate it Print Nutrition Facts (per serving) 269 Calories 16g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 269 % Daily Value * Total Fat 16g 21% Cholesterol 17mg 6% Sodium 1179mg 51% Total Carbohydrate 28g 10% Total Sugars 8g Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.