Herbed Mushroom Soup with Optional Crunchy Panko Topping

• 4 TBSP (57g) unsalted butter
• 2 lbs (907g) mushrooms, sliced
• 1 onion, chopped finely
• 2 TBSP (30g) flour
• 5 garlic cloves, minced (for soup)
• 4 cups (960ml) chicken stock
• 2 bay leaves
• 2 TBSP dried oregano
• 1.5 TBSP Italian spice
• 1.5 tsp dried thyme leaves
• 1.5 tsp dried basil
• 1 TBSP dried parsley flakes
• 1 TBSP (15ml) soy sauce
• 1 cup (240ml) milk
• 1 TBSP (15ml) olive oil
• 1/2 cup (60g) panko bread crumbs
• 2 garlic cloves, minced (for panko topping)
• 3 TBSP (45g) freshly grated Parmesan
• 1 TBSP fresh minced parsley (or 1 tsp dried parsley)

Instructions

1. 1

   Heat the butter in a large saucepan or Dutch oven over medium-high heat. Add the mushrooms with a pinch of salt (I prefer kosher salt here). I often divide the mushrooms between a Dutch oven and a large frying pan to speed up the process.

2. 2

   Cook the mushrooms until they release their liquid; once the liquid releases, it will start to evaporate. Once evaporated, the mushrooms will start to brown. Cook until the mushrooms are a nice golden brown. It will likely take at least 20 minutes.

3. 3

   When you are happy with the level of caramelization on your mushrooms, add the onions and cook them, stirring occasionally, for only about 3 minutes or so, until soft and translucent, but not brown.

4. 4

   Add the flour and cook for about 2 minutes, stirring constantly, to cook off the raw flour taste; do not brown the flour. Add the garlic and cook for only 10–30 seconds until aromatic but not brown.

5. 5

   Add your stock very slowly while stirring and immediately turn the heat to high. Add the dried herbs and bay leaves. Add the soy sauce. You do not want to season the soup at this point with salt and pepper, as it may result in it being over-seasoned. After the liquid is brought to a boil, turn down the heat to maintain a gentle simmer.

6. 6

   Allow the soup to gently simmer uncovered for 30–45 minutes, and up to an hour if desired. If the soup ends up reducing too much, remember that it could always be fixed by adding more liquid.

7. 7

   To make the optional crunchy topping: heat the olive oil in a pan. Add the panko crumbs and cook for about 2 minutes until golden, stirring often. Add the garlic and cook for about 30 seconds. Remove to a bowl and add the parsley and Parmesan, and season with salt and pepper.

8. 8

   Discard the bay leaves. Remove about 3/4 cup (180 ml) of mushrooms from the soup and transfer to a blender. Add 1 cup (240 ml) of milk and blend until creamy. Add this back into your soup and stir. Taste the soup and adjust the seasoning with more herbs, salt, or pepper. Adjust the thickness of the soup to your liking by adding more milk or stock. Divide between bowls and serve with the optional crunchy panko topping prepared in step 7. Enjoy!