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Earthy mushrooms, buttery onions, and a splash of cream make this homemade soup a comforting choice for cool evenings. Use a mixture of shiitake, oyster, and cremini mushrooms for layered flavor, or keep it simple with fresh button mushrooms.
This VitaClay adaptation starts with a quick stovetop sauté, followed by cooking in the clay pot. The thickener and cream go in at the end for a smooth, velvety finish.
Servings: Approximately 10–12
Prep time: 15 minutes
Estimated total time: 50–65 minutes
12 tablespoons unsalted butter, divided
2 small onions, finely chopped
1 pound fresh mushrooms, cleaned and sliced
8 cups room-temperature chicken or vegetable broth, divided
½ cup all-purpose flour
½ teaspoon white pepper, or to taste
2 cups half-and-half or heavy cream
2 teaspoons lemon juice, or to taste
Salt, as needed
Fresh chopped chives, optional
Mushroom tip: Remove tough shiitake stems before slicing. A combination of cremini, shiitake, and oyster mushrooms works beautifully.
Melt 8 tablespoons of butter in a large skillet over medium heat.
Add the onions and cook for 3–5 minutes, until softened. Add the mushrooms and cook for another 5–8 minutes, stirring occasionally, until softened and fragrant.
Do this in batches if needed to avoid crowding the skillet.
Pour 7 cups of room-temperature broth into the room-temperature VitaClay clay pot.
Add the sautéed onions and mushrooms, then stir in the white pepper. Reserve the remaining 1 cup of broth for the thickener.
Keep the contents below your cooker’s maximum fill line.
Close the lids and select the Soup setting.
Start with approximately 30 minutes, then check whether the onions and mushrooms are tender and the soup is hot throughout. Add a short cooking interval if needed, following your model’s instructions.
Cooking time can vary with ingredient temperature and batch size.
Near the end of the soup cycle, melt the remaining 4 tablespoons of butter in a saucepan over medium-low heat.
Whisk in the flour and cook for about 2 minutes, stirring continuously.
Gradually whisk in the reserved 1 cup of broth. Add another 1–2 cups of hot broth ladled from the cooked soup, a little at a time, until the mixture is smooth and pourable.
Bring to a gentle simmer and cook for 3–5 minutes, stirring, until thickened.
With the VitaClay cooking cycle finished, gradually stir the warm thickener into the hot soup.
Warm the cream gently in the saucepan without boiling it, then stir it into the soup. Add the lemon juice and taste before adding salt.
Serve promptly. Avoid an extended cooking cycle after adding the flour mixture and cream.
Ladle into bowls and sprinkle with fresh chives.
Serve with crusty bread, a crisp green salad, or toasted sourdough for a cozy meal.
Sauté and prepare the flour mixture in a separate skillet or saucepan. Do not dry-fry in the VitaClay clay pot.
Add broth to the clay pot before adding the warm sautéed ingredients.
Keep the soup broth-based during the main cooking cycle; add the thickener and dairy afterward.
Follow your model’s minimum-volume and maximum-fill requirements. This batch is sized for the 6.5-quart NourishingPot; do not halve it without checking those requirements.
Vegetarian: Use vegetable broth.
More mushroom flavor: Choose a mixture of fresh mushroom varieties.
Lighter finish: Use half-and-half instead of heavy cream.
Extra texture: Reserve a few sautéed mushroom slices to spoon over each bowl.
From mushroom soup to hearty stews and homemade broth, make comforting meals part of your everyday routine.
Cook • Nourish • Gather • Thrive
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