While the canned, condensed version of mushroom soup has long been the multi-tool of home cooks in a hurry, this easy, elevated recipe is worth the modest extra effort. The rich, earthy flavours and creamy texture are heightened with the addition of local prosciutto crisps that add wonderful crunch and a hint of salt. This delicious soup is the March feature recipe and one of 15 exceptional recipes found in the 2021 Milk Calendar.

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PREP 15 min
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COOK 35 min

Ingredients

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Prosciutto Crisps Ingredients

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Instructions

Step 1

Prosciutto Crisps: In a large skillet, melt butter over medium-high heat. Add 2 slices of prosciutto at a time, cooking about 3 minutes or until edges are golden and crisp. Turn over and cook until golden brown. Remove to plate and repeat with remaining prosciutto slices.

Step 2

Mushroom SoupIn a soup pot, heat butter over medium-high heat and cook mushrooms, onion, garlic and thyme, stirring often for about 20 minutes or until golden and liquid evaporates. Add broth, cream and salt; bring to a boil and simmer gently for 10 minutes. Using an immersion blender, blend soup until smooth.

Step 3

Ladle soup into bowls and garnish with prosciutto crisp and fresh thyme sprigs, if desired.

Cook’s Tip

For a smoother soup, purée in batches in blender and return to soup pot to heat through. For a more textured, rustic-style soup, do not purée.

Nutritional info per serving:

1/4th Recipe
Calories 390
Fat 31 g
Saturated Fat 19 g
Trans Fat 0.5 g
Cholesterol 110 mg
Sodium 1490 mg
Carbohydrates  20 g
Fibre 4 g
Surgars 7 g
Protein  12 g

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