What’s The Recipe Sis?!: Mushroom Soup with Crab

I posted a quick video on my IG stories and in true fashion my dms got blown up for the recipe. Also in true fashion I had no recipe because I literally wing all my meals. I like to call myself an intuitive cook but that don’t help y’all at all. So since it’s the season of giving. I sat down and wrote out the recipe for you. I hope you enjoy it. Make it your own. If you don’t have crab use sausage, top it with bacon, use some sautéed mushrooms get freaky. This is basically a guideline for you to explore. Enjoy!

Soup without heavy cream

What I used:

1/4 cup of dices yellow onion or diced half of shallot

1/4 teaspoon crushed red pepper flakes

3 cloves of garlic

Salt and pepper to taste

1 tablespoon of flour (optional)

1/2 teaspoon of smoked paprika

1/4 teaspoon of thyme

1/4 teaspoon of rosemary

6 cups of stock (use any stock you have I used half chicken stock and half chicken bone broth)

Optional: Half and half or heavy cream about 1/4 cup

How I did it:

I sauteed the onion until translucent (about 2-3 mins) in 2 tablespoons of oil (you can use any oil you have on hand.) Next add the mushrooms and saute for about 4-5 mins until you see the liquid being released then add the tablespoon of flour,(the flour helps as a thickener can be omitted) cook for a minute. Season with salt, pepper, thyme, rosemary, garlic, and smoked paprika. After about 3 mins add the stock to the pot (and if you are using cream add now) and cover. Simmer for about 45 mins.

As the soup is simmering TASTE YOUR FOOD. Adjust your seasonings as you see fit. Once everything is to your liking blend your soup with either an immersion blender or your regular blender until slightly smooth. I like my soups with a little texture so I don’t blend out all of the mushroom texture.

This is with the heavy cream added.

Once blended I topped with some toasted sourdough bread and steamed dungeness crab. Again if you don’t have crab use shrimp, or sausage, or roasted mushrooms. Get creative! Get freaky!

You can also make this vegan by using veggie stock and omitting the cream 🙂

If you end up making it please tag me on IG @stylingonyou with the hashtag #cookingwithyourfuturebabymama I want to SEE it all!

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