soup Archives

Crab Soup with Shiitake and Napa Cabbage

January 8, 2023 by Jeri Mobley-Arias 2 Comments

Crab soup has a rich broth brimming with fresh crab meat, shiitake mushroom, and napa cabbage accented with sesame oil, ginger, and sake. Warm up with a bowl of this delicious comfort food.

If you need more crab recipes, you have to try my Crab Rangoon and Crab and Shrimp Roll next.

crab soup with shiitake and napa cabbage

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Crab soup will warm you up from the inside out. It has a soothing quality so it’s perfect for those cold winter days. The key to the best soup is patience.

If you’ve had egg drop soup or Vietnamese crab and asparagus soup, you will notice similar tasting notes.

The homemade chicken broth is simmered low and slow for an hour in order to build up the delicious base of this crab soup recipe. The final result is a unique soup that’s full of complex, but not overpowering, flavors made from simple ingredients.

Why This Recipe Works

Indulgent – Crab is such a premium ingredient. It’s always a treat when a meal includes it.
Nutritious – This nourishing soup is packed with vegetables and loaded with collagen from the chicken wing stock.
Delicious – The base of this recipe is a rich homemade chicken stock that boosts the savory taste. With hints of garlic, ginger, and the unexpected umami flavor provided by the sake, you’re in for a cozy soup.

Tools You’ll Need

Ingredients You Will Need for Crab Soup

Chicken Stock

Chicken wings – I like to use chicken wings for stock as it’s the perfect base for this soup. Because there are more joints in wings, the stock will contain a lot more collagen and also will be robust in flavor.
Scallions – Chop them into 2-inch long pieces and only use the green parts.
Ginger – Unpeeled.
Garlic cloves – Smashed.
Black peppercorns – Freshly ground pepper yields a stronger flavor.
Water – The liquid base of the stock.
Kosher salt – I use Diamond Crystal.

Soup

Sesame oil – This adds a pop of toasty flavor.
Scallions – Finely chopped.
Ginger – Finely grated.
Fresh garlic – Minced.
Shiitake mushrooms – Sliced.
Napa cabbage – Sometimes referred to as Chinese cabbage, this veggie has a mild flavor that complements whatever it is added to. Use the stems and leaves for a nice balance of crispy and tender.
Sake – I use Sho Chiku Bai Junmai Sake as a flavor building block. It tastes similar to dry white wines and has a soothing finish when warmed. It also provides an umami flavor.
Light soy sauce – Not to be confused with reduced-sodium soy sauce. This type of soy sauce is used so as not to deepen the color of the soup, and yield umami flavor. I use this soy sauce which can be found in most Asian markets.
King crab meat – The shells should be removed and the meat should be broken into pieces. You can use snow crab or lump meat instead for a more affordable meal.
Potato starch – This thickens the soup but it doesn’t affect the taste.
Water – This is used to mix the potato starch.
Kosher salt – Add to taste. I use Diamond Crystal.
Ground white pepper – Topped on the soup just before serving and has a distinct taste compared to its black pepper counterpart.

Where to Find Sake

For this crab soup recipe, I used this Sho Chiku Bai Junmai Sake. It can be found at most Asian stores in the alcohol section. It is relatively inexpensive and an ideal cooking sake. The bottle pictured costs $7-$9 dollars and will last you 2-3 months depending on the frequency of use.

How To Make Crab Soup

Gradually build the flavors in this crab soup recipe, starting with the delicious broth.

Make Chicken Stock

Add chicken, scallions, ginger coins, garlic, peppercorns, and water to a heavy-bottomed dutch oven and bring to a boil over medium-high heat.

Skim and Strain

Once the mixture comes to a boil, lower the heat to a simmer. Skim any skum from the top, then cover and cook for 1 hour.

Carefully strain the broth and reserve liquid for soup. See below for tips on how to use leftover meat.

Sauté Aromatics and Mushrooms

Add sesame oil to a dutch oven over medium-high heat. Once the oil is hot, add scallions, ginger, and garlic. Sauté for 2-3 minutes or until fragrant.

Then add shiitake mushrooms and napa bottoms. Cook for 3 minutes or until the cabbage is almost cooked through.

Add Sake and Chicken Stock

Add sake and cook for one minute, then, add chicken stock. Bring mixture to a boil and cook for 15 minutes over medium heat.

Then add napa leaves and soy sauce. Cook for 8 minutes.

Add Crab to Soup

Add crab and cook for 3 minutes. Season to taste with kosher salt. Stir potato starch and water in a small bowl, then add to the soup. Cook for another 3 minutes or until soup has slightly thickened.

Serve immediately in bowls and top with white pepper just before serving.

How to Use Leftover Meat

I try not to waste food in my kitchen so let’s put those chicken wings to good use. Keep leftover chicken from the stock and repurpose it in new recipes. Here are some tasty ideas:

Tips and Tricks

Use a dutch oven. It’s ideal for one-pot meals like soup. Sauté the vegetables and aromatics and then use the pot to contain the soup.
Don’t rush the simmer. The longer the soup sits, the better the flavor.

Variations

Add noodles. For an even heartier soup, consider adding udon, soba, or rice noodles. Just be sure to cook the noodles in separate pot and add it to the soup just before eating.
Make it spicy. Add Shallot Ginger Chili Oil, chili flakes or La-Yu in order to kick the heat up a notch.
Add Shrimp. Don’t have access to crab? Use shrimp instead.
Vegetable Broth. For a pescatarian dish, you can make mushroom broth instead of chicken.

Frequently Asked Questions

How can I store leftover crab soup?

Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm it up on the stove over medium-low heat. But keep in mind, the cabbage will be softer.

Can crab soup be frozen?

Yes. The best way to preserve the flavor and texture of crab is to freeze it. Most crab recipes contain dairy but this one doesn’t so it can freeze for up to 2 months.

Can I use canned crab for crab soup?

Yes, canned lump crab meat works perfectly fine for this recipe.

Looking for More Soup Recipes

Loving this Recipe?

There’s a reason this easy crab soup recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Crab Soup with Shiitake and Napa Cabbage

5 from 1 vote

Crab soup has a rich broth brimming with fresh crab meat, shiitake mushroom, and napa cabbage accented with sesame oil, ginger, and sake. Warm up with a bowl of comfort food because crab soup is the best meal for a cozy night in.

Prep Time 10

Cook Time 1 22

Total Time 1 35

Servings people

Course Dinner, Lunch, Main Course, Soup

Cuisine Asian

Equipment

Dutch Oven
strainer

Ingredients

Chicken Stock

1½ pounds chicken wings
3 scallions chopped into 2-inch long pieces, green parts only
4 coins ginger, unpeeled
3 large cloves garlic, smashed
¼ teaspoon black peppercorns
5¼ cups water
1 teaspoon kosher salt, I use Diamond Crystal

Soup

2½ tablespoons sesame oil
¼ cup scallions, finely chopped
1½ teaspoons ginger, finely grated
2 tablespoons fresh garlic, minced
1 cup shiitake mushrooms, sliced
1 cup napa cabbage, stems
3 cups napa cabbage, leaves
3 tablespoons sake, I use
1 tablespoon light soy sauce
8 ounces king crab meat, shells removed and broken into pieces, can use snow crab or lump meat
1½ tablespoons potato starch
3 tablespoons water
Kosher salt, to taste, I use Diamond Crystal
Ground white pepper

Instructions

Chicken Stock

Add chicken, scallions, ginger coins, garlic, peppercorns, and water to a heavy-bottomed dutch oven and bring to a boil over medium-high heat.
Once mixture comes to a boil, lower heat to a simmer. Skim any skum from the top, then cover and cook 1 hour.
Carefully strain the broth and reserve liquid for soup. See tips for how to use leftover meat.

Soup

Add sesame oil to a dutch oven over medium-high heat. Once oil is hot, add scallions, ginger, and garlic. Sauté for 2-3 minutes or until fragrant.
Add shiitake mushrooms and napa bottoms. Cook for 3 minutes or until cabbage is almost cooked through.
Add sake and cook for one minute, then, add chicken stock. Bring mixture to a boil and cook for 15 minutes over medium heat.
Add napa leaves and soy sauce. Cook for 8 minutes.
Add crab and cook for 3 minutes. Season to taste with kosher salt. Stir potato starch and water in a small bowl, then add to the soup. Cook for another 3 minutes or until soup has slightly thickened.
Serve immediately in bowls and top with white pepper just before serving.

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Lemon Chicken Orzo Soup

January 11, 2022 by Jeri Mobley-Arias 8 Comments

This lemon chicken orzo soup recipe is the ultimate cozy and comforting soup. Go in, bowl after bowl of this easy-to-make goodness that’s a must-have during these colder months.

If you are in the mood for soup, then try my Roasted Garlic and Butternut Soup and Creamy Spinach Tortellini Soup recipes, next!

Lemon Chicken Orzo Soup

Lots of dill and plenty of lemon juice take this Lemon Chicken Orzo Soup to the next level. It’s vibrant, packs a good amount of zing and is cozy all at the same time.

Chicken thighs simmer in chicken broth, celery, carrot, onion and garlic, and when ready, kissed with fresh dill and loads of freshly squeezed lemon juice. If you have any crusty bread on hand, get it ready as it makes for a fantastic sidekick.

Looking to Pair This Soup with Bread? Try my Garlic Confit Toast recipe!

Why This Soup Works

I’m not trying to reinvent chicken noodle soup (or CNS), nor am I knocking it–from canned, to mom’s style, and its many iterations, chicken noodle soup will always be the OG of soups.

Rather, I’m sharing a version that hits hard in the flavor category and is guaranteed to please. In a nutshell, chicken orzo lemon soup calls for traditional chicken soup ingredients that we know and love, but with a twist.

What sets this recipe apart from the all-too familiar CNS is its flavor, which is enhanced after adding dill and lemon juice. The result: a perfect balance of zing and pop, making a traditionally simple soup stand out.

Tools You’ll Need

Dutch oven
Ladle

Ingredients to Make Lemon Chicken Orzo Soup

Again, this recipe calls for simple, familiar ingredients–most of which you may already have on hand. Let’s get down into what you’ll need:

Chicken – Thighs, drumsticks or a mix are used are used. I prefer dark over white meat for this recipe as breast meat tends to be too dry.
Chicken broth – Use low sodium chicken stock so as to give you more flexibility with seasoning with salt.
Ghee – Used to sauté the aromatics. You can use avocado oil, but I find ghee to intensify the flavor of the soup.
Vegetables – Carrot and celery are main vegetables in this soup.
Herbs – This recipe calls for using a lot of herbs, perfect for yielding a ton of flavor. You will need fresh dill, thyme, and bay leaves.
Orzo pasta – You can use any pasta of your choice, but I love to use this fun shape.
Aromatics – Onion and garlic.
Lemon – Juice from 1½ lemons and if you are a lemon lover like me, add more lemon juice!
Salt and pepper – Season to taste.

How to Make Lemon Chicken Orzo Soup

You are just steps away from cozy, comforting goodness.

Sauté onion, celery and carrot in ghee for 4 minutes. Add garlic and fresh thyme. Sauté for 1 minute.
Add chicken thighs and cook until no longer pink on the outside.
Add bay leaves and chicken broth. Bring to a boil, then lower heat to a simmer. Cook for 35 minutes.
Remove chicken thighs and shred chicken into thick pieces. Discard bones.
Return chicken to pot and add orzo. Cook for 7-8 minutes or until orzo is tender.
Season to taste with kosher salt and freshly cracked black pepper. Stir in lemon juice and dill. Serve immediately.

How Much Lemon Juice Are We Talking?

Halve and juice 1½ large lemons. And if you are a lemon-lover like me, slice the remaining half and keep at the dinner table for easy grab-and-squeeze wedges for even more bright citrus flavor. Heck, you can even add lemon zest if you are really feeling up to it.

Can You Freeze Lemon Chicken Orzo Soup?

You sure can! Simply cook through to shredding the chicken and add it back to the pot. Cool soup completely and place in a freezer safe container. When ready to eat, simply reheat on the stove, add orzo, and season to taste with salt and pepper. Stir in lemon juice and dill, and serve

Tips and Tricks

Use bone-in meat. While boneless meat may be preferred, use bone-in meat as it imparts more flavor to the broth.
Making this soup ahead of time? Whenever I make this soup in the morning to be enjoyed in the evening, I wait to add the orzo, dill and lemon juice just before serving.
For clearer broth, keep a consistent, gentle simmer. Also, constant stirring after adding the orzo pasta activates the starch, causing murkier broth. So stir occasionally.

Looking for More Soup Recipes?

Keep the comfy-feels going with these favorites:

Comfort in Soup Form

Are you loving this lemon orzo chicken soup, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Lemon Chicken Orzo Soup

5 from 4 votes

Chilly days call for this soul-warming lemon chicken orzo soup recipe–the ultimate comforting soup. Go in, bowl after bowl of this easy-to-make goodness that’s a must-have during these colder months.

Prep Time 5

Cook Time 45

Total Time 50

Servings

Author Jeri Mobley-Arias

Course Soup

Cuisine American, Chicken

Ingredients

1⅓ pounds chicken thigh, skinless, bone-in
2 tablespoons ghee
2 large carrots, peeled and cut into ½-inch rough pieces
2 large celery ribs, cut into ½-inch diagonal slices
1 medium yellow onion, diced
¼ cup garlic, minced
1 tablespoon fresh thyme, roughly chopped
6 cups chicken stock, low sodium
3 bay leaves
½ cup + 1 tablespoon dry orzo
Kosher salt, to taste and for seasoning chicken, I use Diamond Crystal brand
Freshly cracked black pepper, to taste and for seasoning chicken
1½ large lemons, juiced, remaining half cut into wedges
¼ cup fresh dill, chopped, plus extra for garnish

Instructions

Season chicken with kosher salt and pepper. Set aside.
In a dutch oven over medium-high heat, add ghee. Once melted, add onion, celery, and carrot. Sauté for 4 minutes.
Add garlic and fresh thyme. Sauté for 1 minute.
Use cooking utensil to scoop sautéed mixture to one side of the pot and add chicken thighs. Cook for 2 minutes or until no longer pink. Add bay leaves and chicken broth. Bring to a boil, then lower heat to a simmer. Cook for 35 minutes.
Remove chicken thighs and place on a plate. Shred chicken into thick pieces and discard bones.
Return chicken to pot and add orzo. Cook for 7-8 minutes or until orzo is tender. Season to taste with kosher salt and freshly cracked black pepper.
Fish out bay leaves and stir in lemon juice and dill. Adjust taste with kosher salt and black pepper, if necessary.
Ladle into bowls and garnish with a fresh grind of pepper, leftover fresh dill and lemon wedges. Serve immediately.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Curried Butternut Squash Soup

September 27, 2021 by Jeri Mobley-Arias 4 Comments

Curried Butternut Squash Soup is the epitome of comfort food. Made with red curry paste, butternut squash, chicken broth, and coconut milk, butternut squash curry soup is silky smooth, spiced, and vegan. And the best part is, this easy fall soup can be yours in less than one hour with just a few simple instructions!

Looking for more butternut squash recipes for the fall? Try Roasted Garlic and Butternut Squash Soup, Butternut Squash Risotto with Pancetta, and Brown Butter Sage Butternut Squash.

two mini dutch ovens filled with curry butternut squash soup

Enjoy a bowl of curried butternut squash soup this soup season! Made with butternut squash, Thai red curry paste, and coconut milk, this ultra creamy and gloriously feeling soup is just what you need when you want a quick, delicious dinner at home. So make a pot and dive into a bowl of this luscious curry butternut squash soup.

Why This Recipe Works

Great for Fall and Winter – Curried butternut squash soup has rich, warm flavors that always make me long for cold weather. It’s also super nutritious which makes it ideal for cold and flu season.
Crowd Pleaser – If you have guests who don’t eat meat or have a dairy-free diet, what’s also great about this recipe is that it can also be made vegan. Regardless of diet preferences, everyone will get a deliciously satisfying meal.
Quick & Easy – Skip the canned soup because butternut squash soup with curry is so easy to make at home. It cooks within 40 minutes and it tastes so much better than the sodium-packed stuff you’d find at the grocery store.

overhead view of curried butternut squash soup

Tools You’ll Need

Ingredients You Will Need for Curried Butternut Squash Soup

What lends this soup its signature flavor is the addition of coconut milk and Thai red curry paste–but that’s not to dismiss the other ingredients that make this soup taste so good!

Avocado oil – Use this to sauté the aromatics.
Aromatics – Diced shallots, ginger, and minced garlic are the flavor foundation for this soup.
Thai red curry paste – Curry paste provides a more complex and authentic flavor profile compared to the pre-ground spices in curry powder. This provides a more vibrant and aromatic curry. This specific Thai red curry paste is my absolute favorite and the only one I use. Keep in mind this soup packs a little bit of heat due to the curry paste.
Butternut squash – This squash has a sweet, nutty flavor and a smooth, creamy texture when cooked. The flavor profile is similar to pumpkin, with a hint of nuttiness. The flesh becomes soft and tender when cooked, making it a popular choice for soups. Peel the skin and dice before adding it to the pot.
Chicken broth – This is the liquid base for the soup. Go for low-sodium.
Bay leaf – This infuses an herbal aroma and taste into the broth.
Coconut milk – The coconut milk used for this recipe is canned and not the plant-based milk version found at your local supermarket. Canned coconut milk contains higher fat content, lending this soup its creamy mouthfeel compared to coconut milk from the carton, which is much more watered down and has a lower fat content ratio per serving. There is a difference in flavor and texture when using canned coconut milk, so be sure to use it!
Fish Sauce – Adds umami and a little depth of flavor to the soup.
Maple syrup – Use grade A maple syrup. It has a mild, delicate maple flavor that can balance out any bitter taste.
Lime Zest – This adds a subtle brightness to the soup.
Kosher salt – This enhances flavors of the overall dish.

How to Make Curried Butternut Squash Soup

What I love most about this curried butternut squash soup recipe is the ease in preparation–perfect for those busy weeknights. I promise to keep this recipe easy for you, so that you will make this soup on repeat all season long.

In a dutch oven, add avocado oil, garlic, and shallots, and sauté until shallots appear translucent.
Add Thai red curry paste, ground coriander, and mix well into aromatics. Cook for 1 minute.
Add diced butternut squash, stir to mix ingredients well, then add bay leaf and vegetable broth. Bring to a boil, then lower to a simmer and cook for 15 minutes or until the squash is tender.
Turn off heat. Remove bay leaf and discard. Use an immersion (or hand) blender directly in the large pot and puree until you reach your desired consistency.
Stir in coconut milk and maple syrup. Adjust seasoning with salt if necessary.
Serve!

an immersion blender added to curried butternut squash soup

The Secret to Making Perfectly Smooth Soup

There’s nothing like enjoying a delicious creamy soup that has a silky, smooth texture. To achieve that, I use this immersion blender. I love this quick-and-easy alternative to a traditional blender due to its versatility; the option to puree soups directly in the pot makes for easy clean up!

Can You Freeze Curried Butternut Squash Soup?

Absolutely! If you find yourself with leftovers, simply:

Ladle cooled soup into an airtight container and stow away.
To reheat, run the container under running water to release soup from the container. Transfer soup to a pot, add a little bit of water and stir frequently until soup is no longer frozen.

two mini dutch ovens filled with curried butternut squash soup

Tips and Tricks

Save a few minutes of prep work and use pre-cut butternut squash.
Top each bowl with a swirl of coconut milk. This makes for such a pleasant, creamy bite each time.
Once the soup has cooled to room temperature, store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. You can reheat leftovers in the microwave or on the stove over medium heat.

Variations

Roasted Butternut Squash – Instead of cooking the squash on the stovetop, you can roast it (along with any veggies) in the oven. Preheat the oven to 425°, add seasoning and oil to the squash, and roast for about 45 minutes or until tender. Then, either add all the recipe ingredients to a blender (in batches) or add them a large pot and use a hand blender to mix.
Broth – This recipe calls for chicken broth, but if you want to make it vegan, swap chicken broth for vegetable broth.
Flavors – For even more flavor, add aromatic spices and herbs like fresh ginger or fresh cilantro. You can also squeeze some lime juice over individual servings for a bright pop of citrus flavor.
Oil – You can use coconut oil for the sauté if you don’t have avocado oil.
Regular Blender – Don’t have a hand mixer or immersion blender? You can use a regular blender but you’ll have to do it in batches. Use a towel instead of a plastic cap so steam can be released during blending.
Garnish – Play up the fall theme and garnish the soup with pumpkin seeds.

What to Serve with Curried Butternut Squash

Want to add a little texture to this soup? Pair with butter (or avocado oil)-toasted crusty bread–perfect for sopping up the last bits of soup! For something a bit more substantial, consider serving the soup with rice, quinoa, or a simple salad.

Frequently Asked Questions

Can you eat butternut squash skin in soup?

Although the skin of butternut squash is edible, it’s best to peel the squash for soups as the skin can be tough, especially if the squash is not cooked for an extended period of time. For this curried butternut squash recipe, I peeled the skin before dicing.

Is butternut squash soup healthy?

Yes. Butternut squash is rich in fiber, vitamin A, and potassium. It’s also really easy to add other vegetables for added nutrients.

Why does my butternut squash soup taste bitter?

Overripe butternut squash has a naturally bitter taste. Choose fresh, firm squash for soup. If your soup has a bitter taste, you can offset it with additional maple syrup or coconut milk.

Why is my butternut squash soup grainy?

If you blend the soup too soon, it may have a grainy consistency. Don’t blend until the squash is tender.

close up of mini pot filled with curry butternut squash soup

Looking for More Soup Recipes

Loving this Curried Butternut Squash Recipe?

There’s a reason this recipe is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Curried Butternut Squash Soup

5 from 4 votes

Prep Time 5

Cook Time 35

Total Time 40

Servings people

Author Jeri Mobley-Arias

Course Soup

Cuisine American, Asian

Equipment

4 quart dutch oven
Microplane zester

Ingredients

2½ tablespoons avocado oil
1 cup shallot, finely chopped
2½ tablespoons garlic, minced
1½ tablespoons ginger, finely chopped
3 tablespoons Thai red curry paste, I use Maesri brand (highly recommend)
2 pounds butternut squash, peeled, seeded, diced into 1-inch cubes
3 – 4 cups chicken broth, low sodium
1 large bay leaf
1 14- ounce can full-fat coconut milk, Aroy-D brand, ¼ cup reserved
2½ tablespoons maple syrup, grade A
2½ teaspoons fish sauce, plus more to taste, I use Three Crabs
1 teaspoon Kosher salt, or to taste, Diamond Crystal
1 lime zested
¼ teaspoon freshly cracked black pepper

Garnishments

lime wedges, for squeezing
coconut milk, optional
heavy cream, optional

To Serve

crusty bread

Instructions

In a dutch oven over medium heat add avocado oil. Once hot, add ginger and cook for 1 minute. Add garlic and shallots and sauté until shallots appear translucent, about 3 minutes.
Add Thai red curry paste, and mix well into aromatics. Cook for 1 minute.
Add diced butternut squash, stir to mix with ingredients, then add bay leaf and 3 cups of chicken broth. Bring to a boil, then lower to a simmer, cover with lid and cook for 25 – 30 minutes, until the squash is tender.
Turn off heat. Remove bay leaf and discard. Use an immersion (or hand) blender and puree to desired consistency.
Turn heat to low and stir in coconut milk, maple syrup, fish sauce, kosher salt, black pepper, and lime zest. If you prefer a thinner soup, refer to the remaining 1 cup of chicken broth. Bring back to a simmer and cook for 6 minutes. Adjust seasoning with more fish sauce and salt, if needed.
Ladle into bowls and top with a drizzle of coconut milk or heavy cream and a squeeze of lime. Enjoy!

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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Creamy Spinach Tortellini Soup

September 20, 2021 by Jeri Mobley-Arias 21 Comments

Creamy Spinach Tortellini Soup is the ultimate easy-to-make comfort food. Warm, hearty and delicious, this easy tortellini soup is perfect for quick weeknight meals and makes for great leftovers, too!

This fall adaptation is a family favorite. If you love creamy tomato based soups, then you’ll definitely love my Roasted Red Pepper and Tomato Soup and Tomato Bisque recipes!

This content contains affiliate links which helps WhisperofYum.com to provide free recipes. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog, Whisper of Yum!

Creamy Spinach Tortellini Soup

As the weather begins to transition from to cooler, crisp fall weather (still waiting for that feeling here in LA), I quickly resort to my favorite soup recipes and this Creamy Spinach Tortellini Soup recipe is one of them. What makes this soup great is how easy it is to whip up, and it’s a guaranteed crowd-pleaser (kid-friendly, too!).

What I love most about this easy creamy spinach tortellini soup is how flavorful it is, and if you have any leftovers, lucky you, because the flavors continue to develop over time–mmm creamy, dreamy, hearty soup!

What’s the flavor profile, you ask? Think Tomato Bisque and basil-y marinara sauce–in a nutshell your taste buds will be taking a trip to flavortown, so stow this under “signature fall soups”, because this one’s a keeper.

creamy-spinach-tortellini-soup-ingredients

What is in this Creamy Tortellini Soup?

Made with Italian sausage, cheese tortellini, spinach and crushed marzano tomatoes you’ll be surprised at how all this goodness can come from one pot (and in so little time, too!).

One thing worth mentioning is the use of parmesan rind in this recipe really enhances the flavor of broth and shouldn’t be passed up. I always manage to keep a rind or two on hand by storing them in an air-tight container for later use once I’ve eating through the wedge.

Other ingredients include:

Avocado oil
Fresh basil
Heavy cream
Onion
Dried oregano
Garlic
Tomato paste
Parmesan rind
Red pepper flakes
Chicken broth
Salt and pepper

How to Make Tortellini Soup

We promise to keep it simple for you. I like to use my trusted 4-quart dutch oven that perfectly holds all the contents of this soup. Now let’s get down to business:

Brown Italian sausage and drain excess fat. Set aside.
Sauté onions and garlic until translucent and add tomato paste.
Add Italian sausage back to the pan, then add crushed tomatoes, chicken broth, dried oregano, and fresh basil. Bring to a bowl, then lower to simmer and cook for 15 minutes.
Add heavy cream stir to combine, then add tortellini and cook for 4-6 minutes or until tortellini are al dente.
Turn off flame and stir in spinach. Serve once spinach is wilted.

What to Serve with Creamy Spinach Tortellini Soup

We’re fans of eating this soup on its own, but if we happen to have some crusty ciabatta bread hanging around, we reach right for it and use it to sop up any leftover sauce.
Vino, anyone? We also don’t mind pouring a glass of grenache. This lighter red doesn’t rank high on tannins and it’s the perfect wine for this hearty soup.
Fresh parmesan, and if you ask me, i’ll take a mound of it.

Can you Freeze Tortellini Soup?

Absolutely! What’s great about this recipe is that it makes for great quick-eats. If you find yourself with leftovers, simply place (cooled leftovers) in a freezer-safe container and into your freezer. When ready to eat, thaw completely and place the contents in a pot and warm up.

creamy-spinach-tortellini-soup-side-photo

Tips for Making Fantastic Creamy Spinach Tortellini Soup

While this is an easy, fool-proof recipe, here are a couple of things to keep in mind:

Add tortellini just before serving. If you’re making tortellini soup ahead of time, wait just before serving to add tortellini as it only takes 4-6 minutes for tortellini to cook to al dente, and no one wants overcooked tortells’, right?
Don’t skip the parmesan rind as it adds a layer of richness to the broth.
When adding the heavy cream, lower heat to a simmer and stir to combine. High-heat may cause heavy cream to curdle, so be mindful of the flame.

Looking for More Great Recipes?

Keep the comfy-feels going with these good eats:

Comfort in Soup Form

Are you loving it, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Creamy Spinach Tortellini Soup

5 from 19 votes

Prep Time 5

Cook Time 35

Total Time 40

Servings

Author Jeri Mobley-Arias

Course Pasta, Soup

Cuisine American, Italian

Ingredients

½ Avocado oil
1 pound mild Italian sausage, casings removed if necessary
1 9-ounce package cheese tortellini, fresh not dried
1 28-ounce can crushed san marzano tomatoes
2 tablespoons tomato paste
4 cups chicken broth, unsalted
1 small bunch fresh basil + 2 tablespoons chopped
6 ounces fresh spinach
5 large cloves garlic, minced
1 medium onion, diced
¾ teaspoon dried oregano
¼ teaspoon red pepper flakes, optional
1 2-inch parmesan rind
¾ cup heavy cream
¼ teaspoon freshly cracked pepper
Kosher salt

Instructions

In a dutch oven, over medium-high heat, add ½ tablespoon avocado oil and Italian sausage. Cook until sausage is cooked through. Remove sausage from dutch oven and set aside. Discard excess fat from sausage.
Heat dutch oven over medium-high heat and add 1 tablespoon avocado oil. Add onion and garlic and cook until translucent, 4-5 minutes. Add tomato paste and cook for 1 minute. Add cooked sausage, dried oregano, and red pepper flakes (if using). Cook for 1 minute.
Add parmesan rind, crushed tomatoes, chicken broth, and 1 large fresh sprig of basil, and bring to a boil. Lower flame to medium and cook for 15 minutes.
Season with kosher salt and add freshly cracked pepper.
Lower to a simmer and slowly add heavy cream and stir to combine. Add tortellini and cook for 4-6 minutes or until tortellini are cooked al dente.
Turn off the flame and discard parmesan rind and basil sprig. Add spinach and stir until spinach is completely wilted. Ladle into bowls and top with freshly grated parmesan, chopped basil, and serve with crusty sourdough bread.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Ginisang Monggo with Shrimp

March 19, 2021 by Jeri Mobley-Arias Leave a Comment

Monggo; a beautiful, FIlipino stew made with mung beans, fish sauce, shrimp, and lots of love. Thick, creamy, hearty, and one of my favorites!

Ginisang Monggo with Shrimp

Sharing this recipe takes me back to my younger years. I vividly remember coming home from school and the house would smell of a fresh pot of monggo. My sister and I would go ladle after ladle, scarfing down the creamy stew and always have a ramekin of fish sauce and side of rice within arm’s reach.

Monggo will always remind me of my momma, my childhood, and home.

What are Mung Beans?

Mung beans belong to the legume plant family and are highly nutritious. Mung beans range in colorThere are a variety of mung beans that range in color (typically, and when deshelled while raw, are yellow in color. Mung beans are quite small in size; small like tiny confetti.

These tiny, green legumes are commonly used in Asian (Indian, Chinese, Filipino, Korean) cusisine and has many uses:

Starch used to make noodles and jelly;
Batter used to make crepes;
Plant-Based Protein with the surge in the plant-based movement and demand for more bean protein options, mung bean is commonly used in meat alternatives.

Once cooked, mung beans are creamy texture and have a vegetal, slightly sweet taste. Cooking mung beans takes less time compared to larger beans and can be soaked prior to cooking or this step can be skipped and simply go straight to cooking.

Variations of Ginisang Monggo

There are a few ways to make monggo; some recipes call for the use of pork, chicken or shrimp. Mung beans yeild a thick–think stew-like–and creamy texture. Some recipes that prefer a thicker texture call for blending half of the beans once cooked.

Traditionally, malunggay leaves (also known as morinaga) and ampalaya (or bitter melon, bitter gourd) are used in this stew, however, spinach can also be used in place of the aformentioned.

My mom will sometimes use malunggay leaves and ampalaya and other times,just spinach. This recipe calls for spinach, but if you can get your hands on malunggay, I suggest you try it!

The Holy Trinity

Filipino cooking typically starts with sautéeing ginger, garlic, and onion in oil, also referred to as The Holy Trinity. The smell that exudes from this mixture when cooking is delightful–and growing up, we knew that once the house bloomed of this delicious smell, we were in for something good to eat.

The Holy Trinity varies, in that pork belly or bagoong (fermented shrimp or krill paste) can be used. For this recipe, I’m sautéeing ginger, garlic, and onion.

Sides and Toppings–the Best Part!

If you know me, then you know that I love condiments. My love for dips runs deep and when it comes to Ginisang Monggo, I always have bagoong with calamansi (Filipino lime) on the side, ready for dipping;
Chicharon (pork rinds) is also a great topping that can be smashed in your hand and sprinkled on top;
Steamed rice is served alongside.

More Delicious Filipino Eats:

Taho: Filipino Silken Tofu with Sago
Pork Adobo
Siningag: Filipino Garlic Rice

Loving this Ginisang Monggo with Shrimp Recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Ginisang Monggo with Shrimp

Ginisang Monggo with Shrimp is a beautiful, FIlipino stew made with mung beans, fish sauce, shrimp, and lots of love. Thick, creamy, hearty, and one of my favorites!

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Course Main Course, Soup

Cuisine Filipino

Ingredients

1½ cup mung bean, soaked for one hour
2 tablespoons ghee or avocado oil
1 cup sliced onion
2 tablespoons garlic, minced
1 tablespoon ginger, sliced
2 tablespoons fish sauce
1 pound 16/20 count shrimp, deveined and shelled, tails on
1 bunch spinach with stems, remove bottom 1 inch

To Serve

Steamed Jasmine rice
Chicharron, crushed

Dipping Sauce

1 teaspoon bagoong
½ teaspoon calamansi juice or lemon juice

Instructions

Check for any debris, discolored or dark beans and discard. Soak mung beans for one hour. Drain water, rinse and add to a dutch oven.
Fill with water until water line is two inches above beans. Bring to a boil. Reduce to a simmer and cook covered for one hour or until beans have split. If more water is needed, add 1 cup at a time. You’ll notice the skin of the bean with float to the top. Once cooked, the consistently should be slightly thick.
Turn off heat and leave beans covered.
In a dutch oven, sauté ginger for 1 minute over medium heat. Add garlic and cook for 1 minute or until fragrant. Add onions and cook until translucent. Be careful not to brown the mixture, and lower heat if needed.
Add shrimp and cook for 1 minute, then add fish sauce and cook until shrimp are no longer translucent.
Remove shrimp and leave sauté mixture in the dutch oven. Set shrimp aside for later use.
Add mung beans, 3 cups of water and kosher salt. Bring to a boil then lower heat to medium cover, and cook for 15 minutes. Turn off heat and add kosher salt to adjust taste if necessary.
Add spinach and shrimp, mix to combine. Spinach will slowly cook in the munggo.
Serve hot with steamed rice and dipping sauce.

Dipping Sauce

Add bagoong and calamansi juice to a ramekin and stir to combine.
Dip spoon into dipping sauce and drizzle over Ginisang Monggo. Repeat with each or every few bites.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Thai Chicken and Rice Soup

March 9, 2021 by Jeri Mobley-Arias 3 Comments

Khao Tom Gai or Thai Chicken and Rice Soup, is a simple, low-commitment, yet flavorful recipe, and my go-to when craving a comforting bowl of chicken soup or when the beau is feeling under the weather. This soup comes together fairly simply and packed with flavor.

If you are looking for more Thai-inspired dishes, then check out Crab Fried Rice.

What is Thai Chicken and Rice Soup?

Traditionally known as Khao Tom Gai, Thai Chicken and Rice Soup that is a Thai soup typically consumed at breakfast, but can be eaten at other times throughout the day.

The literal translation of the name is Khao -rice, Tom -soup, Gai -chicken and in markets throughout Chiang Mai, Thailand (and throughout the country), vendors all around sell their rendition of this comforting dish sold to customers in plastic bags that are doubled knotted and equipped with all the toppings.

I recall my visit to Chiang Mai and Korat, Thailand, and being shown around the city by my family. One of my favorite places to visit was the open markets, where there were what seemed like endless aisles of vendors selling delicious eats; aromatic sausages, pad thai, pad see ew, khao soi, and my morning favorite: Khao Tom Gai.

During our stay in Korat, my sister’s sweet mother-in-law would go to the open market quite early and return with enough food for a village. One thing she always had in hand was Khao Tom Gai with all the fixings on the side; fried garlic, green onion, fish sauce, and ginger. It was the perfect way to wake up and some days, the cure to hangovers.

Is it soup or porridge?

Thai Chicken and Rice Soup style is more like a soup, brothier than porridge. The Thai version of porridge is referred to as Jok and is similar in ingredients and even features meatballs and fresh toppings.

The key difference is that Jok is much thicker in texture, akin to that of the Chinese version, Congee or Filipino version, Arroz Caldo. All are super delicious!

Ingredients to make Khao Tom Gai

Making this delicious soup is quite easy and only takes 30 minutes!

To Make The Chicken Balls You Need:

Ground Chicken Thigh
Garlic
Cilantro Roots
White Pepper
Kosher Salt
Egg White
Fish Sauce

To Make The Rice Soup You Need:

Thin Soy Sauce
Chicken Broth
Fish Sauce
White Pepper
Jasmine Rice

Thai Chicken and Rice Soup toppings:

If there’s one thing you should know about me, it’s that condiments and toppings are my jam. When it comes to this soup, the more variety in toppings, the more nuances in flavor–mmm, I’m getting hungry.

Cilantro – minced and contains a mixture of leaves and stems.
Green Onion – adds a nice bite in flavor
Fresh Ginger – cut into thin strips and added at the end. It’s slightly peppery and fresh pieces round out soup really well.
Fried Garlic is a boost of amazing garlic flavor and a lovely crunchy texture as well.
Fish Sauce just a dab’ll do you good as it is salty and oh-so necessary
Egg – this is optional, but traditionally a room temperature egg is added to at the end, while the soup is piping hot. The heat from soup cooks the egg just enough for the whites to cook through and the yolk is still jammy. You can omit this or add a soft boiled or poached egg.

How to make the meatballs

Unlike most chicken soups that call for cubed or shredded chicken, Khao Tom Gai calls chicken meatballs, comprised of ground chicken thigh that’s prepared with cilantro, fish sauce, white pepper, and egg whites. To make the meat mixture is fairly simple and only requires a few steps:

Place chicken ball ingredients in a medium sized bowl and mixx well;
Place chicken mixture in a reusable sandwich bag;
Trim 1½ inch corner of the resealable bag and squeeze over the dutch oven;
Squeeze until about one inch of mixture comes out, then use a butter knife to coax the mixture into the stock. Don’t worry about the shape of the chicken, it will form as it cooks.;
Repeat until the resealable bag is empty;
Cook until chicken balls float to the top–this usually takes 2-3 minutes;
Proceed with adding rice.

Get to it! I hope you love this family favorite recipe!

Looking for more delicious eats?

Loving This Thai Chicken and Rice Soup ?

We can’t get enough of it either! Leave a comment below and share your love for this recipe on Instagram and tag @whisperofyum #whisperofyum. We love to see you get down in the kitchen. Happy eating!

Thai Chicken and Rice Soup

5 from 2 votes

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Jeri Mobley-Arias

Course Main Course, Soup

Cuisine Asian

Ingredients

Chicken Balls

½ pound ground chicken thigh
5 garlic cloves, minced
1 tablespoon, ginger, finely chopped
¼ cup cilantro roots, finely chopped
¼ teaspoon white pepper
½ teaspoon reduced sodium soy sauce
1 large egg white
1½ teaspoons fish sauce

Rice Soup

1½ tablespoons reduced sodium soy sauce
6 cups chicken broth, low sodium
1½ tablespoons fish sauce
⅛ teaspoon white pepper
3¼ cups cooked jasmine rice, day-old

For Serving

¼ cup cilantro, coarsely chopped
¼ cup green onion, thinly sliced
Ginger, thinly sliced
Fried Garlic
Fish Sauce (optional)
Poached Egg

Fried Garlic

4 cloves garlic, thinly sliced
1½ tablespoon avocado oil

Instructions

To make chicken ball mixture, combine all chicken ball ingredients into a bowl and mix with your hands. Be sure to mix the ingredients well. Once thoroughly mixed, check to see if the mixture is sticky in texture. Add meat mixture to a sandwich size resealable bag.
Add stock, soy sauce, fish sauce, and pepper to a dutch oven and bring to a boil.
While stock mixture is boiling, lower the heat to simmer. Trim the corner of the resealable bag and squeeze over the pot. Squeeze until 1½ inches of the meat mixture comes out, then use a butter knife to separate meat from the bag and allow meatball to fall into the soup. Cook until the balls float to the top.
Add rice and bring it to a boil. Cook for 4 minutes.
Taste soup and adjust seasoning with fish sauce and soy sauce if necessary. Ladle into 2-3 bowls and top with cilantro, green onions fried garlic, fresh ginger, and poached egg (optional).

Fried Garlic

Heat oil in a saucepan.
Add garlic and cook until golden brown.
Remove garlic from saucepan and place on paper towel-lined plate. Top soup when ready to eat.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Beef and Daikon Radish Soup

January 17, 2021 by Jeri Mobley-Arias 2 Comments

Curling up to a large bowl of beef and daikon radish soup after a long workday is what I most look forward to, especially during these cold, winter days.

If you’re in the mood for comfort foo, then try my Chicken Congee recipe, next!

Beef and daikon radish soup

Officially known as Soegogi-muguk, Beef and Radish soup is a fantastic Korean soup that’s simple to make and warms the soul.

One of favorite pastimes is to go to our favorite Korean spa; relax in the hot and cold pools in our respective area and agree to meet at a certain time to share a bowl of Soegogi-muguk, rice, and banchan. Missing those spa days!

Why you should make this beef and daikon radish soup:

It’s incredibly easy to make;
Tastes even better the next day–that’s assuming you’ll have any leftover;
Makes for a great everyday soup.

Korean radish vs daikon radish

Traditionally, Mu (Korean Radish) is used in this dish; it is shorter and rounder than daikon, and similar in color–white with a light green top. Daikon radish is a fine substitute, yielding a similar flavor.

If you can find Mu, which is typically sold at Asian markets, buy it, and opt for one that’s firm. If using daikon radish, also opt for one that is firm.

What’s in beef and daikon radish soup?

Slow simmering is necessary to create tender beef and deep flavor.
Ingredients include:

fish sauce
soy sauce
garlic
green onion
daikon radish
chuck beef

Very simple to make–like, super easy

After prepping the aromatics and slicing the beef into thin slices, it’s a simple add, boil, mix, simmer process from there.

Serve with steamed rice

Beef and Daikon Radish soup is normally served with rice. When plating, serve soup in a bowl along with a side of steamed rice (I prefer jasmine rice).

Engage in a sequence of a scoop of rice followed by submerging the spoon into the soup. There’s something about this two step process before it hits your taste buds that makes the soup taste so irresistibly good.

Looking for more soup?

Loving this recipe?

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Beef and Daikon Radish Soup

5 from 1 vote

Curling up to a large bowl of beef and daikon radish soup after a long workday is what I most look forward to, especially during these cold, winter days.

Prep Time 5

Cook Time 1 35

Total Time 40

Servings

Author Jeri Mobley-Arias

Course Soup

Cuisine Asian

Ingredients

¾ pound beef chuck steak, ½ inch thick slices
8 cups water
¾ pound daikon radish, cut into ¼ inch thick slices
1 tablespoon plus 1 teaspoon fish sauce
½ teaspoon soy sauce
½ teaspoon kosher salt, or to taste
¼ cup garlic minced
4 green onion, white + green parts sliced

For Serving

Jasmine rice
Sliced green onion

Instructions

Add water and daikon radish to a medium-sized dutch oven and bring to a boil. Cover and cook for 20 minutes.
Add sliced beef, fish sauce, soy sauce, garlic, and kosher salt. Bring to a boil, then lower to a to medium-high heat and cook for 45 minutes.
Lower heat to a simmer, add green onion and cook an additional 25 minutes.
Taste soup and adjust seasoning. Add more fish sauce and kosher salt, if needed.
Serve with steamed jasmine rice on the side and top soup with sliced green onion.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Creamy Mushroom Soup

January 8, 2021 by Jeri Mobley-Arias 53 Comments

Creamy mushroom soup is a hearty, flavorful mix of cremini mushrooms, herbs, and aromatics. Skip the canned stuff because this creamy mushroom soup recipe will be your new favorite!

If you’re in the mood for cozy soups, then try my Clam Chowder Bread Bowl, Lemon Chicken Orzo Soup, Creamy Spinach Tortellini Soup, and Tomato Bisque recipes, next!

If you are a mushroom lover, step to the front of the line! If magical mushroom soup were such a thing, this creamy mushroom soup recipe would be it. But in these fall and winter months–heck, year-round for me–I find it difficult to deviate from making a comforting, cozy bowl of soup.

Delicious, earthy flavors that emanate from the cremini mushrooms make for wholesome and comforting eats. Devour a bowl of this for lunch or dinner on a cold day and you’ll likely want to curl into a ball and take a nap after.

Why This is the Best Mushroom Soup

Better Than Storebought – Skip the sodium and preservative-filled canned soup and make homemade mushroom soup instead.
A Great Comfort Meal – There’s something so soothing about slurping on a bowl of soup. Served hot and hearty, this will warm you from the inside out.
A Tasty Meatless Option – This dish is so flavorful and filling that you won’t miss the meat. Plus, cremini mushrooms have a savory, meaty quality.

What Makes This Recipe Different From Other Mushroom Soup Recipes?

This recipe is inspired by a Hungarian mushroom soup. The key ingredient that mushroom soup from others is the addition of paprika.

For this recipe, I use pimentón, or Spanish paprika. This spice is made from peppers that are smoked and dried over oak fires. There’s something special about this spice; it adds a depth of flavor to food and I use it in a lot of eats. Smoked paprika also works well in liew of pimentón.

There are two types of pimentón: sweet and spicy. For this recipe, I use spicy pimentón as I like the balance of smokiness and (whisper of) heat. if you can’t find pimentón, smoked paprika works, too.

Tools You’ll Need

Dutch Oven
Ladle
Small Bowl

Ingredients You Will Need for Creamy Mushroom Soup

Gather your ingredients and before you know it, you’ll be ladling spoonful after spoonful of this goodness into your bowl.

Fats – Use a mix of high-quality olive oil and butter.
Aromatics – Chopped onions and shallots are the flavor foundation.
Fresh Mushrooms – I use fresh sliced cremini mushrooms. They have a deep, earthy flavor that’s stronger than regular white mushrooms.
Fresh herbs – Finely chop fresh thyme, parsley, and dill.
Seasoning – I season with smoked paprika, kosher salt, and freshly cracked pepper.
Dry white wine – I suggest Pinot Grigio.
Reduced sodium soy sauce – For umami flavor that’s not too salty.
Vegetable broth – This is the base of your flavorful broth. I used veggie broth to keep this recipe vegetarian-friendly but you can use chicken stock or chicken broth if you prefer.
All-purpose flour – Use this to thicken the soup.
Whole milk – Milk enriches the soup without making it too heavy. If you prefer a thicker consistency, use half and half or heavy cream.
Lemon juice – This brightens the taste of the soup.
Crème fraîche or sour cream – This adds a subtle, tangy quality. They have similar flavor profiles but crème fraîche is richer (and a bit pricier at the grocery store).

Garnish

Crème fraîche or sour cream
Freshly cracked black pepper

How To Make Creamy Mushroom Soup

A quick sauté, and time to allow for flavors to marry is all you need before basking in this soul-warming soup. From start to finish, the total time is roughly 55 minutes.

Sauté onions and shallots.
Add cremini mushrooms, thyme, dill, and smoked paprika and cook;
Stir in white wine and cook until liquid has reduced by about half. Add soy sauce and vegetable broth and bring to a boil. Lower heat to a simmer.
In a small bowl, add milk and flour.
Add salt, pepper, lemon juice, parsley, and crème fraîche. Stir to combine.
Ladle into bowls and serve.

Tips and Tricks

Use quality mushrooms. They are the star of the show so make sure they aren’t outshined by other ingredients or an afterthought. Ensure they are firm to the touch.
For a gluten-free option, use cornstarch or arrowroot instead of flour.
Making this for a crowd? Double the recipe for more portions!
Don’t rush the process. It’s already impressive that this creamy soup is ready in less than an hour. Allow the mushrooms time to caramelize and meld with the other flavors. It’s well worth the wait.

Variations

Mushroom Soup Without Cream. For a lighter broth, skip the dairy (milk, sour cream, and crème fraîche). You can add more veggie broth as a liquid substitute.
More Mushrooms. Try a variety of sliced mushrooms like brown mushrooms, portobello mushrooms, shitake mushrooms, or oyster mushrooms. However, depending on the weight, cook time may vary.
Milk. Use heavy cream for an even thicker soup.
Wine. Not feeling the white wine? Use a red wine instead like Sherry or Pinot Noir. Or you can omit the alcohol entirely. There’s no need to substitute it.
No crème fraîche? No problem. Simply substitute with sour cream.

What to Serve with Creamy Mushroom Soup

Crusty Bread – Bring this soup full circle and pair it with crusty bread like a baguette or toasted sourdough bread.
Crème Fraîche – Top with–room temperature–crème fraîche for ultimate creaminess.
Protein – Add precooked crumbled sausage or diced chicken.

Storage

After the mushroom soup has completely cooled, store it in the fridge in an airtight container for up to one week. For longer storage, place them in freezer-safe bags with all the air removed for up to 2 months.

To defrost, thaw the soup overnight in the refrigerator. When you are ready to reheat, warm it up over medium heat on the stove.

Frequently Asked Questions

Is mushroom soup healthy?

Mushrooms are a natural immunity booster. They are packed with nutrients and minerals including vitamin B12, potassium, and zinc. Mushroom soup is low in saturated fat and very filling so it would be a great addition to a wholesome diet. To reduce the calories, you can use a low fat milk so skip the dairy entirely for a lighter broth.

What is mushroom soup made of?

Creamy mushroom is made with cremini mushrooms, garlic, onions, fresh herbs, white wine, spices, flour, milk, and crème fraîche.

What type of mushroom is best for soup?

Cremini mushrooms and baby bella mushrooms are best for soups. They are small but packed with rich flavor. They are readily available at the grocery store.

Looking for More Comfort Food Recipes

Loving this Recipe?

There’s a reason this Creamy Mushroom Soup is loved by all! Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Thank you for supporting Whisper of Yum and happy eating!

Creamy Mushroom Soup

5 from 26 votes

Creamy mushroom soup is a hearty, flavorful mix of cremini mushrooms, herbs, and aromatics. Skip the canned stuff because this creamy mushroom soup recipe will be your new favorite!

Prep Time 5

Cook Time 40

Total Time 50

Servings

Author Jeri Mobley-Arias

Course Soup

Cuisine American

Ingredients

3 tablespoons butter
1 tablespoon good olive oil
1½ cups onions, chopped
½ cup shallots, finely chopped
1pound fresh cremini mushrooms, sliced
2½ teaspoons fresh thyme, finely chopped
2½ teaspoons fresh dill, finely chopped
1½ teaspoons smoked paprika
¼ cup dry white wine
1½ tablespoons reduced sodium soy sauce
3 cups vegetable broth
3 tablespoons all-purpose flour
¾ cup whole milk
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 tablespoon lemon juice
2 tablespoons parsley, finely chopped
2 tablespoons crème fraîche or sour cream

Garnish

Crème fraîche or sour cream
Freshly cracked black pepper

To Serve

Toasted sourdough bread or baguette

Instructions

Melt the butter in a dutch oven over medium heat, then add olive oil. Sauté onions and shallots for 6 minutes.
Add cremini mushrooms and cook for 3 minutes. Add thyme, dill, and smoked paprika and cook for 1 minute.
Add white wine and cook until liquid has reduced by about half. Add soy sauce and vegetable broth and bring to a boil. Lower heat to a simmer and cook for 15 minutes.
In a small bowl, add milk and flour and whisk until well combined. Pour into soup and stir to combine. Cook for another 15 minutes, stir every few minutes.
Add salt, pepper, lemon juice, parsley and crème fraîche. Stir to combine.
Ladle into bowls and serve.

NOTES

Baby Bella mushrooms can be used in lieu of cremini.

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Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Tomato Bisque

January 4, 2021 by Jeri Mobley-Arias 2 Comments

Sure, boxed tomato soup isn’t bad in a pinch, but carve out (a little) time to make this ultimate creamy tomato bisque. While you’re at it, prep your grilled cheese, croutons or whatever trusty bread companion you invariably pair with tomato bisque, too.

If you’re in the mood for cozy soups, then try my Creamy Spinach Tortellini Soup recipe, next!

Tomato Bisque

This one is good, like, really good. Probably the best-tomato-bisque-recipe-out-there, kind of good. This soup is hearty without giving the heavy fullness effect that some claim to feel after eating it.

For those nights when you’re looking for a low effort, high reward and satisfying soup–go for this easy tomato bisque. Oh, and please do me a favor and pair this with a grilled cheese, mozzarella sticks croutons–SOMETHING bready. It’s just too good not to!

Tools You’ll Need

Dutch Oven
Immersion Blender

What is the Difference Between Tomato Bisque and Tomato Soup?

While both are delicious, they are quite different, especially when it comes to the texture. Tomato bisque is thicker and creamier in texture, and calls for the use of milk and/or cream. In its early incarnations, bisque called for the use of shellfish stock, but the soup has evolved, and the use of milk or heavy cream will still consider it a bisque,

Tomato soup on the other hand, is brothy, calling for chicken or vegetable stock.

What Type of Tomatoes Should You Use?

Wintertime in California means tomatoes are not in season. In these times, I rely on canned tomatoes, but not just any canned tomatoes–I’m partial to a specific one; San Marzano canned tomatoes are my go-to. They’re insanely delicious and will kick your marinara sauce, stew, bisque, basically–anything-that-contains-a-tomato-base game up a notch. Go for a couple of cans of San Marzano tomatoes and you can thank me later.

What You’ll Need to Make this Tomato Bisque

The required amounts of milk and cream for this bisque are not on the heavy side–just enough to balance the heartiness and up the creaminess factor a bit. If you want a creamier texture, add more cream. Sometimes I like to top my bowl with a drizzle, as it adds to the aesthetic and gives a fantastic mouthfeel.

Fats: Butter and quality olive oil
Vegetables: Yellow onion, shallots, leeks, carrot, celery, san marzano crushed tomatoes,
Liquids: Chicken (or vegetable) stock, whole milk, heavy cream
Spices: Red pepper flakes, kosher salt, freshly cracked black pepper

Looking for More Great Recipes?

Keep the comfy-feels going with these good eats:

Comfort in Soup Form

Are you loving this creamy tomato bisque, too? Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Tomato Bisque

5 from 1 vote

Prep Time 5

Cook Time 45

Total Time 50

Servings

Author Jeri Mobley-Arias

Course Dinner, Soup

Cuisine American

Ingredients

3 tablespoons butter
1 tablespoon good olive oil
1 cup yellow onion, chopped
1 cup shallots, chopped
1 large leek, white and light green parts, sliced into coins
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons tomato paste
2 – 28 ounce cans San Marzano crushed tomatoes
3 cups chicken (or vegetable) stock
1 cup whole milk
½ cup heavy cream
½ teaspoon red pepper flakes
1½ teaspoons kosher salt, or to taste – Diamond Crystal Brand
1 teaspoon cracked black pepper, or to taste
½ cup freshly grated parmesan cheese.
Parmesan, grated, for garnish
Freshly cracked pepper, for garnish
Quality olive oil, for garnish

Instructions

Heat butter and olive oil in a dutch pan over medium-high heat. Add onions, shallots, leeks, and sauté for 7 minutes, stir occasionally taking care to not let the mixture get brown/crispy. Add carrots and celery and cook for 3 minutes.
Add tomato paste and press into vegetables using the back of spoon. Stir and cook until tomato paste turns a rust color.
Add crushed tomatoes, chicken stock, milk, heavy cream, pepper flakes and bring to a boil. Lower heat to a simmer and cook for 30 minutes or until mixture has slightly thickened. Stir occasionally.
Add kosher salt, pepper and freshly grated parmesan cheese. Stir to combine and cook for another 5 minutes.
Use an immersion blender to carefully blend bisque to desired consistency. If using a blender, carefully ladle soup into the blender jar. You may have to do this in 2-3 batches.
Serve hot and garnish with fresh parmesan, pepper and a drizzle of olive oil.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!

Chicken Congee

November 17, 2020 by Jeri Mobley-Arias 2 Comments

Cable knit sweater feels in chicken congee form. This chicken congee recipe is one of those foods that is an absolute cure-all. Feeling sick? Eat congee. In need of something nourishing? Eat congee. New mom? Eat congee–you get the picture.

If you’re a lover of all-things soup like I am, then you’ll have to try my Thai Chicken and Rice and Creamy Mushroom Soup recipes, next!

What is Congee?

Congee, known as Chinese rice porridge comfort food, is a dish typically eaten at breakfast, but holds up anytime of the day. It’s made by slow simmering a small amount of rice in a large quantity of water or broth, creating a thick, starchy batch of comforting goodness.

Growing up, I ate a variety of porridge, most often lugaw, a Filipino version made with garlic, ginger, rice, chicken, and topped with fish sauce, scallions, chicharron, and calamansi juice.

How to Make Congee

When making congee you can slow simmer the rice with just water, but if you’re aiming for richness in flavor, I suggest boiling the chicken for 40 mins with scallions, garlic and ginger to get a well-seasoned broth (sharing the specifics below).

Conversely, you can just use bone broth, but I prefer the scratch-made way.

Let’s Talk Important Stuff: The Toppings

The cherry-on-top to congee are the add-ons:

Slivered scallions
Fresh ginger
Fish sauce
Chili oil
Dried shrimp
Fried shallots
Jammy eggs

Congee without all the fixin’s is great, but topped with all the extras ALWAYS makes it taste so much better.

A Little Food Science on Rice

Broken rice–fragments of rice grains that occur during processing–is typically used to make congee, but I like to use sushi rice. It’s a short grain varietal of rice and higher in starch. You want to aim for short-grain vs long-grain rice, as short grain rice absorbs more water, causing a gelation effect compared to long-grain rice, which doesn’t absorb as much water when soaked or cooked.

Think of when you try cooking sushi, short or medium-grain rice and you’ll notice it’s stickier vs when cooking jasmine, basmati or long-grain rice. This is because of the starches and they’re levels of permeability to water–more absorbent. Starchier and more amylopectin for short-grain rice and less absorbent for long grain rice (more amylose).

What am I getting at here? Basically, use sushi rice when making congee and you’ll be good to go.

Looking For More Delicious Eats?

These are just a few of our favorites:

Do You Love This Recipe As Much As We Do?

We’re huge fans of congee and glad you love it, too! Leave a comment and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!

Chicken Congee

5 from 2 votes

Prep Time 10

Cook Time 1 40

Total Time 1 50

Servings

Author Jeri Mobley-Arias

Course Main Course, Soup

Cuisine Asian

Ingredients

8 cups water
1 chicken breast, bone-in + skin on
4 pieces scallions, cut into thirds
1 3-inch piece ginger, cut into thick coins
4 cloves garlic
¾ cup sushi rice, lightly rinsed
¾ tsp kosher salt

Toppings

Scallions, thinly sliced
Chili oil
Ginger, freshly grated
Fish sauce
Fried shallots
Jammy eggs

Fried Shallots

1 large shallot, thinly sliced
1 tablespoon avocado oil

Jammy Eggs

2 eggs
Ice bath, bowl filled with ice and cold water

Instructions

In a pot, add chicken, water, scallions, ginger, garlic cloves and bring to a boil. Lower to a simmer and cook for 40 mins or until chicken begins to shred.
Remove and discard scallions, ginger and garlic. Remove chicken and set aside.
Add rice and salt and bring to a boil. Once contents come to a boil, scrape the bottom, ensuring rice has not stuck to the pan. Lower heat to a simmer and cover pan.
Cook for 1 hour, stirring every 10-15 minutes, making sure rice does not stick to the pan.
While cooking, shred chicken breast with a fork. This will be added to the congee at the end. If you’re making fried shallots and.or jammy eggs, this would be a great time to start.
Once the congee has thickened (similar to oatmeal), turn off heat and stir in shredded chicken.
Ladle congee into bowls and add desired toppings. I prefer topping with scallions, fresh ginger, fish sauce, and chili oil

Fried Shallots Instructions

Heat oil in a saucepan.
Add shallots and cook until golden brown.
Remove shallots from saucepan and drain on a paper towel.

Jammy Eggs Instructions

Fill a saucepan with hot water and bring to a boil.
Using tongs, slowly drop eggs into saucepan.
Cover and set a timer for 8 minutes
After 8 minutes, place eggs in ice bath and set a timer for 4 mins.
Peel eggs and set aside. Best if you wait to cut in half when ready to eat, as these can get messy.

Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!