It’s National Popcorn Day. To celebrate, instead of just snacking on popcorn, I’ve topped this savory and creamy mushroom soup with the white, crunchy and light corn. Have you tried soup with popcorn? It’s a unique swap for traditional soup toppings or sides like croutons, crackers or a crusty chunk of bread. Plus, popcorn is a whole grain, is relatively low in calories and is rich in filling fiber (scroll down for more interesting popcorn facts). And it’s just fun to top soup with popcorn.
It’s been a COLD January. Which means lots of soups and chili, whether homemade or boxed (we’ve been loving the boxed soups from Trader Joes for super quick weeknight dinners). Homemade, of course, always tastes better AND you control what simple ingredients go into that soup.
This is one of the best soups we’ve made. It’s for mushroom lovers (like me) and really showcases the hearty, umami-rich and meaty mushroom.
Creamy Mushroom Soup with Popcorn
Time: 45 minutes
- 1 Tbsp salted butter
- 1 Tbsp extra virgin olive oil
- 3 shallots, thinly sliced
- 8 oz white mushrooms, sliced
- 8 oz baby bella mushrooms, sliced
- 4 oz shitake mushrooms, sliced
- 2 cups chicken broth (use low-sodium if you prefer it)
- 2 cups whole milk
- 1 Tbsp fresh thyme
- 1 tsp salt
- ½ tsp pepper
- 1/4 cup plain Chobani (0% or 4%)
- 2 cups popcorn (we love Popcorn, Indiana’s Sea Salt Popcorn)
Heat the butter and olive oil in a large saucepan over medium-low heat. Add the sliced shallots and sauté 2-3 minutes until fragrant. Add the mushrooms and thyme and sauté over medium heat about 10-12 minutes until mushrooms have sweat out much of their liquid and begin to lightly brown. Set 1/4 cup mushrooms aside. Add the chicken broth, milk, salt and pepper and bring to a boil. Reduce heat and simmer about 25 minutes. Remove from heat. Using an immersion blender, blend soup until it reaches desired puréed consistency (be careful as this liquid is still hot). Pour into bowls. Top with a dollop of Chobani and a few mushroom slices. Serve with popcorn for topping.