Description
This creamy Mushroom Soup offers a rich and intense mushroom flavor, achieved by blending sautéed white and Swiss Brown mushrooms with garlic, onion, and vegetable stock. Finished with crème fraiche and garnished with croutons and fresh herbs, this comforting soup is perfect for a cozy meal, accompanied by bread for dunking.
Ingredients
Scale
Mushrooms
- 400g / 14 oz white mushrooms
- 200g / 7 oz Swiss Brown/Cremini mushrooms
Base
- 30g / 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
Liquids & Seasoning
- 3 1/4 cups vegetable stock
- 1/4 tsp salt (cooking/kosher)
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or cream (any full-fat)
Garnishes & Extras
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), chervil, or thyme leaves
- Bread for dunking
Instructions
- Chopping mushrooms: Cut the white and Swiss Brown mushrooms into 4 slices each, then dice each slice into 3 or 4 smaller pieces to ensure even cooking and the perfect consistency in the finished soup.
- Saute onion and garlic: Melt the unsalted butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking them gently for about 3 minutes until softened but not browned, which helps build the soup’s base flavor.
- Cook mushrooms: Add the prepared mushrooms to the pot. Cook them for 10 minutes, stirring regularly. Avoid browning them, as the pot is crowded, and achieving color here is not necessary for this recipe.
- Simmer: Pour in the vegetable stock and season with salt and black pepper. Bring the mixture to a boil, then reduce to medium heat and simmer gently without a lid for 15 minutes to meld the flavors.
- Add cream: Stir in the crème fraiche or full-fat cream, then continue to simmer for another 5 minutes, enriching the soup with creamy texture and flavor.
- Blend: Transfer the soup in batches to a blender. Remove the cap from the lid’s feeding hole and cover it with a folded tea towel for safety. Blend the soup until completely smooth to release the earthy mushroom flavor fully.
- Return and reheat: Pour the blended soup back into the pot and simmer gently for 1 to 2 minutes until the bubbles from blending mostly subside and the soup is heated through.
- Serve: Ladle the hot soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons, and freshly chopped parsley, chervil, or thyme leaves. Serve with crusty bread for dunking to complete this comforting dish.
Notes
- This recipe delivers a luxurious and creamy mushroom soup packed with intense mushroom flavor, achieved by blending rather than leaving chunks of mushrooms.
- Use a mix of white and Swiss Brown mushrooms for a deeper flavor profile.
- To avoid splattering while blending hot soup, remove the blender lid cap and cover the hole with a cloth.
- Serve immediately with crusty bread and garnishes for the best experience.
- A video tutorial is available for visual guidance on the preparation and cooking process.
Nutrition
- Serving Size: 1 serving
- Calories: 264 kcal
- Sugar: 6 g
- Sodium: 790 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 77 mg
