Description
This creamy Mushroom Soup recipe offers a rich, velvety texture bursting with intense mushroom flavor. Made with a blend of white and Swiss Brown mushrooms, sautéed onions, and garlic, simmered in vegetable stock, and finished with cream or crème fraîche, this soup is perfect for a comforting starter or light meal. Topped with a drizzle of olive oil or cream, fresh herbs, and crunchy croutons, it pairs wonderfully with bread for dunking.
Ingredients
Scale
Main Ingredients
- 30g (2 tbsp) unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g (14 oz) white mushrooms
- 200g (7 oz) Swiss Brown/Cremini mushrooms
- 3 1/4 cups vegetable stock
- 1/4 tsp salt (cooking/kosher)
- 1/8 tsp black pepper
- 3/4 cup crème fraîche or cream (any full-fat)
For Serving and Garnish
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), or chervil or thyme leaves
- Bread for dunking
Instructions
- Chopping mushrooms: Cut the mushrooms into 4 slices each, then dice them further into 3 or 4 pieces to ensure uniform cooking and ease of blending.
- Sauté onion and garlic: Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic. Cook for about 3 minutes until softened but not browned, stirring occasionally to avoid sticking.
- Cook mushrooms: Add the prepared mushrooms to the pot and cook for 10 minutes, stirring regularly to prevent browning. The mushrooms will release moisture; do not try to brown them as the pot will be too crowded, and color is not desired here.
- Simmer the soup: Pour in the vegetable stock. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer gently without a lid for 15 minutes to let the flavors meld.
- Add cream: Stir in the crème fraîche or cream, then continue simmering for another 5 minutes to incorporate the cream fully and enhance richness.
- Blend the soup: Carefully transfer the soup to a blender in batches if needed. Remove the blender lid’s cap and cover the hole with a folded tea towel to allow steam to escape safely. Blend until completely smooth, ensuring a velvety texture throughout.
- Return and heat: Pour the blended soup back into the pot. Simmer gently for 1 to 2 minutes until any bubbles from blending subside and the soup is heated through.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, sprinkle croutons on top, and add roughly chopped parsley or chervil or thyme leaves for freshness. Serve alongside bread for dunking to complete the meal.
Notes
- This recipe creates a luscious, creamy mushroom soup where blending releases deep, earthy mushroom flavors, avoiding watery broth with whole mushroom bits.
- For a richer flavor, use full-fat crème fraîche or cream.
- Covering the blender hole with a tea towel while blending hot soup prevents steam burns and keeps the kitchen tidy.
- Serving with fresh herbs and croutons adds texture and visual appeal.
- This soup is perfect for a comforting starter or light lunch, especially when paired with crusty bread.
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
