Description
This creamy Mushroom Soup is rich, comforting, and packed with intense mushroom flavor. Made by sautéing a combination of white and brown mushrooms with onions and garlic, then simmered in vegetable stock and finished with crème fraiche, this soup is blended to a smooth consistency for a velvety texture. Garnished with croutons, fresh herbs, and a drizzle of cream or olive oil, it’s perfect for a cozy meal and served with crusty bread for dipping.
Ingredients
Scale
Soup Base
- 30g / 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g / 14 oz white mushrooms
- 200g / 7 oz Swiss Brown/Cremini mushrooms
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 full-fat cream
Garnishes & Serving
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), or chervil or thyme leaves
- Bread for dunking
Instructions
- Chop mushrooms: Cut the white and brown mushrooms into four slices each, then dice each slice into three or four smaller pieces to prepare for sautéing.
- 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, maintaining their delicate flavor.
- Cook mushrooms: Add the chopped mushrooms to the pot and cook for 10 minutes, stirring regularly. Avoid browning the mushrooms as the pot will be crowded; they’re meant to soften and release flavor without color.
- Simmer: Pour in the vegetable stock, then add salt and black pepper. Bring the mixture to a boil, then reduce the heat to medium and simmer gently, uncovered, for 15 minutes to develop flavors.
- Add cream: Stir in the crème fraiche or cream thoroughly, then simmer the soup for another 5 minutes to combine and thicken slightly.
- Blend soup: Transfer the soup in batches to a blender. Remove the blending lid’s feeding hole cap and cover it with a folded tea towel for steam to escape safely. Blend until completely smooth for a velvety texture.
- Return and heat: Pour the blended soup back into the pot and simmer for one to two minutes until any bubbles from blending settle and the soup is hot throughout.
- Serve: Ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil or cream, croutons, and freshly chopped parsley or chervil if desired. Serve with bread on the side for dunking and enjoy!
Notes
- The blending step ensures the full, earthy mushroom flavor is released into the creamy broth, delivering a luxurious mouthfeel without visible mushroom chunks.
- Use a combination of white and brown (Cremini or Swiss Brown) mushrooms for a deeper, more complex flavor profile.
- Crème fraiche or full-fat cream is essential to adding the creamy richness without overpowering the mushroom taste.
- Croutons add a pleasant crunch and texture contrast to the smooth soup.
- Be careful when blending hot liquids: removing the blender lid cap and covering the hole with a towel helps prevent splatters and allows steam to escape safely.
- Serve immediately for best flavor, but leftovers can be gently reheated on the stovetop.
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
