Description
This creamy Mushroom Soup recipe combines a mix of white and Swiss Brown mushrooms sautéed with onion and garlic, simmered in vegetable stock, and finished with cream for a rich, velvety texture. Garnished with fresh herbs, croutons, and a drizzle of olive oil or cream, it’s the perfect comforting dish that’s easy to prepare and ideal for a cozy meal.
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 full-fat cream
Garnishes and Serving
- 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 those slices into 3 or 4 pieces to ensure even cooking and a nice texture in the soup.
- Saute onion and garlic: Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened but not golden brown, allowing the flavors to develop gently.
- Cook mushrooms: Add the prepared mushrooms to the pot and cook for 10 minutes, stirring regularly. Avoid browning the mushrooms, as the pot will be crowded, and color is not needed for this soup’s delicate flavor.
- Simmer soup: Pour in the vegetable stock, add salt and black pepper, and bring the mixture to a boil. Then reduce the heat to medium and let it simmer gently without a lid for 15 minutes to allow the flavors to meld and the mushrooms to soften.
- Add cream: Stir in the crème fraîche or cream and continue simmering for another 5 minutes, which enriches the soup and gives it a smooth, creamy consistency.
- Blend soup: Transfer the soup in batches to a blender. Remove the cap from the feeding hole and cover the hole with a folded tea towel to avoid splattering. Blend until the soup is completely smooth.
- Finish simmering: Return the blended soup to the pot and simmer gently for 1 to 2 minutes until the bubbles from blending settle and the soup is hot and ready to serve.
- Serve and garnish: Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, sprinkle croutons and chopped parsley, chervil, or thyme. Serve with bread for dunking to complete the comforting meal.
Notes
- Note 1: Using a combination of white and Swiss Brown (Cremini) mushrooms adds depth and complexity in flavor to the soup.
- Note 3: Full-fat crème fraîche or cream gives the soup its rich, velvety texture but can be substituted with a dairy-free alternative for a lighter version.
- Note 4: Croutons add a delightful crunch and texture contrast when garnishing the soup.
- Note 5: Covering the blender lid’s feeding hole with a towel when blending hot liquids helps prevent splatters and ensures safe blending.
