Description
This creamy mushroom soup offers an intense, earthy mushroom flavor in every luscious bite. Made with a mix of white and Swiss Brown mushrooms, sautéed with onions and garlic, then simmered in vegetable stock and finished with crème fraiche for a smooth, velvety texture. Blending the soup creates a rich and flavorful base perfect for a cozy meal, garnished with fresh herbs, croutons, and served with bread for dunking.
Ingredients
Scale
Base Ingredients
- 30g / 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
Mushrooms
- 400g / 14 oz white mushrooms
- 200g / 7 oz Swiss Brown / Cremini mushrooms
Soup Liquids & Seasoning
- 3 1/4 cups vegetable stock
- 1/4 tsp cooking/kosher salt
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or any full-fat cream
To Serve
- 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 each slice into 3 or 4 pieces to ensure even cooking and blending.
- Saute Onion and Garlic: Melt the unsalted butter in a large pot over medium-high heat. Add the chopped onion and minced garlic and cook for about 3 minutes until softened but not browned to maintain sweetness without bitterness.
- Cook Mushrooms: Add the prepared mushrooms to the pot. Cook for 10 minutes, stirring regularly. Avoid trying to brown the mushrooms as the pot is crowded; the goal is to soften and release moisture without color development.
- Simmer Soup: Pour in the vegetable stock, add salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer gently, uncovered, for 15 minutes to meld the flavors.
- Add Cream: Stir in the crème fraiche or cream, then let the soup simmer for another 5 minutes to thicken slightly and integrate the creaminess.
- Blend Soup: Carefully transfer the soup to a blender in batches if needed. Remove the blender lid’s cap from the feeding hole and cover with a folded tea towel to allow steam to escape safely. Blend until completely smooth for a rich, velvety texture.
- Final Simmer: Return the blended soup to the pot and simmer for 1-2 minutes to warm through and allow any bubbles to subside.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, sprinkle croutons and your choice of fresh herbs like parsley, chervil, or thyme. Serve with bread for dunking to complete the comforting meal.
Notes
- This recipe delivers a rich, creamy mushroom soup with intense mushroom flavor achieved by blending to release all earthy notes.
- Using a mix of white and Swiss Brown mushrooms provides depth and complexity to the soup’s flavor.
- Make sure not to brown the mushrooms to keep the flavor delicate and to avoid bitterness.
- Blending the soup until smooth creates a perfect consistency without mushroom chunks floating in the broth.
- The video demonstration included in the original recipe can help visualize the preparation and blending 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
