Description
A creamy and comforting mushroom soup made with a mix of white and cremini mushrooms, sautéed with onions and garlic, simmered in vegetable stock, and finished with cream or crème fraîche. Perfectly smooth, garnished with fresh herbs, croutons, and olive oil for a warm and inviting meal.
Ingredients
Scale
Main Ingredients
- 30 g unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400 g white mushrooms, sliced and diced
- 200 g Swiss Brown/Cremini mushrooms, sliced and diced
- 3 1/4 cups vegetable stock or chicken stock
- 1/4 tsp salt, cooking/kosher
- 1/8 tsp black pepper
- 3/4 cup crème fraîche or cream (full-fat)
Garnishes/Serving
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), chervil, or thyme leaves
- Bread for dunking
Instructions
- Chop Mushrooms: Cut the mushrooms into 4 slices, then dice each slice into 3 or 4 smaller pieces for uniform cooking.
- Sauté 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 browned.
- Cook Mushrooms: Add the prepared mushrooms to the pot and cook for 10 minutes, stirring frequently. Do not try to brown the mushrooms as the pot is crowded, and color is not needed.
- Simmer Soup: Pour in the vegetable stock, then season with salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer gently uncovered for 15 minutes.
- Add Cream: Stir in the crème fraîche or cream and simmer for an additional 5 minutes to blend the flavors together.
- Blend Soup: Transfer the soup in batches to a blender. Remove the blender lid’s feeding hole cap and cover it with a folded tea towel to allow steam to escape. Blend until completely smooth.
- Return and Heat: Pour the blended soup back into the pot and simmer for 1 to 2 minutes until the soup is hot and bubbles have mostly subsided.
- Serve: Ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil or cream, croutons, and chopped herbs such as parsley or chervil. Serve with bread for dunking.
Notes
- Use a mix of white and cremini mushrooms for balanced flavor and color; all white mushrooms yield a paler soup while all cremini create a richer mushroom taste.
- Homemade vegetable stock significantly enhances the soup’s flavor, but store-bought or chicken stock may be used as alternatives.
- Crème fraîche adds a mild tangy freshness and thicker texture, but full-fat cream is a suitable and more accessible substitute.
- To make croutons, cube crustless bread, toss with olive oil and salt, then bake at 180°C (350°F) for 10 minutes, tossing halfway, until golden and crunchy.
- Blend soup with the blender lid feeding hole uncovered and covered with a towel to prevent hot soup explosions.
- Store the soup in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- Nutrition information excludes toppings like croutons and bread, as amounts vary.
Nutrition
- Serving Size: 1 bowl
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg
