Best Mushroom Soup Recipe
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Best Mushroom Soup Recipe
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This zero-heavy cream Mushroom Soup is SO velvety, smooth, and creamy, thickened by its puree and yogurt, for a nourishing, satisfying meal that reheats beautifully. It delivers double the mushroom flavor with caramelized, buttery bites (no slimy mushrooms!) and pureed mushrooms, all brightened by a tapestry of spices, mirepoix, balsamic, and lemon juice for unparalleled flavor, warmth, and complexity.
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Ingredients
- 1½ lbs. cremini mushrooms, divided
- 3 medium carrots, roughly chopped to fit food processor
- 3 stalks celery, roughly chopped to fit food processor
- 1 small yellow onion, roughly chopped to fit food processor
- 4 cloves garlic, peeled
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Fresh thyme leaves, minced (or heaping ½ tsp dried)
- 1 tsp EACH paprika, dried dill
- 1/2 tsp EACH pepper, dried oregano
- 1/8 teaspoon red pepper flakes
- 1/4 cup flour
- 2 teaspoons beef bouillon - base, granulated, or crushed cubes
- 4 cups low-sodium chicken broth
ADD LATER
- 1 cup milk
- 1/2 cup greek yogurt or sour cream
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish (optional)
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Instructions
- Prep: Measure the 1/2 cup of sour cream/yogurt and let it rest at room temperature until needed. Slice 1/3 of the mushrooms (8 oz.) 1/8-1/4-inch thick. Chop the remaining 2/3 (16 oz./1 pound).
- Chop Mirepoix: Add the carrots, celery, onion, and garlic to the food processor and pulse until roughly chopped (they don't need to look pretty—they will be pureed later). If you don’t have a food processor, chop by hand.
- Caramelize Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the SLICED cremini mushrooms and stir to coat, then arrange in an even layer (some of the mushrooms may overlap). Cook undisturbed until they turn deeply golden brown on the bottom, flip, and repeat. Add the Worcestershire and some freshly cracked salt and stir to combine. Transfer to a bowl; don’t wipe out the pot.
- Sauté Mushrooms/Mirepoix: Reduce the heat to medium and melt 2 tablespoons butter with 1 tablespoon olive oil. Add the chopped mushrooms and the onion/carrots/celery mixture. Sauté for 10 minutes or longer until the vegetables are tender (these mushrooms will not brown).
- Cook Roux: Add the flour and spices and cook for 1 minute. Add the beef base and chicken broth, stirring to scrape up the bits from the bottom of the pan.
- Simmer: Cover and bring to a boil, then reduce to a gentle simmer, uncovered, for 15 minutes, stirring occasionally.
- Puree: In two batches, remove half of the soup (vegetables and liquid) to a blender. Don’t fill the blender more than 1/3 of the way, or it can overflow and explode. Blend until very smooth, being careful to let smoke escape, or the blender will explode. To do this, leave the blender cap open and cover it with a paper towel or loose dish towel.
- Add Milk: Stir in the milk until combined, then the sour cream/yogurt until smooth, and then the sliced mushrooms. Cook over low heat until warmed through, about 5 minutes.
- Finishing Touches: Stir in the balsamic vinegar, lemon juice, and salt to taste. Garnish with fresh parsley and/or fresh chives. Dig in!
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