Creamy Mushroom Soup
User Reviews
5
Creamy Mushroom Soup
Description
This Creamy Mushroom Soup recipe centers on richly flavored cremini mushrooms sautéed with butter and olive oil until browned and tender. The method involves cooking mushrooms slowly to release their natural moisture and develop umami notes. Diced celery and onion add a mild sweetness and foundation to the soup, while garlic provides aromatic depth.
The addition of flour creates a roux, thickening the base once combined with white wine and chicken stock. Fresh thyme and a bay leaf impart herbal complexity during a 45-minute simmer. After removing the bay leaf, blending the soup smooths the texture, though partial blending can leave some rustic mushroom pieces intact. Heavy cream added at the end lends a creamy body and softness to balance earthiness.
Serve the soup warm as an appetizer or light main course, pairing well with crusty bread. The flavor is earthy with herbal undertones, and the texture is creamy and smooth but still has an appetizing mushroom presence. This soup also allows adding greens like spinach or kale to brighten and vary the character if desired.
The recipe suggests using cremini mushrooms but notes alternatives such as porcini for more intense flavor. Using vegetable stock makes the soup vegetarian-friendly. Leftovers keep 3 days refrigerated and reheat gently on stove or microwave.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons butter unsalted
- 2.5 pounds cremini mushrooms sliced, see notes below
- 1 large white onion diced
- 3 ribs celery diced
- 5 cloves garlic minced
- 1/4 cup all-purpose flour
- 3/4 cup white wine dry
- 4 cups chicken stock plus more for thinning, if needed, low sodium
- 1 tablespoon thyme fresh leaves
- 1 large bay leaf
- 1 cup heavy cream
- salt to taste
- black pepper to taste
Instructions
- Heat a large heavy pot to a touch higher than medium heat with the butter and olive oil. Add the mushrooms, sprinkle them with salt, and saute until they release their water and start to brown (20-25 minutes). This will take a good amount of time because of the amount of mushrooms.
- Next, add in the celery and onion and continue to cook for about 10 more minutes or until the veggies are softened. Add the garlic and cook for another 2 minutes.
- Add the flour and cook until no white specks appear (1-2 minutes).
- Add the white wine and bring to a boil. With a wooden spoon, scrape the bottom of the pot to dislodge all of the brown bits. After 1 minute of boiling add the chicken stock, thyme, and bay leaf and bring to a boil. Once boiling, lower the heat and simmer for 45 minutes.
- After 45 minutes of simmering remove the bay leaf and puree the soup. Ladle the soup into a blender or use an immersion blender. For a more rustic soup, only partially puree the soup.
- Add the cream and mix well. Taste test and make final adjustments to salt and pepper levels. If the soup is too thick, simply thin with more stock or water.
- Serve with croutons, a drizzle of extra virgin olive oil or creme fraiche, and a garnish of thyme if desired. Enjoy!
Notes
- Cremini (baby Bella) mushrooms offer great flavor and texture; porcini or mushroom blends can add variety.
- Adding greens like escarole, spinach, or kale near the end brightens flavor and color.
- For vegetarian preparation, substitute chicken stock with vegetable or mushroom stock.
- Store leftovers up to 3 days refrigerated; reheat gently on stovetop or microwave to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 16.3g | 5% |
| Protein | 8.8g | 18% |
| Fat | 20.8g | 32% |
| Saturated Fat | 9.3g | 47% |
| Cholesterol | 43mg | 14% |
| Sodium | 123mg | 5% |
| Potassium | 752mg | 16% |
| Fiber | 3.1g | 12% |
| Sugar | 5.4g | 11% |
| Calcium | 33mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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