Mushroom Soup
User Reviews
5
Mushroom Soup
Description
The Mushroom Soup combines white mushrooms and cremini mushrooms, sautéed with onion and minced garlic in unsalted butter to build a mellow base. It simmers in vegetable or chicken stock to develop its broth, then incorporates crème fraîche to add subtle acidity and creaminess, enriching the velvety texture. Blending the soup until completely smooth results in a consistent and rich mouthfeel without browning the mushrooms, preserving a clean mushroom depth.
The final soup is finished with fresh herbs such as parsley or thyme and can be served with croutons or a drizzle of extra virgin olive oil or cream for added richness. It pairs well with rustic bread for dipping, making it a cozy option suited to cooler days or when you want a smooth, satisfying mushroom soup with balanced flavor.
Using homemade vegetable stock enhances the flavor, but good-quality store-bought stock works as well. The soup can be refrigerated for up to 4 to 5 days or frozen for longer storage. When blending hot soup, allowing heat to escape prevents splatters. For croutons, small bread cubes tossed in olive oil and baked until golden add a crunchy contrast.
Ingredients
- 30g / 2 tbsp butter unsalted
- 1 onion , chopped
- 2 garlic minced, cloves
- 400g / 14 oz white mushrooms (Note 1)
- 200g/ 7 oz cremini mushroom Note 1, aka Swiss Brown
- 3 1/4 cups vegetable stock (bonus points for homemade veg stock! - Note 2), or chicken stock
- 1/4 tsp salt , cooking/kosher
- 1/8 tsp black pepper
- 3/4 cup crème fraîche any full-fat) (Note 3, or cream
Garnishes/serving:
- croutons (Note 4)
- cream for drizzling, or extra virgin olive oil
- parsley (roughly chopped), chervil (if you're feeling a bit fancy), or thyme leaves
- bread for dunking
Instructions
- Chopping mushrooms: Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
- Saute onion and garlic: Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened, but not golden.
- Cook mushrooms: Add mushrooms and cook for 10 minutes, stirring regularly. Do not try to brown; they won't as the pot is too crowded but we do not need colour.
- Simmer 15 min: Add vegetable stock, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 15 minutes without a lid.
- Cream: Stir in cream (or crème fraiche), then simmer for another 5 minutes.
- Blitz: Transfer to a blender (do in batches, if necessary). Remove the cap from the feeding hole in the blender lid (Note 5), cover the hole with a folded tea towel. Blend until completely smooth.
- Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
- Serve: Ladle into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley or (if you're feeling a bit fancy), chervil. Don't forget bread for dunking!
Notes
- A combination of white and cremini mushrooms balances flavor and color; all white mushrooms yield a paler but still flavorful soup.
- Using homemade vegetable stock improves soup flavor but chicken stock is a suitable alternative.
- Crème fraîche provides a mild tang and creaminess but can be replaced with regular cream if unavailable.
- For croutons, bake small bread cubes tossed in olive oil and a pinch of salt at 180°C (350°F) until crisp and golden.
- When blending hot soup, remove the blender lid cap and cover the hole with a kitchen towel to allow steam to escape safely.
- Soup keeps refrigerated for 4–5 days or can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264cal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 790mg | 33% |
| Potassium | 559mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 6mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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