Description
This creamy Mushroom Soup is a comforting and flavorful dish made with a blend of white and Swiss Brown mushrooms, sautéed onions and garlic, simmered in vegetable stock, and finished with crème fraiche or cream for rich, velvety texture. The soup is blended until smooth, enhancing the earthy mushroom flavor in every spoonful, and garnished with fresh herbs, croutons, and a drizzle of cream or olive oil. Perfect as a starter or light meal, served with crusty bread for dunking.
Ingredients
Scale
Mushroom Soup Ingredients
- 30g / 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g / 14 oz white mushrooms
- 200g / 7 oz Swiss Brown / Cremini mushrooms
- 3 1/4 cups vegetable stock
- 1/4 tsp salt (cooking/kosher)
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or any full-fat cream
- Croutons (for garnish)
- Cream or extra virgin olive oil (for drizzling)
- Parsley, roughly chopped (or chervil or thyme leaves if preferred)
- Bread (for dunking)
Instructions
- Chop Mushrooms: Cut the white and Swiss Brown mushrooms into 4 slices each, then dice those slices into 3 or 4 smaller pieces to ensure even cooking and blendability.
- Sauté Onion and Garlic: Melt the unsalted butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking gently for about 3 minutes until softened but not browned.
- Cook Mushrooms: Add the chopped mushrooms to the pot. Cook them for 10 minutes, stirring regularly to prevent burning. Avoid browning the mushrooms as the pot is crowded, and color is not needed for this soup.
- Simmer: Pour in the vegetable stock, then add salt and pepper. Bring the mixture to a boil, then reduce the heat to medium and let it simmer gently, uncovered, for 15 minutes to develop flavor.
- Add Cream: Stir in the crème fraiche or cream and continue simmering the soup for an additional 5 minutes to combine and heat through.
- Blend Soup: Transfer the soup in batches to a blender. Remove the blender lid cap, cover the opening with a folded tea towel to avoid splashes, and blend until the soup is completely smooth.
- Return to Pot and Heat: Pour the blended soup back into the pot and simmer for 1–2 minutes until any blending bubbles subside and the soup is hot.
- Serve: Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, sprinkle with croutons and chopped parsley (or chervil/thyme). Serve with crusty bread for dunking and enjoy.
Notes
- This soup delivers an intense mushroom flavor with a creamy texture, without any whole mushroom bits floating in a thin broth.
- Blending the soup fully releases earthy mushroom flavors, making every bite rich and luscious.
- For a fancy touch, use chervil or thyme leaves in place of parsley for garnish.
- Use fresh crusty bread for perfect dunking with the soup.
- Be careful when blending hot soup—cover the blender opening with a towel to prevent splatters.
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
