Dive into the depths of pure mushroom delight with our exquisite Mushroom Soup recipe. Unlike the usual mushroom soups, ours promises a burst of rich mushroom flavor in every single bite. It’s not just about spotting mushrooms amidst a creamy broth; it’s about savoring the essence of mushrooms fully and completely.
This recipe returns the spotlight to where it belongs – on the mushrooms themselves, ensuring an unforgettable gourmet experience from the first spoonful to the last.
Perfect for mushroom lovers and flavor seekers alike, this soup will redefine your expectations and elevate your mealtime to a whole new level of deliciousness.
How to Prepare Mushroom Soup
- Mushroom Prep: Begin by slicing the mushrooms into four slices, then dice each slice into 3 or 4 pieces.
- Sauté Magic: Melt butter in a large pot over medium-high heat. Add the chopped onion and garlic, cooking for 3 minutes until they’re softened but not browned.
- Mushroom Cooking: Add the diced mushrooms to the pot, stirring regularly for 10 minutes. Aim for soft mushrooms without browning them, as the pot will be quite full.
- Simmering: Pour in the vegetable stock, then season with salt and pepper. Bring to a boil, reduce heat to medium, and let it simmer uncovered for 15 minutes.
- Cream Addition: Stir in the crème fraîche or cream, continuing to simmer for another 5 minutes to blend the flavors together.
- Blending: Carefully transfer the soup into a blender, removing the cap from the feeding hole and covering it with a folded tea towel for safety. Blend until smooth.
- Final Simmer: Return the blended soup to the pot, simmering for a couple of minutes until the soup is hot and the blending bubbles have subsided.
- Serving: Serve the soup in bowls, garnished with a drizzle of olive oil or cream, croutons, and your choice of parsley, chervil, or thyme. Serve with bread for an ultimate dipping experience.
Mushroom Soup
Ingredients
- 30 g / 2 tbsp unsalted butter
- 1 onion chopped
- 2 garlic cloves minced
- 400 g / 14 oz white mushrooms
- 200 g/ 7 oz Swiss Brown/Cremini mushroom
- 3 1/4 cups vegetable stock or chicken stock
- 1/4 tsp salt
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or cream
Garnishes:
- Croutons
- Cream or extra virgin olive oil for drizzling
- Parsley roughly chopped or thyme leaves
- Bread for dunking
Instructions
- Prepare Mushrooms: Slice each mushroom into four parts, then further cut these slices into 3 or 4 smaller pieces.
- Onion and Garlic Sauté: In a pot over medium-high heat, melt the butter before adding onions and garlic, cooking them until they're just softened, ensuring they don't turn golden.
- Mushroom Cooking Phase: Introduce the mushrooms to the pot, stirring them frequently over a 10-minute period. They should soften without browning due to the volume in the pot.
- Stock Simmer: Add the stock along with a pinch of salt and pepper, bring to a boil, then reduce the heat to maintain a gentle simmer for 15 minutes without a cover.
- Cream Integration: Incorporate the cream or crème fraîche into the pot, allowing it to simmer for an additional 5 minutes to marry the flavors.
- Smooth Blend: Shift the soup mixture to a blender, taking care to remove the lid's cap and secure it with a kitchen towel over the opening, then blend until the texture is completely smooth.
- Heat Through: Pour the soup back into the pot, simmering briefly to ensure it's thoroughly heated and the surface bubbles have dissipated.
- Serve and Enjoy: Dish the soup into bowls, embellishing each serving with a drizzle of cream or olive oil, a sprinkle of croutons, and a garnish of parsley, chervil, or thyme leaves. Offer bread on the side for the ultimate dunking experience.
How to Store Mushroom Soup
This Mushroom Soup can be stored in the refrigerator for up to 3-4 days in a sealed container. For longer preservation, freeze the soup in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating. When ready to enjoy again, gently reheat the soup on the stove over low heat, stirring occasionally, until it is thoroughly warmed. If the soup has thickened too much upon storage, a little stock or water can be added to reach the desired consistency.
