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mushroom soup

Mushroom Soup

Savor the essence of mushrooms with our Mushroom Soup, where every spoonful is a deep dive into mushroom heaven. Crafted with a blend of white and Swiss Brown mushrooms, and enriched with a touch of cream, this soup is a testament to simplicity and flavor, making it the perfect gourmet addition to any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

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.