Description
A creamy and comforting mushroom soup made with a blend of white and Swiss Brown mushrooms, sautéed onions and garlic, simmered in vegetable stock, and finished with rich crème fraiche or cream. This soup is smooth, flavorful, and perfect for cozy meals served with a drizzle of olive oil or cream and crunchy croutons.
Ingredients
Scale
Soup
- 2 tbsp unsalted butter (30g)
- 1 onion, chopped
- 2 garlic cloves, minced
- 14 oz white mushrooms (400g)
- 7 oz Swiss Brown/Cremini mushrooms (200g)
- 3 1/4 cups vegetable stock or chicken stock (780ml)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or cream (any full-fat) (180ml)
Garnishes/Serving
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), chervil, or thyme leaves
- Bread for dunking
Instructions
- Chopping mushrooms: Cut mushrooms into 4 slices, then dice each slice into 3 or 4 pieces to prepare for cooking.
- Saute onion and garlic: Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for 3 minutes until softened but not golden.
- Cook mushrooms: Add the prepared mushrooms to the pot and cook for 10 minutes, stirring regularly. Avoid browning as the pot will be crowded and color is not necessary for this soup.
- Simmer: Pour in the vegetable or chicken stock, add salt and pepper, bring the mixture to a boil, then reduce heat to medium and simmer gently without a lid for 15 minutes.
- Add cream: Stir in the crème fraiche or cream, then let the soup simmer for an additional 5 minutes to meld the flavors.
- Blend the soup: Transfer the soup in batches to a blender. Remove the cap from the feeding hole and cover it with a folded tea towel to allow steam to escape safely. Blend until the soup is completely smooth.
- Finish cooking: Return the blended soup to the pot and simmer for 1 to 2 minutes until hot and bubbles subside from blending.
- Serve: Ladle the soup into bowls, garnish with a drizzle of olive oil or cream, croutons, and fresh parsley or chervil. Serve with bread for dunking.
Notes
- Using a mix of white and Swiss Brown mushrooms balances color and flavor nicely; you may use all of one variety if preferred.
- Homemade vegetable stock elevates the soup’s taste, but good quality store-bought vegetable or chicken stock works well.
- Crème fraiche adds a subtle tangy freshness to the soup, but full-fat pouring cream is a perfect substitute.
- For croutons, toss crustless bread cubes in olive oil and salt, bake at 350°F (180°C) for 10 minutes until golden and crunchy.
- When blending hot soup, leaving an opening covered by a towel allows steam to escape to prevent explosions.
- Store leftovers in the refrigerator for 4 to 5 days or freeze for up to 3 months.
- Nutrition values do not include toppings like croutons or extra butter on bread.
Nutrition
- Serving Size: 1 bowl (about 300ml)
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
