Description
This creamy mushroom soup is a cozy, hearty dish made with cremini and shiitake mushrooms, shallots, garlic, and a swirl of heavy cream. Perfect for a comforting meal, it’s rich in flavor and easy to prepare.
Ingredients
4 tablespoons extra virgin olive oil
4 tablespoons butter
2 pounds (900g) cremini mushrooms, cleaned and sliced 1/8-inch thick
Small handful shiitake mushrooms, chopped
3/4 cup minced shallots (6 ounces, 170g)
3 cloves garlic, minced (3 teaspoons)
1 teaspoon kosher salt
3/4 teaspoon dried tarragon
4 cups (1 liter) chicken stock or vegetable stock
1/2 cup (120 ml) heavy cream
1/2 teaspoon freshly ground black pepper
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add butter and let it melt.
2. Add mushrooms and sauté until browned and most of the moisture is released, about 10 minutes.
3. Remove 1 cup of the cooked mushrooms and set aside.
4. Reduce heat to medium. Add minced shallots and garlic. Stir and cook for 1 minute.
5. Add salt, dried tarragon, and stock. Bring to a simmer and cook uncovered for 10 minutes.
6. Remove from heat. Blend the soup using an immersion blender or in batches with a standing blender until smooth.
7. Return soup to pot. Stir in heavy cream and black pepper. Adjust seasoning to taste.
8. Add reserved mushrooms back into the soup. Stir well and serve hot.
Notes
If freezing, do not add the cream. Add it only after defrosting and reheating to maintain texture.
Great with crusty bread or a light salad. Can be made vegetarian by using vegetable stock and plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Stovetop
- Cuisine: American