Description
A rich, creamy mushroom soup made from white and cremini mushrooms, butter, onion, garlic, and cream. Perfect for cozy meals and packed with earthy flavor.
Ingredients
2 tbsp unsalted butter (30g)
1 onion, chopped
2 garlic cloves, minced
14 oz white mushrooms (400g), chopped
7 oz Swiss brown or cremini mushrooms (200g), chopped
3 1/4 cups vegetable stock
1/4 tsp kosher salt
1/8 tsp black pepper
3/4 cup crème fraiche or full-fat cream
Instructions
1. Melt butter in a large pot over medium-high heat.
2. Add chopped onion and minced garlic. Cook for 3 minutes until softened but not browned.
3. Add chopped mushrooms and cook for 10 minutes, stirring regularly.
4. Pour in vegetable stock, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes.
5. Stir in crème fraiche or cream and simmer for another 5 minutes.
6. Blend soup in batches until completely smooth, with the blender lid cap removed and covered by a towel.
7. Return soup to the pot and simmer until any bubbles subside and the soup is hot.
8. Ladle into bowls. Garnish with cream or olive oil, croutons, and fresh parsley or chervil. Serve with bread.
Notes
Use a mix of white and cremini mushrooms for balanced flavor and color.
Homemade vegetable stock enhances flavor significantly.
Crème fraiche offers a slight tang; regular cream works just as well.
To make croutons, cube crustless bread, toss with olive oil and a pinch of salt, and bake until golden.
Soup can be stored in the fridge for 4–5 days or frozen for up to 3 months.
Reheat gently to avoid cream separation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Mushroom Recipes
- Method: Stovetop
- Cuisine: Western