Description
This creamy mushroom soup combines the earthy flavors of white and Swiss Brown mushrooms with a smooth, velvety texture. Perfect as a comforting starter or light meal, it features a rich balance of sautéed vegetables, vegetable stock, and cream or crème fraiche, garnished with fresh herbs and crunchy croutons.
Ingredients
Scale
Main Ingredients
- 30 g unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400 g white mushrooms, sliced and diced
- 200 g Swiss Brown/Cremini mushrooms, sliced and diced
- 3 1/4 cups vegetable stock or chicken stock
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or full-fat cream
Garnishes/Serving
- Croutons
- Extra virgin olive oil or cream, for drizzling
- Parsley, roughly chopped
- Chervil or thyme leaves (optional)
- Bread for dunking
Instructions
- Chop Mushrooms: Slice the mushrooms into 4 pieces each, then dice into 3 or 4 smaller pieces for even cooking and texture.
- Sauté Onion and Garlic: Melt butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for 3 minutes until softened but not browned.
- Cook Mushrooms: Add the prepared mushrooms to the pot and cook for 10 minutes, stirring regularly. Avoid browning as the pot is crowded; the mushrooms will release moisture instead.
- Simmer Soup: Pour in the vegetable or chicken stock, add salt and black pepper. Bring 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 full-fat cream, then simmer for an additional 5 minutes to meld flavors.
- Blend Soup: Transfer soup in batches to a blender. Remove the blender lid cap and cover the hole with a folded tea towel to allow steam to escape safely. Blend until completely smooth.
- Heat Soup: Return blended soup to the pot and simmer for 1 to 2 minutes until hot and any bubbles from blending settle.
- Serve: Ladle soup into bowls, drizzle with extra virgin olive oil or cream, and garnish with croutons and chopped parsley or chervil. Serve with bread for dunking.
Notes
- Mushrooms: Using both white and Swiss Brown mushrooms balances flavor with color. Feel free to use only one type depending on your preference.
- Stock: Homemade vegetable stock greatly enhances the soup’s flavor, though chicken stock can be used for a non-vegetarian version.
- Crème Fraiche: Adds a subtle tang and thicker texture; substitute with full-fat cream if unavailable.
- Croutons: Make by tossing bread cubes with olive oil and salt, baking at 180°C (350°F) for 10 minutes until golden.
- Blending: Remove the blender lid cap and cover the hole with a towel to prevent hot soup splashes and explosions.
- Storage: Soup keeps for 4 to 5 days refrigerated or can be frozen for up to 3 months.
- Nutrition excludes toppings like croutons or additional bread buttering.
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
