Introduction
Indulging in a comforting bowl of mushroom soup is a delightful experience, especially when it’s rich, creamy, and packed with flavor. This recipe uses a combination of white and Swiss brown mushrooms to create a deliciously satisfying dish that’s perfect for chilly days or when you need a little comfort food. With a few simple ingredients and straightforward techniques, you’ll be able to whip up a bowl of this mushroom goodness that is sure to impress.
Detailed Ingredients with measures
30g / 2 tbsp unsalted butter
1 onion, chopped
2 garlic cloves, minced
400g / 14 oz white mushrooms
200g / 7 oz Swiss Brown/Cremini mushrooms
3 1/4 cups vegetable stock (homemade is best) or chicken stock
1/4 tsp salt, cooking/kosher
1/8 tsp black pepper
3/4 cup crème fraiche or cream (any full-fat)
GARNISHES/SERVING:
Croutons
Cream or extra virgin olive oil for drizzling
Parsley (roughly chopped), chervil (if you’re feeling a bit fancy), or thyme leaves
Bread for dunking
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4-6 people
This creamy mushroom soup is a delightful way to warm up your day. Enjoy the rich textures and flavors, and don’t forget to pair it with some crunchy croutons and your favorite bread for a satisfying meal.
Detailed Directions and Instructions
Chopping Mushrooms
Cut the white and brown mushrooms into 4 slices, then dice them into 3 or 4 pieces.
Saute Onion and Garlic
Melt 30g (2 tbsp) of unsalted butter in a large pot over medium-high heat. Add the chopped onion and minced garlic to the pot. Cook for 3 minutes until the onion and garlic are softened but not golden.
Cook Mushrooms
Add the chopped white and brown mushrooms to the pot. Cook for 10 minutes, stirring regularly. Do not attempt to brown the mushrooms; they will not brown as the pot is too crowded, but this is not necessary.
Simmer
After the mushrooms have cooked, add 3 1/4 cups of vegetable stock, 1/4 tsp of salt, and 1/8 tsp of black pepper to the pot. Bring the mixture to a boil, then reduce the heat to medium and let it simmer gently for 15 minutes without a lid.
Add Cream
Stir in 3/4 cup of crème fraiche or full-fat cream. Allow the mixture to simmer for an additional 5 minutes.
Blitz the Soup
Transfer the soup to a blender (may need to do in batches). Remove the cap from the feeding hole in the blender lid and cover the hole with a folded tea towel. Blend until the soup is completely smooth.
Return to Pot
Pour the blended soup back into the pot. Simmer for a minute or two until the bubbles caused by blending largely subside, and ensure the soup is hot.
Serve
Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons, and roughly chopped parsley or chervil if desired. Provide bread for dunking.
Notes
Mushrooms
A combination of white and brown mushrooms is recommended for balancing flavor and color. Swiss Brown/Cremini mushrooms provide a more robust flavor but will darken the soup. You can use all white mushrooms for a lighter soup that remains fabulously flavorful.
Stock
Utilizing high-quality stock significantly enhances the flavor of the soup. Homemade vegetable stock is encouraged for best results. Chicken stock is also an excellent option for those who want to incorporate meat.
Crème Fraiche
Crème fraiche is thicker than regular pouring cream and has a mild tangy flavor, adding a subtle freshness to the soup. If unavailable, regular pouring cream can be used as a substitute.
Croutons
To prepare croutons, cut any crustless bread into 0.75 cm (1/3 inch) cubes. Toss the cubes in olive oil and sprinkle with a pinch of salt. Bake at 180°C (350°F) for 10 minutes, tossing halfway, until they are golden and crunchy. Allow to cool completely on the tray before using.
Blending
To avoid a soup explosion, allow heat to escape while blending. Cover the feeding hole in the blender with a tea towel. If blended with a tightly sealed lid, the hot steam can cause the lid to blow off, resulting in a messy kitchen.
Storage
The soup will keep in the refrigerator for 4 to 5 days or can be frozen for up to 3 months.
Nutrition
Nutritional information does not account for toppings, as the amount of croutons and butter used can vary significantly.
Cook techniques
Chopping mushrooms
Cut mushrooms into 4 slices, then dice into 3 or 4 pieces to ensure even cooking and blending.
Sauteing onion and garlic
Melt unsalted butter in a large pot over medium-high heat, then add chopped onion and minced garlic. Cook for about 3 minutes until they are softened but not browned.
Cooking mushrooms
Add the chopped mushrooms to the pot and cook for approximately 10 minutes, stirring regularly. Avoid trying to brown them, as the pot will be crowded.
Simmering
Once the mushrooms are added, pour in the vegetable stock, sprinkle in salt and pepper, and bring to a boil. Then, reduce the heat to medium and let it simmer gently for 15 minutes without a lid.
Incorporating cream
Stir in crème fraiche or cream to the soup and allow it to simmer for an additional 5 minutes for added richness and creaminess.
Blending
Transfer the soup to a blender to achieve a smooth consistency. Remove the cap from the feeding hole in the lid and cover it with a folded tea towel to prevent splatters.
Returning and reheating
After blending, return the soup to the pot and simmer for a minute or two until heated through and any bubbles caused by blending have mostly subsided.
Serving
Ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil or cream, croutons, and fresh herbs. Don’t forget to serve with bread for dunking!
FAQ
Can I use different types of mushrooms?
Yes, you can use any combination of mushrooms based on your preference. Both white mushrooms and Swiss Brown/Cremini mushrooms work well.
What type of stock should I use?
Vegetable stock is preferred, especially homemade, but chicken stock can also be used for added flavor.
What can I substitute for crème fraîche?
Regular pouring cream can be used as a substitute for crème fraîche if it’s hard to find.
How do I make croutons?
Cut bread into cubes, toss with olive oil and a pinch of salt, then bake at 180°C/350°F for about 10 minutes until golden and crunchy.
How do I prevent the soup from exploding in the blender?
Always remove the cap from the feeding hole and cover it with a towel to allow steam to escape during blending.
How long can I store the soup?
The soup can be stored in the fridge for 4 to 5 days or frozen for up to 3 months.
Conclusion
This creamy mushroom soup combines the robust flavors of various mushrooms with the rich, smooth texture of crème fraîche, resulting in a delightful bowl of comfort. The careful balance of ingredients, from sautéed onions and garlic to a flavorful vegetable or chicken stock, creates a nourishing dish that is perfect for any occasion. Serve it hot with croutons and fresh herbs for an elevated presentation.
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