Mushroom Soup

Name: Mushroom Soup
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 30g / 2 tbsp unsalted butter; 1 onion (, chopped); 2 garlic cloves (, minced); 400g / 14 oz white mushrooms ((Note 1)); 200g/ 7 oz Swiss Brown/Cremini mushroom ((Note 1)); 3 1/4 cups vegetable stock; 1/4 tsp salt (, cooking/kosher); 1/8 tsp black pepper; 3/4 cup crème fraiche or cream ((any full-fat) (Note 3)); Croutons ((Note 4)); 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

4.98 (15)

⏱ 30 mins 🍽 Serves 4 🏷 Soup

This recipe delivers a luxuriously creamy mushroom soup with a deep, earthy flavour in every spoonful. By blending the cooked mushrooms, their full taste is released into a velvety smooth broth. It is a simple yet satisfying dish that comes together quickly. Serve it with your favourite bread for a complete and comforting meal. The soup is garnished with herbs and a drizzle of cream or oil for extra richness.

Ingredients

30g / 2 tbsp unsalted butter
1 onion (, chopped)
2 garlic cloves (, minced)
400g / 14 oz white mushrooms ((Note 1))
200g/ 7 oz Swiss Brown/Cremini mushroom ((Note 1))
3 1/4 cups vegetable stock
1/4 tsp salt (, cooking/kosher)
1/8 tsp black pepper
3/4 cup crème fraiche or cream ((any full-fat) (Note 3))
Croutons ((Note 4))
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

Method

Prepare the mushrooms by slicing each one into 4 pieces, then chopping them into 3 or 4 smaller chunks.
Heat the butter in a large pot. Cook the chopped onion and minced garlic for 3 minutes until they have softened.
Place all the mushrooms into the pot. Cook them for 10 minutes, stirring often. The pot will be full, so they will not brown.
Pour in the vegetable stock and add the salt and pepper. Bring it to a boil, then reduce the heat to a gentle simmer for 15 minutes. Leave the lid off.
Mix in the cream or crème fraiche. Let the soup simmer for another 5 minutes.
Carefully transfer the soup to a blender, working in batches if needed. Take the centre cap out of the blender lid, cover the opening with a folded tea towel, and blend until perfectly smooth.
Pour the blended soup back into the pot. Heat it for a minute or two until it is hot and any bubbles from blending have settled.
Divide the soup among bowls. Finish with a drizzle of olive oil or cream, add croutons and chopped parsley or chervil. Serve with bread on the side.

Nutrition (per serving)

Sodium790 mg

Recipe details

CategorySoup