Description
This creamy Mushroom Soup offers a rich and intense mushroom flavor, achieved by blending sautéed white and Swiss Brown mushrooms with garlic, onion, and vegetable stock.
Ingredients
Scale
- 400g / 14 oz white mushrooms
- 200g / 7 oz Swiss Brown/Cremini mushrooms
- 30g / 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 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)
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), chervil, or thyme leaves
- Bread for dunking
Instructions
- Cut the white and Swiss Brown mushrooms into 4 slices each, then dice each slice into 3 or 4 smaller pieces.
- Melt the unsalted butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking gently for about 3 minutes.
- Add the prepared mushrooms to the pot. Cook for 10 minutes, stirring regularly.
- Pour in the vegetable stock and season with salt and black pepper. Bring to a boil, then reduce to medium heat and simmer for 15 minutes.
- Stir in the crème fraiche or full-fat cream, then continue to simmer for another 5 minutes.
- Transfer the soup in batches to a blender. Blend until completely smooth.
- Pour the blended soup back into the pot and simmer for 1 to 2 minutes.
- Ladle the hot soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons, and freshly chopped herbs. Serve with crusty bread.
Notes
- This soup is perfect for a cozy meal.
- Serve with bread for dunking.
- Customize the herbs based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending and simmering
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 264 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg