Creamy Mushroom Soup with Croutons and Herbs Recipe
Introduction
This creamy mushroom soup is a comforting and flavorful dish perfect for any season. It combines a blend of white and brown mushrooms simmered gently with aromatic onions and garlic, finished with a touch of cream for richness.
Ingredients
- 30g / 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g / 14 oz white mushrooms
- 200g / 7 oz Swiss Brown or Cremini mushrooms
- 3 1/4 cups vegetable stock
- 1/4 tsp salt (cooking or kosher)
- 1/8 tsp black pepper
- 3/4 cup crème fraîche 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
- Step 1: Cut the mushrooms into 4 slices each, then dice each slice into 3 or 4 pieces.
- Step 2: Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic. Cook for about 3 minutes until softened but not browned.
- Step 3: Add the diced mushrooms to the pot and cook for 10 minutes, stirring regularly. Avoid trying to brown the mushrooms as the pot is crowded and color is not needed.
- Step 4: Pour in the vegetable stock, then season with salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and simmer gently, uncovered, for 15 minutes.
- Step 5: Stir in the crème fraîche or cream, then continue to simmer for another 5 minutes.
- Step 6: Transfer the soup to a blender in batches if necessary. Remove the cap from the blender lid’s feeding hole and cover the hole with a folded tea towel. Blend until completely smooth.
- Step 7: Return the blended soup to the pot. Simmer for a minute or two to allow bubbles to subside and to reheat thoroughly.
- Step 8: Serve the soup in bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons, and chopped parsley, chervil, or thyme leaves. Serve with bread for dunking.
Tips & Variations
- For a richer flavor, you can replace vegetable stock with chicken stock if not vegetarian.
- Try adding a splash of dry white wine when cooking the mushrooms for extra depth.
- Use sour cream or Greek yogurt as an alternative to crème fraîche for a tangier taste.
- Add a pinch of nutmeg or smoked paprika to enhance the warmth of the soup.
- Crispy fried shallots or bacon bits make excellent additional toppings.
Storage
Store the mushroom soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until hot, stirring occasionally. For longer storage, freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use only one type of mushroom for this recipe?
Yes, you can use all white mushrooms or all Swiss Brown mushrooms if preferred, though combining them gives a deeper, more complex flavor.
Is this soup suitable for vegans?
This recipe as written is not vegan due to the butter and cream, but you can substitute olive oil for butter and use coconut cream or a plant-based cream alternative to make it vegan-friendly.
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Creamy Mushroom Soup with Croutons and Herbs Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting mushroom soup made with a mix of white and Swiss Brown mushrooms, sautéed onions and garlic, simmered in vegetable stock, and finished with crème fraiche for richness. Perfectly smooth and garnished with fresh herbs and croutons, this soup is a delicious starter or light meal ideal for mushroom lovers.
Ingredients
Soup Base
- 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
- 1/4 tsp salt, cooking or kosher
- 1/8 tsp black pepper
Finishing Touches
- 3/4 cup crème fraiche or cream (full-fat)
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley (roughly chopped), or chervil or thyme leaves
- Bread, for dunking
Instructions
- Chopping mushrooms: Cut the mushrooms into 4 slices and then dice them into 3 or 4 smaller pieces each to prepare them for cooking.
- Saute onion and garlic: Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic, cooking for about 3 minutes until softened but not browned.
- Cook mushrooms: Add the diced mushrooms to the pot and cook for 10 minutes, stirring regularly. Avoid browning as the pot will be too crowded and color is not required.
- Simmer: Pour in the vegetable stock, then season with salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and let it gently simmer for 15 minutes uncovered.
- Add cream: Stir in the crème fraiche or cream, then continue simmering for an additional 5 minutes to meld flavors.
- Blend: Transfer the soup in batches to a blender. Remove the cap from the feeding hole of the blender lid and cover the hole with a folded tea towel to prevent splashing. Blend until the soup is completely smooth.
- Return and reheat: Pour the blended soup back into the pot and gently simmer for a minute or two until the bubbles from blending mostly subside and the soup is hot.
- Serve: Ladle the smooth mushroom soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, sprinkle with croutons and fresh parsley or chervil if desired. Serve with bread for dunking to complete the comforting experience.
Notes
- Use a mix of white and Swiss Brown/Cremini mushrooms for depth of flavor.
- Do not brown mushrooms; cooking them gently allows for a more delicate taste.
- Crème fraiche adds richness, but full-fat cream works well as a substitute.
- Croutons add a delightful crunch as a topping.
- When blending hot liquids, always cover the feeding hole with a towel to avoid splatter and burns.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: mushroom soup, creamy mushroom soup, vegetarian soup, mushroom cream soup, easy mushroom soup, homemade soup, fall soup
