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. Finished with crème fraiche and garnished with croutons and fresh herbs, this comforting soup is perfect for a cozy meal.
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 for about 3 minutes until softened.
- 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 gently for 15 minutes.
- Stir in the crème fraiche or full-fat cream, then 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 gently 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
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 264
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg