Mushroom Soup
Recipe video above. This is a magnificent yet easy, creamy Mushroom Soup where you'll enjoy intense mushroom flavour with every mouthful! Forget whole mushrooms bits floating in a wan broth. Blending the soup releases all the gorgeous, earthy flavour locked up in the mushrooms into every luscious, creamy bite.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Chopping mushrooms: Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
- 2
Saute onion and garlic: Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened, but not golden.
- 3
Cook mushrooms: Add mushrooms and cook for 10 minutes, stirring regularly. Do not try to brown; they won't as the pot is too crowded but we do not need colour.
- 4
Simmer 15 min: Add vegetable stock, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 15 minutes without a lid.
- 5
Cream: Stir in cream (or crème fraiche), then simmer for another 5 minutes.
- 6
Blitz: Transfer to a blender (do in batches, if necessary). Remove the cap from the feeding hole in the blender lid (Note 5), cover the hole with a folded tea towel. Blend until completely smooth.
- 7
Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
- 8
Serve: Ladle into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley or (if you're feeling a bit fancy), chervil. Don't forget bread for dunking!