Name: Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: 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/kosher); 1/8 tsp black pepper; 3/4 cup crème fraiche or full-fat cream; Croutons; Cream or extra virgin olive oil, for drizzling; Parsley (roughly chopped), chervil, or thyme leaves; Bread for dunking

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/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: Chop the mushrooms by cutting them into 4 slices, 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 golden.

Step 3: Add the chopped mushrooms to the pot and cook for 10 minutes, stirring regularly. Avoid trying to brown them as the pot will be crowded and some moisture is desired.

Step 4: Pour in the vegetable stock, then add salt and black pepper. Bring the mixture to a boil, then reduce the heat to medium and simmer gently for 15 minutes uncovered.

Step 5: Stir in the crème fraîche or cream, then simmer for another 5 minutes to incorporate the flavors.

Step 6: Carefully transfer the soup to a blender in batches if needed. Remove the cap from the blender lid’s feeding hole and cover it with a folded tea towel to allow steam to escape. Blend until completely smooth.

Step 7: Pour the blended soup back into the pot and simmer for a minute or two until bubbles mostly subside and the soup is hot.

Step 8: Serve the soup ladled into bowls. Garnish with a drizzle of extra virgin olive oil or cream, sprinkle croutons on top, and add chopped parsley, chervil, or thyme leaves. Don’t forget crusty bread for dunking!

Tips & Variations

Use a mix of mushrooms for depth of flavor, and avoid browning them to keep the soup delicate and smooth.

For a vegan version, substitute butter with olive oil and crème fraîche with coconut cream.

Add a splash of white wine before simmering for an extra layer of richness.

Serve with toasted garlic bread or homemade croutons for added texture.

FAQs

Can I use only one type of mushroom?

Yes, you can use just white mushrooms or just cremini mushrooms, but combining different types adds more depth and complexity to the flavor.

Do I have to use crème fraîche?

No, you can substitute crème fraîche with heavy cream or full-fat milk for a slightly different texture and flavor. Non-dairy creams work well if you prefer a dairy-free option.