Description
A creamy and comforting mushroom soup made with a mix of white and Swiss brown mushrooms, simmered with onion and garlic, then blended smooth and finished with crème fraiche and fresh herbs. This easy stovetop recipe is perfect for a cozy meal served with crusty bread and crunchy croutons.
Ingredients
Scale
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/kosher)
- 1/8 tsp black pepper
Finishing Touches
- 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
Instructions
- Chopping mushrooms: Slice the mushrooms into quarters and then dice each quarter into 3 or 4 pieces, ensuring uniform size for even cooking.
- Saute onion and garlic: 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, releasing their sweet aroma.
- Cook mushrooms: Add the prepared mushrooms to the pot. Cook for 10 minutes, stirring regularly. Avoid browning the mushrooms as the pot will be crowded; the goal is to soften and release their moisture.
- Simmer 15 min: Pour in the vegetable stock, then season with salt and black pepper. Bring to a boil, then reduce to medium heat and gently simmer uncovered for 15 minutes to meld the flavors.
- Cream: Stir in the crème fraiche or cream, allowing it to integrate smoothly. Simmer for an additional 5 minutes to heat through and thicken slightly.
- Blitz: Carefully transfer the soup to a blender in batches if needed. Remove the cap from the feeding hole and cover the opening with a folded tea towel to avoid splashes. Blend until completely smooth for that creamy texture.
- Return to pot: Pour the blended soup back into the pot and simmer gently for 1-2 minutes to allow bubbles from blending to subside and to reheat the soup completely.
- Serve: Ladle the soup into bowls and garnish with a drizzle of extra virgin olive oil or cream, sprinkle with croutons and chopped parsley or chervil. Serve warm alongside crusty bread for dipping.
Notes
- Use a mix of white and Swiss brown mushrooms for deeper flavor complexity.
- Do not try to brown the mushrooms; cooking them gently releases flavor without color.
- Crème fraiche adds a slight tang and richness, but heavy cream works as well.
- Croutons add texture contrast and are optional but recommended.
- When blending hot soup, remove the blender lid cap and cover with a towel to prevent splatters and burns.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: mushroom soup, creamy mushroom soup, vegetarian soup, easy soup recipe, stovetop soup, comfort food, mushroom cream soup
