Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe
Introduction
This comforting mushroom soup is creamy, rich, and full of earthy flavors. It’s a perfect starter or a light meal on its own, especially when paired with warm bread. Easy to make and deeply satisfying, it’s sure to become a family favorite.
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: Chop mushrooms by cutting them into four slices each, then dice each slice into three or four pieces.
- Step 2: 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.
- Step 3: Add the mushrooms to the pot and cook for 10 minutes, stirring regularly. Don’t try to brown them, as the pot will be crowded and color is not needed.
- Step 4: Pour in the vegetable stock, add salt and black pepper. Bring 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 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 and heat for a minute or two until hot and the bubbles caused by blending mostly subside.
- Step 8: Ladle the soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons, and your choice of parsley, chervil, or thyme. Serve with bread for dunking.
Tips & Variations
- Use a mix of mushroom varieties for a deeper flavor profile.
- For a vegan version, substitute butter with olive oil and use coconut cream instead of cream or crème fraîche.
- Add a splash of white wine before simmering for extra depth.
- If you prefer texture, blend only half the soup and stir in the rest of the cooked mushrooms.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. This soup can also be frozen 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 dried mushrooms instead of fresh?
Yes, you can rehydrate dried mushrooms in warm water and substitute them for fresh. Keep in mind that the flavor will be more intense, so adjust quantities accordingly.
Is it necessary to blend the soup?
Blending creates a smooth, creamy texture that is classic for this soup, but if you prefer a chunkier consistency, you can skip this step or blend only part of the soup.
PrintCreamy Mushroom Soup with Croutons and Fresh Herbs Recipe
A creamy and comforting mushroom soup made with a blend of white and Swiss Brown mushrooms, sautéed with onions and garlic, simmered in vegetable stock, and finished with crème fraiche or cream. This smooth, velvety soup is garnished with fresh herbs, croutons, and a drizzle of cream or olive oil, perfect for a cozy meal served with bread for dunking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Main 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
Garnishes and Serving
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley, roughly chopped (or chervil or thyme leaves if preferred)
- Bread for dunking
Instructions
- Chopping mushrooms: Slice the mushrooms into quarters, then dice each slice into 3 or 4 pieces to ensure they cook evenly in the soup.
- Sauté 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 them, as the pot is crowded and color is not desired.
- Simmer the soup: Pour in the vegetable stock, add salt and pepper, then bring the mixture to a boil. Reduce heat to medium and simmer gently without a lid for 15 minutes to develop flavors.
- Add cream: Stir in crème fraiche or cream and continue to simmer the soup for another 5 minutes to blend the richness.
- Blend the soup: Carefully transfer the soup to a blender in batches if necessary. Remove the lid cap and cover the hole with a folded tea towel for safety. Blend until the soup is completely smooth.
- Return to pot and heat: Pour the blended soup back into the pot and simmer for 1-2 minutes, allowing bubbles from blending to subside and the soup to become hot.
- Serve: Ladle the soup into bowls, garnish with a drizzle of extra virgin olive oil or cream, sprinkle croutons and chopped parsley (or chervil if preferred). Serve with bread for dunking to complete the experience.
Notes
- For the best texture, use a mix of white and Swiss Brown (Cremini) mushrooms to create depth of flavor.
- Do not attempt to brown mushrooms; the crowded pot prevents this but maintains moisture and flavor.
- Crème fraiche adds a slight tanginess, while cream makes the soup richer; use whichever you prefer.
- Use fresh herbs like parsley or chervil to enhance freshness at the end.
- Cover the blender lid’s hole with a tea towel to safely release steam when blending hot liquids.
- Serve with crusty bread to soak up the delicious soup.
Keywords: mushroom soup, creamy mushroom soup, vegetarian soup, easy mushroom recipe, stovetop soup, blended soup, comforting soup
