Mushroom Soup
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.99 out of 5 stars
(75)
Ingredients
4 servings
- 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
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Preparation
Step 1
Chopping mushrooms: Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
Step 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.
Step 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.
Step 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.
Step 5
Cream: Stir in cream (or crème fraiche), then simmer for another 5 minutes.
Step 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.
Step 7
Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
Step 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!
Step 9
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