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Creamy Mushroom Soup with Croutons and Fresh Herbs Recipe

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4.1 from 4 reviews

This creamy mushroom soup features a delicate blend of white and Swiss Brown (Cremini) mushrooms simmered with aromatic onions and garlic. Enhanced with vegetable stock and finished with crème fraiche for a rich, velvety texture, this comforting soup is garnished with fresh herbs, drizzled cream or olive oil, and crunchy croutons, perfect for a cozy meal.

Ingredients

Sauté Base

  • 30g / 2 tbsp unsalted butter
  • 1 onion, chopped
  • 2 garlic cloves, minced

Mushrooms

  • 400g / 14 oz white mushrooms
  • 200g / 7 oz Swiss Brown (Cremini) mushrooms

Soup Liquid

  • 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

  1. Chop Mushrooms: Cut the mushrooms into 4 slices each, then dice these slices into 3 or 4 smaller pieces to ensure even cooking and a smooth texture once blended.
  2. Saute 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 they soften but do not brown to maintain a delicate flavor base.
  3. Cook Mushrooms: Add the prepared mushroom pieces to the pot. Cook for 10 minutes, stirring regularly. Avoid trying to brown the mushrooms as the pot is crowded; the mushrooms will release moisture and soften without color, which is desired.
  4. Simmer Soup: Pour in the vegetable stock, then season with salt and black pepper. Bring the mixture to a boil, then reduce heat to medium and let it simmer gently, uncovered, for 15 minutes to develop flavors and cook the mushrooms through.
  5. Add Cream: Stir in the crème fraiche or cream, then simmer the soup for an additional 5 minutes to incorporate richness and meld the flavors.
  6. Blend Soup: Carefully transfer the hot soup in batches to a blender. Remove the blender lid’s central cap and cover the opening with a folded tea towel to allow steam to escape safely. Blend until the soup is completely smooth and velvety.
  7. Reheat Soup: Pour the blended soup back into the pot and simmer it gently for 1-2 minutes to heat through and allow any air bubbles from blending to subside.
  8. Serve: Ladle the hot soup into bowls. Garnish with a drizzle of extra virgin olive oil or cream, add croutons on top, and sprinkle with chopped parsley, chervil, or thyme leaves. Serve with bread for dunking alongside.

Notes

  • Use a mix of white and Swiss Brown (Cremini) mushrooms for balanced earthy flavor and texture.
  • Do not brown the mushrooms; cooking them gently helps preserve their delicate taste for the soup.
  • You can substitute crème fraiche with any full-fat cream for similar creaminess.
  • Croutons add a nice textural contrast and can be store-bought or homemade.
  • When blending hot liquids, always remove the blender lid cap and cover with a towel to prevent steam build-up and splattering.
  • Serving with bread makes this soup a satisfying meal.

Find it online: https://cozyplatter.com/creamy-mushroom-soup-with-croutons-and-fresh-herbs-recipe/