Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mushroom Soup Recipe
What’s the one factor that makes this Mushroom Soup stand out from the remaining? You’ll take pleasure in mushroom flavour in each mouthful. As unusual and apparent as that sounds, most mushroom soups are literally nothing greater than mushroom bits floating in a generically-flavoured creamy soup broth. However this one is 100% mushroom flavour – all the way down to the final spoonful!
It’s straightforward sufficient to sauté up some mushrooms in butter, then add some flour, broth adopted by a very good glug of cream, and name it a day. And whereas it’ll style simply fantastic, it gained’t actually style that very like mushrooms, apart from the bites you get with mushroom bits in it.
So in presenting you with a mushroom soup recipe I needed to ensure it truly tasted like – gasp, shock, horror – mushrooms!
And the way will we obtain that? Easy: Blitz the soup! Solely this manner can we launch all of the attractive, candy and earthy flavours locked up within the mushrooms into each luscious, creamy mouthful!!
1. Mushrooms!
Swiss Brown / cremini mushrooms have a stronger mushroom flavour than common white / button mushrooms however make the soup browner. So I like to make use of a mix of each Swiss Brown and commonplace white mushrooms. This provides you the very best of each worlds: an intense mushroom flavour with a chic pale cream color moderately than a (very) brown one!
(Enjoyable reality: White / button, Swiss Brown / cremini and portobello mushrooms are literally all the identical mushroom – simply in numerous phases of the mushroom’s life cycle. True story!)
2. Mushroom Soup – different substances
One very nice factor about this Mushroom Soup recipe is how few substances are literally referred to as for. Why gild the lily with further pointless flavourings once we have already got a soup full of lovely mushroom flavour!
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Vegetable inventory – Retailer-bought inventory works fantastic right here, however I actually suggest making an attempt this with Home made Vegetable Inventory one in every of today! Vegetable inventory is a lot simpler and fewer messy to make than meat-based shares like beef inventory and chicken inventory, calling for simply primary greens and flavourings (carrot, celery, onion, garlic, parsley, thyme, bay leaf, peppercorns, coriander seeds);
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Cream, or creme fraiche – This provides a luxuriously velvety mouthfeel to the soup so I actually suggest not skipping it. Should you don’t have both, stir in a knob of butter on the finish.
Cream or creme fraiche? Cream is the apparent possibility, however I’ve additionally instructed creme fraiche for one thing a bit totally different.
What precisely is creme fraiche, anyway? Creme fraiche is a flippantly soured cream, and unsurprisingly tastes like a cross between bitter cream and heavy/thickened cream. It has the identical velvety richness of cream with a slight tanginess (however not as tangy as bitter cream). It’s additionally thicker like bitter cream and will be dolloped moderately than poured. It lends a beautiful faintly sharpened observe to the soup.
Which is healthier? I’d go cream for each day functions, and reserve creme fraiche for firm (sure, it’s dearer and never carried by all grocery shops). Nevertheless it’s no lesser a soup with “simply” plain cream, I guarantee you!
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Onion and garlic – Important flavour base; and
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Butter – For sautéing.
This soup may be very easy to make, however there’s time concerned in sautéing and simmering. This process is important to convey out all of the fantastic flavours!
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Sauté onion and garlic in butter for five minutes over medium warmth till softened, however don’t allow them to go golden;
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Prepare dinner mushrooms for 10 minutes till they develop into comfortable. They are going to launch various water throughout this stage however the water will evaporate. Don’t attempt to prepare dinner them till golden; they’ll refuse to as a result of the pot is simply too crowded and we’re OK with this;
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Simmer quarter-hour – Add vegetable inventory, salt and pepper. Deliver to a boil, decrease warmth to medium and simmer gently for quarter-hour with out a lid;
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Add cream or creme fraiche and simmer for an additional 5 minutes;
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Blitz till easy – Switch the soup to a blender and blitz till easy. WARNING! Ensure you take away the lid of the feeder (the opening within the lid of the blender), and canopy the opening with a folded tea towel earlier than you mix. Scorching soup in a tightly sealed blender on full pace = soup explosion!! The lid will blow off, and also you’ll find yourself with scorching soup all around the ceiling – and throughout your self. Been there, achieved that!
Stick blender possibility: You can additionally use a stick blender, however I discover that it doesn’t puree the soup as easily as pictured. It really works fantastic, however a blender is healthier; and
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Return to pot and simmer additional on a low warmth for a few minutes till bubbles attributable to mixing subside, then serve! Ladle into bowls and garnish with a drizzle of additional virgin olive oil or cream, croutons and parsley or, in case you’re feeling a bit Frenchy ‘n fancy, chervil.
I added some golden sautéed slices of mushrooms for the photographs, as a cue so that you’d know what this bowl of brown liquid truly is. I need to confess I’ve by no means achieved that in actual life earlier than!! 😂
Oh and as I all the time say when sharing a soup recipe, bread for dunking actually shouldn’t be non-obligatory. I say it’s within the recipe, however everybody is aware of I’m mendacity by my tooth! – Johnsat x
PS. I assume I ought to observe that cheeky assertion up with some bread suggestions! 😂 Listed below are my prime 3 picks:
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Crusty Artisan Bread – By far the most well-liked bread recipe I’ve shared, famed for the distinctive outcomes and dead-easy methodology;
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No Yeast Bread Loaf – Cherished as a superb speedy different that doesn’t require yeast, together with Irish Soda Bread;
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Focaccia – The newest addition to my bread assortment, an Italian favorite wildly fashionable straight out of the gate!
Or select your personal bread recipe!
Ingredients
- 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 (bonus points for homemade veg stock! – Note 2), or chicken 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
Instructions
- Chopping mushrooms: Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
- 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.
- 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.
- 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.
- Cream: Stir in cream (or crème fraiche), then simmer for another 5 minutes.
- 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.
- Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
- 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!
Notes
1. Mushrooms – I like to use a combination to balance flavour with colour. Swiss Brown/Cremini mushrooms have more mushroomy flavour but make the soup browner, whereas standard white mushrooms keep the soup colour paler. You could just use all of either. Even all white mushrooms is still fabulously mushroomy, and soup will be even paler!
2. Stock – The better the stock, the better the soup flavour! It’s really worth making your own vegetable stock, yielding very high returns for minimal effort and clean up.
Chicken stock will also work wonderfully here if you’re happy to introduce meat into the dish – homemade stock of course is best!
3. Creme fraiche – Creme fraiche is a form of soured cream. It’s tastes like something in between sour cream and regular pouring cream, and is lightly tangy. It’s also thicker than pouring cream and can be dolloped. It lends a lovely subtle freshness to the soup thanks to the mild acidity. Creme fraiche can be hard to find and is somewhat pricey. Regular pouring cream is perfectly good in it’s place and no less delicious!
4. Croutons – Cut any bread (crustless) into 0.75 cm / ⅓” cubes. Toss in a little olive oil to coat, sprinkle with a pinch of salt. Bake at 180°C/350°F for 10 min, tossing halfway, until golden and crunchy. Cool fully on tray before using.
5. Blending – Doing this allows heat to escape and prevents a hot soup explosion! If you blend hot soup with a tightly sealed it, the lid will blow off and you’ll end up with hot soup all over you and your kitchen … been there, done that!
6. Storage – Soup will keep for 4 to 5 days in the fridge, or freeze for 3 months.
7. Nutrition excludes toppings. Because I cannot be held responsible for how much croutons you sprinkle on your soup, and how much butter you slather on your bread!!
Did You Make This Recipe?
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