Description
This Best Mushroom Soup Recipe features a rich, creamy blend of cremini mushrooms, fresh vegetables, and aromatic herbs. Caramelized sliced mushrooms provide deep flavor and texture, while the blended soup base creates a smooth and comforting dish perfect for any season.
Ingredients
Scale
Mushrooms
- 1½ lbs. cremini mushrooms, divided
- 1 tablespoon Worcestershire sauce
Vegetables
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, peeled
Fats & Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Spices & Seasonings
- 2 teaspoons fresh thyme leaves, minced (or heaping ½ teaspoon dried thyme)
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 2 teaspoons beef bouillon base, granulated or crushed cubes
- Salt, to taste
Other Ingredients
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup milk
- ½ cup Greek yogurt or sour cream
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish (optional)
Instructions
- Prep Mushrooms and Dairy: Measure ½ cup sour cream or Greek yogurt and let it come to room temperature. Slice ⅓ (about 8 oz) of the mushrooms into 1/8- to 1/4-inch thick slices. Chop the remaining 1 pound of mushrooms into small pieces.
- Chop Mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If you don't have a food processor, chop them finely by hand.
- Caramelize Sliced Mushrooms: In a large Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms, stir to coat, and spread in an even layer without stirring. Cook until deeply golden brown on one side, then flip and brown the other side. Stir in Worcestershire sauce and salt. Transfer mushrooms to a bowl and set aside; do not clean the pot.
- Sauté Chopped Mushrooms and Mirepoix: Reduce heat to medium and melt the remaining 2 tablespoons butter with 1 tablespoon olive oil in the same pot. Add the chopped mushrooms and the vegetable mixture, sautéing for about 10 minutes until vegetables are tender. These mushrooms won't brown much.
- Make the Roux and Soup Base: Stir in the flour and all the dried spices, cooking for 1 minute to remove the raw flour taste. Add the beef bouillon base and chicken broth, scraping up any browned bits from the bottom of the pot.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to a gentle simmer uncovered. Cook for 15 minutes, stirring occasionally.
- Puree the Soup: Carefully transfer half of the soup in batches to a blender, filling no more than one-third full. Blend until very smooth, allowing steam to escape by removing or loosely covering the blender lid with a towel to prevent pressure buildup.
- Combine and Heat: Return blended soup to the pot. Stir in milk until combined, then incorporate the sour cream or yogurt until smooth. Add the caramelized sliced mushrooms. Cook over low heat just until warmed through, about 5 minutes.
- Finish and Serve: Stir in balsamic vinegar, lemon juice, and additional salt to taste. Garnish with fresh parsley or chives if desired. Serve hot and enjoy!
Notes
- Using cremini mushrooms provides a deep, earthy flavor, but you can substitute with white button or portobello mushrooms if desired.
- If you prefer a vegetarian version, use vegetable broth and omit Worcestershire sauce or substitute with a vegetarian-friendly alternative.
- Letting the sour cream or yogurt come to room temperature helps prevent curdling when adding to the hot soup.
- Be careful when blending hot soup to avoid steam pressure causing the lid to pop off; always vent the blender lid as described.
- For thicker soup, cook the roux a little longer or add slightly more flour; for thinner soup, add more broth or milk.
- Fresh herbs like thyme and parsley enhance flavor but dried herbs can be used in a pinch.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg
