Description
A rich and creamy mushroom soup made with caramelized cremini mushrooms, aromatic vegetables, and a blend of spices. This soup features a smooth puree combined with tender mushroom slices for texture, finished with a touch of balsamic vinegar and fresh herbs for a flavorful comfort dish.
Ingredients
Scale
Main Ingredients
- 1½ lbs. cremini mushrooms, divided
- 3 medium carrots, roughly chopped to fit food processor
- 3 stalks celery, roughly chopped to fit food processor
- 1 small yellow onion, roughly chopped to fit food processor
- 4 cloves garlic, peeled
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves, minced (or heaping ½ tsp dried)
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- ¼ cup flour
- 2 teaspoons beef bouillon base, granulated or crushed cubes
- 4 cups low-sodium chicken broth
Add Later
- 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: Measure the ½ cup of sour cream or yogurt and let it rest at room temperature. Slice ⅓ of the mushrooms (8 oz.) into 1/8 to 1/4-inch thick slices. Chop the remaining 1 pound of mushrooms into pieces.
- Chop Mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If unavailable, chop by hand roughly.
- Caramelize 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 arrange them in an even layer. Cook undisturbed until deeply golden brown on the bottom, then flip and brown the other side. Add Worcestershire sauce and salt, stir to combine. Transfer mushrooms to a bowl and do not wipe the pot.
- Sauté Mushrooms and Mirepoix: Reduce heat to medium. Melt remaining 2 tablespoons butter with 1 tablespoon olive oil. Add chopped mushrooms and the mirepoix mixture. Sauté for 10 minutes or until vegetables are tender. The chopped mushrooms will not brown significantly.
- Cook Roux: Stir in flour and spices, cooking for 1 minute to remove raw flour taste. Add beef bouillon and chicken broth, stirring to scrape up browned bits from the pot bottom.
- Simmer: Cover and bring soup to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
- Puree: Remove half the soup in two batches to a blender, filling no more than ⅓ full per batch. Blend until very smooth, keeping the lid vented with a towel to allow steam escape.
- Add Milk and Dairy: Stir pureed soup back into pot, then add milk, mixing well. Stir in sour cream or yogurt until smooth. Add caramelized sliced mushrooms. Cook over low heat until warmed through, about 5 minutes.
- Finishing Touches: Stir in balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives if desired, and serve warm.
Notes
- Let the sour cream or yogurt come to room temperature to prevent curdling when added to the hot soup.
- Use low-sodium chicken broth to better control the saltiness.
- You can substitute vegetable broth and omit Worcestershire sauce for a vegetarian version, although this original recipe is not vegetarian.
- Caramelizing sliced mushrooms separately adds a deep, rich flavor and texture contrast.
- If you don't have a food processor, simply chop the vegetables by hand.
- Blend the soup in small batches to avoid pressure build-up and spills.
- The balsamic vinegar and lemon juice brighten the soup's flavor; add gradually and taste as you go.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 300 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: 25 mg
