Description
A rich and creamy mushroom soup made with cremini mushrooms, aromatic vegetables, and a blend of herbs and spices. This comforting soup features caramelized mushrooms, a smooth pureed base, and tangy Greek yogurt for a luscious finish, perfect for a cozy meal any time of year.
Ingredients
Scale
Mushrooms
- 1½ lbs. cremini mushrooms, divided (8 oz. sliced, 1 lb. chopped)
Vegetables
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, peeled
Fats and Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Spices and Flavorings
- 1 tablespoon Worcestershire sauce
- 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
Thickening and Stock
- 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 Mushrooms and Dairy: Measure ½ cup sour cream or Greek yogurt and let it rest at room temperature. Slice one-third of the mushrooms (8 oz.) into 1/8- to 1/4-inch thick slices. Chop the remaining two-thirds (1 lb.) into smaller pieces.
- Chop Mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If a food processor is unavailable, chop all vegetables by hand into small pieces.
- Caramelize Sliced Mushrooms: In a large Dutch oven over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add sliced mushrooms, stir to coat, then spread into an even layer. Cook undisturbed until deeply golden brown on the bottom; flip and brown the other side. Stir in Worcestershire sauce and salt, then transfer mushrooms to a bowl. Do not clean the pot.
- Sauté Remaining Mushrooms and Mirepoix: Reduce heat to medium. Melt remaining 2 tablespoons butter with 1 tablespoon olive oil in the same pot. Add chopped mushrooms and the mixed vegetables. Sauté for 10 minutes or longer until vegetables are tender, but mushrooms do not brown.
- Cook Roux: Sprinkle in the flour and spices (thyme, paprika, dill, pepper, oregano, red pepper flakes). Cook while stirring for 1 minute to remove raw flour taste. Add beef bouillon and chicken broth, stirring to scrape up browned bits from the bottom.
- Simmer Soup: Cover and bring to a boil, then reduce heat to a gentle simmer uncovered. Cook for 15 minutes, stirring occasionally to prevent sticking.
- Puree Soup: Remove half of the soup in two batches to a blender, filling no more than one-third full each time. Blend until very smooth. Leave blender cap slightly open and cover with a towel to allow steam to escape safely.
- Add Dairy and Sliced Mushrooms: Return pureed soup to pot. Stir in milk until combined, then add the sour cream or yogurt, stirring until smooth. Add the reserved sliced mushrooms.
- Warm Through: Cook over low heat for about 5 minutes until all ingredients are thoroughly heated without boiling to prevent curdling.
- Finish and Serve: Stir in balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives if desired. Serve warm and enjoy!
Notes
- Use low-sodium chicken broth to better control the saltiness of the soup.
- Allow sour cream or yogurt to come to room temperature before adding to the soup to prevent curdling.
- Caramelizing the sliced mushrooms adds a deep, rich flavor and texture contrast to the soup.
- Be careful when blending hot soup to avoid burns; blending in batches with venting is important for safety.
- For a vegetarian version, substitute beef bouillon with vegetable bouillon and use vegetable broth instead of chicken broth.
- Garnishing with fresh parsley or chives adds freshness and a pop of color to the finished soup.
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 30 mg
