Creamy soup season is here, and I am here for it. As much as I love a refreshing gazpacho in summer, the velvety, luxe texture of a cream soup is what chill fall and winter evening dreams are made of. After testing hundreds of methods, I crafted the perfect velvety mushroom recipe. And it has some secrets.

Here is one essential step people are missing: the blending process. Unlike in other recipes, I learned from restaurant chefs to use a Vitamix type of blender instead of a manual immersion blender. Why? It’s a major game changer. It will create that smooth, velvety texture and render a perfectly homogeneous soup. The mixing power of a full smoothie mixer is better than that of a little immersion blender, allowing for the proper aeration process. Yes, the more air molecules you allow into your soup, the more silky it will become. The chemistry and physics I did not know I would love in high school. 

Another secret is using water instead of broth and shallots instead of onions. Broths are too salty and leave an overpowering sense in your palate. Just allow your mushrooms to get browny, and you will get that rich, deep taste from the browning process instead of the added salt. Shallots are more potent and deliver more sweetness than any other onions. They blend perfectly into a deeper brown cremini soup and will not alter the colour. And remember, less cream is always better, both for your health and for the taste.

The most velvety Creamy Mushroom Soup

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Soup

Cuisine French

Servings 4

Calories 225 kcal

Equipment

• 1 dutch oven
• 1 food processor

Ingredients

  

• 2 tbsp olive oil
• 1 tbsp butter
• 2 medium shallots finely chopped
• 2 cloves garlic minced
• 500 g white and cremini mushrooms sliced
• 1 tsp fresh thyme leaves or ½ tsp dried thyme
• 4 cups water
• 4 cup heavy cream or coconut milk for a dairy-free option
• Salt and pepper to taste
• Fresh parsley or chives chopped (optional, for garnish)

Instructions

 

• Heat oil and butter: In a large dutch oven, heat the olive oil and butter over medium heat until the butter melts.
• Cook the mushrooms: Add the sliced white mushrooms to the cocotte and cook for about 8-10 minutes, stirring occasionally, until they release their moisture and start to brown. This step is really important in order to achieve that browning butter taste.
• Sauté shallots and garlic: Add the chopped shallots and cook for 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute.
• Add water and thyme: Stir in the thyme leaves, then pour in the water. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
• Blend the soup: Use a smoothie maker or a food processor instead of an immersion blender. This is the secret. Mix the soup for at least 5 minutes for the best aeration results.
• Stir in cream: Add the ½ cup of heavy cream to the soup and stir well. Let it simmer for another 5 minutes, allowing the flavours to meld and the soup to reduce to the desired consistency.
• Season and serve: Taste the soup and season with salt and pepper. Ladle into bowls, garnish with chopped parsley, chives, and pepper if desired, and enjoy!

Notes

For a thicker soup, stir in 1 tbsp of flour before adding the mushrooms.
You can substitute heavy cream with dairy-free alternatives like almond or coconut milk for a lighter, vegan-friendly version.

Keyword mushroom soup

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