The most velvety Creamy Mushroom Soup
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.
You can substitute heavy cream with dairy-free alternatives like almond or coconut milk for a lighter, vegan-friendly version.