Description
This Best Mushroom Soup Recipe creates a creamy, rich, and flavorful soup featuring cremini mushrooms combined with a classic mirepoix base, thickened with a roux, and finished with sour cream and fresh accents. It's a comforting and elegant dish perfect for a cozy lunch or dinner.
Ingredients
Scale
Mushrooms
- 1½ lbs. cremini mushrooms, divided
- 1 cup milk
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish (optional)
Vegetables & Aromatics
- 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
Fats & Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Seasonings & Spices
- 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
Thickening & Broth
- 1/4 cup flour
- 2 teaspoons beef bouillon – base, granulated, or crushed cubes
- 4 cups low-sodium chicken broth
Instructions
- Prep the sour cream and mushrooms: Measure the ½ cup of sour cream or Greek yogurt and let it sit at room temperature until needed. Slice one-third of the mushrooms (8 oz.) thinly, about 1/8 to 1/4-inch thick. Chop the remaining two-thirds (16 oz.) into small pieces.
- Chop the mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If a food processor is unavailable, chop the vegetables finely by hand.
- Caramelize sliced mushrooms: In a large Dutch oven over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced cremini mushrooms and stir to coat them with fat. Spread the mushrooms in an even layer and cook undisturbed until the bottoms are deeply golden brown. Flip and brown the other side similarly. Stir in Worcestershire sauce and some freshly cracked salt, combine well, then transfer the mushrooms to a bowl. Leave the pot unwashed for the next step.
- 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 mirepoix mixture. Sauté for about 10 minutes or longer, until the vegetables are tender. Note these mushrooms will not brown.
- Cook the roux and add broth: Sprinkle in the flour and all the dried spices (thyme, paprika, dill, pepper, oregano, red pepper flakes). Cook this mixture for 1 minute to remove raw flour taste. Add beef bouillon and chicken broth while stirring to deglaze and scrape up any browned bits from the bottom.
- Simmer the soup: Bring the soup to a boil over medium-high heat, then reduce to a gentle simmer uncovered. Let simmer for 15 minutes, stirring occasionally to prevent sticking.
- Puree the soup: Remove about half of the soup in two batches and transfer to a blender. Do not fill the blender more than one-third full to avoid overflow or explosion. Blend each batch until very smooth. To safely release steam, leave the blender cap slightly open and cover the opening with a paper or dish towel.
- Combine and finish soup: Stir the pureed soup back into the Dutch oven with the remaining soup. Mix in the milk until well combined, then add the sour cream or yogurt until smooth. Stir in the sautéed sliced mushrooms. Warm the soup over low heat until everything is heated through, about 5 minutes.
- Add final flavorings and serve: Stir in balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives if desired. Serve hot and enjoy this creamy, flavorful mushroom soup.
Notes
- Letting the sour cream or yogurt come to room temperature prevents curdling when added to hot soup.
- Caramelizing sliced mushrooms separately develops deep flavor and texture in the soup.
- Be cautious when blending hot soup; blending in small batches and venting steam prevents accidents.
- Using low-sodium broth and controlling added salt allows better seasoning balance.
- For a vegetarian version, substitute vegetable broth and omit Worcestershire sauce or use a vegetarian Worcestershire alternative.
- Fresh herbs like parsley and chives brighten the finishing flavors and add a fresh color contrast.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
