Ingredients
Method
- Prepare the mushrooms: Slice the white mushrooms into quarters, then dice them into smaller pieces. Slice the cremini mushrooms similarly.
- Sauté aromatics: Melt butter in a large pot over medium-high heat. Add the chopped onion and minced garlic. Cook for 3 minutes until softened.
- Cook mushrooms: Add all the mushrooms to the pot. Cook for 10 minutes, stirring regularly.
- Simmer the soup: Pour in the vegetable stock, salt, and pepper. Bring to a boil, then simmer gently, uncovered, for 15 minutes.
- Add creaminess: Stir in the crème fraîche or cream. Let it simmer for another 5 minutes.
- Blend until smooth: Carefully transfer the soup to a blender, working in batches if needed. Blend until completely smooth.
- Final simmer: Return the blended soup to the pot. Gently reheat until hot.
- Serve: Ladle the creamy mushroom soup into bowls. Garnish with croutons and optional parsley.
Notes
- Use a mix of mushrooms like white and cremini for the best flavor depth.
- Ensure mushrooms are cooked down well before adding stock to deepen their earthy taste.
- For a vegan version, substitute the butter with olive oil and use full-fat coconut milk or a vegan cream alternative instead of dairy cream.
- Serve hot with crusty bread for dipping. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure mushrooms are cooked down well before adding stock to deepen their earthy taste.
- For a vegan version, substitute the butter with olive oil and use full-fat coconut milk or a vegan cream alternative instead of dairy cream.
- Serve hot with crusty bread for dipping. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.