Creamy Mushroom Soup
sandravalvassori.com
This creamy mushroom soup is my favorite soup to make when I'm craving something warm but also nourishing and satisfying. Browning the mushrooms and cooking them with plenty of aromatics gives the soup deep, savory flavor, while a little flour and milk create a silky, velvety texture—no heavy cream needed! The soup comes together in less than 45 minutes and best of all, the flavors deepen as it sits, so it’s a great make-ahead soup for guests.
Servings: 4
Ingredients
- 1½ pounds mushrooms sliced ( I use 1 pound cremini and 1/2 pound mix of shiitake and oyster; or use all cremini)
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons all-purpose flour
- ½ cup dry white wine (or substitute additional broth)
- 1 tablespoon soy sauce
- bouquet garni: 4 sprigs fresh thyme, 2 bay leaves (see notes)
- 3 cups low-sodium chicken, mushroom or vegetable broth (see notes)
- 1 cup milk whole or 2%; plant-based milk works as well
- 2 tablespoons finely chopped fresh parsley for garnish (optional)
- flaky salt, such as Maldon, to finish (optional)
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium-high heat. When the butter has melted, add the mushrooms and cook, stirring occasionally, until they release their moisture and become deeply browned, about 8–10 minutes.
- Stir in the onion and garlic and season with ½ teaspoon salt and 1/4 teaspoon pepper. Cook until the onion softens and the mixture is fragrant, about 3 minutes.
- Stir in the Dijon mustard and flour. Cook for 1 minute, stirring constantly so the flour lightly cooks and coats the vegetables.
- Pour in the wine, then add the soy sauce, scraping up any browned bits from the bottom of the pot. Stir in the broth and milk. Bring the soup to a gentle boil, then cover and reduce the heat to low. Simmer for about 15 minutes, stirring occasionally.
- Using tongs, remove the bouquet garni. Transfer about two-thirds of the soup to a blender, let it cool briefly, and blend until very smooth. Stir the blended soup back into the pot and heat for a few more minutes until warmed through. (Or, use an immersion blender to blend the soup directly in the pot until smooth.)
- Taste and adjust with salt, pepper, or an extra splash of soy sauce if needed. Ladle into bowls, drizzle with olive, a pinch of flaky salt, and chopped parsley, if using.
Notes
Bouquet garni – This just means we tie the thyme sprigs and bay leaves together with kitchen twine before adding them to the pot. It makes them much easier to fish out later.
Broth – Store-bought broth works just fine here but try and use one that is good quality. I actually love this mushroom broth which has few ingredients and doesn't taste store-bought. But chicken broth or a not-too-sweet vegetable broth, or a mix, will all work.