Hearty Cream of Mushroom Soup
Ruth M. Moran
A silky, flavorful mushroom soup with a perfect balance of herbs and cream, easy to prepare and ideal for freezing without cream for future enjoyment.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Soup, Starter
Cuisine American, Vegetarian Option
1 Heavy-bottomed pot (5 to 6 quart)
1 Immersion blender (or standing blender)
1 Sharp chef’s knife
Measuring cups and spoons
1 Mixing Bowl
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 pounds cremini or button mushrooms cleaned and sliced
- Small handful shiitake mushrooms chopped
- ¾ cup minced shallots about 6 ounces
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- ¾ teaspoon dried tarragon
- 4 cups chicken or vegetable stock
- ½ cup heavy cream
- ½ teaspoon freshly ground black pepper
Preparing the Mushrooms: Begin by thoroughly cleaning your mushrooms. Use a damp paper towel or a soft brush to gently remove any dirt or debris from the cremini (or button) mushrooms and shiitake mushrooms.Avoid washing mushrooms under running water as they can absorb excess moisture, which affects their texture when cooking. Once cleaned, slice the cremini mushrooms into thin, even pieces about 1/8-inch thick to ensure they cook evenly. Chop the shiitake mushrooms into smaller pieces to match the size of the cremini slices for a consistent texture in your soup. Heating the Fat Base: Place a large, heavy-bottomed pot (about 5 to 6 quarts) on your stovetop over medium-high heat. Add 4 tablespoons of extra virgin olive oil and swirl it around the bottom of the pot to coat evenly. Follow by adding 4 tablespoons of butter. Allow the butter to melt completely, stirring occasionally to combine it with the olive oil. This mixture of fats creates a rich and flavorful base that will enhance the taste of your mushrooms while preventing them from sticking to the pot. Sautéing the Mushrooms: Once the butter has melted and the fat is hot but not smoking, add all the sliced cremini and chopped shiitake mushrooms to the pot. Stir the mushrooms gently to coat them thoroughly with the olive oil and butter mixture. Increase the heat slightly to maintain medium-high and cook the mushrooms without overcrowding the pot; this allows them to brown properly rather than steam. Continue to sauté, stirring occasionally, for about 10 minutes or until the mushrooms have turned golden brown and released most of their moisture. This browning develops deep, complex flavors essential for a rich soup. Reserving Mushrooms for Texture: After the mushrooms have cooked and released their liquid, carefully remove about 1 cup of the sautéed mushrooms from the pot and place them into a mixing bowl. These reserved mushrooms will be stirred back into the soup at the end to add delightful texture and a burst of mushroom flavor to the creamy base. Adding Aromatics – Shallots and Garlic: Reduce the heat to medium to prevent burning delicate aromatics. Add the minced shallots and garlic cloves to the pot with the remaining mushrooms.Stir them together thoroughly, allowing the shallots and garlic to coat in the buttery mushroom juices. Cook for approximately one minute, stirring constantly, until the shallots become translucent and fragrant, and the garlic releases its aroma. This step builds layers of flavor in your soup. Seasoning and Simmering: Next, sprinkle in 1 teaspoon of kosher salt and 3/4 teaspoon of dried tarragon. Stir to combine and evenly distribute the seasonings throughout the mixture. Pour in 4 cups of chicken or vegetable stock, depending on your preference. Increase the heat back to medium-high and bring the mixture to a gentle simmer. Allow it to cook uncovered for about 10 minutes. This simmering time lets the flavors meld and the liquid reduce slightly, concentrating the taste. Pureeing the Soup: After simmering, remove the pot from heat. Using an immersion blender, carefully puree the soup directly in the pot until it reaches a smooth, velvety consistency. If you don’t have an immersion blender, transfer the soup in batches to a standing blender, and puree until smooth, then return it to the pot.If the soup appears too thick for your liking, gradually add a little water or additional stock until you reach your preferred texture. This creamy base is key to the classic texture of the soup. Incorporating Cream and Reserved Mushrooms: Place the pot back on low heat. Slowly whisk in 1/2 cup of heavy cream to add richness and a silky mouthfeel. Stir thoroughly to blend the cream evenly throughout the soup. Then, add the reserved cooked mushrooms back into the pot, stirring gently to distribute them evenly. These mushrooms add a pleasant bite and visual appeal. Finally, season with 1/2 teaspoon of freshly ground black pepper, tasting and adjusting the salt and pepper as needed for perfect balance. Serving and Enjoying: Once the soup is heated through and well seasoned, ladle it into warm bowls. This soup pairs beautifully with crusty bread or a fresh green salad for a comforting meal. Serve immediately to enjoy its full, fresh flavors. If you plan to freeze leftovers, remember to omit the cream until reheating to preserve texture and freshness.
- Use a mix of mushrooms for depth of flavor.
- Avoid washing mushrooms under running water; clean gently instead.
- Reserve some cooked mushrooms for texture contrast in the final soup.
- Do not add cream before freezing; add it fresh when reheating.
- Adjust soup thickness with stock or water as needed.
- Use an immersion blender for quick, safe pureeing.
- Freshly ground black pepper brightens the flavor at the end.