This cream of mushroom soup is robust, filling, delicious, and perfect for almost any time of the year. We're taking it from good to gourmet by adding crispy seared shiitake mushrooms on the top (plus using an awesome mixed mushroom blend).
Mushrooms have a naturally rich and savory flavor that just screams umami - that fifth taste sensation that gives food a depth of flavor and makes it so incredibly delicious. When combined with a creamy base, it creates a velvety smooth texture that melts in your mouth. What's not to love?
Cream of mushroom soup is a rich and savory soup made from mushrooms and a creamy base, often seasoned with herbs and spices. It's amazing because it hits all the right notes of umami, creaminess, and comfort, making it the ultimate luxury soup.
Frequently Asked Questions
It's made with mushrooms, cream or milk, and a buttery flour mixture that thickens the soup. It's often seasoned with garlic, thyme, black pepper, or other herbs and spices for extra flavor.
This soup is pretty high in calories and fat due to the cream and butter used to make it. But, it does have some nutritional value thanks to the mushrooms, which contain B vitamins and minerals like potassium and selenium. So, it's okay to indulge in moderation, but you probably don't want to make it a regular part of your diet.
Absolutely! You can use plant-based milk like almond or coconut milk instead of the cream and swap out the butter for vegan butter or oil. Instead of making a roux with flour, you can use cornstarch or arrowroot powder to thicken the soup. Just make sure the mushrooms are fresh and not canned, as many canned mushrooms contain animal products.
Yes, you can freeze it for up to 3 months in an airtight container or freezer bag. However, the texture may change slightly upon thawing, and the cream or milk may separate. Just give it a good stir and reheat it gently on the stovetop to bring it back together.
Why You're Going to Love this Recipe
- Rich, velvety texture: This soup is blended smooth, giving it a gorgeous texture that will satisfy your luxury food cravings.
- Complex, earthy flavor: The combination of different types of mushrooms, garlic, shallot, and fresh thyme creates a rich and complex flavor profile that is both savory and earthy.
- Creamy, indulgent base: The heavy cream and parmesan cheese in this recipe create a creamy and indulgent base that is so satisfying.
- Perfect for any occasion: This soup can be served as a starter, side dish, or even a main course, making it a versatile and crowd-pleasing option for any occasion.
- Garnishes add texture and depth: The seared shiitakes, chives, and creme fraiche on top of this soup add texture and depth, taking it from a simple soup to a gourmet dish. And we do love gourmet around here.
- Easy to make: Despite its complex flavor profile, this soup is really easy to make, with simple ingredients and straightforward instructions.
What Type of Mushrooms To Use
My all-time favorite combo of mushrooms is a mix of shiitake, cremini, and oyster mushrooms. I'll use these three in pretty much any recipe that calls for mushrooms.
The shiitake mushrooms add a rich and savory flavor that is truly umami and brings out the depth of the other ingredients. The cremini mushrooms have an earthy taste that adds complexity to the soup and blends well with the other mushrooms. And the oysters? They have a delicate and sweet taste that adds a velvety texture and smoothness to the dish that is absolutely bomb.
Together, these mushrooms create a symphony of flavors and textures that elevate this soup from basic to bougie.
How to Clean Mushrooms
Let's start with the shiitake mushrooms. To clean shiitake mushrooms, take a damp paper towel and gently wipe each mushroom cap to remove any dirt or debris. If there's a lot of dirt, you can give them a quick rinse in cold water, but don't soak them or they'll get waterlogged.
For cremini mushrooms, start by trimming the stems and then wiping each mushroom with a damp paper towel to remove dirt. If there's a lot of dirt, you can rinse them in cold water, but don't soak them or they'll get waterlogged.
For oyster mushrooms, gently wipe each mushroom with a damp paper towel to remove any dirt or debris. If the mushrooms are particularly dirty, rinse them in cold water and gently pat them dry with a paper towel.
Remember, it's important not to soak any mushrooms in water because they'll absorb too much moisture and get waterlogged, affecting the soup's texture and flavor.
Shiitake mushrooms: Shiitake mushrooms are a flavorful and savory addition to this soup. They add that distinct umami taste that complements the other ingredients.
Cremini mushrooms: Cremini mushrooms have a deep, earthy taste that complements the shiitake mushrooms and adds a layer of complexity to the soup.
Oyster mushrooms: Oyster mushrooms have a delicate, slightly sweet taste that pairs well with the other mushrooms in the soup. They also add a smooth and velvety texture to the final dish.
Garlic: Garlic adds a pungent and slightly spicy flavor to the soup. It also has numerous health benefits and is known for its immune-boosting properties.
Shallot: Shallot has a milder and sweeter flavor than onion, which adds a subtle sweetness to the soup. It also has a more delicate texture than onion, which adds a nice contrast to the meaty mushrooms.
Roux: A roux is a mixture of flour and fat that is used to thicken the soup and create a creamy base.
Chicken broth: Chicken broth adds depth and richness to the soup. It also adds a savory and slightly salty flavor that enhances the taste of the mushrooms.
Heavy cream: Heavy cream adds a smooth and indulgent texture to the soup. It also adds richness and depth of flavor.
Fresh thyme: Fresh thyme adds a fragrant and herbaceous flavor to the soup. It also adds a pop of color and visual appeal.
Parmesan cheese: Parmesan cheese adds a salty and nutty flavor to the soup. It also adds richness and depth of flavor.
Chives: Chives add a mild onion-like flavor to the soup. They also add a pop of color and visual appeal.
Seared shiitakes: Seared shiitakes add a crispy and meaty texture to the soup. They also add a deeper flavor and a visual appeal to the dish.
Creme fraiche: Creme fraiche adds a tangy and creamy flavor to the soup. It also adds richness and depth of flavor.
Sherry Vinegar: Sherry vinegar adds a hit of acid to the soup. It also adds depth of flavor and complexity to the dish.
How to Make Cream of Mushroom Soup
First, we're going to clean and chop all of our mushrooms - the shiitake, cremini, and oyster mushrooms. Make sure to remove the stems from the shiitake and oyster mushrooms and discard them. Reserve a few shiitakes to sear later for garnish.
Next, we're going to finely chop some garlic and shallots. Heat up some butter in a large pot over medium heat and sauté the garlic and shallots until they're fragrant and translucent. Then, add the mushrooms to the pot and stir them around until they're lightly browned.
Now, it's time to make the roux! Sprinkle some flour over the mushroom mixture and stir it in until it's well incorporated. Then, stir everything together in the chicken broth. Add some fresh thyme leaves for extra flavor, and let everything simmer for about 20 minutes until the mushrooms are nice and tender.
Once everything is cooked, it's time to blend! Use an immersion blender to puree the soup until it's smooth and creamy. Then, add in the heavy cream and some grated Parmesan cheese and stir it in until it's melted and fully incorporated. You can also use a stand blender to do this - just be careful when you're transferring the hot soup.
In a separate, non-stick pan, add 1 tablespoon of olive oil. Lay the extra shiitakes flat, and sear them for about three minutes per side.
Finally, it's time to serve. Ladle the soup into bowls and garnish each bowl with seared shiitake mushrooms, chopped chives, and a crème fraîche. Oh, and don't forget to pour a splash of sherry for an extra touch of ~*fancy*~.
Truffle - For a richer, earthier flavor, add a splash of truffle oil at the end of cooking or shave some fresh truffle on top of the soup before serving.
White Wine - Add some white wine to the soup while it's cooking for a subtle tangy flavor. Just make sure to use a dry white wine like Pinot Grigio or Sauvignon Blanc.
Spices - Try adding some warming spices like cumin, coriander, or paprika to the soup. This will give it a slightly smoky and complex flavor.
Herbs - Experiment with different herbs like rosemary, sage, or parsley. They'll add a fresh and aromatic quality to the soup.
Creamy and Cheesy - Amp up the creaminess by stirring in some creamy goat cheese.
What to Serve With It
Crusty Bread - A warm, crusty loaf of bread is the perfect companion to a hearty bowl of soup. It's great for dipping and sopping up all the delicious broth.
Grilled Cheese Sandwich - Nothing says comfort food like a classic grilled cheese sandwich. The gooey cheese and crispy bread make the perfect contrast to the smooth, creamy soup.
Roasted Vegetables - Roasted veggies like carrots, broccoli, or Brussels sprouts would be a great side dish to balance out the richness of the soup. The caramelized flavors of the vegetables will add depth and complexity to your meal.
Green Salad - If you're looking for something light and refreshing, try serving a simple green salad with a tangy vinaigrette. The acidity in the dressing will help cut through the creaminess of the soup.
Chardonnay - A buttery, oaky Chardonnay is a classic pairing with creamy soups like mushroom. The wine's richness complements the soup's creaminess, while the acidity helps cut through the richness.
Pinot Noir - A light-bodied, fruity Pinot Noir is another great option for mushroom soup. The earthiness of the mushrooms pairs well with the earthy notes in the wine, while the acidity in the wine helps balance out the creaminess of the soup.
Sauvignon Blanc - For a lighter, more refreshing pairing, try a crisp and zesty Sauvignon Blanc. The bright citrus and herbal notes in the wine will contrast nicely with the richness of the soup.
Grenache Blanc - If you're feeling particularly adventurous, try pairing your mushroom soup with a Grenache Blanc. This white wine is known for its unique blend of fruitiness and spiciness, which pairs surprisingly well with earthy mushroom flavors.
Other Amazing Soups to Try
Cream of Mushroom Soup with Parmesan and Seared Shiitakes
- Dutch oven or soup pot
- 1 lb mixed mushrooms such as shiitake, cremini and oyster, sliced
- 2 cloves garlic minced
- 1 shallot minced
- 3 tablespoon butter
- 3 tablespoon flour
- 4 C chicken broth
- 1 C heavy cream
- 1 tablespoon fresh thyme leaves
- ½ C parmesan cheese
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon sherry vinegar optional
- chives, creme fraiche, extra mushrooms for garnish
- In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot and cook until softened, about 3 minutes.
- Add the sliced mushrooms and thyme to the pot and cook until the mushrooms are tender and have released their juices, about 8-10 minutes. If you want, reserve a few of the mushrooms for garnish at the end.
- Sprinkle the flour over the mushrooms and stir until everything is well coated. Cook for 1-2 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Bring the soup to a simmer and cook for 10-15 minutes, or until the soup has thickened and the flavors have melded together.
- Stir in the heavy cream and parmesan cheese until the cheese is melted and the soup is heated through.
- Use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
- Season the soup with salt and pepper to taste, and stir in the sherry (if using).
- Serve hot, garnished with chives, extra mushrooms, and a dollop of creme fraiche on top. Enjoy!