Description
A rich and creamy best mushroom soup recipe featuring caramelized cremini mushrooms, aromatic mirepoix, and a smooth blend of broth and dairy, finished with fresh herbs and tangy balsamic vinegar. Perfect as a comforting appetizer or light main course.
Ingredients
Scale
Mushrooms
- 1½ lbs. cremini mushrooms, divided
- 1 cup milk
- ½ cup Greek yogurt or sour cream
Vegetables and 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
- 2 teaspoons fresh thyme leaves, minced (or heaping ½ tsp dried)
- 1 tsp paprika
- 1 tsp dried dill
- ½ tsp pepper
- ½ tsp dried oregano
- 1/8 teaspoon red pepper flakes
Fats and Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Liquids and Seasonings
- 1 tablespoon Worcestershire sauce
- 1/4 cup flour
- 2 teaspoons beef bouillon – base, granulated, or crushed cubes
- 4 cups low-sodium chicken broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish (optional)
Instructions
- Prep Mushrooms and Dairy: Measure out ½ cup of sour cream or Greek yogurt and let it rest at room temperature. Slice ⅓ of the mushrooms (about 8 ounces) into 1/8- to 1/4-inch thick slices, and chop the remaining 1 pound of mushrooms roughly.
- Chop Mirepoix: Place the carrots, celery, onion, and garlic into a food processor and pulse until roughly chopped. If you don't have a food processor, finely chop by hand.
- Caramelize Mushrooms: In a large Dutch oven over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon of olive oil. Add the sliced mushrooms and stir to coat, then spread them out in an even layer. Let cook undisturbed until deeply golden brown on the bottom, then flip and brown the other side. Stir in Worcestershire sauce and some freshly cracked salt, then transfer to a bowl. Do not wipe out the pot.
- Sauté Mushrooms and Mirepoix: Reduce heat to medium. Melt the remaining 2 tablespoons butter with 1 tablespoon olive oil in the pot. Add the chopped mushrooms along with the chopped onion, carrots, celery, and garlic mixture. Sauté for at least 10 minutes until the vegetables are tender, but the mushrooms will not brown.
- Cook Roux and Add Broth: Sprinkle the flour and all dried spices over the vegetables, stirring constantly for 1 minute to cook the flour. Stir in the beef bouillon base and chicken broth, scraping any browned bits off the bottom of the pot.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to maintain a gentle simmer uncovered. Cook for 15 minutes, stirring occasionally.
- Puree Soup: In two batches, carefully transfer half of the soup (vegetables and liquid) to a blender. Only fill the blender one-third full to prevent overflow. Blend until very smooth, keeping the blender cap slightly open and loosely covered with a towel to allow steam to escape safely, preventing the blender from exploding.
- Add Dairy and Sliced Mushrooms: Return the pureed soup to the pot. Stir in the milk until combined, then add the room temperature sour cream or Greek yogurt and stir until smooth. Add the sliced caramelized mushrooms back into the soup. Heat over low until warmed through, about 5 minutes.
- Finish Soup: Stir in the balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives if desired, and serve hot.
Notes
- Allowing the sour cream or yogurt to come to room temperature prevents curdling when added to the hot soup.
- Caramelizing the sliced mushrooms first develops deep, rich flavor and adds texture to the soup.
- Use low-sodium chicken broth to better control the salt level in the soup.
- If you don’t have a Dutch oven, use a heavy-bottomed pot or large skillet with a lid.
- Leaving the blender cap loose and covering with a towel helps release pressure safely when blending hot liquids.
- For a vegetarian version, substitute vegetable broth and omit the Worcestershire sauce or use a vegetarian alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
