Creamy mushroom soup
- Preparation 15 min
- Cooking 25 min
- Servings 4
- Freezing Absolutely
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🍄 A rich, slow-building soup that rewards every spoonful
This creamy mushroom soup is the kind of recipe that immediately makes you slow down. Thick, velvety, and deeply aromatic, it builds real depth of flavor by combining several types of mushrooms and letting them develop properly. This is not a pale or timid soup. It’s bold, comforting, and layered, filling the kitchen with an earthy, buttery aroma as it simmers.
🥖 From a cozy weeknight to an impressive Saturday dinner
Perfect for a weeknight, served with a good crusty baguette for unapologetic dipping, this soup also holds its own as a Saturday-night starter when you want to impress without overcomplicating things. It’s vegetarian, generous, elegant in its simplicity, and rich enough to make you forget there’s no meat involved. A soup that feeds both comfort and confidence.
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🍄 Proper mushroom browning
Taking the time to cook the mushrooms without overcrowding allows their aromas to develop fully, resulting in deeper flavor.
🍺 Gentle deglazing
Let the beer and wine simmer softly to dissolve the fond without adding bitterness.
🥛 Smooth thickening
Cornstarch thickens without heaviness when added diluted and simmered gently.
🥓 Contrasting garnish
Crispy bacon adds a salty crunch that elevates the soup’s creamy texture.
🥖 Serve with bold bread
A crusty baguette or rustic loaf is essential for enjoying every drop of the velvety soup.
Ingredients
- 60 ml (1/4 cup) butter
- 227 g (8 oz) white mushrooms, sliced
- 227 g (8 oz) cremini mushrooms, sliced
- 200 g (7 oz) shiitake mushrooms, sliced
- 1 portobello mushroom, halved and sliced
- 3 garlic cloves, finely chopped
- 2 tbsp (30 ml) olive oil
- 1 Spanish onion, finely chopped
- 125 ml (1/2 cup) Blanche de Chambly white beer (or chicken stock)
- 60 ml (1/4 cup) dry white wine
- 1 tbsp (15 ml) fresh thyme leaves
- 1 liter (4 cups) chicken stock
- 250 ml (1 cup) 15% cooking cream
- 2 tbsp (30 ml) cornstarch, diluted in 60 ml (1/4 cup) cold water
- 4 slices bacon, cooked until very crispy and finely chopped
- Fresh chives, finely chopped
- Salt and freshly ground pepper
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Preparation
- In a large pot over medium heat, melt the butter. Add the mushrooms, garlic, and olive oil. Season with salt and pepper and cook for about 5 minutes, stirring regularly to start building color.
- Add the onion and cook for another 3 minutes until softened.
- Pour in the beer and white wine, bring to a boil, then reduce to medium-low heat. Simmer for 5 minutes, stirring occasionally and scraping the bottom of the pot to release all the flavor.
- Add the thyme, chicken stock, cream, and diluted cornstarch. Stir well.
- Simmer gently for 5 to 7 minutes, until the soup thickens slightly and takes on a deep mushroom color.
- Remove from heat, taste, and adjust seasoning if needed.
- Ladle into bowls and garnish with crispy bacon and fresh chives. Serve immediately with crusty bread.
Yes. Replace the chicken stock with vegetable stock and omit the bacon.
Yes. It keeps very well for 2 to 3 days in the refrigerator and develops even more depth.
Freezing is possible, but the texture may change slightly because of the cream.
Yes, partially or fully, depending on the texture you prefer, keeping some pieces for character.
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