Description
This best mushroom soup recipe features rich, caramelized cremini mushrooms blended with aromatic mirepoix and a creamy finish of milk and Greek yogurt or sour cream. It's a savory, comforting soup perfect for a cozy meal.
Ingredients
Scale
Mushrooms and Vegetables
- 1½ lbs cremini mushrooms, divided
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, peeled
Fats and Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Seasonings and Spices
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves, minced (or heaping ½ tsp dried)
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- 2 teaspoons beef bouillon – base, granulated, or crushed cubes
- Salt, freshly cracked, to taste
Thickener and Liquids
- ¼ cup flour
- 4 cups low-sodium chicken broth
- 1 cup milk
- ½ cup Greek yogurt or sour cream
Finishing Touches
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
- Fresh parsley or chives for garnish (optional)
Instructions
- Prep the Creamy Base: Measure out ½ cup of sour cream or Greek yogurt and let it come to room temperature to ensure it blends smoothly later. Slice one-third of the mushrooms (about 8 ounces) into 1/8- to 1/4-inch thick pieces, and chop the remaining two-thirds (about 1 pound) into chunks.
- Chop Mirepoix: Combine the carrots, celery, onion, and garlic in a food processor and pulse until roughly chopped. If you don't have a food processor, finely chop them by hand to ensure even cooking.
- Caramelize Mushrooms: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the sliced mushrooms, stirring to coat, then spread them out evenly. Let them cook undisturbed until the bottoms are a deep golden brown, then flip and repeat on the other side. Stir in the Worcestershire sauce and some freshly cracked salt, then transfer mushrooms to a bowl. Leave the bits in the pot.
- Sauté Mushrooms and Mirepoix: Reduce the heat to medium. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pot. Add the chopped mushrooms and the mirepoix mixture. Sauté for at least 10 minutes, or until the vegetables are tender. These mushrooms will cook but not brown.
- Make the Roux: Sprinkle the flour and spices (thyme, paprika, dill, pepper, oregano, and red pepper flakes) over the vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. Stir in the beef bouillon and chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
- Simmer the Soup: Bring the mixture to a boil, then reduce to a gentle simmer uncovered. Let it simmer for 15 minutes, stirring occasionally to meld the flavors and thicken the soup slightly.
- Puree the Soup: Carefully ladle about half the soup (vegetables and broth) into a blender in two batches. Fill the blender no more than one-third full to prevent overflow. Blend until very smooth, leaving the blender lid slightly open, covered with a towel, to allow steam to escape safely.
- Add Dairy and Sliced Mushrooms: Return the pureed soup to the pot. Stir in the milk until combined, then whisk in the room temperature sour cream or Greek yogurt until the soup is smooth and creamy. Add the sliced caramelized mushrooms from earlier. Warm the soup over low heat for about 5 minutes until heated through.
- Finish and Serve: Stir in the balsamic vinegar and lemon juice for brightness. Adjust salt to taste. Garnish with fresh parsley or chives if desired. Serve hot and enjoy!
Notes
- Let the sour cream or Greek yogurt come to room temperature to avoid curdling when added to the hot soup.
- If you don’t have cremini mushrooms, baby bella or white button mushrooms can be used instead.
- The Worcestershire sauce adds depth but can be omitted for a vegetarian version; substitute vegetable broth and omit beef bouillon.
- Use a blender cautiously when pureeing hot liquids; blending in small batches and venting the lid helps prevent accidents.
- For a gluten-free option, substitute the all-purpose flour with gluten-free flour or cornstarch thickening.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
