Description
This Creamy Mushroom Soup is a rich and comforting dish made with fresh mushrooms, shallots, garlic, and herbs, simmered in a smooth blend of broth, white wine, and heavy cream. Topped with homemade garlic sourdough croutons, it offers a perfect balance of earthy flavors and creamy texture, ideal for a cozy meal.
Ingredients
Scale
Soup Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 16 ounces mushrooms, stems removed, very thinly sliced
- 1–2 shallots, minced
- 4 cloves garlic, thinly sliced
- 1/4 cup all-purpose flour
- 1/2 cup white wine (Chardonnay recommended)
- 3 cups broth (vegetable or mushroom broth preferred)
- 1/2–1 cup heavy cream
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- 1 tablespoon fresh thyme leaves (about 1 sprig)
Croutons Ingredients
- 1/2 loaf sourdough bread
- 1/2 cup olive oil
- 1 clove garlic, minced
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the croutons: Preheat your oven to 375°F (190°C). Cut the sourdough bread into bite-sized cubes. In a bowl, mix the olive oil with the minced garlic, salt, and pepper. Toss the bread cubes into the mixture until evenly coated. Spread them on a baking sheet and bake for about 10-12 minutes, stirring halfway through, until golden and crisp. Set aside.
- Sauté mushrooms and shallots: In a large soup pot over medium-high heat, melt the butter with olive oil. Add the sliced mushrooms and minced shallots. Sauté for about 10 minutes until they become soft and fragrant. Then add the thinly sliced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Add flour and deglaze: Sprinkle the flour over the mushroom mixture and stir well to coat all the ingredients. The mixture will become thick and dry at this point. Gradually pour in the white wine while stirring to loosen the mixture. Allow the alcohol to cook off for 1-2 minutes.
- Add broth and combine: Slowly add the broth in increments while continuously stirring to create a smooth soup consistency. Bring the mixture to a gentle simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Finish with cream and seasoning: Stir in the heavy cream along with salt, freshly ground black pepper, and fresh thyme leaves. Avoid boiling the soup after adding the cream; instead, let it gently warm on very low heat or off the heat for a few minutes to enhance the flavor development.
- Serve: Ladle the creamy mushroom soup into bowls and garnish with the homemade garlic sourdough croutons on top. Enjoy immediately while warm.
Notes
- Use the mushroom stems to make a quick mushroom broth by simmering them in water with aromatics like onion, celery, and carrots for about 30 minutes.
- The soup can be blended partially or fully if you prefer a smoother texture, but it is delicious with the mushrooms left whole.
- Adjust the amount of cream to your preference for richness; start with 1/2 cup and add more if desired.
- For a dairy-free version, substitute heavy cream with coconut cream and use olive oil instead of butter.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: creamy mushroom soup, mushroom soup recipe, homemade soup, vegetarian soup, garlic croutons, comfort food
