Soups & Stewscarlsbadcravings5.0
Best Mushroom Soup Recipe
This zero-heavy cream Mushroom Soup is SO velvety, smooth, and creamy, thickened by its puree and yogurt, for a nourishing, satisfying meal that reheats beautifully. It delivers double the mushroom flavor with caramelized, buttery bites (no slimy mushrooms!) and pureed mushrooms, all brightened by a tapestry of spices, mirepoix, balsamic, and lemon juice for unparalleled flavor, warmth, and complexity.
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 25 min🔥 Cook: 40 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- pot
- dutch oven
- bowl
- oven
- pan
- blender
📝 Preparation Steps
1
Prep: Measure the 1/2 cup of sour cream/yogurt and let it rest at room temperature until needed. Slice 1/3 of the mushrooms (8 oz.) 1/8-1/4-inch thick. Chop the remaining 2/3 (16 oz./1 pound).
2
Chop Mirepoix: Add the carrots, celery, onion, and garlic to the food processor and pulse until roughly chopped (they don't need to look pretty—they will be pureed later). If you don’t have a food processor, chop by hand.
medium carrots, (roughly chopped to fit food processor)3garlic, (peeled)4 cloves
3
Caramelize Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the SLICED cremini mushrooms and stir to coat, then arrange in an even layer (some of the mushrooms may overlap). Cook undisturbed until they turn deeply golden brown on the bottom, flip, and repeat. Add the Worcestershire and some freshly cracked salt and stir to combine. Transfer to a bowl; don’t wipe out the pot.
olive oil, (divided)2 tablespoons
4
Sauté Mushrooms/Mirepoix: Reduce the heat to medium and melt 2 tablespoons butter with 1 tablespoon olive oil. Add the chopped mushrooms and the onion/carrots/celery mixture. Sauté for ⏱️ 10 minutes or longer until the vegetables are tender (these mushrooms will not brown).
olive oil, (divided)2 tablespoonsmedium carrots, (roughly chopped to fit food processor)3
5
Cook Roux: Add the flour and spices and cook for ⏱️ 1 minute. Add the beef base and chicken broth, stirring to scrape up the bits from the bottom of the pan.
6
Simmer: Cover and bring to a boil, then reduce to a gentle simmer, uncovered, for ⏱️ 15 minutes, stirring occasionally.
7
Puree: In two batches, remove half of the soup (vegetables and liquid) to a blender. Don’t fill the blender more than 1/3 of the way, or it can overflow and explode. Blend until very smooth, being careful to let smoke escape, or the blender will explode. To do this, leave the blender cap open and cover it with a paper towel or loose dish towel.
8
Add Milk: Stir in the milk until combined, then the sour cream/yogurt until smooth, and then the sliced mushrooms. Cook over low heat until warmed through, about ⏱️ 5 minutes.
milk1 cup
9
Finishing Touches: Stir in the balsamic vinegar, lemon juice, and salt to taste. Garnish with fresh parsley and/or fresh chives. Dig in!
balsamic vinegar1 tablespoonlemon juice1 tablespoon
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