Description
This creamy and flavorful mushroom soup recipe features caramelized cremini mushrooms, a mirepoix base, and a smooth pureed texture enriched with milk and Greek yogurt. Perfect as a comforting appetizer or light main, it combines earthy mushrooms, fresh herbs, and a hint of tangy balsamic and lemon for depth.
Ingredients
Scale
Mushrooms
- 1½ lbs. cremini mushrooms, divided
Vegetables
- 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
Fats & Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Seasonings & Sauces
- 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
- 1/8 teaspoon red pepper flakes
- 1/4 cup flour
- 2 teaspoons beef bouillon – base, granulated, or crushed cubes
Liquids
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Prepare Sour Cream: Measure ½ cup of sour cream or Greek yogurt and let it rest at room temperature until needed to ensure smooth blending.
- Slice Mushrooms: Slice one-third of the mushrooms (8 oz.) into 1/8 to 1/4-inch thick slices. Chop the remaining two-thirds (16 oz.) roughly for later use.
- Chop Mirepoix: Add carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If no processor is available, finely chop by hand.
- Caramelize Mushrooms: In a large Dutch oven, melt 2 tablespoons butter with 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms, stir to coat, and spread them evenly. Let cook undisturbed until golden brown on the bottom, then flip and repeat. Add Worcestershire sauce and freshly cracked salt, stir, then transfer mushrooms to a bowl without wiping the pot.
- Sauté Chopped Mushrooms and Mirepoix: Reduce heat to medium and melt remaining 2 tablespoons butter with 1 tablespoon olive oil in the Dutch oven. Add chopped mushrooms and chopped vegetables. Sauté for at least 10 minutes until softened but not browned.
- Make Roux and Add Broth: Stir in flour and spices (thyme, paprika, dill, pepper, oregano, red pepper flakes) and cook for 1 minute to remove raw flour taste. Add beef bouillon and chicken broth while stirring, scraping any browned bits from the pot bottom.
- Simmer Soup: Bring to a boil with the lid on, then reduce heat to maintain a gentle simmer uncovered. Cook for 15 minutes, stirring occasionally.
- Puree Soup: In two batches, carefully transfer half the soup with vegetables and liquid into a blender, filling no more than one-third full. Leave the blender cap slightly open and cover with a towel to allow steam to escape. Blend until very smooth. Return pureed soup to the pot and repeat with the remaining soup.
- Add Dairy and Sliced Mushrooms: Stir in milk until combined, then incorporate sour cream or yogurt until smooth. Add the reserved sliced mushrooms and cook over low heat until warmed through, about 5 minutes.
- Finish and Serve: Stir in balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives. Serve hot and enjoy!
Notes
- Using room temperature sour cream or yogurt prevents curdling when added to hot soup.
- If you don't have Worcestershire sauce, a splash of soy sauce can add umami.
- Be careful when blending hot soup; always vent the blender lid to avoid pressure buildup.
- For a vegetarian version, substitute vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
- Add an extra splash of lemon juice before serving for brightness if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
