Description
A rich and creamy mushroom soup featuring caramelized cremini mushrooms, sautéed mirepoix, and a smooth velvety texture achieved by blending part of the soup. Enhanced with Worcestershire sauce, fresh thyme, and finished with a touch of balsamic vinegar and lemon juice for brightness. Perfect for a cozy meal serving 6 to 8 people.
Ingredients
Scale
Mushrooms
- 1½ lbs. cremini mushrooms, divided
- 1 tablespoon Worcestershire sauce
Vegetables & Aromatics
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, peeled
- 2 teaspoons fresh thyme leaves, minced (or heaping ½ tsp dried)
- 1 tsp paprika
- 1 tsp dried dill
- ½ tsp pepper
- ½ tsp dried oregano
- 1/8 teaspoon red pepper flakes
Fats & Thickener
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- ¼ cup flour
Liquids & Bases
- 2 teaspoons beef bouillon base, granulated or crushed cubes
- 4 cups low-sodium chicken broth
- 1 cup milk
- ½ cup Greek yogurt or sour cream
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
Garnish
- Fresh parsley or chives (optional)
Instructions
- Prepare ingredients: Measure out ½ cup of sour cream or Greek yogurt and let it come to room temperature. Slice ⅓ of the mushrooms (about 8 ounces) into 1/8 to 1/4-inch thick slices. Roughly chop the remaining 1 pound (16 ounces) of mushrooms.
- Chop mirepoix: Place the carrots, celery, onion, and garlic into a food processor and pulse until roughly chopped, not fine. If you don’t have a food processor, chop these by hand.
- Caramelize sliced mushrooms: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the sliced mushrooms, stir to coat, then spread them in an even layer. Let cook undisturbed until the bottoms turn deep golden brown, then flip and repeat for the other side. Stir in Worcestershire sauce and some freshly cracked salt. Transfer the mushrooms to a bowl and do not clean the pot yet.
- Sauté chopped mushrooms and mirepoix: Reduce heat to medium. Add remaining 2 tablespoons butter and 1 tablespoon olive oil to the pot. Add the chopped mushrooms and the mirepoix mixture. Sauté for about 10 minutes or until vegetables are tender, stirring occasionally. The chopped mushrooms will not brown like the sliced ones.
- Cook roux and add broth: Sprinkle in the flour along with paprika, dried dill, pepper, oregano, and red pepper flakes. Cook for 1 minute to eliminate the raw flour taste. Stir in beef bouillon base and slowly add chicken broth, scraping the bottom of the pot to release any browned bits.
- Simmer soup: Cover and bring soup to a boil, then reduce heat to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally to meld flavors.
- Puree part of the soup: Working in two batches, transfer half of the soup (including vegetables and broth) into a blender. Fill the blender no more than one-third full to prevent overflow. Blend until very smooth. Leave the blender cap open slightly and cover with a paper towel or dish towel to allow steam to escape safely and avoid explosions.
- Combine and finish soup: Pour pureed soup back into the pot, stir to combine. Add milk and stir well. Then add the sour cream or Greek yogurt until the soup is smooth. Stir in the caramelized sliced mushrooms. Heat over low heat until warmed through, approximately 5 minutes.
- Add finishing touches and serve: Stir in balsamic vinegar, lemon juice, and salt to taste. Garnish with fresh parsley and/or chives if desired. Serve immediately and enjoy your comforting mushroom soup.
Notes
- Allow sour cream or yogurt to reach room temperature to prevent curdling when added to the hot soup.
- If you do not have a food processor, finely chop the mirepoix by hand.
- Use low-sodium chicken broth to control saltiness; adjust salt at the end.
- Be careful when blending hot liquids; always vent the blender lid to allow steam escape and prevent pressure buildup.
- The caramelized sliced mushrooms add texture and an earthy depth to the soup—do not skip this step.
- For a vegetarian version, substitute beef bouillon and chicken broth with vegetable broth and omit Worcestershire sauce or use a vegetarian alternative.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg
