Description
This Best Mushroom Soup Recipe offers a rich and creamy blend of caramelized cremini mushrooms and a silky mirepoix base, simmered to perfection and finished with a tangy hint of balsamic vinegar and lemon juice. Perfectly comforting and packed with earthy flavors, it’s an ideal homemade soup for any season.
Ingredients
Mushrooms
- 1½ lbs. cremini mushrooms, (divided: 8 oz. sliced, 16 oz. chopped)
Vegetables
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 small yellow onion, roughly chopped
- 4 cloves garlic, peeled
Fats & Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Seasonings & Spices
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves (or heaping ½ teaspoon dried)
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- Salt, to taste
Thickening & Broth
- ¼ cup flour
- 2 teaspoons beef bouillon (base, granulated, or crushed cubes)
- 4 cups low-sodium chicken broth
Dairy
- 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: Measure ½ cup of Greek yogurt or sour cream and let it rest at room temperature. Slice 8 oz. of cremini mushrooms thinly (1/8 to 1/4 inch thickness). Chop the remaining 1 pound of mushrooms roughly.
- Chop Mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If no food processor is available, chop by hand. The pieces don’t need to be uniform, as they will be pureed later.
- Caramelize Mushrooms: In a large Dutch oven over medium-high heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Add the sliced mushrooms and stir to coat. Arrange them evenly in the pot and cook undisturbed until the bottoms turn deeply golden brown. Flip the mushrooms and repeat browning. Stir in Worcestershire sauce and salt. Transfer the caramelized mushrooms to a bowl, leaving the pot as is for the next step.
- Sauté Mushrooms and Mirepoix: Reduce the heat to medium. Melt the remaining 2 tablespoons butter with 1 tablespoon olive oil in the same pot. Add the chopped mushrooms and the mirepoix mixture. Sauté for about 10 minutes or more until the vegetables are tender, noting that these chopped mushrooms will not brown.
- Cook Roux: Stir in the flour and all the spices (thyme, paprika, dried dill, pepper, oregano, red pepper flakes). Cook for 1 minute to eliminate raw flour taste. Add the beef bouillon and chicken broth, stirring to scrape up any browned bits from the bottom of the pot.
- Simmer: Cover the pot and bring the soup to a boil. Then, reduce to a gentle simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
- Puree: Carefully transfer half of the soup (vegetables and liquid) to a blender in two batches, filling no more than one-third full to prevent overflow. Blend until very smooth. Leave the blender cap slightly open and cover it with a towel to allow steam to escape safely.
- Add Milk and Dairy: Return the pureed soup to the pot. Stir in the milk until fully combined, then add the room-temperature Greek yogurt or sour cream and stir until smooth. Add the reserved sliced mushrooms and cook over low heat until warmed through, about 5 minutes.
- Finishing Touches: Stir in the balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives, if desired. Serve warm and enjoy your comforting mushroom soup!
Notes
- Letting the yogurt or sour cream come to room temperature helps it blend smoothly into the hot soup without curdling.
- Caramelizing the sliced mushrooms adds deep umami flavor and rich color to the soup.
- Using a food processor for the mirepoix saves time but is not necessary; hand chopping works well too.
- When blending hot soup, always vent the blender to avoid pressure build-up and possible accidents.
- Adjust the consistency by adding more broth or milk if a thinner soup is desired.
- For a vegetarian option, substitute vegetable broth and omit the beef bouillon or use a vegetarian bouillon.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
