A bowl of warm mushroom soup is the perfect antidote to the cold weather and nipping wind during winter months. Its velvety texture and delicate shades are a comforting reminder of childhood. Fresh, firm and plum mushrooms such as portobello and champignon, soaked in milk and cream, spiced with aromatic thyme and bay leaf and a dash of freshly ground pepper and nutmeg. Serve it with garlic rubbed crostini for a delicious warm dinner.
This cream of mushroom soup is rich, thick and flavorful. It's savory and fulfilling with a delicious earthy aroma. I chose to use two mushroom varieties, portobella and champignon because I prefer their flavor profile. But this recipe is very permissive, therefore you can combine any type of mushrooms you enjoy. Keep in mind that darker varieties such as cremini, portabella, shitake and oyster will give the soup a more grey color.
This mushroom cream soup recipe is very easy to prepare and is ready in 40 minutes. Leeks and mushrooms are used as a base for this soup along with a good quality chicken stock and flavored with pungent garlic, thyme, bay and some fresh cream.
Yield: 4-6 servings Time: 40 minutes
- 600g (1 1/2 pound) portobello and champignon mushrooms in equal parts, sliced
- 3 leeks, chopped (white part only)
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 l (4 cups) good quality chicken stock
- 240 ml (1 cup) milk
- 80 ml (1/3 cup) cream
- 4 thyme springs + more for garnish
- 1 bay leaf
- 4 small mushrooms extra, sliced
- 1 tablespoon olive oil
- a pinch of nutmeg
- Melt the butter in a large pot over medium heat. Add the chopped leeks and cook for 5-7 minutes or until softened.
- Add the garlic, mushrooms, thyme and bay leaf. Cook for further 10 minutes, over medium heat, stirring every few minutes until the mushrooms are well cooked.
- Add the chicken stock and milk, bring to a boil then reduce to a simmer for 25 minutes.
- Add cream and cook for 2 more minutes.
- Take off the heat, remove thyme stalks and bay leaf.
- Working in batches, puree the soup until creamy, in a blender.
- Taste and adjust the seasoning with salt, pepper and nutmeg.
- In a small fry pan, cook extra mushrooms, in olive oil, over medium heat for 3-4 minutes, until almost crispy.
- Ladle the soup into individual bowls, garnish with crispy mushrooms and fresh thyme leaves and serve.
Tips and Tricks:
- This soup can be stored in the refrigerator, covered, for up to 2 days.