Homemade Cream of Mushroom Soup
A rich, velvety Homemade Cream of Mushroom Soup made with cremini and shiitake mushrooms, shallots, garlic, and a touch of cream — comforting, flavorful, and simple to prepare.
6 Servings
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 pounds 900g cremini or button mushrooms cleaned and sliced (1/8-inch thick)
- Small handful shiitake mushrooms chopped
- 3/4 cup minced shallots approximately 6 ounces or 170g
- 3 cloves garlic minced (about 3 teaspoons)
- 1 teaspoon kosher salt
- 3/4 teaspoon dried tarragon
- 4 cups 1 liter chicken stock or vegetable stock (for vegetarian version)
- 1/2 cup 120 ml heavy cream
- 1/2 teaspoon freshly ground black pepper or to taste
Instructions
Sauté the mushrooms:
- In a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Once hot, add the butter and allow it to melt. Add the sliced mushrooms, stirring to coat them evenly with the oil and butter. Cook the mushrooms over medium-high heat for approximately 10 minutes, or until they have released most of their moisture and become lightly browned. Remove about 1 cup of the cooked mushrooms from the pot and set them aside for later use.
Add shallots and garlic:
- Reduce the heat to medium. Add the minced shallots and garlic to the pot and stir to combine. Cook for about 1 minute, allowing the aromatics to soften and release their fragrance.
Incorporate seasonings and stock:
- Add the salt, dried tarragon, and chicken or vegetable stock. Increase the heat to medium-high and bring the mixture to a gentle simmer. Cook uncovered for 10 minutes to allow the flavors to blend. Remove from heat once complete.
Purée the soup:
- Using an immersion blender, or working in batches with a standing blender, purée the soup until smooth. Exercise caution when blending hot liquids. If the soup appears too thick, add a small amount of additional stock or water until the desired consistency is achieved. Return the blended soup to the pot.
Finish with cream and seasoning:
- Stir in the heavy cream and the reserved mushrooms. Season with freshly ground black pepper and adjust salt to taste. Warm over low heat until thoroughly heated.
- Serve hot, garnished with a drizzle of cream or a sprinkle of herbs if desired.
Notes
This recipe is naturally gluten-free when prepared with certified gluten-free stock. Be sure to verify that your chicken or vegetable stock and tarragon are labeled gluten-free, as certain commercial brands may contain additives or thickeners derived from gluten. For added texture, consider serving the soup with gluten-free artisan bread or crackers.