Cream of Mushroom Soup is a timeless classic that perfectly blends comfort and sophistication. Made with a medley of cremini and shiitake mushrooms, it boasts a deep, earthy flavor that’s both hearty and refined.
For an elevated pairing, enjoy this dish with a glass of Pinot Noir. The wine’s bright acidity and subtle earthiness beautifully enhance the soup’s creamy texture and savory mushroom notes. Alternatively, a crisp, lightly oaked Chardonnay brings a touch of elegance with its buttery nuances, harmonizing seamlessly with the velvety finish.
Whether served as a cozy dinner starter or the centerpiece of an intimate meal, this duo promises a delightful culinary experience.
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 pounds cremini (or button) mushrooms, cleaned, roughly chopped or sliced 1/8-inch thick
- Small handful shiitake mushrooms, chopped
- 3/4 cup minced shallots
- 3 cloves garlic, minced (3 teaspoons)
- 1 teaspoon kosher salt
- 3/4 teaspoon dried tarragon
- 4 cups chicken stock or vegetable stock for vegetarian option
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground black pepper (more or less to taste)
Directions
Sauté the mushrooms:
Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter.
Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water, about 10 minutes.
Remove 1 cup of the cooked mushrooms from the pot and set aside (they will be added back in later).
Add shallots, garlic:
Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute.
Add salt, tarragon, stock:
Add the salt, dried tarragon, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.
Purée soup:
Using an immersion blender or working in batches with a standing blender, purée the soup until smooth.
Then return to the pot. (If the soup is too thick for you, add some water or more stock to thin the soup to the desired level of thickness.)
Stir in cream and reserved mushrooms:
Whisk the cream into the soup and add the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.
Note: If you want to make ahead and freeze, don’t add the cream. Wait until it’s defrosted, heated, and ready to serve to whisk in the cream.