Mushroom Soup Recipe
Make Mushroom Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Garnish & Finish
Method
Soup Base
- 1
Prepare mushrooms
Wipe or gently brush dirt from all mushrooms. Slice mushrooms thinly. If using dried porcini, place in 1/2 cup hot water to rehydrate for 15 minutes, then chop and reserve soaking liquid, straining through a fine mesh or coffee filter to remove grit.
- 2
Sweat aromatics
In a large heavy-bottomed pot over medium heat, melt 3 tbs butter with 1 tbs olive oil. Add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and beginning to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 3
Brown mushrooms
Increase heat to medium-high. Add the sliced fresh mushrooms (except the 4 oz reserved for garnish) and the rehydrated porcini (if using) to the pot in a single layer if possible. Let mushrooms sit undisturbed for 2–3 minutes to brown, then stir and continue cooking until liquid released by mushrooms evaporates and they are nicely browned, about 6–8 minutes total.
- 4
Deglaze
If using, pour 1/2 cup dry white wine into the pot to deglaze, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated, about 2–3 minutes. If not using wine, skip to the next step.
- 5
Make roux
Sprinkle 2 tbs all-purpose flour over the mushroom mixture and stir to coat. Cook the flour for 1–2 minutes to eliminate the raw taste, stirring constantly.
- 6
Add liquids and simmer
Slowly whisk in 4 cups of chicken or vegetable stock, ensuring no lumps remain. Add the reserved porcini soaking liquid (if used) carefully, leaving any sediment behind. Add the thyme sprigs and bay leaf. Bring soup to a gentle simmer, reduce heat to medium-low, and simmer uncovered for 15 minutes to meld flavors.
- 7
Finish with dairy and season
Stir in 1 cup whole milk and 1/2 cup heavy cream. Simmer gently for 3–4 minutes — do not boil vigorously to prevent curdling. Remove and discard thyme sprigs and bay leaf. Use an immersion blender to purée the soup until smooth with some small mushroom texture remaining (or transfer in batches to a blender and purée until smooth). Taste and adjust salt and pepper, adding about 1.5 tsp salt and 1 tsp freshly ground black pepper, or to taste.
Garnish & Finish
- 8
- 9
Adjust brightness
Stir 1 tsp lemon juice into the blended soup to brighten flavors. If the soup seems too thick, thin with up to 1/2 cup additional stock or milk to reach desired consistency.
- 10
Plate and garnish
Ladle soup into warmed bowls. Spoon the sautéed mushrooms into the center of each bowl. Drizzle 1/2 tsp truffle oil over the top if using, sprinkle with 2 tbs chopped fresh parsley and finish with 1/4 tsp cracked black pepper. Serve immediately.