Creamy Mushroom Soup: Easy, Velvety Recipe for Cozy Weeknights

15 min

Easy

412 kcal

Discover this creamy button mushroom soup. It’s a comforting, last-minute mushroom velouté you can whip up quickly using a single package of button mushrooms and a few pantry staples like cream. It tastes like something from a fine kitchen but is extremely simple to prepare.

Ingredients

Serves 4

– Butter — 2 small knobs (about 2 tablespoons)
– Shallots — 2
– Fresh button mushrooms (reserve a few for garnish) — 500 g
– Vegetable broth — 1 L
– Light crème fraîche — 20 cl (200 ml) — or use light cream

Preparation

Total time: 30 min
Prep: 15 min
Cook: 15 min

1 Preparation of the shallots
Peel and thinly slice the shallots. In a saucepan over low heat, sauté them for a few minutes in the butter until soft.

2 Preparing the mushrooms
While the shallots cook, rinse the mushrooms quickly under warm running water with the caps facing up, or wipe them gently with a clean, damp cloth. Set a few whole mushrooms aside for decorating the soup. Trim the stem ends and roughly chop the remaining mushrooms.

3 Cooking the mushrooms
Add the chopped mushrooms to the shallots and let them brown for a few minutes. Pour in the hot vegetable broth and simmer over medium heat for about 15 minutes.

4 Blending
Use an immersion blender or transfer the soup to a blender to puree until smooth. Stir in all or part of the crème fraîche, then blend again to incorporate.

To serve
Ladle the velouté into bowls. Trim the stem ends of the reserved mushrooms, slice them thinly, and place the raw slices on top of the soup — the contrast between the silky soup and the fresh mushroom slices is delightful.

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