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Creamy Mushroom Soup with Caramelized Cremini Mushrooms Recipe

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4.3 from 33 reviews

This Best Mushroom Soup recipe is a rich, creamy, and deeply flavorful soup made with cremini mushrooms, a robust mirepoix base, and finished with Greek yogurt or sour cream for smoothness and tang. The soup features caramelized mushrooms for depth, a roux-thickened broth, and a perfect balance of fresh herbs and spices. It’s an ideal comforting dish perfect for chilly days, boasting a great texture achieved by blending half of the soup to silky perfection while leaving sliced mushrooms for bite.

Ingredients

Mushrooms

  • 1½ lbs. cremini mushrooms, divided (8 oz. sliced, 1 lb. chopped)

Vegetables

  • 3 medium carrots, roughly chopped
  • 3 stalks celery, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 4 cloves garlic, peeled

Fats & Oils

  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided

Seasonings

  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme leaves, minced (or heaping ½ tsp dried)
  • 1 teaspoon paprika
  • 1 teaspoon dried dill
  • ½ teaspoon pepper
  • ½ teaspoon dried oregano
  • ⅛ teaspoon red pepper flakes

Thickening & Broth

  • ¼ cup flour
  • 2 teaspoons beef bouillon (base, granulated, or crushed cubes)
  • 4 cups low-sodium chicken broth

Dairy & Finishing

  • 1 cup milk
  • ½ cup Greek yogurt or sour cream
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice

Garnish

  • Fresh parsley or chives (optional)

Instructions

  1. Prep: Measure out ½ cup of sour cream or Greek yogurt and let it come to room temperature. Slice one-third of the mushrooms (8 oz.) into thin slices about 1/8-1/4 inch thick. Roughly chop the remaining two-thirds (1 lb.) of the mushrooms for later use.
  2. Chop Mirepoix: Place the carrots, celery, onion, and garlic into a food processor and pulse until they are roughly chopped—not minced or uniform, as they will be pureed later. If a food processor is not available, finely chop by hand.
  3. Caramelize Mushrooms: In a large Dutch oven over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the sliced cremini mushrooms to the pot, stirring to coat well, then spread them out evenly. Let them cook undisturbed until the bottoms are deeply golden brown, then flip and cook the other side similarly. Stir in Worcestershire sauce and some freshly cracked salt, then transfer the mushrooms to a bowl. Leave the pot as is for the next step.
  4. Sauté Mushrooms and Mirepoix: Reduce heat to medium. Melt the remaining 2 tablespoons butter and 1 tablespoon olive oil in the Dutch oven. Add the chopped mushrooms and the prepared mirepoix (onion, carrots, celery, garlic) mixture. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender. Note that these chopped mushrooms won’t brown substantially.
  5. Cook Roux: Sprinkle the flour along with all the spices (thyme, paprika, dill, pepper, oregano, red pepper flakes) into the pot. Stir continuously and cook for 1 minute to cook out the raw flour taste. Add the beef bouillon base and the chicken broth while stirring well, scraping up any browned bits from the bottom of the pot to incorporate rich flavor.
  6. Simmer: Bring the mixture to a boil with the pot covered, then reduce to a gentle simmer uncovered. Let it simmer for 15 minutes, stirring occasionally to prevent sticking and to meld flavors.
  7. Puree: Remove half of the soup (vegetables and liquid) in two batches and carefully transfer it to a blender, filling no more than one-third full to avoid overflow. Blend each batch until very smooth. To prevent the blender from exploding due to steam, leave the blender lid slightly open and cover the opening with a paper towel or loose kitchen towel to allow steam to escape safely.
  8. Add Milk and Sour Cream: Return the pureed soup to the pot. Stir in the milk until evenly combined, then add the room-temperature sour cream or Greek yogurt until the soup is smooth. Add the sliced caramelized mushrooms back into the pot and cook over low heat until warmed through, about 5 minutes.
  9. Finishing Touches: Stir in the balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley and/or chives if desired. Serve hot and enjoy a comforting bowl of rich, creamy mushroom soup!

Notes

  • Using a Dutch oven helps in even heat distribution for caramelizing and sautéing.
  • Allowing sour cream or yogurt to come to room temperature prevents curdling when added to hot soup.
  • Caramelizing the mushrooms separately adds depth of flavor and texture contrast to the soup.
  • Blending only half the soup gives a creamy texture while still retaining some mushroom body.
  • Use low-sodium broth to control the salt level; adjust seasoning at the end.
  • For a vegetarian version, substitute beef bouillon with mushroom or vegetable bouillon and use vegetable broth instead of chicken broth.
  • If a food processor is unavailable, chop vegetables finely by hand.
  • Be cautious when blending hot soup—steam pressure can cause blender lids to pop off if not vented properly.

Find it online: https://justsosavory.com/creamy-mushroom-soup-with-caramelized-cremini-mushrooms-recipe/