Description
A rich and creamy mushroom soup made with cremini mushrooms, fresh vegetables, and a blend of spices, finished with Greek yogurt and a splash of balsamic vinegar for a tangy depth. Perfect for a comforting starter or light meal.
Ingredients
Scale
Mushrooms
- 1½ lbs. cremini mushrooms, divided
Vegetables
- 3 medium carrots, roughly chopped to fit food processor
- 3 stalks celery, roughly chopped to fit food processor
- 1 small yellow onion, roughly chopped to fit food processor
- 4 cloves garlic, peeled
Fats & Oils
- 4 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
Flavorings & Spices
- 1 tablespoon Worcestershire sauce
- 2 teaspoons fresh thyme leaves, minced (or heaping ½ tsp dried)
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/4 cup flour
- 2 teaspoons beef bouillon – base, granulated, or crushed cubes
Liquids
- 4 cups low-sodium chicken broth
- 1 cup milk
Dairy & Finishing Ingredients
- ½ cup Greek yogurt or sour cream
- 1 tablespoon balsamic vinegar
- 1 tablespoon lemon juice
Garnish
- Fresh parsley or chives for garnish (optional)
Instructions
- Prep Mushrooms: Measure the ½ cup of sour cream/yogurt and let it rest at room temperature until needed. Slice ⅓ of the mushrooms (8 oz.) 1/8-1/4-inch thick. Chop the remaining 2/3 (16 oz./1 pound).
- Chop Mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If no food processor is available, chop these vegetables by hand into small chunks.
- Caramelize Mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the sliced mushrooms, stirring to coat, then arrange the mushrooms in an even layer. Cook undisturbed until the bottoms turn deeply golden brown, then flip and brown the other side. Add Worcestershire sauce and salt to taste, stir to combine, then transfer to a bowl.
- Sauté Mushrooms and Mirepoix: Reduce the heat to medium. Melt remaining 2 tablespoons butter with 1 tablespoon olive oil in the same pot. Add the chopped mushrooms and the chopped vegetable mixture and sauté for at least 10 minutes or until vegetables are tender. These mushrooms will not brown significantly.
- Cook Roux: Sprinkle in the flour and all spices, cook for 1 minute to remove raw flour taste. Stir in beef bouillon base and chicken broth, scraping up any browned bits from the bottom of the pot.
- Simmer Soup: Bring the soup to a boil, then reduce heat to maintain a gentle simmer uncovered for 15 minutes, stirring occasionally.
- Puree: Remove half the soup in two batches to a blender, filling no more than ⅓ of the blender each time. Blend until very smooth, leaving the lid slightly open and covered with a towel to allow steam escape safely without pressure buildup.
- Add Milk and Dairy: Return pureed soup to pot and stir in milk until combined. Then add the sour cream or Greek yogurt until smooth. Add the sliced mushrooms reserved earlier. Cook over low heat until warmed through, about 5 minutes.
- Finish and Garnish: Stir in balsamic vinegar, lemon juice, and season with additional salt if needed. Garnish with fresh parsley or chives before serving.
Notes
- Let sour cream or Greek yogurt come to room temperature to prevent curdling in the soup.
- If you don’t have a food processor, finely chop vegetables by hand for similar texture.
- Be careful when blending hot soup; always leave a gap for steam to escape to prevent blender explosion.
- The beef bouillon adds depth; for a vegetarian version, substitute with vegetable bouillon and use vegetable broth instead of chicken broth.
- You can substitute cremini mushrooms with white button or portobello mushrooms if unavailable.
- Adjust red pepper flakes according to preferred spiciness level.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 25 mg
