Cream Of Mushroom Soup

Cream Of Mushroom Soup

Indulge in the rich, earthy flavors of this Cream of Mushroom Soup, perfect for a cozy night in or as an elegant starter for your dinner party. This recipe features a medley of chestnut and crispy oyster mushrooms, sautéed to perfection with shallots, garlic, and fresh thyme. The addition of white wine, miso paste, and a touch of cream elevates the broth to a new level of creaminess and depth. Topped with a swirl of cream, a sprinkle of paprika, and fresh parsley, this comforting soup pairs beautifully with buttered toast for a truly delightful meal. Dive into a bowl of warmth and savor every spoonful!

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Cook time: 45 min (Prep: 20 min)
Servings
Volume
Mass

Ingredients

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Directions

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  • Warm the butter and olive oil in a pan on a medium-high heat.
    • 2 tbsp butter, softened (28 g)
    • 2 tbsp olive oil (28 g)
      (for frying)
  • Finely dice the shallots, then sauté until softened.
    • 2 shallots, finely diced (100 g)
  • Slice the chestnut mushrooms and add to the pan with a large pinch of salt. Cook to draw out their moisture.
    • 24 chestnut mushrooms, sliced (750 g)
    • 1 pinch salt (0.30 g)
  • Mince the garlic and add with fresh thyme leaves, then fry until fragrant.
    • 5 clove garlic, minced (15 g)
    • 1 tbsp thyme, fresh (3 g)
  • Once the mushrooms are caramelising, deglaze the pan with white wine.
    • 1.06 cup white wine (250 g)
  • When the wine has evaporated, add the flour and cook out.
    • 2 tbsp flour, plain (16 g)
  • Prepare your stock and then add gradually, stirring as you go.
    • 1.59 qt mushroom stock (1500 g)
  • Add the miso paste and mustard, then leave to simmer on a medium-low heat until thickened.
    • 1 tsp miso paste (5 g)
    • 1 tsp dijon mustard (5 g)
  • Add the cream, stir well and season to taste.
    • 1.06 cup cream (260 g)
  • Tear the oyster mushrooms into strips and fry in a hot oiled pan until crispy.
    • 5 oyster mushrooms, torn into strips (200 g)
  • Ladle the soup into bowls, top with the mushrooms, fresh parsley, a swirl of cream, and a pinch of paprika.
    • 5 oyster mushrooms, torn into strips (200 g)
    • parsley, fresh (20 g)
      (for garnish)
    • 1.06 cup cream (260 g)
    • 1 tbsp smoked paprika (6 g)

Nutrition Information

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Per serving

Nutrient
Amount
% DV
Calories
441 kcal
22%
Fat
26 g
33%
Saturated fat
12 g
62%
Trans fat
0.2 g
Fiber
6.5 g
23%
Carbohydrates
31 g
11%
Sugars
5.1 g
10%
Protein
12 g
25%
Sodium
920 mg
40%
Cholesterol
59 mg
20%

Total (4 servings)

Nutrient
Amount
% DV
Calories
1,764 kcal
88%
Fat
104 g
132%
Saturated fat
48 g
248%
Trans fat
0.8 g
Fiber
26 g
92%
Carbohydrates
124 g
44%
Sugars
20 g
40%
Protein
48 g
100%
Sodium
3,680 mg
160%
Cholesterol
236 mg
80%

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