Description
This creamy mushroom soup is a comforting and flavorful dish featuring sautéed cremini mushrooms, onions, and shallots infused with fresh thyme, dill, and smoked paprika. Enhanced with a splash of white wine, soy sauce, and a creamy finish of milk and crème fraîche, this soup offers a rich and velvety texture perfect as a starter or a light meal. Serve with toasted sourdough bread for a delightful experience.
Ingredients
Soup Base
- 3 tablespoons butter
- 1 tablespoon good olive oil
- 1½ cups onions, chopped
- ½ cup shallots, finely chopped
- 1 pound fresh cremini mushrooms, sliced
- 2½ teaspoons fresh thyme, finely chopped
- 2½ teaspoons fresh dill, finely chopped
- 1½ teaspoons smoked paprika
- ¼ cup dry white wine
- 1½ tablespoons reduced sodium soy sauce
- 3 cups vegetable broth
Thickening and Flavorings
- 3 tablespoons all-purpose flour
- ¾ cup whole milk
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley, finely chopped
- 2 tablespoons crème fraîche or sour cream
For Serving
- Additional crème fraîche or sour cream
- Freshly cracked black pepper
- Toasted sourdough bread or baguette
Instructions
- Sauté Onions and Shallots: Melt the butter in a dutch oven over medium heat, then add olive oil. Sauté the chopped onions and finely chopped shallots for about 6 minutes until they are soft and translucent.
- Cook Mushrooms and Herbs: Add the sliced cremini mushrooms to the pot and cook for 3 minutes to release their moisture. Stir in the fresh thyme, dill, and smoked paprika, cooking for an additional 1 minute to develop the flavors.
- Add Wine and Broth: Pour in the dry white wine and cook until the liquid has reduced by about half. Next, add the reduced sodium soy sauce and the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer and let it cook uncovered for 15 minutes to blend the flavors.
- Thicken the Soup: In a small bowl, whisk together the whole milk and all-purpose flour until smooth and well combined. Gradually pour this mixture into the simmering soup, stirring continuously. Continue to cook the soup for another 15 minutes, stirring every few minutes, until it thickens and becomes creamy.
- Season and Finish: Add kosher salt, freshly ground black pepper, lemon juice, chopped parsley, and crème fraîche to the soup. Stir well to incorporate all the ingredients evenly and achieve a smooth, velvety texture.
- Serve: Ladle the hot soup into bowls. Garnish with a dollop of crème fraîche or sour cream and a sprinkle of freshly cracked black pepper. Serve alongside toasted sourdough bread or baguette for a satisfying meal.
Notes
- Use fresh herbs like thyme and dill for the best flavor.
- Adjust the thickness of the soup by varying the amount of flour or milk as desired.
- For a vegan version, substitute butter with plant-based margarine, milk with a plant-based milk, and crème fraîche with a vegan alternative.
- The white wine adds depth but can be omitted or replaced with more vegetable broth for an alcohol-free soup.
- Toast your bread slices lightly for added crunch when serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
