Rich and Velvety Cremini Mushroom Soup
A deeply savory, scratch-made mushroom soup featuring caramelized creminis, fresh herbs, and a secret touch of smoked paprika and soy sauce for ultimate umami.
Ingredients
The Base
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 large Onion finely diced
- 2 Shallots finely diced
The Star
- 1.5 lbs Cremini mushrooms sliced evenly, cleaned with damp towel
Aromatics & Broth
- 1 tbsp Fresh thyme chopped
- 1 tbsp Fresh dill chopped
- 1 tsp Smoked paprika the secret weapon
- 4 cups Vegetable broth plus extra for deglazing
- 1 tsp Reduced-sodium soy sauce umami amplifier
Thickener & Finish
- 1 cup Whole milk
- 3 tbsp All-purpose flour
- 1/4 cup Crème fraîche or sour cream
- 1/2 Lemon juiced
- Kosher salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Prepare your mise en place by dicing the onions and shallots, and slicing the cremini mushrooms to an even thickness.
- Heat butter and olive oil in a large pot over medium heat. Add onions and shallots; cook low and slow until soft and translucent.
- Add mushrooms to the pot. Let them sit undisturbed for a few minutes to develop a golden-brown crust before stirring. Cook until liquid evaporates and they are deeply caramelized.
- Stir in fresh thyme, dill, and smoked paprika. Bloom the spices for about 30 seconds until fragrant.
- Deglaze the pot with a splash of broth, scraping up the browned bits (fond). Add the remaining broth and soy sauce. Bring to a gentle simmer.
- Whisk together the milk and flour in a separate bowl until smooth. Slowly pour into the simmering soup while stirring constantly. Simmer for 15 minutes until thickened.
- Turn off the heat and move the pot to a cool burner. Stir in crème fraîche, lemon juice, salt, pepper, and fresh parsley.
Notes
For an even thicker texture without flour, blend 2 cups of the soup and stir it back in. Always serve with a thick slice of toasted sourdough!