Description
A rich and flavorful Loaded Creamy Mushroom Soup made with a variety of mushrooms, sautéed onions, garlic, and Dijon mustard, simmered in vegetable broth and cream. Garnished with homemade garlic baguette toasts, shaved Parmesan, truffle oil, fresh herbs, and optional pea shoots for a luxurious and comforting dish.
Ingredients
Scale
Soup
- 16 ounces assorted mushrooms (e.g. white, brown, etc.)
- 4 large portobello mushrooms
- 2 tablespoons butter
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
- 1 heaping tablespoon Dijon mustard
- 4 cups vegetable broth
- 1 cup heavy/whipping cream
- 5 sprigs fresh thyme (stems removed)
- 1/8 teaspoon ground cinnamon
- 1 dash Herbs de Provence (or Italian seasoning)
- Splash of sherry or dry white wine (optional)
- Salt & pepper (to taste)
Toppings
- 1 baguette (sliced)
- 2-3 cloves garlic (peeled and halved)
- Parmesan cheese (shaved)
- Truffle oil
- Fresh chives (snipped or chopped)
- Fresh parsley (chopped)
- Pea shoots (optional)
Instructions
- Sauté Onions: Add butter to a large pot over medium heat. Once the butter has melted, add the chopped onion and sauté for about 5 minutes, stirring occasionally until the onions are soft and translucent.
- Prepare and Cook Mushrooms: While onions cook, chop all the mushrooms. Add them to the pot and increase heat to medium-high. Cook for 10-15 minutes, stirring frequently, until the mushrooms release their liquid and shrink down substantially.
- Add Garlic and Mustard: Stir in the minced garlic and Dijon mustard to the mushroom mixture, combining well to enhance the flavors.
- Add Broth and Seasonings: Pour in the vegetable broth, then add fresh thyme sprigs, ground cinnamon, a dash of Herbs de Provence, and the optional splash of sherry or dry white wine. Season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to medium and simmer for 10 minutes until mushrooms are tender.
- Prepare Garlic Baguette Toasts: While the soup simmers, toast baguette slices either in a toaster or oven (375°F for 10-15 minutes brushed with oil). Rub each toast slice with peeled, halved garlic cloves to infuse garlic flavor.
- Blend Half the Soup: Transfer about half the soup into a separate bowl or pan and use an immersion blender or regular blender to purée it until smooth. Return the puréed soup to the pot and stir to combine for a creamy yet textured consistency.
- Serve and Garnish: Ladle soup into bowls and top with garlic baguette toasts, shaved Parmesan cheese, a drizzle of truffle oil, snipped fresh chives, chopped parsley, and optional pea shoots. Enjoy by dipping the garlic toasts into the soup for added flavor.
Notes
- Use a mix of mushroom varieties for deeper flavor and texture.
- The splash of sherry or white wine is optional but adds complexity.
- Immersion blending half the soup creates a creamy texture while keeping some chunky mushroom bits.
- You can toast the baguette slices in the oven for a larger batch instead of using a toaster.
- Truffle oil complements the earthy mushroom flavors but can be omitted if unavailable.
