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A spoonful of Wild Mushroom Soup, surround by fresh sage, thyme, chives, and whole chanterelle mushrooms. A short glass of white wine can be seen in the top right corner.
Sacha Hirschfeld

Cream of Mushroom Soup

This Mushroom Soup is an elegant and indulgent take on a comforting classic. Perfect for the fall and winter months, this cozy and satisfying soup shines! Bonus: it tastes even better the next day, which makes it a great option for entertaining!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Soups
Cuisine: American, French
Ingredients Equipment Method

Ingredients
  

  • 3 tbsp unsalted butter
  • 3 tbsp extra-virgin olive oil
  • 1 cup shallots chopped
  • 5 garlic cloves roughly chopped
  • ¼ cup all-purpose flour
  • 2 lb assorted mushrooms tough stems removed; roughly chopped into smaller pieces
  • 2 tbsp beef Better Than Bouillon game changer; makes for a much richer soup
  • 3 tbsp cognac
  • 1 Parmesan rind it adds SO much flavor
  • 2 tbsp Dijon mustard
  • 4 cups chicken stock
  • 1 ½ tsp kosher salt
  • ½ tsp freshly ground pepper
  • 1 cup sour cream
  • 1 cup half and half or heavy cream
  • 1 cup Parmigiano Reggiano finely grated
  • 1 tsp fresh thyme leaves packed
  • 2 tsp fresh sage finely chopped and packed
  • ¼ cup fresh dill chopped and packed

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon
  • chefs knife
  • cutting board
  • measuring spoons ½ tsp, 1 tsp, 1 tbsp
  • measuring cups ¼ cup, 1 cup
  • 1 medium bowl
  • 1 whisk
  • 1 immersion blender optional; if you wish for a more puréed soup
  • 1 soup ladle

Method
 

  1. In a large pot, melt the butter and olive oil over medium-low heat. Add the shallots and cook, stirring occasionally, until they soften, about 4 minutes. Stir in the garlic and cook for an additional minute. Sprinkle the flour over the mixture and cook for 1 minute, stirring and scraping the bottom of the pot.
  2. Add the mushrooms and beef Better Than Bouillon; cook for 3 minutes or so, stirring occasionally until mushrooms begin to release their liquid. Pour in the cognac and deglaze the pot, using a wooden spoon to scrape up any bits while letting the alcohol cook off, about 1-2 minute(s).
  3. Add Dijon mustard, Parmesan rind, chicken broth, salt, and pepper; bring to a boil, then lower the heat and simmer, uncovered, for 20 minutes, until the mushrooms are tender.
  4. Add sour cream to a medium-sized bowl. Slowly whisk in 1 cup of broth until incorporated into the sour cream. Don't worry if there are mushrooms in the broth.
  5. Remove from heat. Stir in the half and half, Parmigiano Reggiano, thyme, sage, and dill. Add tempered sour cream and whisk until incorporated. Bring to a low-simmer and cook for a few more minutes. Taste; adjust seasoning, if necessary.
  6. OPTIONAL: Using an immersion blender, purée the soup until you reach your desired consistency. Sometimes I do this and other times, I leave the soup as is. It depends on what mushrooms I'm using and how small I've cut the pieces.
  7. Ladle into bowls and top with fresh herbs (optional). This soup will keep in the fridge for up to 3 days.