Cream of Mushroom Soup

Creamy mushroom soup in a white bowl, garnished with sautéed mushrooms, sage leaves, and herbs.

This creamy mushroom soup is blended velvety smooth with deeply browned cremini mushrooms, a whole head of roasted garlic, and a splash of heavy cream. One pot, naturally gluten-free, and topped with crispy sage and a drizzle of truffle oil.

Course Soup

Cuisine American

Keyword cream of mushroom soup from scratch, creamy mushroom soup, mushroom soup recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 229kcal

Author Julia

Equipment

Large Dutch oven
Immersion blender

Ingredients

Soup

20 oz cremini mushrooms (570 g) sliced and divided
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion diced
1 head roasted garlic or 5 cloves garlic, minced
2 medium carrots chopped
1 tablespoon fresh thyme leaves
½ tablespoon fresh sage leaves chopped (optional)
2 tablespoons white miso
4 cups vegetable stock (950 ml) or chicken stock
¼ cup heavy cream (60 ml)
½ teaspoon freshly ground black pepper
Salt to taste

Garnish

Reserved sautéed mushrooms
Crispy sage leaves
Freshly cracked black pepper
Truffle-infused extra virgin olive oil

US Customary - Metric

Instructions

Roast the garlic (optional but worth it). Preheat the oven to 400°F (200°C). Slice the top off a whole head of garlic, drizzle it with olive oil, and wrap it in foil. Roast for about 30 minutes, until the cloves are soft. Let it cool, then squeeze out the cloves.
Cook the aromatics. Heat the butter and olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, until translucent. Add the roasted garlic, thyme, and chopped sage, and cook 1 more minute until fragrant.
Brown the mushrooms. Set aside 1½ cups of the sliced mushrooms for the garnish. Add the remaining mushrooms to the pot. Cook for 10 to 12 minutes, stirring occasionally, until they are deeply browned and most of their liquid has cooked off.
Simmer. Add the chopped carrots, stock, and white miso. Bring to a gentle boil, then reduce the heat and simmer for 20 minutes, until the carrots are completely soft.
Blend. Using an immersion blender, or working carefully in batches in a countertop blender, blend the soup until completely smooth. Return it to the pot.
Add the cream. Stir in the heavy cream and warm gently for 3 to 4 minutes. Do not let the soup boil after adding the cream. Taste and season with salt and black pepper.
Make the garnish. Meanwhile, sauté the reserved mushrooms in a little butter over medium-high heat until golden and caramelized. Season lightly with salt and pepper. For crispy sage, fry a few whole leaves in the same pan for 20 to 30 seconds, then drain on a paper towel.
Serve. Ladle the soup into bowls. Top with the sautéed mushrooms, crispy sage leaves, and freshly cracked black pepper. Finish with a light drizzle of truffle-infused olive oil and serve warm.

Notes

About the miso: White miso adds a savory flavor that makes a vegetarian soup taste far richer. Use white miso (shiro miso), which is the mildest variety. Red miso is much stronger and will overpower the mushrooms. You can also leave it out and season with more salt, or substitute 1 tablespoon of soy sauce or Tamari.
Can I make this without heavy cream? Yes. Half-and-half works, and full-fat coconut milk, cashew cream, or oat cream makes it dairy-free. You can also leave the cream out entirely. The blended mushrooms and carrots already give the soup a creamy texture.
Do not boil after adding the cream, or it can separate and turn grainy. Keep the heat low so the dairy stays smooth.
Adjust the thickness. For a thicker soup, simmer a few extra minutes before blending. To thin it, add warm stock a splash at a time.
Can I use a regular blender? Yes. If you use a countertop blender, let the soup cool for a few minutes first. Work in batches, fill the blender no more than halfway, and remove the center cap of the lid so steam can escape. Cover the opening with a folded kitchen towel and hold it down while you blend.
No truffle oil? Use good extra virgin olive oil, or skip it. The soup does not depend on it.
You will need these supplies: a large Dutch oven or heavy pot, a cutting board and knife, a small skillet, foil for the garlic, and an immersion blender or countertop blender.

Storage, Freezing, and Make-Ahead

Fridge: Cool completely, then store in an airtight container for 3 to 4 days. The soup thickens as it sits, so loosen it with a splash of stock when reheating.
Reheating: Warm gently over low heat, stirring. Don't boil it once the cream is in.
Freezing: Freeze the blended base before adding the cream, for up to 2 months. Thaw in the fridge, reheat, then stir in the cream and garnishes fresh.
Make-ahead: Roast the garlic up to 4 days in advance and keep the cloves covered in olive oil in the fridge. You can also make the soup through the blending step a day ahead and finish it right before serving.

Nutrition