Creamy Mushroom Soup Recipe

Ingredients

• 1 1/2 lbs. cremini mushrooms, divided (8 oz. sliced, 1 lb. chopped)
• 3 medium carrots, roughly chopped
• 3 stalks celery, roughly chopped
• 1 small yellow onion, roughly chopped
• 4 cloves garlic, peeled
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 1 tablespoon Worcestershire sauce
• 2 teaspoons fresh thyme leaves, minced (or heaping 1/2 teaspoon dried thyme)
• 1 teaspoon paprika
• 1 teaspoon dried dill
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes
• 1/4 cup flour
• 2 teaspoons beef bouillon (base, granulated, or crushed cubes)
• 4 cups low-sodium chicken broth
• 1 cup milk
• 1/2 cup Greek yogurt or sour cream
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• Fresh parsley or chives for garnish (optional)

Instructions

1. 1

   Prep Mushrooms and Dairy: Measure ½ cup sour cream or Greek yogurt and let it rest at room temperature. Slice one-third of the mushrooms (8 oz.) into 1/8- to 1/4-inch thick slices. Chop the remaining two-thirds (1 lb.) into smaller pieces.

2. 2

   Chop Mirepoix: Add the carrots, celery, onion, and garlic to a food processor and pulse until roughly chopped. If a food processor is unavailable, chop all vegetables by hand into small pieces.

3. 3

   Caramelize Sliced Mushrooms: In a large Dutch oven over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add sliced mushrooms, stir to coat, then spread into an even layer. Cook undisturbed until deeply golden brown on the bottom; flip and brown the other side. Stir in Worcestershire sauce and salt, then transfer mushrooms to a bowl. Do not clean the pot.

4. 4

   Sauté Remaining Mushrooms and Mirepoix: Reduce heat to medium. Melt remaining 2 tablespoons butter with 1 tablespoon olive oil in the same pot. Add chopped mushrooms and the mixed vegetables. Sauté for 10 minutes or longer until vegetables are tender, but mushrooms do not brown.

5. 5

   Cook Roux: Sprinkle in the flour and spices (thyme, paprika, dill, pepper, oregano, red pepper flakes). Cook while stirring for 1 minute to remove raw flour taste. Add beef bouillon and chicken broth, stirring to scrape up browned bits from the bottom.

6. 6

   Simmer Soup: Cover and bring to a boil, then reduce heat to a gentle simmer uncovered. Cook for 15 minutes, stirring occasionally to prevent sticking.

7. 7

   Puree Soup: Remove half of the soup in two batches to a blender, filling no more than one-third full each time. Blend until very smooth. Leave blender cap slightly open and cover with a towel to allow steam to escape safely.

8. 8

   Add Dairy and Sliced Mushrooms: Return pureed soup to pot. Stir in milk until combined, then add the sour cream or yogurt, stirring until smooth. Add the reserved sliced mushrooms.

9. 9

   Warm Through: Cook over low heat for about 5 minutes until all ingredients are thoroughly heated without boiling to prevent curdling.

10. 10

    Finish and Serve: Stir in balsamic vinegar, lemon juice, and adjust salt to taste. Garnish with fresh parsley or chives if desired. Serve warm and enjoy!