I finally cracked the code for amazing mushroom soup at home! After years of tinkering, I've got a version that's rich and creamy without dumping in tons of heavy cream. The secret? Lots of fresh mushrooms, sweet shallots, and a pinch of tarragon that makes everything sing.
Why You'll Love This Soup
My family went crazy for this soup! I use two kinds of mushrooms - regular brown ones and shiitakes - which give it this amazing woodsy flavor. Plus, you can easily make it vegetarian or dairy-free. Even my mushroom-hating kid asks for seconds!
Grab These From The Store
- Good olive oil: Just a splash to start things off.
- Butter: Makes everything better!
- Brown mushrooms: They're the backbone of the soup.
- Shiitakes: Just a handful - they pack so much flavor.
- Shallots: Sweeter than onions, trust me on this.
- Garlic: Fresh only, please.
- Stock: Chicken or veggie - your choice.
- Splash of cream: Makes it silky smooth.
- Dried tarragon: My secret weapon.
- Salt and pepper: Of course!
Let's Make Some Soup
- Get Everything Ready First
- I always wipe my mushrooms clean with a damp paper towel - never wash them or they'll get waterlogged. Slice them nice and even, about 1/4 inch thick. Chop those shallots fine, and smash your garlic with the side of your knife before mincing. Having everything ready makes the rest a breeze.
- Start The Magic
- Pull out your biggest pot - you'll need the space. Crank the heat to medium-high and add your butter and oil. Once the butter's bubbly but not brown, toss in those mushrooms. Here's the trick: don't crowd them and resist the urge to stir too much. Let them get golden brown on one side before flipping. They'll release water at first - keep cooking until that water evaporates and they start sizzling again. That's when the real flavor develops. Scoop out about a cup of the prettiest pieces for garnish later.
- Build Your Flavor Base
- Turn the heat down to medium. Drop in those shallots and garlic - they should sizzle gently, not burn. Stir them around with the mushrooms until they're soft and your kitchen smells like heaven, about 3-4 minutes. If they start to brown too quick, lower your heat a bit.
- The Liquid Magic
- Now sprinkle in that tarragon - crush it between your fingers as you add it to wake up the flavor. Add a good pinch of salt, then pour in your stock. I start with 4 cups and adjust later. Scrape the bottom of the pot with your spoon to get all those tasty browned bits. Let it bubble away gently for 10 minutes, uncovered. The liquid will reduce a bit, concentrating all those flavors.
- Smooth It Out
- Here's the fun part - grab your immersion blender if you've got one. If not, let the soup cool a bit before using your regular blender (hot soup + blender lid = mess!). Start slow and blend until it's silky smooth. Want it thinner? Add stock a little at a time until it's just how you like it.
- Final Touches
- Pour in your cream slowly while stirring - this keeps it from curdling. Add those reserved mushrooms back in, then taste and season. I usually end up adding more salt and a good amount of black pepper. Let it warm through for another minute or two. Sometimes I add another tiny pinch of tarragon at the end for extra oomph.
My Kitchen Tricks
Want to make it even better? Sometimes I use beef stock - makes it super rich. A splash of sherry is amazing too. Making it dairy-free? Coconut milk works great, or throw in some rice while it cooks and blend it up - gets just as creamy!
Saving Some For Later
It'll keep in the fridge for about five days. If you want to freeze it, skip the cream - just add it when you heat it back up. Keeps the soup from getting weird when it thaws.
Perfect Any Time
This soup's been a lifesaver on cold nights, but we love it year-round. Grab some crusty bread for dunking, maybe a little salad on the side, and dinner's done. It's fancy enough for company but easy enough for a weeknight - my kind of recipe!
Frequently Asked Questions
- Can I freeze this soup?
Yes, but freeze before adding cream. Add cream after reheating for best texture and to prevent separation.
- What mushrooms work best?
Cremini gives great flavor, but any combination of button, shiitake, or other mushrooms works well.
- Why reserve some mushrooms?
Adding some mushroom pieces back after blending provides nice texture contrast in the smooth soup.
- Can I make this vegetarian?
Yes, simply substitute vegetable stock for chicken stock. All other ingredients are vegetarian-friendly.
- Is the soup too thick?
Easily adjust thickness by adding more stock or water until reaching desired consistency.