Creamy Mushroom Soup That Tastes Like a Cozy Night In
A classic, velvety soup with earthy mushrooms and a hint of tarragon.
Ingredients
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 pounds cremini or button mushrooms cleaned and sliced 1/8-inch thick
- 1 small handful shiitake mushrooms chopped
- 3/4 cup minced shallots about 6 ounces
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 3/4 teaspoon dried tarragon
- 4 cups chicken stock or vegetable stock
- 1/2 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1. Heat olive oil in a large pot over medium-high heat. Add butter and let it melt.
- 2. Add cremini and shiitake mushrooms. Stir to coat with oil and butter.
- 3. Cook mushrooms, stirring occasionally, until lightly browned and most of the moisture has evaporated, about 10 minutes.
- 4. Remove 1 cup of cooked mushrooms from the pot and set aside.
- 5. Reduce heat to medium. Add minced shallots and garlic to the pot. Stir and cook for 1 minute until fragrant.
- 6. Add kosher salt, dried tarragon, and stock. Increase heat to medium-high, bring to a simmer, and cook uncovered for 10 minutes. Remove from heat.
- 7. Use an immersion blender (or blend in batches in a blender) to purée the soup until smooth.
- 8. Return soup to the pot. If too thick, add a little more stock or water.
- 9. Whisk in heavy cream and black pepper. Adjust salt and pepper to taste.
- 10. Stir in reserved mushrooms and heat through. Serve hot.
Notes
For a vegetarian version, use vegetable stock.
To make ahead or freeze, do not add cream until reheating and serving.