Creamy Mushroom Soup

Creamy Mushroom Soup

Just in time for soup season! A mushroom soup is a must in any home cooks repertoire. Wonderful as a main course or complementary side, this recipe perfectly balances the deep richness if mushrooms with the acidity or lemon and sherry.  This recipe comes from my good friend Sean over at Old Saguaro Woodcraft – Check them out for your kitchen needs.

For the Soup Base:

• 1 medium yellow onion (about 6 oz), finely diced
• 2 garlic cloves, thinly sliced
• 4 Tb unsalted butter
• 3 Tb all-purpose flour
• 5 cups low-sodium chicken broth
• 1 Tb tamari
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• 1 Tb dry sherry
• 1/4 cup heavy cream
• 1 Tb fresh lemon juice
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Mushrooms:

• 1 lb cremini (baby bella) mushrooms, sliced
• 2 Tb unsalted butter
• 1 Tb extra-virgin olive oil
• 1/4 tsp kosher salt

For Finishing:

• 1/4 cup sour cream
• 1 Tb unsalted butter

For Garnish:

• 1/4 cup finely chopped fresh parsley

Instructions:

1. Sauté Mushrooms: In a cast iron skillet over medium-high heat, melt 2 Tb butter with 1 Tb olive oil. Add mushrooms and 1/4 tsp kosher salt; sauté for 8-10 min until golden and caramelized. Set aside.
2. Start Soup Base: In an enameled Dutch oven over medium heat, melt 4 Tb butter. Add onion and sauté for 5 min until translucent. Add garlic and cook for 1 min until fragrant.
3. Create Velouté Base: Sprinkle flour over onions and garlic, stirring to form a roux. Cook over medium-low heat for 3 min until flour is cooked but not browned. Gradually whisk in 1 cup hot chicken broth to form a smooth paste, then add remaining 4 cups broth. Bring to a simmer.
4. Season and Simmer: Stir in tamari, thyme, smoked paprika, and sherry. Add sautéed mushrooms. Simmer partially covered over low heat for 15 min, stirring occasionally, until slightly thickened.
5. Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some mushroom pieces for texture. Alternatively, blend half in a blender and return to the pot.
6. Finish Soup: Reduce heat to low. Stir in heavy cream, lemon juice, and sour cream until smooth. Heat gently for 5 min, avoiding a simmer. Stir in 1 Tb butter for richness. Adjust seasoning with 1 tsp kosher salt and 1/2 tsp black pepper, or to taste.
7. Plate and Garnish: Ladle soup into warmed bowls, ensuring mushrooms are evenly distributed. Sprinkle with chopped parsley and top with croutons (if using) for texture. Serve hot with crusty bread.