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Mushroom Cream Soup

Life At The Table Mushroom Cream Soup | A bowl of mushroom cream soup sitting on a wooden table with an orange napkin beside it.
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The soup comes together lickety-split on a weeknight. It’s filled with flavor, earthy and warm. You’re going to want to add this one to your weeknight repertoire.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 cup yellow onion, small dice
  • 1/2 cup celery, small dice
  • 4 garlic cloves, minced (about 1 tablespoon)
  • 16 oz crimini mushrooms, cleaned and sliced
  • 1/3 cup brandy
  • 6 cups chicken stock
  • 1 1/2 cups heavy cream
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne
  • kosher salt

Garnish (optional)

  • Reserve some of the sautéed mushrooms to add as a garnish.
  • Croutons
  • Chives, fresh thyme, or other fresh herbs that will complement the flavors
  • Red pepper flakes

Instructions

  1. Sweat the onions and celery in the butter until soft.
  2. Add the garlic and sauté until fragrant, about 30 seconds.
  3. Add the mushrooms and season lightly with kosher salt.
  4. Sauté the mushroom mixture until the mushrooms give off their liquid and are nicely browned.
  5. Add the brandy to deglaze the pan, stirring to scoop up any brown bits on the bottom of the pan.
  6. Bring the brandy to a simmer; simmer for 2-3 minutes to burn off the alcohol.
  7. Add the stock; bring to a boil.
  8. Reduce the heat to a simmer.
  9. Simmer uncovered, stirring occasionally for 15 minutes.
  10. Remove from the heat and allow the soup to cool for just a bit.
  11. Purée the soup with a blender, food processor or an immersion blender.
  12. Return the soup to the pot.
  13. Add the cream, thyme, and cayenne.
  14. Return the soup to a simmer; simmer for 5 minutes or until the flavors are blended.
  15. Taste and adjust the seasoning as needed with kosher salt.

Notes

  • I’m a red pepper flake fiend. You will find it as a garnish on almost everything I eat.

Find it online: https://lifeatthetable.com/mushroom-cream-soup/

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