Cream of mushroom soup made with earthy mushrooms and pureed with garlic, shallots, lemon, and fresh herbs to create a savory and flavorful soup. Top each bowl with a buttery parmesan herb toast.
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Well, we made it through the holiday season! I hope it was a season full of fun, family, and of course, good food! The food is a big reason why I love the holidays, but a part of me is excited to get back to the basics in the kitchen.
And by basic, I mean flavorful, easy to make, home-cooked meals.
Those are my favorite type of meals. The feel-good, heartwarming, belly-filling meals.
This cream of mushroom soup ranks up there pretty high. It’s probably because I absolutely love mushrooms. Any meal with mushrooms is belly-filling because I will eat all of it ha!
Whether it is a sausage and mushroom pizza, mushrooms for breakfast, smoked salmon stuffed mushroom appetizers, or a hearty chicken soup packed full of baby shiitake mushrooms, I am all for it.
Speaking of shiitake mushrooms, these are my favorite mushroom. If I have an opportunity to use them in one of my recipes, I’ll take it. They are earthy, woodsy, and have a little bit of a smoky flavor. AKA freaking delicious! They also make for a beautiful presentation.
Since this recipe is packed full of mushrooms, you’ll need a good amount. Using two types of mushrooms is a great way to add flavors and save a little money.
Crimini and shiitake mushrooms are caramelized with garlic and shallots. Blended with chicken stock, fresh herbs, and lemon juice and added to a cream-thinned roux to make an extremely creamy soup.
The buttery, crunchy parmesan herb toast is the perfect topper for this creamy soup. Dunk it in the soup or break it up into breadcrumbs for little crunchy bits. Either way, the toast is an absolute must when enjoying this soup. It adds the perfect crunch to the creaminess of the soup.
A french baguette or crusty sourdough loaf works great for the toast, but you can get a little adventurous with it. I used a rosemary sea salt french baguette that was absolutely scrumptious. It added a little salt and the rosemary went so well with the parmesan.
Cream of Mushroom Soup with Parmesan Herb Toast
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 1 medium shallot, chopped
- 6 cups crimini mushrooms, sliced
- 3 cups wild mushrooms, sliced - I used shiitake
- 1 tablespoon fresh thyme leaves
- 6-8 fresh sage leaves
- 4 cups chicken stock
- 2 tablespoons lemon juice
- 4 tablespoons butter
- 1/3 cup flour
- 2 cups heavy cream
- 1/2 cup parmesan cheese - for topping, optional
- salt & pepper
Parmesan Herb Toast
- 1 french baguette, sliced thick
- 2 tablespoons butter
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1/3 cup shredded parmesan cheese
Instructions
- Heat the olive oil in a large soup pot or dutch oven over medium heat. Add the garlic and shallots and cook until fragrant, about 2-3 minutes.
- Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally until they are browned and caramelized, about 7-8 minutes.
- Reduce heat to low and add the thyme and sage leaves, cook for 2-3 minutes.
- Remove 1 1/2 cups of mushrooms for topping and set aside (optional)
- Transfer the mushrooms to a blender and add the chicken stock and lemon juice. Blend until creamy. Set aside
- In the dutch oven, add the butter and melt over medium heat. Add the flour and cook together, stirring constantly for 2 minutes.
- Whisk in the heavy cream. Stir and heat together until soup starts to thicken, about 5 minutes.
- Stir in the blended chicken stock and mushrooms and allow to simmer on low for 5-10 minutes.
- Meanwhile make the parmesan toast. Preheat the oven to 425 degrees F.
- Melt the butter and stir in the herbs. Using a pastry brush, brush the butter mixture onto the slices of bread.
- Lay the slices of bread on a baking sheet and sprinkle with parmesan cheese. Bake for 10-15 minutes or until toasted.
- Serve mushroom immediately with parmesan herb toast and mushrooms (if you saved some) and sprinkle with parmesan cheese. After cooling, keep the soup in an airtight container for 4 days
Oh wow! My husband would LOVE this !!! Thanks for the recipe! will definitely give it a go!
Thanks Sara! I hope you enjoy!