This Mushroom Soup is a favorite in vegetarian cooking classes, designed to deliver rich, deep mushroom flavor in every spoonful. By blending the soup, the earthy essence of the mushrooms permeates the entire dish, creating a creamy and satisfying experience.

Ingredients (vegetarian cooking classes):

  • Mushrooms: A mix of Swiss Brown (cremini) and white button mushrooms is recommended. Swiss Brown mushrooms provide a robust flavor, while white button mushrooms contribute to a lighter color and delicate taste.

  • Butter: Used for sautéing the mushrooms, adding richness and depth to the soup.

  • Garlic and Onion: These aromatics build a flavorful base, enhancing the overall taste of the soup.

  • Vegetable Stock: Serves as the liquid foundation. Opt for a high-quality, low-sodium stock to control the soup’s saltiness.

  • Thickened / Heavy Cream: Adds creaminess and a velvety texture. For a lighter version, consider using half-and-half or whole milk.

  • Flour: Acts as a thickening agent, giving the soup body.

  • Salt and Pepper: To season and enhance the natural flavors of the ingredients.

vegetarian cooking classes
cooking classes

Instructions

  1. Prepare the Mushrooms: Clean the mushrooms using a damp cloth to remove any dirt. Slice them evenly to ensure uniform cooking.

  2. Saute Aromatics: In a large pot, melt butter over medium heat. Add finely chopped onions and minced garlic, cooking until translucent and fragrant.

  3. Cook Mushrooms: Add the sliced mushrooms to the pot. Cook them until they release their moisture and achieve a golden-brown hue, intensifying their flavor.

  4. Incorporate Flour: Sprinkle flour over the mushroom mixture, stirring continuously. This helps in thickening the soup and eliminating any raw flour taste.

  5. Add Stock: Gradually pour in the vegetable stock, stirring to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld.

  6. Blend the Soup: Using an immersion blender, puree the soup until smooth. If using a countertop blender, blend in batches, ensuring the lid is slightly ajar to let steam escape.

  7. Add Cream: Return the blended soup to the pot (if using a countertop blender). Stir in the cream, heating gently without bringing it to a boil.

  8. Season: Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.

  9. Serve: Ladle the soup into bowls. For added flair, garnish with sautéed mushroom slices, a drizzle of cream, or freshly chopped herbs like parsley or chives.