Jen Causey
Hands-On Time
20 Mins
Total Time
40 Mins
Yield
Serves 4

Few simple recipes are as satisfying as a classic mushroom soup. This is because mushrooms are high in umami, the “fifth taste,” which roughly translates to savory. This easy version calls for cremini and shiitake mushrooms, both of which have deep, earthy notes. The key to a luxuriously thick soup are the russet potatoes, which don’t distract from the mushroom flavor, but add starch and body. Oh, and a drizzle of heavy cream doesn’t hurt. Add toasted and buttered sourdough to turn it into a full meal, and serve a dry white wine or a light red to complement the flavors.

Headnote by Lindsay Maitland Hunt

How to Make It

Step 1

Heat 1 tablespoon oil in a large, heavy-bottomed pot over medium-high. Add onion, garlic, 2 cups creminis, and 1½ cups shiitakes. Cook, stirring often, until softened, 6 to 7 minutes. Add broth, potatoes, and salt; bring to a boil. Reduce heat and simmer until potatoes are tender, 15 to 18 minutes. Stir in cream and pepper.

Step 2

Heat remaining 2 tablespoons oil in a large skillet over medium-high. Add remaining ½ cup each creminis and shiitakes and cook, stirring occasionally, until golden brown, 4 to 5 minutes.

Step 3

Ladle soup into bowls; top with chives and sautéed mushrooms and serve with bread.

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