Description

This creamy mushroom soup combines the earthiness of baby bella and chanterelle mushrooms with tender Yukon gold potatoes, aromatic herbs, and a touch of smoked paprika. Finished with rich heavy cream, it offers a luxurious, comforting bowl perfect for any season.

Ingredients

Scale

Mushrooms

1 lb baby bella mushrooms, thinly sliced
½ lb chanterelle mushrooms, thinly sliced

Vegetables and Aromatics

5 Yukon gold potatoes, cubed into ¼ inch pieces
1 sweet onion, finely chopped
2 carrots, peeled and shredded
2 celery stalks, finely chopped
6 cloves garlic, minced
6 sprigs fresh thyme
2 bay leaves

Fats and Oils

8 tablespoons unsalted butter, divided
5 tablespoons olive oil, divided

Seasonings

2 tablespoons kosher salt
2 teaspoons dried oregano
2 teaspoons smoked paprika

Liquids

4 cups chicken stock
1 cup heavy cream

Thickening Agent

2 tablespoons cornstarch

Instructions

Sauté Mushrooms: In a large pan over medium-high heat, heat 2 tablespoons of butter. Add the thinly sliced baby bella and chanterelle mushrooms along with 2 teaspoons of kosher salt. Cook, stirring occasionally, until the mushrooms are nicely browned, about 7 to 10 minutes. Set aside.
Cook Potatoes: In a heavy-bottomed pot, heat 3 tablespoons olive oil and 2 tablespoons butter over medium heat. Add the cubed Yukon gold potatoes and cook uncovered for about 10 minutes, stirring often to prevent sticking.
Sauté Vegetables: Add the remaining 3 tablespoons olive oil and 2 tablespoons butter to the pot with potatoes. Add finely chopped onion, garlic, celery, and shredded carrots. Sauté for an additional 5 minutes until vegetables soften. Season with 1 tablespoon kosher salt, dried oregano, and smoked paprika, mixing well to combine.
Add Stock and Herbs: Pour in the chicken stock, then add the sautéed mushrooms along with bay leaves and fresh thyme sprigs. Adjust salt to taste if needed. Bring the mixture to a boil, then reduce heat to low and let simmer uncovered for 10 minutes to meld flavors.
Thicken Soup: In a small bowl, whisk together cornstarch and 2 tablespoons of heavy cream to create a smooth slurry. Stir the slurry into the remaining heavy cream, then add the combined cream mixture gradually to the soup pot while stirring. Continue cooking for about 5 minutes until the soup thickens slightly. Remove bay leaves and thyme stems.
Serve: Ladle the creamy mushroom soup into bowls, garnish with fresh dill if desired, and serve alongside crusty bread for dipping.

Notes

For a vegetarian version, substitute chicken stock with vegetable stock.
Be sure to slice mushrooms thinly for faster cooking and better texture.
If you prefer a smoother soup, blend part or all of the soup with an immersion blender before adding the cream.
Adjust seasoning with salt and spices according to your taste preference.
Fresh dill garnish adds a bright contrast to the creamy earthy flavors.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Sautéing, Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup (about 250ml)
Calories: 280
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg

Keywords: creamy mushroom soup, baby bella mushrooms, chanterelle mushrooms, creamy soup, mushroom recipes, comforting soup