Creamy Mushroom Soup with Parmesan Croutons
Creamy Mushroom Soup with Parmesan Croutons
Ingredients
For the Mushroom Soup
- 10 garlic cloves, minced
- 1 white onion, diced
- 2 packs brown button mushrooms, chopped
- 1 pack shiitake mushrooms, chopped
- 4 cups chicken or beef stock, as needed
- 1/2 cup all-purpose flour
- 1/2 stick unsalted butter
- 1/3 cup dry white wine
- 1 bunch fresh thyme
- 2 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce
- 1/3 cup heavy cream
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Parmesan Croutons
- 4 slices bread, stale, sliced into 1/2-inch cubes
- 3 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced white onion and minced garlic. Sauté until the onion is softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 2
Add the chopped brown button mushrooms and shiitake mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 10-12 minutes.
⏱️ 12 min
- 3
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
⏱️ 3 min
- 4
Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 3-5 minutes, stirring continuously, to cook out the raw flour taste.
⏱️ 5 min
- 5
Gradually whisk in 4 cups of chicken or beef stock until smooth, ensuring no lumps remain. Add the fresh thyme bunch.
⏱️ 3 min
- 6
Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld.
⏱️ 30 min
- 7
While the soup simmers, prepare the croutons. Heat the olive oil in a large skillet over medium heat. Add the cubed bread and toast, stirring frequently, until golden brown and crisp, about 5-7 minutes.
⏱️ 7 min
- 8
Remove the croutons from the heat and immediately sprinkle with grated Parmesan cheese, tossing to coat. Set aside.
⏱️ 1 min
- 9
After 30 minutes, remove the thyme bunch from the soup. Stir in the Worcestershire sauce, soy sauce, and heavy cream.
⏱️ 2 min
- 10
Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min
- 11
Serve the creamy mushroom soup hot, garnished with the Parmesan croutons. Optionally, add a few extra sautéed mushrooms or a drizzle of cream for presentation.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom Soup with Parmesan Croutons
For the Mushroom Soup
- 10 garlic cloves, minced
- 1 white onion, diced
- 2 packs brown button mushrooms, chopped
- 1 pack shiitake mushrooms, chopped
- 4 cups chicken or beef stock, as needed
- 1/2 cup all-purpose flour
- 1/2 stick unsalted butter
- 1/3 cup dry white wine
- 1 bunch fresh thyme
- 2 tablespoons Worcestershire sauce
- 3 tablespoons soy sauce
- 1/3 cup heavy cream
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
For the Parmesan Croutons
- 4 slices bread, stale, sliced into 1/2-inch cubes
- 3 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced white onion and minced garlic. Sauté until the onion is softened and translucent, about 5-7 minutes.
⏱️ 7 min - 2
Add the chopped brown button mushrooms and shiitake mushrooms to the pot. Cook, stirring occasionally, until the mushrooms have released their liquid and are browned, about 10-12 minutes.
⏱️ 12 min - 3
Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
⏱️ 3 min - 4
Sprinkle the all-purpose flour over the mushrooms and stir well to coat. Cook for 3-5 minutes, stirring continuously, to cook out the raw flour taste.
⏱️ 5 min - 5
Gradually whisk in 4 cups of chicken or beef stock until smooth, ensuring no lumps remain. Add the fresh thyme bunch.
⏱️ 3 min - 6
Bring the soup to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 30 minutes to allow the flavors to meld.
⏱️ 30 min - 7
While the soup simmers, prepare the croutons. Heat the olive oil in a large skillet over medium heat. Add the cubed bread and toast, stirring frequently, until golden brown and crisp, about 5-7 minutes.
⏱️ 7 min - 8
Remove the croutons from the heat and immediately sprinkle with grated Parmesan cheese, tossing to coat. Set aside.
⏱️ 1 min - 9
After 30 minutes, remove the thyme bunch from the soup. Stir in the Worcestershire sauce, soy sauce, and heavy cream.
⏱️ 2 min - 10
Season the soup with salt and black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min - 11
Serve the creamy mushroom soup hot, garnished with the Parmesan croutons. Optionally, add a few extra sautéed mushrooms or a drizzle of cream for presentation.
⏱️ 3 min