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Ina Garten Mushroom Soup is made with fresh white mushrooms, Cremini mushrooms, onion, garlic, vegetable stock, crème fraiche, and butter. This easy Mushroom Soup recipe creates a rich and creamy soup that takes about 30 minutes to prepare and can serve up to 4 people.
? Why You’ll Love This Mushroom Soup Recipe:
- Rich and Creamy Texture: The combination of crème fraiche or cream makes the soup incredibly smooth and velvety.
- Deep Mushroom Flavor: Using both white and Cremini mushrooms creates a rich, earthy taste that mushroom lovers will adore.
- Easy to Make: The recipe is straightforward and doesn’t require any complicated techniques or hard-to-find ingredients.
- Customizable Garnishes: You can personalize the soup with your favorite toppings like croutons, fresh herbs, or a drizzle of olive oil.
? Barefoot Contessa Mushroom Soup Ingredients
- 30 g / 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 400 g / 14 oz white mushrooms, chopped
- 200 g / 7 oz Swiss Brown/Cremini mushrooms, chopped
- 3 ¼ cups vegetable stock or chicken stock
- ¼ tsp kosher salt
- ⅛ tsp black pepper
- ¾ cup crème fraiche or full-fat cream
Garnishes/Serving:
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Fresh parsley, chervil (optional), or thyme leaves
- Bread for dunking
? How To Make Barefoot Contessa Mushroom Soup
- Chop Mushrooms: Cut mushrooms into quarters, then dice into smaller pieces.
- Cook Onion and Garlic: In a large pot over medium-high heat, melt the butter. Add the garlic and onion. Cook for about 3 minutes until soft but not browned.
- Cook the Mushrooms: Add the mushrooms and stir occasionally for about 10 minutes. The pot will be crowded, so the mushrooms won’t brown much, but that’s okay.
- Simmer for 15 Minutes: Add the salt and pepper. Bring to a boil, then reduce the heat to medium and simmer uncovered for 15 minutes.
- Add Cream: Stir in the cream (or crème fraiche) and let it cook for another 5 minutes.
- Blend the Soup: Transfer the soup to a blender in batches if necessary. Remove the blender lid’s center insert and cover the opening with a folded tea towel. Blend until smooth.
- Final Simmer: Return the blended soup to the pot and simmer for 1-2 minutes until most bubbles are gone and the soup is hot.
- Serve: Pour the soup into bowls. Drizzle with extra virgin olive oil or cream, top with croutons and parsley or chervil. Serve with bread for dunking.
? Recipe Tips:
- Chop Mushrooms Evenly: Chop the mushrooms evenly to ensure they cook at the same rate and blend smoothly.
- Simmer Without Lid: Simmer the soup without a lid to let the flavors concentrate and the liquid reduce slightly.
- Blend in Batches: When blending, do it in batches to avoid overfilling the blender. This helps achieve a smooth consistency.
? What To Serve With Mushroom Soup?
Mushroom Soup goes well with a fresh green salad, crusty bread, garlic bread, or a side of roasted vegetables. It also can be served alongside a cheese platter, a light pasta dish, grilled chicken, or a baked potato for a hearty meal.
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? How To Store Leftovers Mushroom Soup?
- Refrigerate: Store the mushroom soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the soup in a freezer-safe container and freeze for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
? How To Reheat Leftovers Mushroom Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish and cover with foil. Heat for about 20 minutes or until warm.
- In The Microwave: Put the soup in a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the soup into a pot and warm over medium heat, stirring occasionally, until hot.
FAQ’S
Can I Use Other Types Of Mushrooms?
Yes, you can use a variety of mushrooms such as Portobello, shiitake, or oyster mushrooms to add different flavors and textures to the soup.
What If I Don’t Have Crème Fraiche?
You can substitute crème fraiche with heavy cream or even sour cream for a similar creamy texture.
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How Do I Prevent The Soup From Being Too Thin?
If the soup is too thin, let it simmer uncovered for a bit longer to allow more liquid to evaporate and thicken the soup.
Barefoot Contessa Mushroom Soup Nutrition Facts
- Calories: 264cal
- Carbohydrates: 12g
- Protein :6g
- Fat: 23g
- Saturated Fat: 14g
- Trans Fat: 1g
- Cholesterol: 77mg
- Sodium: 790mg
- Potassium: 559mg
- Fiber: 2g
- Sugar: 6g
Ina Garten Recipes:
- Ina Garten Roasted Red Pepper Soup
- Ina Garten Carrot Soup
- Ina Garten Loaded Potato Soup
- Ina Garten Cream Of Asparagus Soup
Barefoot Contessa Mushroom Soup
Description
Ina Garten Mushroom Soup is made with fresh white mushrooms, Cremini mushrooms, onion, garlic, vegetable stock, crème fraiche, and butter. This easy Mushroom Soup recipe creates a rich and creamy soup that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Garnishes/Serving:
Instructions
- Chop Mushrooms: Cut mushrooms into quarters, then dice into smaller pieces.
- Cook Onion and Garlic: In a large pot over medium-high heat, melt the butter. Add the garlic and onion. Cook for about 3 minutes until soft but not browned.
- Cook the Mushrooms: Add the mushrooms and stir occasionally for about 10 minutes. The pot will be crowded, so the mushrooms won’t brown much, but that’s okay.
- Simmer for 15 Minutes: Add the salt and pepper. Bring to a boil, then reduce the heat to medium and simmer uncovered for 15 minutes.
- Add Cream: Stir in the cream (or crème fraiche) and let it cook for another 5 minutes.
- Blend the Soup: Transfer the soup to a blender in batches if necessary. Remove the blender lid’s center insert and cover the opening with a folded tea towel. Blend until smooth.
- Final Simmer: Return the blended soup to the pot and simmer for 1-2 minutes until most bubbles are gone and the soup is hot.
- Serve: Pour the soup into bowls. Drizzle with extra virgin olive oil or cream, top with croutons and parsley or chervil. Serve with bread for dunking.
Notes
- Chop Mushrooms Evenly: Chop the mushrooms evenly to ensure they cook at the same rate and blend smoothly.
- Simmer Without Lid: Simmer the soup without a lid to let the flavors concentrate and the liquid reduce slightly.
- Blend in Batches: When blending, do it in batches to avoid overfilling the blender. This helps achieve a smooth consistency.
Barefoot Contessa Mushroom Soup, Ina Garten Mushroom Soup