Description
Hearty Polish mushroom soup brims with woodland essence and comforting warmth. Silky smooth puree packed with earthy porcini and button mushrooms promises a delightful spoonful you’ll savor with each rich, aromatic bite.
Ingredients
Scale
Proteins and Vegetables:
- 1.5 pounds cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquid and Dairy:
- 4 cups chicken broth or vegetable stock (low sodium)
- 0.75 cup (177 milliliters) heavy whipping cream
- 1 tablespoon (15 milliliters) olive oil
- 3 tablespoons (45 milliliters) butter
Herbs, Spices, and Thickeners:
- 0.25 cup (30 grams) flour
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried marjoram
- 0.5 teaspoon seasoned salt
- 0.5 teaspoon fresh ground black pepper
Instructions
- Warm a large Dutch oven over medium heat, melting unsalted butter and heating extra virgin olive oil simultaneously.
- Introduce finely chopped yellow onions and sliced cremini or white button mushrooms into the pot, sautéing until vegetables become golden and release their moisture, approximately 8-9 minutes.
- Add minced fresh garlic, stirring continuously for 45-60 seconds to prevent burning and release aromatic flavors.
- Sprinkle all-purpose flour over the vegetable mixture, gently stirring and coating ingredients evenly, allowing the flour to cook and eliminate raw taste for 1-2 minutes.
- Gradually pour low-sodium vegetable or chicken broth into the pot, whisking consistently to create a smooth, lump-free consistency.
- Incorporate dried thyme, marjoram, kosher salt, and freshly ground black pepper, allowing the herbs to infuse their essence into the developing soup.
- Simmer the mixture on low heat for 9-11 minutes, stirring occasionally, until the liquid thickens and develops a rich, velvety texture.
- Reduce heat and gently stir in heavy whipping cream, ensuring even distribution and creating a luxurious, silky finish.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnishing with toasted croutons, a dollop of tangy sour cream, or freshly chopped parsley for added visual appeal and flavor complexity.
Notes
- Select mushrooms with firm, unblemished caps for maximum flavor and texture.
- Chop onions and slice mushrooms uniformly to ensure even cooking and professional presentation.
- Use fresh thyme and marjoram if possible, as dried herbs can taste more muted and less vibrant.
- Low-sodium broth allows better control of the soup’s saltiness and lets natural ingredients shine.
- Room temperature cream prevents curdling when added to hot soup, creating a smoother consistency.
- Invest in quality butter and extra virgin olive oil for richer, more complex underlying taste profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg