mushroom soup
If you like soups that taste expensive this one’s for you. It’s built on mushrooms slowly browned in butter, then simmered with chicken stock, soy sauce, herbs, paprika, and Pinot Grigio until the broth reduces into something deeply savory. Sour cream and lemon finish it with that creamy-tangy balance, and sauteed mushrooms on top make it feel intentional.
What exactly are mushrooms?
Mushrooms aren’t vegetables; they’re fungi which is basically its own category of life with its own rules. They grow from an underground network called mycelium and what we cook and eat is just the visible “fruiting body” of that system. In the kitchen mushrooms act like flavor sponges: they soak up the butter, stock, and seasoning, then concentrate into something rich and savory as they cook down. That’s why this soup works so well; once the mushrooms sautee long enough they turn deep and almost meaty, building that cozy, umami heavy base before you even add the broth.
How to make mushroom soup?
Now, back to the soup! In a large pot over medium heat, sauté onions and 2 lbs of mushrooms in 1/2 cup of butter for about 20 minutes until the onions are translucent. Then add dill, thyme, paprika, chicken stock, soy sauce, and Pinot Grigio. Simmer for about 25 minutes until the liquid has reduced by half. Whisk milk and flour together. Add the mixture to the soup and simmer for about 10 minutes until it begins to thicken. Meanwhile in a large pan, sauté the remaining 1/2 lbs of mushrooms in 2 tbsp of butter, add a pinch of salt, some thyme, and very small amount of lemon juice. Once soup has thickened, add sour cream and lemon juice. Simmer for 5 minutes. Check seasoning and add salt if needed. Serve immediately and garnish with parsley and sautéed mushrooms.
Tips
For best presentation, saute the mushrooms meant for garnish as a single layer to ensure even cook. Saute a few minutes on each side until golden brown and slightly crispy on the outside.
For even better flavor profile use sweet or smoked paprika.