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A rich, creamy mushroom soup with deep umami flavors, a silky texture from white sauce and crème fraîche, enhanced by white wine and fresh herbs, easy to make and customizable for various diets.

Ingredients

Scale
  • 2 Tablespoons All-Purpose Flour
  • 250 gm Mushrooms
  • 1 Cup Onion
  • 2 Tablespoons Butter
  • 1 Tablespoon Thyme
  • 2 Tablespoons Chives
  • 2 Cloves Minced Garlic
  • 1 Cup Carrot
  • 3 Tablespoons Crème Fraîche
  • ½ Cup Diced Celery Stalk
  • 3 Tablespoons Olive Oil
  • 500 ml Vegetable Broth
  • Salt to taste
  • Pepper to taste
  • 30 ml White Wine
  • 10 gm Parsley

Instructions

  1. Finely chop the onion, carrot, celery; mince the garlic; slice the mushrooms; chop the chives and thyme.
  2. Heat olive oil in a large pot over medium-high heat until shimmering.
  3. Add chopped onion and sauté for 2–3 minutes until soft and translucent.
  4. Add minced garlic and chopped carrot; cook a few minutes to bloom flavors.
  5. Add diced celery and stir to combine.
  6. Add mushrooms (in batches if needed) and cook over medium-high heat until golden brown, about 2–3 minutes per batch.
  7. Pour vegetable broth into the pot and stir to combine.
  8. Season with salt and pepper to taste.
  9. Simmer gently for a few minutes to blend flavors.
  10. In a separate pan, melt butter over medium heat.
  11. Add flour to melted butter and stir constantly until smooth to form a roux.
  12. Pour white wine into the pan and stir until sauce thickens to a silky consistency.
  13. Pour white sauce into soup pot and stir to combine.
  14. Blend soup until smooth using immersion blender or in batches with regular blender.
  15. Swirl in crème fraîche to enrich the soup.
  16. Stir in chopped chives and fresh thyme.
  17. Adjust seasoning and thickness as needed by adding more salt, pepper, simmering longer, or thinning with extra broth.

Notes

If soup is too thin, simmer longer to thicken, or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)., If too thick, thin with broth, water, or a splash of milk or cream., For deeper umami flavor, brown mushrooms well and optionally add soy sauce or Worcestershire sauce., If oversalted, dilute with broth, water or add peeled boiled potato to absorb salt., Avoid lumps in roux by stirring continuously and strain if necessary., Use room temperature wine to prevent hot pan mishaps., Garnish options include truffle or garlic-infused oil, fresh chives, crispy mushrooms, toasted nuts, or a dollop of herb whipped cream., Store in airtight container up to 4 days in fridge or freeze up to 3 months., Reheat gently by oven, stove, or microwave, adding liquid if needed to adjust consistency.

Nutrition

Find it online: https://mamapantry.com/gordon-ramsay-mushroom-soup-recipe/