Creamy Mushroom Soup with Gruyere Crisps

This creamy mushroom soup tastes like something you might have eaten at one of Julia Child’s dinner parties (I wish!) but in reality, it’s a soup for real, actual life.

It comes together quickly and can easily be the entire meal, especially when served with a few buttery biscuits or dinner rolls. But it’s also the perfect complement to any number of main dishes. It’s equal parts comfort and sophistication, a truly satisfying meal that won’t break the bank, and I think we’re all down for that these days.

Years ago my mom gave me the 2 volume set of Julia Child’s Mastering the Art of French Cooking for my birthday. Or maybe it was Christmas? Regardless, I dove into those books like they were the actual holy grail and for a while dinner at our house was all Julia all the time.

I think we all look back on those butter soaked days with a kind of sleepy satisfaction that’s not dissimilar to the hours following a really good Thanksgiving meal. It was a good time while it lasted, but I did realize the importance of relegating all that rich food to more of a special occasion category.

When we moved into the RV I had to make some tough decisions about what cookbooks came with us. Mastering the Art of French cooking was nonnegotiable.

Still, the techniques in those books continue to influence the way I cook and there are recipes I make on the regular that I can absolutely trace back to Julia’s influence. This creamy mushroom soup is one of those recipes.

There are two genius tricks in this recipe that are plucked straight from the pages of Mastering:

1. Separate the mushroom stems from the caps and use them to make a rich mushroom broth.

2. Slice the mushroom caps and caramelize them in a skillet before adding them to the soup. This deepens and develops their flavor in a way that’s simply impossible otherwise.

You will find those techniques in play in many of my other recipes, like this one for creamy chicken stew with mushrooms and puff pastry. And this recipe for creamy chicken noodle soup with garlic and mushrooms.

Creamy Chicken Stew and Creamy Chicken Noodle Soup, both with mushrooms.

This is the kind of soup that will impress the socks off dinner party guests when served as a starter. Around here we mostly eat it as the main event, often on a weeknight because it doesn’t take long to make and includes a relatively short ingredient list, sometimes with good crusty bread, buttermilk biscuits, or homemade dinner rolls, and a stack of gruyere crisps.

Creamy Mushroom Soup

This creamy mushroom soup tastes like something you might have eaten at one of Julia Child's dinner parties (I wish!) but in reality, it's a soup for real, actual life. It comes together quickly and can easily be the entire meal, especially when served with a few buttery biscuits or dinner rolls. But it's also the perfect complement to any number of main dishes. It's equal parts comfort and sophistication, a truly satisfying meal that won't break the bank, and I think we're all down for that these days.

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Prep time

45 min

Cook time

38 min

Total time

1 hour 23 min

Serves

4 main dish servings

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Ingredients

• 1 pound mushrooms, any kind but I like to use cremini
• 5 tablespoons (71 grams/ 2.5 ounces) salted butter, divided
• 1 small yellow onion, chopped
• 3 tablespoons (23 grams) all-purpose flour
• 6 cups stock - I used Better than Bouillon mushroom base mixed with water (*See note below)
• 1 bunch fresh Italian parsley
• 1 tablespoon dried thyme
• Salt and pepper
• 1 tablespoon extra virgin olive oil, or vegetable or canola oil
• 2 tablespoons freshly squeezed lemon juice (more to taste)
• 2 large egg yolks
• 1/2 cup (4 ounces/ 114 grams) heavy cream, half and half, or coconut cream

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Preparation

1. Step 1
   Use a damp towel to gently clean the mushrooms. Separate the stems from the caps and roughly chop the stems. Cut the caps into 1/4 to 1/2 inch slices and set them aside for a moment.
2. Step 2
   Add 3 tablespoons (42 grams/ 1.5 ounces) of the butter to a stockpot, braiser, or large saucepan and set it over medium heat. When the butter has melted, add the chopped onion and cook until it’s soft, but not so long that it starts to brown.
3. Step 3
   Add the flour and stir constantly for 2 or 3 minutes.
4. Step 4
   Remove the pan from the heat and slowly stir in the stock, whisking constantly while you pour to prevent lumps. Add the chopped mushroom stems, half the bunch of parsley, and the thyme.
5. Step 5
   Set the pan back on the stovetop and bring the liquid to a boil. Reduce the heat to maintain a gentle simmer and cook, with the pan partially covered, for 20-30 minutes. Add about 1/2 teaspoon of ground black pepper. Taste and add salt if desired.
6. Step 6
   While the broth simmers, add the remaining 2 tablespoons of butter and a tablespoon of oil to a large skillet. Set it over medium heat. When the butter is melted, add the sliced mushrooms. Cook, stirring occasionally, until the mushrooms are caramelized to a deep brown. Sprinkle the mushrooms with salt about halfway through cooking.
7. Step 7
   Remove the skillet from the heat and pour in the lemon juice. Stir, the mushrooms around in the pan so they absorb most of the lemon juice. Scrape any browned bits from the bottom of the pan.
8. Step 8
   Pour the broth into a fine mesh strainer placed over a bowl. Use a rubber spatula or the back of a spoon to press as much liquid from the vegetables as you can. Discard the vegetables and pour the strained broth back into the saucepan.
9. Step 9
   Stir the caramelized mushrooms into the broth and set the pan over medium heat.
10. Step 10
    Add the egg yolks and cream to a small bowl and whisk to combine.
11. Step 11
    When the mushroom soup has come to a gentle simmer, very slowly whisk in the egg and cream mixture, whisking constantly as you slowly drizzle it in.
12. Step 12
    Taste and add more salt, pepper, and/or lemon juice if desired.
13. Step 13
    Serve with more chopped fresh parsley and gruyere crisps if you like.
14. Step 14
    To make the Gruyere Crisps: Line a baking sheet with parchment paper and heat the oven to 400°F (204°C). Grate 8 ounces of Gruyere cheese and place it in 5 or 6 little piles on the baking sheet, spacing them out several inches. Bake for 7-10 minutes, until the cheese is melted and bubbly and just barely starting to brown.

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Soupcreamy mushroom soupeasy soupJulia Child's Mushroom Soup

Recipe Notes:

• I keep several kinds of Better than Bouillon in my refrigerator at all times and the mushroom base is one of my favorites. It’s not always available in major supermarkets, but easy to order online: Better than Bouillon Mushroom Base

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Serving suggestions

1. The Ultimate Flaky Buttermilk Biscuits: If you’re craving fluffy, tender buttermilk biscuits with hundreds of flaky, buttery layers, stop right here.

   Here’s how to make homemade buttermilk biscuits that are soft on the inside, slightly crispy on the outside, and rise to impressive heights with layer after delicious layer.

2. Homemade Dinner Rolls: These dinner rolls are incredibly soft and pillowy, with the perfect amount of chew. The enriched dough is easy to work with and the whole process only takes a few hours and most of that is hands-off.

3. Cinnamon Biscuits with Cream Cheese Frosting: These tender, buttery biscuits are filled with a swirl of cinnamon and sugar, topped with more cinnamon and sugar, and include the option of serving them with cream cheese frosting.

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Welcome to Let’s Get Lost! I’m Rebecca, a recipe developer, food photographer, passionate people watcher, and chaser of new experiences. You might know me from my recipe websites, Of Batter and Dough and A Little and A Lot.

My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. I write recipes and stories for curious people who believe experiences are more important than things and who want more adventure. Find out more.