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Velvety Mushroom Soup & Crispy Seasoned Croutons

A velvety and succulent mushroom soup accompanied by crispy croutons. This warm, comforting soup is perfect for chill evenings, boasting a delightful contrast of textures that elevates your soup game to a whole new level.
1
50 min
TOTAL TIME
519
CALORIES
$2.58
PER SERVING
Velvety Mushroom Soup & Crispy Seasoned Croutons
Ingredients
16 INGREDIENTS
6 SERVINGS
Kosher Salt
1 tsp kosher salt
Unsalted Butter
4 tbsp unsalted butter
Fresh Oregano
2 tbsp fresh oregano
chopped
Cremini Mushrooms
9 cups cremini mushrooms
sliced
Garlic
1 clove garlic
minced
Extra Virgin Olive Oil
2 tbsp extra virgin olive oil
Garlic
4 cloves garlic
minced
Fresh Sage
2 tbsp fresh sage
chopped
Shallot
1 medium shallot
finely chopped
Fresh Thyme Leaves
1 tbsp fresh thyme leaves
Cubed Sourdough Bread
2 cups cubed sourdough bread
Low Sodium Chicken Broth
5 cups low sodium chicken broth
Heavy Cream
1 cup heavy cream
Grated Parmesan Cheese
1/2 cup grated parmesan cheese
Extra Virgin Olive Oil
1/4 cup extra virgin olive oil
Balsamic Vinegar
1 tbsp balsamic vinegar
Directions
15 STEPS
20 min
PREP TIME
30 min
COOK TIME
50 min
TOTAL TIME
1
In a large soup pot, warm the extra virgin olive oil over medium heat.
2
Add the finely chopped shallots and minced garlic, sauté until fragrant, around 2-3 minutes.
3
Toss in the sliced cremini mushrooms and season them with kosher salt. Let them caramelize for about 10 minutes, stirring occasionally.
4
Reduce the heat, and stir in the unsalted butter, fresh sage, and thyme leaves. Saute until aromatic, for about 2-3 minutes.
5
Drizzle in the balsamic vinegar.
6
Hold back a small portion of the mushrooms for garnish.
7
Pour in the chicken broth and let the ingredients simmer.
8
Decant the bulk of the soup into a blender, pulsing until the mixture acquires a creamy texture.
9
Return the soup to the heat, mix in the remaining textured soup, heavy cream, and grated parmesan cheese.
10
Adjust the seasoning according to taste preference.
11
Simmer the soup for 5-10 minutes until completely heated through.
12
Preheat the oven to 425 degrees Fahrenheit while the soup simmers.
13
On a baking sheet, stir together the sourdough bread cubes, extra virgin olive oil, chopped oregano, fresh thyme leaves, minced garlic, and a sprinkle of kosher salt.
14
Spread out this mixture evenly on the baking sheet and bake for 10-15 minutes until golden and crispy.
15
Serve the soup in bowls, topped with reserved mushrooms and a handful of crispy seasoned croutons.
Health Info
Macros
20g
CARBS
42g
FAT
19g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What are some introductory tips for cooking mushroom soup?
What ingredients do I need to make mushroom soup?
What are some cooking techniques for making mushroom soup?
What are some ingredient substitutions or dietary preferences to consider for mushroom soup?
How can I adjust the consistency or outcome of my mushroom soup?
What are some common mistakes to avoid when making mushroom soup?
How should I store leftover mushroom soup?
Can I make mushroom soup ahead of time for meal prep?