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Mushroom Soup with Thyme and Crème Fraîche

Stéan Kruger
Probably one of the most rich and luxurious soups, this one really packs a punch when it comes to flavor. With this soup, I think it is the celery that really makes the it sing. It seems to enhance the already earthy flavor of the mushrooms. I use a combination of brown -and Portabellini mushrooms but you can use either or any other variety. What I will say is that I found these mushrooms, as opposed to the the lighter, white button mushroom, to provide the most vibrant color.
With the intense mushroom flavor, you really do not need to serve a protein with it. I often serve it in small portions and it makes the perfect entrée. Because of its richness, I like to serve it with a Crème Fraîche Drizzle to create the perfect balance, as is the case with the spring onions. Of course, you can also use sour cream or plain Greek yoghurt.
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Prep Time 10 mins
Cook Time 30 mins
Course Entrée, Soup, Supper

Ingredients
  

  • 750 g brown and/or portabellini mushrooms roughly chopped
  • 4 tbsp butter
  • 2 tsp olive oil
  • ½ medium onion finely diced
  • 2 stalks celery thinly sliced
  • 3 cloves garlic minced
  • 3 sprigs fresh thyme leaves
  • 3 tbsp all-purpose flour
  • ¾ cup white wine or sherry
  • 4 cup vegetable/ chicken stock/ broth
  • ½ cup cream

Crème Fraîche Drizzle

  • ¼ cup Crème Fraîche
  • ¼ cup cream

Instructions
 

  • In a large casserole, heat 1 tbsp of the butter and 1 tsp olive oil over medium heat. Add a ¼ of the chopped mushrooms and ½ a teaspoon of thyme. Cook until dark and brown. Season with salt and remove from the casserole.  
  • Add the remaining butter and 1 tsp of olive oil. Over medium heat, cook the remaining mushrooms, celery, onion and garlic for 3-5 minutes or until the vegetables are soft and translucent. The mushrooms will give off quite a bit of liquid – this is perfectly fine and will form part of the vegetable stock later. 
  • Sprinkle over the flour and cook for another 3-5 minutes to ensure the flour is cooked. Do not be alarmed if the casserole becomes dry, reduce the heat and continue cooking the flour and mushrooms – this will help the mushrooms caramelize and develop flavor on the bottom of the casserole. 
  • Add the sherry or white wine to deglaze the casserole. This is the process whereby alcohol is used to lift flavor from the bottom of the casserole. Using a wooden spoon or spatula, gently scrape off the bits that are sticking to the bottom of the casserole – this is where all the flavor lies. Cook for 2 minutes until the alcohol has evaporated.
  • Add the stock to the vegetables. You need enough to cover the vegetables. You can always add more later to adjust the consistency to taste; however, I think this is just the right amount of stock for a luxurious texture and consistency. Cover the casserole and simmer over low heat for 20 minutes by which time the stock should have thickened sufficiently. If you prefer a thicker soup, simmer for another 10 minutes, bearing in mind that the soup will thicken even more after pureeing. 
  • Use an emergent -or regular blender to pulverize the vegetables to a desired texture. When it comes to mushroom soup, I prefer one with some texture over a completely smooth one. Stir in ½ cup of cream.
  • For the Crème Fraîche Drizzle: Wisk the remaining ¼ cup cream into the Crème Fraîche to a pouring consistency.
  • Garnish with the browned mushrooms, chopped spring onion and Crème Fraîche Drizzle. 

Notes

Styling, Recipe & Photography by: Stéan Kruger.
For more recipes, extraordinary food and cooking vlogs, find me on Instagram, YouTube and online. 
Stéan Kruger Photography & The Photographer's Blog: https://linktr.ee/Stean_Kruger
Keyword brown mushroom, mushroom soup, portabellini