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Vegetarian, Northern, Eastern and Western France

Cream of mushroom soup with croutons

Cream of mushroom soup is a blended soup for 4 people, ready in 35 minutes, very easy to make, for about €1.70 per person. The key is browning the mushrooms well before adding liquid, for a deep woodsy flavor, and making the butter croutons right before serving.

Tonight, a silky cream of button mushroom soup, really flavorful, with golden butter croutons.

Cream of mushroom soup with croutons
Total time
35 min
Difficulty
Very easy
Cost per person
€1.70
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

This soup is all about the button mushroom, cooked until it releases its water and browns, then blended with a bit of potato for body and a touch of cream for silkiness. The result is a smooth soup with a woodsy flavor, neither too heavy nor too bland, topped with a few pan fried mushroom slices for crunch.

It's a soup for a weeknight in fall or winter, when it gets dark early and you want something warm and simple without spending the whole evening in the kitchen. It also works well as a starter for guests, served in small cups with the croutons on the side so everyone adds them right before eating.

The ingredients

4 people

Fruits and vegetables

  • Button mushrooms 700 g
  • Onion 1
  • Potatoes 200 g
  • Parsley 1 sprigs

Dairy

  • Butter 40 g
  • Heavy cream 15 cl

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 3 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Clean the mushrooms with a damp cloth and slice them, setting aside a few slices for the topping.

    Don't soak the mushrooms, they absorb water like sponges.

  2. Sauté the onion and mushrooms in half the butter over high heat, then add the diced potato. 10 min

    Wait for the mushroom water to evaporate, they need to brown.

  3. Cover with water and the bouillon cube, let it cook, then blend with the cream. 15 min

    Blend in two batches if your blender is small, hot soup can splash.

  4. Cut the bread into cubes and brown it in the remaining butter with the reserved mushroom slices. 5 min

    Stir constantly, croutons burn fast.

  5. Serve the soup with the croutons and chopped parsley.

    A turn of the pepper mill right before serving.

Our tips to get it right

  • Set aside a few raw mushroom slices before blending everything, they make a pan fried topping that changes the texture of the bowl.
  • If the soup looks too thick after blending, thin it with a bit of hot water rather than more cream, so the flavor stays balanced.
  • Make the croutons right before serving, not ahead of time, they lose their crunch sitting on a plate.

The variations

  • Swap part of the button mushrooms for soaked dried mushrooms, for a deeper, more woodsy flavor.
  • For a vegan version, use olive oil instead of butter and soy or oat cream instead of heavy cream.
  • To save time, skip the homemade croutons and serve the soup with toasted bread and butter on the side.

What to serve it with

  • A simple green salad
  • Toasted country bread
  • A warm tea afterward

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the croutons, for up to 2 months, and reheats gently on the stove while stirring. Make the croutons fresh right before serving.

Questions about this dish

Can you make this soup ahead of time?

Yes, make the soup the day before and reheat it gently the next day. Make the croutons only right before serving, so they stay crunchy.

Can you replace the heavy cream?

You can use whole milk or a plant based cream, the soup will be a bit less rich but just as flavorful. Add a small extra knob of butter to make up for it.

Do you need to peel button mushrooms?

No, just wipe them with a damp cloth to remove any dirt. Avoiding water keeps the full mushroom flavor and stops them from getting soggy.

Does this soup freeze well?

Yes, without the croutons, it freezes for up to 2 months in an airtight container. Thaw it in the fridge before reheating gently on the stove.

How long does it take to make a cream of mushroom soup with croutons?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a cream of mushroom soup with croutons?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cream of mushroom soup with croutons cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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