Barefoot Contessa Mushroom Soup

This Barefoot Contessa Mushroom Soup is a creamy and earthy recipe, which includes fresh white mushrooms and rich crème fraiche. It’s a restaurant-quality dish, ready in about 45 minutes.

Barefoot Contessa Mushroom Soup Ingredients

• 30 g / 2 tbsp unsalted butter
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 400 g / 14 oz white mushrooms, chopped
• 200 g / 7 oz Swiss Brown/Cremini mushrooms, chopped
• 3 ¼ cups vegetable stock or chicken stock
• ¼ tsp kosher salt
• ⅛ tsp black pepper
• ¾ cup crème fraiche or full-fat cream

Garnishes/Serving:

• Croutons
• Cream or extra virgin olive oil, for drizzling
• Fresh parsley, chervil (optional), or thyme leaves
• Bread for dunking

How To Make Barefoot Contessa Mushroom Soup

1. Prep the mushrooms: Cut all the mushrooms into quarters, then dice into smaller, uniform pieces.
2. Sauté onion and garlic: In a large pot over medium-high heat, melt the butter. Add chopped onion and garlic, cooking for about 3 minutes until soft but not browned.
3. Cook the mushrooms: Add the white and Cremini mushrooms. Cook for about 10 minutes, stirring occasionally. The mushrooms won’t brown much due to the volume, which is normal.
4. Simmer the soup: Add salt and pepper. Pour in the vegetable or chicken stock. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes.
5. Add crème fraiche: Stir in crème fraiche or cream and cook for another 5 minutes.
6. Blend until smooth: Carefully transfer the soup to a blender in batches. Remove the blender lid insert and cover with a tea towel to allow steam to escape. Blend until smooth.
7. Final simmer: Return the blended soup to the pot and simmer for 1–2 minutes more, until fully heated and smooth.
8. Serve: Pour into bowls, drizzle with cream or olive oil, top with croutons and herbs, and serve with crusty bread.

Recipe Tips

• Can I use only one type of mushroom?
  Yes, but a mix of white and Cremini adds more depth of flavor.
• How to avoid watery soup:
  Simmer uncovered so excess moisture can evaporate and the soup thickens naturally.
• Do I need to peel mushrooms?
  No, just clean them well. The skins are tender and flavorful.
• What if I don’t have crème fraiche?
  Full-fat cream or sour cream can be used instead for a similar texture.

What To Serve With Mushroom Soup

This comforting mushroom soup pairs perfectly with a variety of sides. Try it with:

• A warm baguette or sourdough bread
• Grilled cheese sandwiches
• Mixed green salad
• Roasted vegetables
• Garlic breadsticks

How To Store Mushroom Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop.

Freeze: Cool the soup completely, then freeze in sealed containers for up to 2 months. Thaw in the fridge and reheat before serving.

Mushroom Soup Nutrition Facts

• Calories: 264 kcal
• Carbohydrates: 10g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 12g
• Fiber: 2g
• Sugar: 5g
• Sodium: 380mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup vegan?
Yes, substitute the butter with olive oil and use plant-based cream.

What’s the best blender for soup?
An immersion blender is easiest, but a high-speed countertop blender yields the smoothest result.

Can I use dried mushrooms?
Yes, soak them in warm water first, then chop and cook them with the fresh mushrooms.

Is this soup good for meal prep?
Absolutely—it stores well and the flavor gets even better the next day.

Try More Recipes:

• Ina Garten Oxtail Soup
• Ina Garten Zucchini Basil Soup
• Ina Garten Zucchini Bread