Creamy mushroom soup with miso and Parmesan. Delicious, easy to make and a mushroom lover’s dream. Topped with garlic sautéed mushrooms and some red pepper flakes for a fun festive finishing touch. Serve with some toasted bread and enjoy! Extra bonus? It’s ready in about 30 minutes.
This delicious and rich cream of mushroom soup is easy to make and really hearty. Perfect for make ahead meals. You can serve it as an appetizer or as a main course with some crusty bread.
The miso and parmesan add so much body without compromising on flavor, once everything is thickened and cooked through, it transforms into something magical. The crispy golden mushrooms with garlic and thyme just bring everything together at the end, and chili flakes push this dish to the top.
Make sure to use a mix of mushrooms for extra flavor and that earthy taste, or you can even add dried mushrooms or mushroom powder.
Add kale, white beans, baby potatoes or rice for a satisfying meal.
Let me guide you through the recipe with this step-by-step VIDEO.
- 600 g ( 20 oz) mushrooms, a mix of crimini, shiitake, oyster, porcini, chanterelles and/or brown mushrooms, cut into pieces
- olive oil
- 3 tbsp flour
- 2 small onions, chopped
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 tsp each: thyme, marjoram, smoked paprika
- 2 tbsp white miso paste
- 1 L (4 cups) unsalted vegetable broth
- 250 ml (1 cup) heavy cream, half and half or whole milk
- 60 g (2 oz) grated Parmesan, more for serving
- sea salt + black pepper
- 200 g (7 oz) mushrooms, a mix of crimini, shiitake, oyster, porcini, chanterelles and/or brown mushrooms, cut into bit-size pieces
- 3 tbsp olive oil
- 30 g (2 tbsp) unsalted butter
- 1 garlic clove, minced
- 1/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp crushed red chili flakes, more to taste
- 4 sprigs fresh thyme
Heat 3 tbsp oil over high heat in a large soup pot or a dutch oven. Add 1/2 of the mushrooms and fry for 5 minutes. The mushrooms will start to release moisture, after this, season with salt and pepper. Cook for 1-2 minutes, until mushrooms start to brown. Remove from pot. Now add the remaining mushrooms, repeat with frying until they release moisture, season and cook until brown. Add olive oil if needed. Remove from pot.
Heat in the same pot 3 tbsp olive oil, add onion and garlic. Sauté over medium heat until soft. Add carrot and celery, cook for 2 minutes. Transfer mushrooms back to the pot, add smoked paprika, black pepper, thyme and marjoram. Stir in flour. Then add vegetable broth. Stir in lemon juice and miso, bring to a boil. Cover and simmer over medium-low heat for 15 minutes.
In the meantime, make the topping. Heat a skillet over high heat. Add the mushrooms and fry for 5 minutes. The mushrooms will start to release moisture, after this, add 3 tbsp olive oil. Cook for 1-2 minutes, until mushrooms start to brown and become crisp. Lower the heat, add butter and garlic. Cook until butter is melted and the garlic is soft. Season with salt, black pepper and chili flakes. Add thyme, set aside.
Remove the soup from heat, add cream and grated Parmesan. Purée until smooth with an immersion blender. Taste and add salt and pepper if needed.
Serve with sautéed mushrooms, grated Parmesan, some extra black pepper and chili flakes. Enjoy!