📝 About This Recipe
This velvety, kid-friendly soup transforms earthy mushrooms into a smooth, buttery dream that even the pickiest eaters will adore. By blending the mushrooms into a silky puree, we capture all the rich umami flavor while providing a texture that is comforting and approachable for children. It is a wholesome, nutrient-dense meal that feels like a warm hug in a bowl, perfect for chilly afternoons or a quick weeknight dinner.
🥗 Ingredients
The Veggie Base
- 16 ounces Cremini Mushrooms (cleaned and sliced)
- 1/2 Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 small Carrot (peeled and finely grated for hidden sweetness)
The Roux and Liquid
- 4 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-purpose Flour
- 3 cups Low-Sodium Chicken or Vegetable Broth
- 1/2 cup Whole Milk or Heavy Cream (at room temperature)
Seasoning and Garnish
- 1/2 teaspoon Dried Thyme (rubbed between palms to release oils)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (finely ground)
- 1/2 cup Goldfish Crackers or Croutons (for topping)
- 2 tablespoons Parmesan Cheese (freshly grated)
👨🍳 Instructions
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1
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat until it begins to foam.
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2
Add the sliced mushrooms to the pot. Sauté them for 8-10 minutes, allowing them to release their moisture and turn a deep golden brown. This 'browning' is key for the best flavor.
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3
Add the remaining 2 tablespoons of butter along with the diced onion and grated carrot. Cook for another 4-5 minutes until the onions are translucent and soft.
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4
Stir in the minced garlic and dried thyme. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the 'raw' flour taste and creates a thickener for our soup.
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6
Slowly pour in one cup of the broth while whisking vigorously to prevent lumps from forming. Once smooth, add the remaining broth.
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7
Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
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8
Using an immersion blender (or transferring carefully to a standard blender in batches), puree the soup until it is completely smooth and velvety.
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9
Stir in the milk or heavy cream. This adds that signature richness and lightens the color to a beautiful tan.
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10
Season with salt and pepper. Taste a small spoonful and adjust the salt if necessary to make the flavors 'pop'.
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11
Warm the soup through on low heat for 2 more minutes, but do not let it reach a rolling boil once the dairy is added.
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12
Ladle the warm soup into bowls and garnish with a sprinkle of Parmesan cheese and a handful of crackers.
💡 Chef's Tips
For the smoothest texture, ensure you use an immersion blender until no visible mushroom chunks remain. If the soup is too thick, simply whisk in an extra splash of broth or milk until you reach the desired consistency. To make this vegetarian, ensure you use a high-quality vegetable stock instead of chicken broth. Grate the carrots very finely; they add a natural sweetness that balances the earthy mushrooms, making it more kid-friendly. Wipe mushrooms with a damp paper towel instead of washing them under water to prevent them from becoming soggy.
🍽️ Serving Suggestions
Serve with a classic Grilled Cheese sandwich cut into 'soldiers' for dipping. Pair with a side of crisp apple slices or grapes to provide a fresh contrast to the creamy soup. Top with 'Pizza Croutons' made by toasting bread cubes with a bit of marinara and mozzarella. Offer a small side of steamed broccoli florets that kids can 'drown' in the soup like little trees. A cold glass of milk or a diluted apple juice makes for a perfect beverage pairing.