Crimini Mushroom Soup with Crème Fraîche

Crimini Mushroom Soup

Crimini Mushroom Soup with Crème Fraîche

I’m a bit embarrassed to showcase three hot soups in a row because the weather this winter in Southern California has been absolutely beautiful.

Yes, we would love more rain for our thirsty environment, but we keep seeing sunny 70°F + days… week after week. So, my Chicago family and friends and everyone Back East with shovels in hand, I am dedicating these three soups to you. Stay warm kids!

The crimini mushroom, also known as baby bella, is actually a young portobella. They are earthy and more flavorful than common white button mushrooms, therefore an excellent choice for mushroom soup. When paired with velvety rich and tangy crème fraîche, the result is a heavenly bowl of warming potage, no matter the outside temperature.

Soup #3

Crimini Mushroom Soup with Crème Fraîche

Ingredients:

3 T. olive oil, plus more for drizzle

1 large onion, chopped

4 cloves garlic, minced

16 oz. crimini mushrooms, sliced

3 cups mushroom broth

4 sprigs of thyme, stripped

2 bay leaves

2/3 c. crème fraîche, plus more for drizzle

kosher salt and fresh ground black pepper

Method:

Heat olive oil in a medium-large soup pot over medium heat. Add onion and cook until softened and golden. Stir in garlic and cook for one minute. Add mushrooms and continue to cook until the mushrooms release their moisture.

Add broth, thyme and bay. Raise the heat and bring to a boil then immediately turn down the heat. Simmer for 20 minutes. Remove bay.

Blend in a high-performance blender until smooth, as always using care when blending hot liquids.

Return soup to a clean pot. Temper the crème fraîche with a ladle of the soup, then whisk it into the pot. Season to taste with salt and pepper. Simmer for a couple minutes to bring to serving temperature.

Crimini Mushroom Soup

To Serve:

Thin a small amount of crème fraîche with a little warm water to  get a drizzle consistency. Ladle crimini mushroom soup into warm bowls. Drizzle olive oil and crème fraîche over the top. Grind a bit more pepper to make a pretty speckled presentation.

Soup #1

Rhode Island Clam Chowder

Rhode Island-Style Clam Chowder

Soup #2

Curried Lentil Soup with Tomato, Coconut and Frizzled Shallots

Curried Lentil, Tomato, and Coconut Soup

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