Creamy Mushroom Soup with Garlic Parmesan Crostini

Prep Time: 15 minutes

Cook Time: 35–45 minutes
Total Time: About 1 hour
Servings: 6
Category: Main Dish


Notes After Making


Ingredients

Creamy Mushroom Soup

  • 1 pound (454 g) white button mushrooms, cleaned and sliced
  • 2 tablespoons (28 g) unsalted butter, divided
  • 1 medium yellow onion (about 150 g), chopped
  • 4 cups (960 mL) low-sodium chicken stock
  • 1 teaspoon fresh thyme leaves
  • ½ cup (120 mL) heavy cream, divided
  • 2 tablespoons (16 g) all-purpose flour
  • 2 tablespoons (30 mL) dry sherry
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon chicken base

Garlic Parmesan Crostini

  • 8 slices ciabatta bread, about ½ inch thick
  • 4 tablespoons (57 g) salted butter, softened
  • 2 garlic cloves, minced (or 2 frozen crushed garlic cubes, each equivalent to 1 clove)
  • ½ cup (50 g) freshly grated Parmesan cheese


Instructions

Creamy Mushroom Soup

  1. Melt 1 tablespoon of butter in a deep pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the mushrooms and remaining tablespoon of butter. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
  3. Add the chicken stock, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15–20 minutes, until the mushrooms and onions are very tender.
  4. Remove the soup from the heat and allow it to cool slightly.
  5. Using an immersion blender, blend until smooth, keeping the blender head fully submerged. Alternatively, leave some mushroom pieces for a chunkier texture.
  6. In a small bowl, whisk the flour with ¼ cup of the cold heavy cream until smooth.
  7. Stir the flour mixture into the soup. Add the remaining ¼ cup cream and the dry sherry.
  8. Return the pot to low heat and bring to a gentle simmer. Cook for 5–8 minutes, stirring frequently, until slightly thickened and the flour is cooked through.
  9. Taste and adjust the seasoning. Stir in the chicken base, for additional depth of flavor.

Garlic Parmesan Crostini

  1. Preheat the broiler.
  2. In a small bowl, mix the softened butter and minced garlic until combined.
  3. Arrange the ciabatta slices on a baking sheet. Spread each slice with garlic butter and sprinkle with Parmesan.
  4. Broil for 1–3 minutes, checking frequently, until the cheese is bubbling and the edges are golden.

To Serve

Ladle the warm mushroom soup into bowls and serve with the garlic Parmesan crostini alongside or tucked into the soup.


Jessica’s Notes

Best served with:

  • Garlic Parmesan crostini
  • A simple salad with lemon vinaigrette
  • Roasted chicken

Wine Pairing:

  • Chardonnay – Creamy texture and subtle oak complement the mushrooms and cream.
  • Pinot Noir – Earthy notes pair beautifully with the mushrooms, while its acidity balances the richness.
  • Sauvignon Blanc – Bright citrus and herbal notes provide a refreshing contrast to the creamy soup.
  • Dry Sherry – A small glass alongside the soup echoes the sherry used in the recipe.

Prep Ahead:

  • The soup can be prepared up to 2 days ahead and refrigerated.
  • For the best texture, prepare the crostini just before serving.
  • Garlic butter can be made ahead and refrigerated.

Storage:

  • Refrigerate leftover soup in an airtight container for up to 3–4 days.
  • Store crostini separately in an airtight container once completely cooled.

Reheating:

  • Warm the soup gently on the stovetop over low heat, stirring occasionally. Avoid boiling.
  • Re-crisp crostini in a 350°F oven for a few minutes.

Freezer-Friendly:

  • The soup can be frozen, although cream-based soups may change texture slightly after thawing. For best results, freeze before adding the cream and flour mixture, then thaw, reheat, and finish the recipe.
  • Crostini are best made fresh.

Variations:

  • Use cremini or baby bella mushrooms for a deeper, earthier flavor.
  • Add ½ teaspoon Worcestershire sauce for extra savory depth.

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