Barefoot Contessa Mushroom Soup Recipe

I took Ina Garten’s simple mix of white and Cremini mushrooms, onion, garlic, vegetable stock, crème fraîche and butter and created a quick, elegant recipe that fans of Creamy Portobello Mushroom Soup will want to read about.

I never expected a soup to be this sly. The Barefoot Contessa Soups take on mushroom soup looks simple but it quietly refuses to be ignored.

I love the earthiness of fresh mushrooms and that little lift from crème fraîche that makes each spoonful more interesting than the last. It’s elegant without being precious, a bit stubborn in a good way, and it kept pulling me back like there was a tiny secret hidden in the bowl.

I still don’t know what it is exactly, but now I’m obsessed and keep thinking about having it again.

Ingredients

• Mushrooms: Earthy low cal, some fiber and protein, gives deep umami and rich savor.
• Unsalted butter: Adds richness and silky mouthfeel, mostly fat so its best used sparingly.
• Olive oil: Healthy fats, helps sautéing, brings fruitiness and light pepper notes sometimes.
• Onion: Sweet and savory base, adds natural sugars and fiber, it soaks up flavors.
• Garlic: Pungent aromatics, low calorie, gives warmth and depth, raw it’s sharper.
• Crème fraîche: Creamy tang, slight acidity, adds silkiness and richness, makes soup feel luxe.
• Thyme: Herby tiny leaves, subtle lemony mint notes, brightens earthy mushroom flavors.
• White wine: Optional brightness, adds acidity and fruit notes, helps deglaze pans for depth.

Ingredient Quantities

• 1 1/2 pounds fresh mushrooms (white and cremini mixed)
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 3 large garlic cloves
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1/4 cup dry white wine optional
• 4 cups vegetable stock
• 1 bay leaf
• 3/4 cup crème fraîche
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh chives or parsley optional

How to Make this

1. Prep everything: wipe mushrooms with a damp paper towel, trim stems and slice; chop the onion, mince the garlic and strip the thyme leaves; dont rinse mushrooms or they’ll soak up water.

2. Heat a large, heavy pot over medium-high and melt the butter with the olive oil, then add the chopped onion and cook until soft and translucent, about 4 to 5 minutes.

3. Add garlic and thyme, cook about 30 to 60 seconds until fragrant, then start adding the mushrooms in batches so they brown instead of steam; salt each batch as you go.

4. Cook the mushrooms until theyre nicely browned and most of the liquid has evaporated, about 8 to 10 minutes per batch, scraping up any browned bits on the bottom.

5. If using wine, pour in the 1/4 cup, deglaze the pot and cook until the wine is reduced by about half.

6. Add the vegetable stock and the bay leaf, bring to a simmer, then reduce heat and simmer gently for 10 to 15 minutes to let the flavors marry.

7. Remove and discard the bay leaf, then puree about half the soup with an immersion blender for a creamy texture while leaving some mushroom pieces whole; or transfer 2 cups to a blender, puree, and return to the pot.

8. Turn off the heat and stir in the crème fraîche until silky and warmed through; if you worry about curdling, temper the crème fraîche with a ladle of hot soup first. Do not boil after adding the crème fraîche.

9. Taste and season with kosher salt and lots of freshly ground black pepper, adjust to your liking.

10. Serve hot topped with chopped chives or parsley, maybe a little extra crème fraîche or a drizzle of olive oil if you want, and enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven for browning and simmering
2. Chef knife for slicing mushrooms and chopping onion
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring and scraping browned bits
5. Tongs or slotted spoon to add mushrooms in batches
6. Measuring cups and spoons (for wine, stock, thyme etc)
7. Immersion blender or regular blender to puree part of the soup
8. Ladle plus a small heatproof bowl for tempering the creme fraiche and serving
9. Paper towels or a clean kitchen towel for wiping mushrooms and hands

FAQ

Barefoot Contessa Mushroom Soup Recipe Substitutions and Variations

• Mushrooms: shiitake or portobello for a meatier bite; dried porcini rehydrated for deep umami (save the soaking liquid to stir in); mixed wild mushrooms if you can find them, they really boost flavor.
• Crème fraîche: plain Greek yogurt thinned with a few tablespoons of milk or cream, stir in at the end off heat; sour cream works too; heavy cream with a splash of lemon juice left a few minutes for tang.
• White wine: dry vermouth or dry white cooking wine; 1 to 2 tablespoons white wine vinegar or apple cider vinegar diluted with water (use sparingly); or just extra stock with a squeeze of lemon to brighten.
• Vegetable stock: chicken stock if you arent vegetarian; mushroom stock for extra depth; water plus a good quality bouillon cube or a spoon of miso paste to add savory richness.

Pro Tips

– Don’t crowd the pan. Work in batches so the mushrooms actually brown instead of steam, press them down with a spatula for the first minute to get good contact, and salt each batch as they go. It takes a little time but the deep browning is everything for flavor.

– Boost the umami without changing the character: save the trimmed stems, chop them and sweat them with the onions to add body, or stir in a teaspoon of white miso or soy sauce at the end of the simmer. A few roasted mushrooms, chopped and folded in, give a roasted note that makes the soup taste richer.

– Be gentle with the crème fraîche. Turn the heat off, then whisk it in slowly, or temper it first with a ladle of hot soup before mixing it in. Never let the soup come back to a boil after you add it or it can split. A little lemon juice or a tiny splash of vinegar right at the end brightens the whole bowl.

– For texture and serving: puree only about half the soup and pulse briefly so you still get mushroom bits, and if you’re using a blender fill it only halfway and cover with a towel so it wont splatter. Finish with chopped chives, a drizzle of good olive oil or a tiny bit of browned butter for shine, and reheat leftovers gently with a splash of stock so it doesnt get gluey.