French Mushroom and Scallion Soup
Indulge in the rich, velvety goodness of French Mushroom and Scallion Soup, a comforting classic elevated with a touch of elegance. This hearty yet refined soup combines the earthiness of cremini and button mushrooms with the delicate sweetness of sautéed scallions and garlic, all simmered in a fragrant broth infused with fresh thyme and a splash of dry white wine. A swirl of heavy cream adds luscious texture, while a partial blend ensures the perfect balance of creaminess and rustic chunks. Finished with a sprinkle of fresh parsley and served piping hot, this soup is the ultimate cozy meal for chilly evenings. Pair it with crusty bread or a crisp green salad for a satisfying culinary experience that feels both wholesome and indulgent. Keywords: French mushroom soup, scallion soup, creamy mushroom soup, comforting soup recipes, elegant soup ideas.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 450 grams cremini mushrooms
- 200 grams button mushrooms
- 4 cups vegetable broth
- 1 cup heavy cream
- 6 stalks scallions (green onions)
- 3 sprigs fresh thyme
- 1 bay leaf
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 0.5 cup dry white wine
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Prepare your ingredients by finely chopping the onion and garlic. Slice the mushrooms and scallions thinly, separating the green and white parts of the scallions.
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat until melted and sizzling.
Add the chopped onion and garlic to the pot. Sauté for 3-4 minutes until fragrant and softened, but not browned.
Add the sliced mushrooms and the white parts of the scallions. Sauté for 8-10 minutes until the mushrooms release their liquid and start to brown slightly.
Sprinkle the flour over the mushroom mixture, stirring well to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom of the pot. Allow it to simmer for 2-3 minutes until the wine reduces by half.
Add the vegetable broth, thyme sprigs, and bay leaf to the pot. Stir gently and bring the soup to a simmer.
Reduce the heat to low and let the soup cook for 20 minutes, partially covered, to allow the flavors to meld.
Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender to partially blend the soup, leaving some texture. Alternatively, you can transfer half the soup to a blender, pulse it, then return it to the pot.
Stir in the heavy cream and the green parts of the scallions. Season with salt and pepper to taste.
Allow the soup to warm through on low heat for another 5 minutes, being careful not to let it boil.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
1865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 33.5 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 328 mg | 25% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4786 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
