This Trader Joe’s Cream of Mushroom Soup Recipe is a creamy and rich recipe, which is made with fresh cremini mushrooms and shallots. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeTrader Joe’s Cream of Mushroom Soup Recipe Ingredients
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 2 pounds (900g) cremini (or button) mushrooms, cleaned, roughly chopped
- Small handful shiitake mushrooms, chopped
- 3/4 cup minced shallots (6 ounces, 170g)
- 3 cloves garlic, minced (3 teaspoons)
- 1 teaspoon kosher salt
- 3/4 teaspoon dried tarragon
- 4 cups (1 liter) chicken stock (or vegetable stock)
- 1/2 cup (120 ml) heavy cream
- 1/2 teaspoon freshly ground black pepper
How To Make Trader Joe’s Cream of Mushroom Soup Recipe
- Sauté the mushrooms: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the butter. Once it has melted, add all the mushrooms and stir to coat. Cook, stirring occasionally, for about 10 minutes, until the mushrooms have released their water and are lightly browned.
- Cook the aromatics: Remove 1 cup of the cooked mushrooms from the pot and set aside. Reduce the heat to medium, add the minced shallots and garlic to the pot, and cook for about one minute until fragrant.
- Simmer the soup: Add the salt, dried tarragon, and stock to the pot. Increase the heat to bring it to a simmer and cook, uncovered, for 10 minutes.
- Purée the soup: Remove the pot from the heat. Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a standing blender and blend until smooth, then return it to the pot.
- Finish and serve: Whisk the heavy cream into the puréed soup. Stir in the reserved cooked mushrooms and the black pepper. Taste and adjust seasoning as needed.
Recipe Tips
- How to get the richest mushroom flavor? The key is to brown the mushrooms properly. Don’t overcrowd the pan, and let them cook until they release their liquid and start to caramelize. This develops a deep, earthy flavor that is essential for the soup.
- Can I make this soup dairy-free? Yes. To make a dairy-free version, use only olive oil (omitting the butter) and substitute the heavy cream with full-fat coconut milk or a homemade cashew cream for a similar rich texture.
- What’s the best way to clean mushrooms? Mushrooms are like sponges and will absorb water, which can make your soup watery. Instead of rinsing them, it’s best to clean them by gently wiping them with a damp paper towel or using a soft mushroom brush.
- Why reserve some mushrooms before puréeing? Setting aside a cup of the sautéed mushrooms and adding them back into the smooth, puréed soup at the end provides a wonderful contrast in textures, with hearty, chunky pieces in every spoonful.
What To Serve With Cream of Mushroom Soup
This rich and creamy soup is a meal in itself but pairs beautifully with a few simple sides.
- A slice of crusty sourdough or French bread for dipping
- A classic grilled cheese sandwich
- A simple green salad with a light vinaigrette
- Garlic bread or croutons
How To Store Cream of Mushroom Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavor often deepens and is even better the next day.
- Freeze: This soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
Cream of Mushroom Soup Nutrition Facts
- Calories: 280 kcal
- Carbohydrates: 12g
- Protein: 7g
- Fat: 24g
- Saturated Fat: 10g
- Sodium: 650mg
- Fiber: 2g
- Sugar: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. While cremini mushrooms provide a great, meaty flavor, you can use button mushrooms, portobellos, or a mix of wild mushrooms like chanterelle or porcini for an even deeper flavor.
No. If you don’t have an immersion blender, you can use a regular blender. Just be very careful: let the soup cool slightly, blend it in small batches, and leave the blender lid slightly ajar (covering the opening with a kitchen towel) to allow steam to escape.
Yes, as written, this recipe is naturally gluten-free. It uses cornstarch as a thickener, not flour.
Try More Recipes:
- Trader Joe’s Chicken Tortilla Soup Recipe
- Trader Joe’s Black Bean Soup Recipe
- Trader Joe’s Vegetable Soup Recipe
Trader Joe’s Cream of Mushroom Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutes280
kcalA rich, velvety, and deeply flavorful cream of mushroom soup made from scratch with fresh cremini mushrooms, shallots, and a hint of tarragon.
Ingredients
4 tbsp olive oil & 4 tbsp butter
2 lbs cremini mushrooms & a handful of shiitake
3/4 cup minced shallots
3 cloves garlic, minced
1 tsp kosher salt & 3/4 tsp dried tarragon
4 cups chicken or vegetable stock
1/2 cup heavy cream
1/2 tsp black pepper
Directions
- Sauté mushrooms in oil and butter until browned (about 10 minutes). Remove 1 cup of mushrooms and set aside.
- Add shallots and garlic to the pot and cook for 1 minute until fragrant.
- Stir in salt, tarragon, and stock. Simmer for 10 minutes.
- Remove from heat and purée the soup until smooth using an immersion or standing blender.
- Return soup to the pot. Whisk in the heavy cream and black pepper.
- Stir in the reserved whole mushrooms and serve hot.
Notes
- Taking the time to properly brown the mushrooms is the most important step for developing a deep, rich flavor.
- For the smoothest soup, be careful when using a standing blender with hot liquid.
- Reserving some of the mushrooms to add at the end gives the final soup a wonderful, chunky texture.
- The soup’s flavor is even better the next day, making it a great make-ahead meal.
