This Trader Joe’s Mushroom Soup Recipe is a magnificent and easy recipe, which is made with white mushrooms and Swiss Brown/Cremini mushrooms. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeTrader Joe’s Mushroom Soup Recipe Ingredients
- 30g / 2 tbsp unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 400g / 14 oz white mushrooms
- 200g/ 7 oz Swiss Brown/Cremini mushroom
- 3 1/4 cups vegetable stock or chicken stock
- 1/4 tsp salt, cooking/kosher
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or cream (any full-fat)
- Garnishes/serving:
- Croutons
- Cream or extra virgin olive oil, for drizzling
- Parsley, chervil, or thyme leaves
- Bread for dunking
How To Make Trader Joe’s Mushroom Soup Recipe
- Chop the mushrooms: Cut the mushrooms into 4 slices, then dice them into 3 or 4 pieces.
- Sauté the aromatics: Melt the butter in a large pot over medium-high heat. Add the onion and garlic and cook for 3 minutes until softened, but not golden.
- Cook the mushrooms: Add the mushrooms to the pot and cook for 10 minutes, stirring regularly, until they have released their liquid.
- Simmer the soup: Add the vegetable stock, salt, and pepper. Bring the mixture to a boil, then lower the heat to medium and simmer gently for 15 minutes without a lid.
- Add cream and blend: Stir in the cream (or crème fraiche) and simmer for another 5 minutes. Transfer the soup to a blender (in batches, if necessary) and blend until completely smooth.
- Finish and serve: Return the soup to the pot and simmer for a minute or two until hot. Ladle into bowls and garnish with a drizzle of olive oil or cream, croutons, and fresh herbs.
Recipe Tips
- How to get the best mushroom flavor? The recipe uses a combination of Swiss Brown/Cremini mushrooms for a deeper, more “mushroomy” flavor and white mushrooms to keep the color of the soup paler. You can use all of one type if you prefer.
- Can I use a different stock? Yes, the better the stock, the better the soup. Homemade vegetable or chicken stock will yield the best results.
- What is crème fraiche? It’s a type of soured cream that is thicker and tangier than regular cream. It adds a lovely, subtle freshness to the soup. Regular full-fat pouring cream is a perfect substitute.
- How to make homemade croutons? Cut crustless bread into small cubes. Toss with a little olive oil and a pinch of salt. Bake at 180°C/350°F for 10 minutes, tossing halfway, until golden and crunchy.
What To Serve With Mushroom Soup
This creamy soup is a meal in itself but pairs beautifully with a few simple sides.
- Crusty bread for dipping
- A classic grilled cheese sandwich
- A simple green salad with a light vinaigrette
- Garlic bread
How To Store Mushroom Soup
- Refrigerate: The soup will keep for 4 to 5 days in an airtight container in the refrigerator.
- Freeze: You can freeze the soup for up to 3 months.
Mushroom Soup Nutrition Facts
- Calories: 264kcal
- Carbohydrates: 12g
- Protein: 6g
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 77mg
- Sodium: 790mg
- Potassium: 559mg
- Fiber: 2g
- Sugar: 6g
Nutrition excludes toppings.
FAQs
When you blend hot soup with a tightly sealed lid, the steam can build up and cause the lid to blow off, which can be very dangerous. Always remove the small cap from the blender lid and cover the hole with a folded tea towel to allow steam to escape safely.
Yes, an immersion blender is a great tool for this recipe and can be used to blend the soup directly in the pot, which is often easier and safer than transferring hot liquid to a standing blender.
Yes, as written, this recipe is naturally gluten-free. It does not use any flour as a thickener.
Try More Recipes:
- Trader Joe’s Miso Ramen Soup Recipe
- Creamy Chicken Gnocchi Soup Recipe
- Trader Joe’s Cream of Mushroom Soup Recipe
Trader Joe’s Mushroom Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutes264
kcalA magnificent, easy, and creamy mushroom soup with an intense, earthy flavor in every luscious bite, perfect for a comforting meal.
Ingredients
30g / 2 tbsp unsalted butter
1 onion & 2 cloves garlic
600g / 21 oz mixed white and cremini mushrooms
3 1/4 cups vegetable or chicken stock
3/4 cup crème fraiche or heavy cream
Salt & pepper
Garnish: Croutons, cream, parsley, bread for dipping.
Directions
- Sauté chopped onion and garlic in butter for 3 minutes until soft.
- Add chopped mushrooms and cook for 10 minutes until they have released their liquid.
- Add stock, salt, and pepper; bring to a boil, then simmer for 15 minutes.
- Stir in the cream and simmer for another 5 minutes.
- Carefully blend the soup until completely smooth.
- Return to the pot to heat through, then serve with desired garnishes.
Notes
- Using a mix of mushrooms provides a balance of deep flavor and a pleasant, pale color.
- For the safest blending, allow steam to escape by removing the cap from the blender lid and covering the hole with a towel.
- This soup is even more delicious the next day, making it a great make-ahead option.
- The quality of your stock will significantly impact the final flavor of the soup.
