Ingredients

For the Mushroom Soup:

• 500g button mushrooms, finely chopped
• 40g butter
• 3 medium-sized shallots, finely chopped
• Salt and pepper, to season
• 200ml crème fraîche (or heavy whipping cream)
• 50ml milk

For the Béchamel Base:

• 40g butter
• 40g all-purpose flour
• Half an onion, pricked with 4 cloves
• 2 small bay leaves
• A pinch of salt and pepper
• 800ml full-cream milk (whole milk)

For Serving:

• Croutons
• Chopped parsley

Step-by-Step Instructions

Step 1: Prepare the Béchamel Base

1. Melt butter and cook the flour: In a medium saucepan, melt 40g of butter over medium heat. Once melted, add 40g of all-purpose flour and whisk constantly for about 2-3 minutes to cook out the raw flour taste. The mixture will form a roux (thick paste).
2. Infuse the milk: In a separate saucepan, gently heat 800ml of full-cream milk with half an onion pricked with 4 cloves and 2 small bay leaves. Let the milk warm up until just before boiling.
3. Combine milk and roux: Gradually pour the warm milk into the roux while continuously whisking to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon.
4. Season and set aside: Add a pinch of salt and pepper to taste. Once the béchamel sauce has thickened, remove the bay leaves and onion. Set the béchamel base aside.

Step 2: Prepare the Mushroom Soup

1. Sauté the shallots: In a large pot, melt 40g of butter over medium heat. Add the finely chopped shallots and cook for 5-7 minutes until they become soft and translucent.
2. Cook the mushrooms: Add the 500g of finely chopped button mushrooms to the pot with the shallots. Sauté the mushrooms for about 10-12 minutes, stirring occasionally, until they release their moisture and start to brown.
3. Season with salt and pepper: Once the mushrooms are nicely browned, season them with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld.
4. Add crème fraîche and milk: Stir in 200ml of crème fraîche (or heavy whipping cream) and 50ml of milk. Lower the heat and let the mixture simmer for 5 minutes, allowing the cream to infuse with the mushroom flavor.

Step 3: Combine the Béchamel and Mushroom Soup

1. Mix the béchamel base into the soup: Gradually add the prepared béchamel sauce into the mushroom mixture. Stir well to combine, ensuring that the soup achieves a creamy, smooth texture.
2. Simmer and adjust seasoning: Let the soup simmer for an additional 10-15 minutes over low heat. Taste and adjust the seasoning with more salt and pepper if necessary.

Step 4: Serve

1. Prepare the croutons: If you’re using store-bought croutons, simply warm them up. If you’re making your own, lightly coat some diced bread with olive oil, season with salt, and toast in the oven at 180°C (350°F) for 10-12 minutes until golden brown.
2. Garnish and serve: Ladle the creamy mushroom soup into bowls and top with crunchy croutons. Sprinkle with freshly chopped parsley for a burst of color and freshness.

Cooking Tips

• Mushroom Variety: While button mushrooms work great in this recipe, you can mix in other types like cremini, portobello, or shiitake for a deeper, earthier flavor.
• Béchamel Consistency: If the béchamel sauce becomes too thick while cooling, simply whisk in a splash of milk to loosen it up before adding it to the soup.
• Crème Fraîche Substitution: If you don’t have crème fraîche on hand, heavy cream or sour cream can be used as substitutes. However, crème fraîche gives a slight tang that enhances the richness of the soup.
• Make it Ahead: This soup tastes even better the next day as the flavors have time to meld. You can prepare it in advance and reheat it just before serving.

Storage

• Refrigeration: Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally to avoid curdling the cream.
• Freezing: While soups with cream don’t always freeze well, this soup can be frozen if you omit the crème fraîche until reheating. Freeze the soup base for up to 3 months and stir in the cream after thawing.

Nutritional Facts (Per Serving, Approximate)

• Calories: 350 kcal
• Protein: 9g
• Carbohydrates: 18g
• Fat: 28g
• Fiber: 2g
• Sugar: 7g
• Sodium: 500mg

FAQs

1. Can I use other mushrooms for this soup?

Yes, you can substitute button mushrooms with a mix of cremini, shiitake, or even portobello mushrooms for a more complex and earthy flavor.

2. How can I make this soup gluten-free?

To make this recipe gluten-free, replace the all-purpose flour in the béchamel base with a gluten-free flour blend or cornstarch.

3. Can I skip the béchamel sauce and still make the soup creamy?

Yes, you can skip the béchamel sauce and simply add more crème fraîche or heavy cream to achieve a creamy texture. However, the béchamel sauce adds extra richness and body to the soup.

4. What can I use instead of crème fraîche?

If you don’t have crème fraîche, you can substitute it with sour cream, heavy cream, or even Greek yogurt for a lighter option.

5. Can I make this soup vegan?

To make this soup vegan, substitute the butter with olive oil, use plant-based milk (like almond or oat milk), and replace the crème fraîche with a vegan cream alternative. Ensure that any croutons used are vegan as well.

Conclusion

This Creamy Mushroom Soup with a Béchamel Base is an indulgent dish that combines the earthy flavors of mushrooms with the luxurious texture of a traditional béchamel sauce. The added richness from crème fraîche and the aromatic depth from cloves and bay leaves make this soup a truly sophisticated offering. Perfect for cold days or dinner parties, this soup can be served as a starter or enjoyed as a main course with a slice of crusty bread. Whether you’re a mushroom lover or simply looking for a warming, comforting dish, this recipe is sure to impress.