Creamy Mushroom Soup with Sage and Nutmeg
This mushroom soup is made by sautéing assorted mushrooms until tender and golden, then simmering with aromatic spices and cream to create a velvety texture. Finished with sage and a touch of nutmeg, it has a rich, earthy flavor profile and a smooth, spoonable consistency.
Equipment
- Large pot or Dutch oven
- Chef's knife
Ingredients
- 1 lb mushrooms (such as cremini or button) cleaned and sliced
- 2 tablespoons butter
- 1 shallot or small onion shallot finely chopped
- 2 cloves garlic minced
- 1 tsp fresh sage, chopped
- 1/4 tsp ground nutmeg
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- salt and pepper to taste
Instructions
- Heat a large pot over medium heat and melt the butter until it starts to foam and sizzle.
- Add the finely chopped shallot and sauté for 2-3 minutes, stirring frequently, until it becomes translucent and fragrant.
- Stir in the minced garlic, cooking for about 30 seconds until it releases a savory aroma.
- Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8-10 minutes.
- Sprinkle in the chopped sage, ground nutmeg, and a pinch of salt and pepper, stirring to coat the mushrooms evenly and let the spices bloom for about a minute.
- Pour in the broth, scraping the bottom of the pot to loosen any browned bits, then bring to a gentle simmer.
- Reduce the heat and let the soup simmer uncovered for about 15 minutes, allowing flavors to meld and the liquid to reduce slightly.
- Stir in the heavy cream, warming the soup through while maintaining a gentle simmer, and adjust seasoning as desired.
- Use an immersion blender or transfer to a regular blender in batches to blend the soup until smooth and velvety, then return it to the pot.
- Gently reheat the soup until just simmering again, taste, and add additional salt, pepper, or spices if needed.
- Ladle the hot mushroom soup into bowls, garnish with a small sage leaf if desired, and serve immediately with crusty bread.
Notes
For an extra layer of flavor, add a splash of dry white wine during the mushroom sauté. If the soup is too thick, thin with additional broth or cream. Always taste and adjust seasoning before serving.