Cremini Mushroom Soup | Winter Menu | Appetiser

Cremini Mushroom Soup | The Dinner Party Collective
Cremini Mushroom Soup

A mushroom soup is such a great dish to start your party with. It can be made ahead of time, it’s very easy to pull together and it gives your table that effortless and yet sophisticated touch that any dinner should have. The mushrooms’ delicious aroma pervades the air of your home and your guests immediately know that they are in for a very special treat.

This dish is the perfect starter that will help you set the tone of your dinner, creating that magical atmosphere (along with wine glasses and colorful cocktails, of course!) when your guests get to be cheerful and relaxed and have a good time.

Hope you and your guests will enjoy it as much as my family and friends do!

Francesca Xx

Cremini Mushroom Soup | The Dinner Party Collective

  • 2½kg (80 oz) Cremini/Chestnut/Swiss Brown Mushrooms
  • 125mls (½ Cup) Extra Virgin Olive Oil (plus more if required)
  • 5-6 Garlic Cloves (peeled, but kept whole)
  • 250mls (1 Cup) Dry White Wine
  • 60g (4 Tablespoons) Butter
  • 25g (4 Tablespoons) Plain Flour
  • 1 Litre (4 Cups) Beef or Vegetable Stock
  • 1 Litre (4 Cups) Milk
  • Fresh Flat-Leaf Parsley Leaves (to garnish)
  • Ground White Pepper
  • Salt

To Prepare the Soup:

Clean the mushrooms (you can either quickly rinse them with running water or use a mushroom brush – whichever you feel more comfortable with) and slice them.

Cremini Mushroom Soup | The Dinner Party Collective

In a non-stick pot, over medium heat, pour the olive oil, add the mushrooms, the garlic cloves and some salt and pepper (to taste). Toss to coat and cook, stirring occasionally, for about 15 minutes. Due to the large amount of mushrooms, you may wish to do this in a couple of batches, to allow the mushrooms to sauté properly.

Cremini Mushroom Soup | The Dinner Party Collective

Pour in the white wine and keep cooking, stirring occasionally, until the wine completely evaporates. Remove the garlic cloves from the pot.

Add the butter and, when it is completely melted, add the flour. Toss to coat, add the stock and cook, stirring occasionally, until the stock is completely evaporated.

If you wish to prepare the soup earlier in the day, please read the notes at the end of the recipe before proceeding with the following steps.

Remove a small number of mushroom slices (that you will later use as a garnish for each bowl of soup) and set them aside. Transfer the rest of  the mushrooms to a blender or food processor, add the milk (1 cup at a time) and blend until you obtain a smooth and creamy soup. Taste and adjust the salt if necessary.

Return the soup to the pot and on low heat, cook for a few minutes more, stirring often.

To Serve:

Pour the soup into serving bowls and garnish each with a couple of mushroom slices (that you set aside earlier), some parsley leaves and a few drops of olive oil on top. Finish by seasoning with some freshly ground pepper.

Cremini Mushroom Soup | The Dinner Party Collective

Suggested Wine Pairings:

  • Pinot Noir, Central Otago, New Zealand
  • Barbera d’Asti or Barbera d’Alba, Italy

Preparation and Cooking Notes:

The soup may be prepared earlier on the day of the Dinner Party if you wish. In this case, don’t put the entire quantity of milk in the blender. Keep a little bit of milk aside and when you reheat the soup – on a very very low heat – add the rest of the milk and keep stirring until it gets creamy and smooth. Reheat briefly the sliced mushrooms that have been set aside for garnishing, in a small frypan and finish as suggested above.

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