A bowl of mushroom soup can anchor a small lunch without requiring a complicated spread. Nagi Maehashi’s version at RecipeTin Eats blends the mushrooms into the broth, giving the soup an even brown color and a smooth consistency rather than leaving the flavor concentrated in a few sliced pieces.
Maehashi combines white mushrooms with cremini, onion and garlic. Vegetable stock is the starting point, with chicken stock offered as an alternative; cream or crème fraîche finishes the soup. Her serving suggestions include croutons, herbs and a little cream or olive oil over the surface.
We would serve this in shallow bowls with bread nearby and something crisp on the side. The contrast matters more than an elaborate garnish: a crunchy salad gives the meal a different texture, while a modest topping keeps the mushroom soup itself in focus. It is a comfortable direction for a November lunch at home.
Recipe by Nagi Maehashi, RecipeTin Eats. Follow her complete mushroom soup recipe for ingredient quantities, cooking and safe blending instructions. Browse more Brunch God recipe features.