A velvety soft cream of mushroom soup garnished with a sautéed mushroom duxelle. Try it, you won’t ever go back to canned soup.

Cream of Mushroom Soup with Balsamic Dust

Cream of Mushroom Soup with Balsamic Dust

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 2 Tbsp Unsalted Butter
  • 1/2 cup Onion, diced
  • 2 cloves Garlic, minced
  • 1 lb Crimini Mushrooms, sliced
  • 2 Tbsp Flour
  • 1 tsp Balsamic Vinegar
  • 1 L Vegetable or Chicken Stock
  • 2 Tbsp Heavy Cream
  • 1/4 cup Mushroom Duxelles
  • Salt & Pepper to taste

For the Mushroom Duxelles

  • 1 cup Crimini Mushrooms, finely chopped
  • 1 Tbsp Onion or Shallot, finely chopped
  • 1 clove Garlic, minced
  • 1/2 tsp Balsamic Vinegar
  • Salt & Pepper to taste


For the Mushroom Soup

  1. Melt butter in a pot over medium heat. Add onions and cook till translucent, 2-3 minutes. Stir in garlic and mushrooms and cook until most of the liquid has evaporated.
  2. Add flour and mix well until combined with butter and any remaining liquid.
  3. Pour in balsamic vinegar and 1 cup of stock, stirring the whole time. It should become a thick paste. Stir or whisk in remaining stock, making sure there are no clumps of flour.
  4. Season with salt and black pepper.
  5. Bring to boil, turn heat to low and simmer for 30 minutes.
  6. Carefully blend soup until smooth and adjust seasoning. Stir in cream and serve topped with duxelles.

For the Duxelles

  1. Add mushrooms, onions and garlic to a small pan over medium-low heat. Cook for 10 minutes, stirring regularly, until mixture is almost dry.
  2. Add vinegar and cook for another minute until the mixture has absorbed the vinegar. Season to taste.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 219Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 294mgCarbohydrates: 28gFiber: 6gSugar: 10gProtein: 9g

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