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Cream of Bella n’ Cremini Mushroom Soup

A technical 15-minute masterclass in mushroom emulsification. This recipe utilizes whole Bella and Cremini mushrooms to preserve textural integrity, anchored in a high-lipid cream base and fortified with fresh thyme and aged Parmesan for deep, earthy resonance.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Appetizer, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 pint Bella mushrooms washed
  • 1 pint Cremini mushrooms washed
  • 2 tablespoons unsalted butter for sautéing
  • 1 cup heavy cream
  • 2 tablespoons fresh thyme chopped
  • 2 cloves garlic peeled and minced
  • ¼ cup Parmesan cheese grated
  • 8 cups high-quality vegetable stock
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Method
 

Technical Sauté
  1. In a large professional stock pot over medium-high heat, melt the butter until it shimmers.
  2. Add the whole Bella and Cremini mushrooms.
  3. Sauté for 3 to 5 minutes, allowing the butter to coat the mushrooms and release their initial moisture.
The Emulsion & Simmer
  1. Reduce the heat to medium.
  2. Add the heavy cream, chopped fresh thyme, minced garlic, and grated Parmesan cheese.
  3. Whisk gently to incorporate the cheese into the cream.
  4. Pour in the vegetable stock.
The Final Execution
  1. Bring the soup to a gentle simmer.
  2. Season with kosher salt and freshly ground pepper to taste.
  3. Allow the soup to cook for an additional 5 minutes to let the aromatics fully infuse the broth before serving.