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Stunning plated serving of Cream of Bella n’ Cremini Mushroom Soup, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Cream of Bella n’ Cremini Mushroom Soup

A technical 15-minute in mushroom emulsification. This 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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Soup, Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

The Mushroom Base
  • 1 pint Bella mushrooms washed
  • 1 pint Cremini mushrooms washed
  • 2 tablespoons unsalted butter for sautéing
The Soup Liquid & Seasoning
  • 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
 

Sauté the Mushrooms
  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.
Blend and 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.