CREAM OF MUSHROOM SOUP with Havarti cheese
Recipe type: Soup
Cuisine: International
Prep time: 
Total time: 
Serves: 4
This cream of mushroom soup is the appetizer I prefer at the moment! I love to prepare this smooth and delicious cream with Shiitake and Cremini mushroom, but it will be tasty with your preferred mushrooms as well. Havarti cheese and mint give a particular taste, rich and fresh at the same time!
  • 5 Lb (780 g) Cremini mushrooms
  • 1 Lb (450 g) Shiitake mushrooms
  • 5 oz (140 g) shallots
  • 6 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 sprig fresh sage
  • 2 cloves
  • 1 tbsp fresh mint, minced
  • 1 tbsp whole coriander seeds (alternatively, 1 tsp ground coriander seeds)
  • 4 tbsp Havarti cheese, grated
  • 1 stick lemongrass
  • 5 cups vegetable broth
  • 1 cup half and half
  • 1 tsp black pepper
  • to taste table salt
  1. CARAMELIZED SHALLOTSFirst of all, peel the shallots and reduce them into slices, then place a thick-bottomed heavy pot or pan over medium heat. When the pot is hot, pour 2 tbsp of butter and 1 tbsp of olive oil, and let them melt. After that, add into the oil and butter mixture the shallots along with crushed coriander seeds, and 1 sprig of fresh sage, and the stick of lemongrass, and 2 cloves. Cook slowly until caramelized, stirring occasionally.
  2. CLEAN THE MUSHROOMMeanwhile, the shallots are caramelizing, clean the Shiitake and Cremini mushroom discarding the stems and brushing the caps. If the caps are particularly dirty, rinse them quickly under running water, then dry with paper towels.
  3. SAUTEED MUSHROOMNow, cut the mushroom into pieces, then melt 3 tbsp of butter into a pan. Eventually, saute the mushroom in the butter until golden brown. To saute correctly the mushroom you won’t overfill the pan. If you pan is not big enough, I suggest you cook the mushroom in two different pans.
  4. CREAM OF MUSHROOM SOUPWhen the mushroom and shallots are ready, combine them and stir fry a few minutes into the thick bottomed heavy pot. Meanwhile, pour the vegetable broth into the pan used to saute the mushroom and heat until it starts to simmer. Finally, pour the broth into the pot along with shallots and mushrooms, then let gently simmering covered 1 hour.
  5. SERVING CREAM OF MUSHROOM SOUPAfter 1 hour, add the half and half and stir well, then let it reach slowly the simmering point. Depending on your preference, blend all the cream of mushroom soup, or just half, or not at all. Finish the soup adding minced fresh mint and grated Havarti, and a sprinkle of black pepper. Serve hot with bread crostini or boiled potatoes aside.
Recipe by philosokitchen at