Mushroom Scallion Soup

This mushroom soup gets a double hit of mushroom flavor through a clever split technique. Half the mushrooms get pureed into the soup base for body and depth, while the other half cook whole in the finished soup for tender, distinct bites. You get both silky-smooth and satisfyingly chunky in the same bowl.

Three bunches of scallions form the aromatic backbone, sauteed in butter until soft, then simmered in chicken broth before blending. The scallions melt into the puree, adding a mild onion sweetness that supports the mushroom flavor without competing.

A swirl of cream warms through the soup, and each bowl gets topped with a dollop of whipped cream and a dash of cayenne for color and a whisper of heat.

Chef Tips

• Soak the first batch of mushrooms in the hot broth for just 1 minute before blending. This softens them enough to puree smoothly without overcooking.
• Add the second batch of mushrooms to the finished soup and cook slowly until just tender. Overcooking makes them rubbery and waterlogged.
• Use white pepper instead of black. It disappears into the cream-colored soup without leaving visible specks.
• Warm your serving bowls, as the recipe wisely suggests. Hot soup in a cold bowl cools down fast.

Variations

• Wild mushroom: Use a mix of cremini, shiitake, and oyster mushrooms for a deeper, earthier flavor profile.
• Thyme addition: Stir in fresh thyme leaves with the scallions for a classic herbal pairing with mushrooms.
• Dairy-free: Swap the cream for coconut cream and skip the whipped cream topping for a vegan-friendly version.