Cream of Mushroom Soup with Crispy Oyster Mushrooms

Name: Cream of Mushroom Soup with Crispy Oyster Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 shallots, finely chopped; 2 tbsp butter; 2 tbsp olive oil; 8 oz cremini mushrooms, sliced; 3 cloves garlic, minced; 1/2 cup dry white wine; 2 tbsp all-purpose flour; 4 cups mushroom stock; 1 tbsp miso paste; 1/2 cup heavy cream; 1 cup oyster mushrooms; 1 tbsp olive oil, for frying; Fresh parsley, for garnish; Heavy cream, for garnish; Paprika, for garnish; Freshly ground black pepper, for garnish; Olive oil, for garnish; Crusty bread, for serving

This cream of mushroom soup combines a silky roux-based broth enriched with white wine and miso paste, delivering complex umami depth. A crispy oyster mushroom garnish adds textural contrast and elevates the dish from classic comfort food to restaurant-quality.

🌍American 🏷️Soup 🏷️Mushroom soup 🏷️Cream of mushroom 🏷️Creamy Comfort-food

🏷️

🏷️Dinner

-0:00

TikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 shallots, finely chopped
2 tbsp butter
2 tbsp olive oil
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
1/2 cup dry white wine
2 tbsp all-purpose flour
4 cups mushroom stock
1 tbsp miso paste
1/2 cup heavy cream
1 cup oyster mushrooms
1 tbsp olive oil, for frying
Fresh parsley, for garnishoptional
Heavy cream, for garnishoptional
Paprika, for garnishoptional
Freshly ground black pepper, for garnishoptional
Olive oil, for garnishoptional
Crusty bread, for servingoptional

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Instructions

1
In a large pot or Dutch oven over medium heat, add butter and olive oil. Once melted, add the finely chopped shallots and sweat until softened and translucent.
2
Add the sliced cremini mushrooms and cook until they have released their moisture and started to brown.
3
Add the minced garlic and cook for another minute until fragrant.
4
Deglaze the pot with white wine, scraping up any browned bits from the bottom of the pot.
5
Sprinkle the flour over the mushrooms and stir to combine, cooking for about a minute to cook out the raw flour taste.
6
Pour in the mushroom stock and add the miso paste. Stir well to combine, ensuring the miso paste dissolves.
7
Bring the soup to a simmer, then cover and cook for about 15-20 minutes to allow the flavors to meld.
8
Reduce the heat to low and stir in the heavy cream until fully incorporated.
9
While the soup is simmering, prepare the topping. Heat 1 tbsp of olive oil in a separate frying pan over medium-high heat. Add the oyster mushrooms and fry until golden brown and crispy.
10
Ladle the soup into bowls. Top with the crispy oyster mushrooms.
11
Garnish with fresh parsley, a drizzle of cream, a drizzle of olive oil, a sprinkle of paprika, and freshly ground black pepper. Serve immediately with crusty bread for dipping.

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Tips & Notes

Pro tips

Toast the roux for 1–2 minutes to cook out raw flour taste and develop a nutty flavor base before whisking in stock.
Whisk miso paste with a small amount of warm broth first to dissolve it smoothly and prevent lumps.
Crisp the oyster mushrooms just before serving; they lose crispness quickly as they absorb moisture from the hot soup.
Slice cremini mushrooms uniformly so they cook evenly and release their liquid at the same rate.

Substitutions

Cremini mushrooms → mixed mushrooms such as shiitake, button, or portobello (balance of flavor and texture)
Heavy cream → crème fraîche or sour cream (tangier finish, thin with broth if needed)
Dry white wine → dry vermouth or additional mushroom stock (milder acidity)
Mushroom stock → vegetable or chicken stock (lighter umami, add pinch of dried porcini for depth)

Storage & make-ahead

Store soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Crisp fresh oyster mushrooms just before serving.

Equipment

large pot or Dutch oven · whisk

Common Questions

Can I make this soup ahead of time?

Yes. Prepare the soup base (everything except cream and crispy mushrooms) up to 2 days ahead. Stir in heavy cream just before serving, then top with freshly crisped oyster mushrooms.

What type of mushrooms work best for crisping?

Oyster mushrooms are ideal because they crisp quickly and stay crispy. King trumpet, shiitake, or cremini can substitute, though they may not achieve the same delicate crispness.

How do I know when the roux is cooked properly?

Cook the butter and flour mixture for 1–2 minutes over medium heat, stirring constantly. It should smell nutty and slightly toasted, but not brown, before adding stock.

Can I substitute the miso paste?

Miso adds umami depth and is not easily replaced. You can omit it, but add 1/2 tsp soy sauce or a parmesan rind to compensate for savory complexity.

How do I make the oyster mushrooms crispy?

Slice thin, pat dry, then either sauté in oil over high heat until golden and crispy (3–4 minutes), or bake at 400°F on parchment until edges brown (8–10 minutes).