Creamy Mushroom Asiago Soup - One of the most natural and comforting flavor combinations is mushrooms and cheese. This cheesy and bold soup delivers this taste bud enticing combo big time!!
Many mushroom soups are just not mushroom-y enough for my tastes, so we doubled the mushroom flavor here. The mushrooms are pureed into the cheesy soup base, as well as sliced and sautéed for that great succulent texture. The asiago cheese and rosemary provide a cozy and unctuous back note to the soup.
There are only seven very common main ingredients in this soup, making it a very simple and quick comfort food fix. Since the soup is going to get pureed, the knife work is minimal and easy also!
- mushrooms - the star of the show. make sure to rinse them clean with cold water, that whole thing about them getting soggy is just a myth.
- garlic - just peel it and slice a little, so that it's almost impossible to burn.
- shallot - the mildly musky flavor of shallot combines very well with the cheesy mushroom flavors in this soup.
- asiago cheese - we like to grate ours fresh, but the shredded and grated versions that you can buy offer almost exactly the same taste very conveniently.
- half and half - if you already have milk around the house, you can buy some cream to mix with it instead of buying half and half already mixed.
- rosemary - just a little bit goes a long way with this fresh herb.
- white wine - try to use a drier rather than sweeter wine here, please never use "cooking wine", as it is always heavily salted.
See recipe card for quantities.
Step One - Sauté
Saute the shallots and garlic in a saucepan until just softened.
Add in the sliced mushrooms. Cooking them with a touch of salt helps the excess moisture to cook out and concentrate the hearty flavor.
Step Two - add Rosemary and Deglaze
Add the chopped rosemary into the pan. The aroma at this point is incredible.
Add the wine, "deglazing" the pan. This process brightens the flavor with acidity. It also pulls the browned bits from the bottom of the pan into the mix, yummy!
Step Three - add Bouillon and Liquid
Add two teaspoons of chicken bouillon base and a half a cup of water, making sure that the paste is dissolved. (We always suggest Better than Bouillon brand)
Pour in the half and half to provide that creamy texture.
Step Four - Puree
Pulse the soup in a blender carefully.
Lightly thicken with a little cornstarch slurry.
The finished smooth and creamy soup will have little flecks of mushroom-y goodness showing.
Step Five - Finishing Touches
Finely grate asiago into the soup. Adding it in right at the end like this prevents it from burning, and keeps that cheesy component nice and fresh.
Sauté a few sliced mushrooms for each bowl.
Cook the mushrooms well done. They will appear to be cooked through pretty early in the process, but the flavor will deepen when they are a bit browned. Adding a pinch of salt helps release the excess water, and makes getting that savory golden brown flavor a lot easier.
This recipe is already gluten free.
- Vegetarian - remove the chicken bouillon, or replace it with a vegetable bouillon instead.
- Vegan - make the above substitution, and use a vegan milk and cheese alternative.
This is one of those recipes that is incredibly versatile! Just follow the basic process, and you can just let your imagination and appetite guide you.
- Sauce - this soup can also be a mushroom and cheese sauce for pasta, chicken, or even the base for an elevated green bean casserole.
- Gourmet - try using your favorite wild or exotic mushroom varieties, maybe a little truffle salt?
- Herbs - in place of the rosemary that we used here, thyme would work, or oregano for a more Mediterranean taste.
- Alcohol - brandy, madeira, marsala, or sherry would all meld well with the cheesy and mushroom combo of this soup!
Storage and Reheating
This soup will stay fresh tightly covered in the refrigerator for up to 7 days.
It will freeze for up to a month, also tightly packaged.
The refrigerated soup can be heated on the stove over medium heat until simmering, or in the microwave on high for about 2 minutes per bowl.
The frozen soup may separate at first, but once it boils and is stirred well, it will come back to the pleasant creamy texture.
When thickening this or any other soup with corn starch, there are a few important things to remember. When you mix the starch with water, make sure that it is mixed well, (cold water works best) with no lumps left in the solution. The easiest way to do this is to stir it with your fingers, feeling for the lumps and working them out. Also, make sure that the liquid being thickened is bubbling, as it will not incorporate evenly if it is not boiling. Once the soup or sauce it nice and thick, reduce the heat and simmer for a little while, as this will help eliminate any "chalky" texture.
Looking for other recipes like this? Try these:
Creamy Mushroom Asiago Soup
- 1 Cutting Board
- 1 knife
- 1 Saucepan 3 quart
- 1 Blender standard or immersion, (stick type)
- 1 saute skillet small
- 1 Measuring Spoon Set
- 1 Measuring Cup 1 cup size with ½ cup markings, or ½ cup size
- 1 Kitchen Scale
- 8 ounce mushrooms washed and sliced
- 2 Tbsp. oil light veg. oil, or olive oil blend
- ½ Tbsp. butter unsalted
- 2 ounce shallot peeled and sliced
- 2 Tbsp. garlic peeled and sliced
- 1 tsp. rosemary fresh, picked and finely chopped
- ½ cup white wine dry
- 2 tsp. chicken bouillon paste
- 2 Tbsp. corn starch mixed with ¼ cup of cold water, (slurry)
- 1½ cup half and half
- 2 ounce cheese asiago, grated or shredded
- ½ cup water
- 1 pinch salt
- 1 pinch black pepper
- Heat the saucepan over medium high.
- Add 1 Tbsp. of oil and the butter to the pan.
- Once the butter is melted and sizzling, add the shallot and garlic,.
- Cook until shallots are starting to caramelize while stirring, about 4 minutes.
- Add all but 2 ounces of mushrooms and the salt to the pan, and stir to combine.
- Sauté until mushrooms have released excess moisture and brown, about 7 minutes.
- Add rosemary and stir to combine.
- Add white wine, stir and scrape the pan surface to deglaze the browned bits.
- Add water and chicken bouillon, stir to dissolve.
- Add half and half and black pepper.
- Bring up to a boil and remove from heat.
- Pour into blender and carefully blend until smooth and pureed.
- Return to saucepan and bring to a boil on high heat.
- While stirring rapidly, drizzle in corn starch slurry to thicken.
- Turn heat to low.
- While the soup simmers, heat small skillet over high heat.
- Add remaining oil to skillet, once heated through, add remaining mushrooms.
- Sauté mushrooms until tender, about 3 minutes.
- Remove small skillet from heat.
- Add asiago cheese to the soup, stir until mixed in.
- Remove soup from heat and portion into bowls.
- Garnish each bowl with sautéed mushrooms.