Creamy Mushroom Cardamom Soup (Printable)

Earthy mushrooms meet warm cardamom in a smooth, creamy blend perfect for cozy meals.

# What you'll need:

→ Vegetables

01 - 1 lb mixed fresh mushrooms (cremini, button, or shiitake), sliced
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium potato, peeled and diced

→ Fats & Liquids

05 - 2 tablespoons unsalted butter
06 - 3 1/3 cups vegetable stock
07 - 3/4 cup plus 2 tablespoons heavy cream

→ Spices & Seasonings

08 - 1/2 teaspoon ground cardamom
09 - 1/4 teaspoon freshly ground black pepper
10 - 3/4 teaspoon salt
11 - 1/4 teaspoon ground nutmeg (optional)

→ Garnish

12 - 2 tablespoons fresh chives or parsley, finely chopped
13 - Heavy cream for drizzling (optional)

# Method:

01 - Melt butter in a large pot over medium heat. Add onions and cook for 3-4 minutes until softened.
02 - Add minced garlic and diced potato to the pot. Sauté for 2 minutes until fragrant.
03 - Add mushrooms, season with salt and pepper, and cook for 7-8 minutes until golden and liquid releases.
04 - Stir in ground cardamom and nutmeg if using. Cook for 1 minute to activate aromatic compounds.
05 - Pour in vegetable stock and bring to a boil. Reduce heat and simmer uncovered for 15 minutes until potatoes are tender.
06 - Remove from heat and discard whole cardamom pods if used.
07 - Using an immersion blender, purée the soup until smooth and creamy. Alternatively, blend in batches using a countertop blender.
08 - Stir in heavy cream and gently reheat over low heat. Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with fresh chives or parsley. Add a cream swirl if desired.

# Expert Advice:

01 -
  • The cardamom does something magical that you won't quite be able to name, just know it tastes sophisticated without trying too hard.
  • It comes together in under an hour and actually tastes like you've been simmering it all afternoon.
  • Creamy from potatoes, not cream alone, so it's more forgiving if you need to adjust for dietary preferences.
02 -
  • Don't skip the caramelization of mushrooms; rushing this step means missing the golden, savory depth that makes the whole soup work.
  • Cardamom is powerful—use the exact amount or start lighter because you can always add more but you can't take it back.
03 -
  • Save your mushroom stems for stock if you have time; they add incredible umami depth to your pot.
  • Cardamom flavor blooms when you add it to hot fat, so that one minute of cooking with the butter or oil truly matters for awakening its warmth.
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