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Sous Vide Mushroom Soup Recipe

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Written by Lisa Keys
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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This comforting soup could not be more simple to put together! Prepare the Brandy Infused Crème Fraiche the day before. If you don't own a chamber vacuum sealer place 1/2 cup of heavy cream in the freezer to harden (this frozen cream is for the soup)

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Sous Vide Mushroom Soup Recipe

  • Published: March 20, 2023
  • By Lisa Keys
  • Prep Time: 15 Minutes
  • Total Time: 1.5 Hours
  • Cooks: 185°F (85°C) for 1 hour
  • Serves: 4

Ingredients for Sous Vide Mushroom Soup

  • For the Soup

  • 2 tablespoons dry sherry
  • 1/2 cup frozen heavy cream
  • 1 pound assorted fresh mushrooms, sliced
  • 1 shallot, chopped
  • 1/2 small onion, chopped
  • 3 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon ground black pepper

  • To Finish

    • Brandy Infused Crème Fraiche
  • A few cooked mushroom slices (optional)
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Cooking Instructions for Sous Vide Mushroom Soup

For the Soup

Combine all ingredients, in order listed, in a large vacuum sealer bag. Seal bag.

Sous vide for 1 to 1 1/2 hours.

Empty contents of bag in to a blender. Puree mixture until smooth and creamy.

To Finish

Ladle hot soup into serving bowls.

Garnish with a dollop of brandy infused crème fraiche and additional cooked mushrooms, if desired.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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