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Garnish need for creamy mushroom soup

I am making epicurious' creamy roasted mushroom soup for my contibution for Christmas dinner. I have made the soup several times for DH and I, but never for friends. I read over the reviews to refresh my memory and a few people mentioned the appearence not being too appealing. I was thinking of doing frizzeled leeks. The host is making a dish with blue cheese so I don't want to do a crouton with cheese. Any creative ideas for the garnish are welcome. BTW, I have white truffle oil on hand. I've purchased all the ingredients so I am not interested in switching recipes at this point.


Frizzeled Leeks:

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  1. What's wrong with chopped fresh parsley?

    1 Reply
      1. snipped chives would be simple and traditional

        1 Reply
        1. re: purplescout

          >>snipped chives would be simple and traditional<<

          Yes. Plus they provide a nice colour contrast. I might be tempted to sauté some thinly sliced button or cremini mushrooms (brightened with a squirt of lemon juice at the end), float them on the soup and sprinkle with snipped chives.

        2. I like the mushroom saute idea. You could also mince some fresh parsley with microplaned lemon zest. If you don't have a microplane, you'll need to really finely mince the zest. I'd think the yellow and green would be a nice contrast.

          1. Lightly crushed walnuts?

            Update: dollop of creme fraiche with the walnuts? That bit of bright white cream always seems to make my soups look better. Walnuts add some textural contrast.

            1. When I was a little tyke I stayed with my classy aunt while mother was having a baby. One night, Auntie made a creamy mushroom soup, and floating on top of each bowl were three smallish sauteed mushrooms, stem side down, perfect rounded caps on display. It was the first time I had mushrooms or mushroom soup, and so that got established in my mind as the best way to present this soup.

              1. i would vote for the aforementioned chives or parsley, but i would also consider making diced croutons toasted in butter or whatever fat, unlike the big cheese crouton you have ruled out. i like how they are crunchy initially, and then soak up the flavors of the soup. or maybe a sprinkle of sweet paprika.

                1. I think the frizzled leeks would be fine, but I like croutons with my soup. Maybe make them very small and precisely cut, and make them with bacon fat instead of oil or butter. I love the flavor of bacon with mushrooms. In fact when I do a mushroom soup I usually top it with crumbled bacon and scallion tops.