Chilled Mushroom Apple Soup

Chilled soups have long been a French summer staple, and this one pairs earthy mushrooms with tart apple for a bright, unexpected twist. Pureed smooth and finished with a swirl of creme fraiche, it makes an elegant make-ahead lunch.

Serves 4 · 20 min prep · 35 min cook

Estimate for one serving

• 210 cal
• 8g protein
• 18g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 lb mixed fresh mushrooms (cremini and button)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion
• 1 celery stalk
• 2 garlic cloves
• 1 large crisp apple (Granny Smith or Pink Lady)
• 3 fresh thyme sprigs
• 4 cups vegetable or chicken broth
• 1/2 cup plain Greek yogurt or crème fraîche
• 1 tbsp fresh lemon juice
• 1 tsp kosher salt
• 1/4 tsp white pepper
• 2 tbsp chopped chives
• 1/2 extra apple for garnish, thinly sliced
• 2 tbsp toasted pumpkin seeds

Instructions

1. 1Wipe mushrooms clean and roughly chop. Dice the onion and celery; mince the garlic. Peel, core, and dice the apple.
2. 2Melt butter with olive oil in a heavy 4-quart pot over medium heat. Add onion and celery with salt and cook until softened and translucent, about 6 minutes.
3. 3Stir in the garlic and cook 30 seconds until fragrant. Add the chopped mushrooms and thyme sprigs. Raise heat slightly and cook, stirring now and then, until mushrooms shrink and begin to brown, 10 to 12 minutes.
4. 4Add the diced apple and cook 2 minutes more so it softens slightly. Pour in the broth, bring to a gentle simmer, then reduce heat and cook uncovered 12 minutes so flavors meld.
5. 5Remove the thyme sprigs. Let the soup cool 10 minutes, then purée in batches in a blender until completely smooth (or use an immersion blender directly in the pot).
6. 6Whisk in the Greek yogurt or crème fraîche and lemon juice. Season with salt and white pepper. Taste and adjust acidity or salt.
7. 7Transfer the soup to a container and refrigerate until thoroughly chilled, at least 3 hours or overnight. The texture thickens slightly when cold.
8. 8Before serving, stir the soup; thin with a splash of cold water or broth if needed. Ladle into bowls or small cups.
9. 9Garnish each portion with a few thin raw apple slices, chopped chives, and toasted pumpkin seeds for crunch. Serve cold as a light make-ahead lunch or starter for a weekend gathering.