Rich Earthy Mushroom Soup (Printable Version)

Rich, creamy mushroom soup with deep umami flavors and aromatic vegetables

# What You Need:

→ Vegetables & Mushrooms

01 - 1 pound mixed fresh mushrooms (cremini, button, shiitake), cleaned and sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy & Liquids

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 4 cups vegetable broth
09 - 1/2 cup heavy cream
10 - 2 tablespoons dry sherry, optional

→ Herbs & Seasonings

11 - 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons fresh parsley, chopped for garnish

# Directions:

01 - In a large pot, heat the butter and olive oil over medium heat until melted and combined.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes until softened and translucent.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
05 - Pour in the sherry if using; let it simmer for 1 to 2 minutes to reduce slightly.
06 - Add the vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove the bay leaf. For a smoother soup, use an immersion blender to purée part or all of the soup to desired consistency.
08 - Stir in the cream and season with salt and pepper. Heat through without boiling.
09 - Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • The combination of mixed mushrooms creates layers of flavor that cant be achieved with just one variety, something I discovered purely by accident when cleaning out my refrigerator.
  • Its remarkably adaptable, allowing you to create either a chunky rustic soup or a velvety smooth version depending on your mood or the occasion.
02 -
  • Never rush the mushroom browning stage, as patience here creates the concentrated flavor that makes this soup special, a lesson I learned after making a pale, underwhelming version when in a hurry.
  • If blending hot soup, work in small batches and always vent your blender lid slightly while covering with a kitchen towel to prevent a scalding eruption that once redecorated my ceiling.
03 -
  • Save mushroom stems and peelings in a freezer bag, along with onion skins and herb stems, to make vegetable stock for your next batch, creating an even more intensely flavored foundation.
  • For special occasions, drizzle each serving with a few drops of truffle oil just before serving, a splurge I reserve for when I really want to impress without spending hours in the kitchen.
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