Of course! A truly great creamy mushroom soup is earthy, deeply flavorful, and luxuriously smooth without being overly heavy. This recipe avoids canned soup shortcuts and builds flavor from the ground up for a restaurant-quality result.
Creamy Mushroom Soup
This recipe uses a simple technique to maximize the mushroom flavor, creating a soup that is both elegant and comforting.
Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
· 2 tbsp unsalted butter
· 1 tbsp olive oil
· 1 medium yellow onion, diced
· 2 cloves garlic, minced
· 1 ½ lbs (700g) mixed fresh mushrooms (cremini, baby bella, shiitake), cleaned and sliced*
· 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
· ¼ cup dry white wine (like Sauvignon Blanc) or dry sherry (optional, but recommended)
· 4 cups low-sodium chicken or vegetable broth
· 1 bay leaf
· ½ cup heavy cream (or half-and-half for a lighter version)
· Salt and freshly ground black pepper to taste
For Garnish:
· Fresh parsley or chives, chopped
· A drizzle of cream or truffle oil
· Sautéed mushroom slices
Instructions
Step 1: Sauté Aromatics
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat.
- Add the diced onion and cook for 5-7 minutes, until softened and translucent.
- Add the minced garlic and cook for another minute until fragrant.
Step 2: Cook the Mushrooms (The Key Step!)
- Add all the sliced mushrooms to the pot. Don’t stir them right away; let them sit for a few minutes to develop a golden-brown sear on one side.
- Season with salt, pepper, and thyme. Then, stir and continue cooking until the mushrooms have released their liquid and become deeply browned, about 10-15 minutes. This browning is essential for a rich, umami flavor.
Step 3: Deglaze and Simmer
- If using, pour in the white wine or sherry. Scrape the bottom of the pot with a wooden spoon to release all the browned bits (this is flavor!). Let the wine reduce by half.
- Add the broth and the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
Step 4: Blend the Soup
- Remove and discard the bay leaf.
- For a Smooth Soup: Carefully transfer the soup in batches to a blender and blend until completely smooth. Never fill the blender more than halfway, and hold the lid down with a towel to prevent explosions.
- For a Rustic Soup: Use an immersion blender directly in the pot to blend to your desired consistency. For a bit of texture, you can blend only half of the soup.
Step 5: Finish and Serve
- Return the blended soup to the pot (if using a stand blender). Stir in the heavy cream and heat through over low heat. Do not boil after adding the cream.
- Taste and adjust seasoning with more salt and pepper as needed.
- Serve hot, garnished with fresh herbs, a drizzle of cream, and a few sautéed mushroom slices.
Pro-Tips for the Best Mushroom Soup
· Mushroom Variety is Key: Using a mix of mushrooms (like cremini, shiitake, and even a few porcini) creates a much more complex flavor than just button mushrooms. For a luxurious touch, add some rehydrated dried porcini mushrooms (use the soaking liquid as part of your broth!).
· Don’t Skimp on the Browning: This is the most important step for flavor. Let the mushrooms sear and don’t stir them too often. You want that fond (browned bits) on the bottom of the pot.
· Wine/Sherry: The acid in the wine cuts through the richness and adds another layer of flavor. It’s highly recommended.
· Make it Vegetarian: Use vegetable broth and ensure your wine is vegetarian-friendly.
· For a Thicker Soup: For a thicker, velvety texture without more cream, you can make a quick roux at the beginning. After sautéing the onions, add 2 tablespoons of flour and cook for 1 minute before adding the mushrooms. Proceed with the recipe.
· For a Lighter Soup: Substitute the heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free version.
Storage & Reheating
· Refrigerator: Store in an airtight container for up to 4 days.
· Freezer: This soup freezes well, but it’s best to freeze it before adding the cream. Add the cream when you reheat it. It will keep for up to 3 months.
· Reheating: Gently reheat on the stovetop over low heat, stirring occasionally.
Enjoy your bowl of homemade, deeply satisfying creamy mushroom soup