Cream of Mushroom Soup
A silky, luxurious soup featuring caramelized mushrooms and fresh herbs blended with rich cream. This deeply satisfying recipe highlights mushrooms’ natural umami qualities while delivering restaurant-quality results in your own kitchen.
Ingredients
- 1 pound 450g mixed mushrooms (cremini, button, and shiitake work beautifully)
- 1 medium yellow onion finely diced
- 3 garlic cloves minced
- 4 tablespoons butter divided
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth low-sodium preferred
- 1 cup heavy cream
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- 1 bay leaf
- 1 tablespoon soy sauce adds umami depth
- 2 tablespoons dry sherry or white wine optional
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Prepare the mushrooms by cleaning them with a damp paper towel (avoid soaking them). Slice most of the mushrooms, but chop about 1/4 of them into smaller pieces to create texture variation in your finished soup.
- Heat 2 tablespoons butter and olive oil in a large pot over medium-high heat until the butter is melted and slightly bubbling.
- Add mushrooms in batches (overcrowding prevents proper browning) and cook until they’ve released their moisture and developed a golden-brown color, about 5-7 minutes per batch. Transfer to a plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons of butter to the pot. Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes to create a roux and cook out the raw flour taste.
- Gradually add the broth while whisking continuously to prevent lumps from forming, then add the bay leaf and thyme.
- Return the mushrooms to the pot, add the soy sauce, and bring the mixture to a simmer. Reduce heat to medium-low and cook for 15 minutes to allow the flavors to meld.
- Remove the bay leaf and transfer about 2/3 of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth, being cautious with the hot liquid.
- Return the blended soup to the pot with the remaining chunky soup for texture. Add the heavy cream and sherry or wine (if using).
- Gently simmer for an additional 5 minutes, then taste and adjust seasonings with salt and pepper.
- Ladle the hot soup into bowls and garnish with fresh chives or parsley. Serve immediately with crusty bread.
Notes
- For a more complex mushroom flavor, try using dried porcini or shiitake mushrooms. Rehydrate about 1/2 ounce in hot water for 20 minutes, then strain (reserve the soaking liquid) and chop. Add both the chopped rehydrated mushrooms and the strained soaking liquid to your soup.
- The soup will thicken as it cools. If reheating, you may need to add a splash of broth or cream to achieve your desired consistency.
- For a lighter version, you can substitute half-and-half for the heavy cream, though the soup won’t be quite as rich.
- This soup freezes beautifully without the cream. Simply add the cream when reheating for best results.
- If you prefer a completely smooth soup, blend all of it rather than reserving some with texture.