Rich Creamy Mushroom Soup (Printable)

Rich, velvety mushroom soup with earthy flavors and creamy texture, ready in under an hour.

# Components:

→ Vegetables & Mushrooms

01 - 1 lb 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

# Method:

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 fragrant.
03 - Add the garlic and cook for 1 minute until fragrant and golden.
04 - Stir in the mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are deeply 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. Use an immersion blender to purée part or all of the soup to achieve 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 -
  • It's foolproof enough for a weeknight but tastes like you've been simmering it all day.
  • The cream swirl at the end transforms something simple into something that feels genuinely luxurious.
  • Mixed mushrooms give you layers of flavor that a single variety just can't deliver.
02 -
  • Don't skip the browning step with the mushrooms—that's where the magic happens, and rushing it leaves you with a soup that tastes one-dimensional and timid.
  • Always add the cream after everything else is cooked, at the very end, because heat and time can turn it grainy or separated if you're not careful.
03 -
  • Dried porcini mushrooms, rehydrated in warm water, will deepen the flavor in ways that seem almost unfair—use that soaking liquid in your broth for even more mushroom magic.
  • A drizzle of truffle oil or a small splash of balsamic vinegar stirred in at the very end creates a whisper of complexity that makes people ask what's different.
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