Creamy Mushroom Soup (Print)

A velvety blend of sautéed mushrooms, vegetables, and cream for ultimate comfort.

# Ingredients:

→ 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

# Instructions:

01 - In a large pot, heat the butter and olive oil over medium heat until the butter is melted and foamy.
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, stirring constantly to prevent burning.
04 - Stir in the mushrooms and thyme. Cook for 8-10 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
05 - Pour in the sherry if using and let it simmer for 1-2 minutes to reduce slightly, scraping up any browned bits.
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 your desired consistency.
08 - Stir in the cream and season with salt and pepper to taste. Heat through without boiling.
09 - Ladle into bowls and garnish with fresh parsley. Serve immediately while hot.

# Pro Tips:

01 -
  • The soup tastes restaurant-quality but comes together in less time than it takes to watch a TV episode.
  • It's the kind of dish that makes your kitchen smell so good your housemates will start hovering near the stove.
  • You can make it with whatever mushrooms are on sale, so it adapts to your budget without sacrificing flavor.
02 -
  • Don't skip browning the mushrooms—that's where the flavor lives, and rushing through it will give you a soup that tastes fine but forgettable.
  • If you use all sherry or wine instead of part of the broth, the soup becomes bitter and unbalanced; stick to the optional two tablespoons unless you know what you're doing.
03 -
  • Clean mushrooms with a damp paper towel instead of rinsing them, which prevents them from absorbing excess water and helps them brown properly.
  • Make a double batch and freeze the part without cream; thaw it later and add fresh cream when you're ready to eat so it tastes freshly made.
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