Pin it The kitchen smelled like autumn woods when I finally mastered this soup. I'd been making mushroom soup for years, but it always turned out thin and disappointing. Then my neighbor's grandmother showed me how to properly brown the mushrooms until they practically stuck to the pan. That extra ten minutes changed everything.
Last winter my sister came over exhausted from a new job. I made this soup while she sat at my counter complaining about everything. By the time she took her first bite she'd stopped talking. Later she admitted it was the first time she'd felt relaxed in weeks.
Ingredients
- Mixed fresh mushrooms: Using different varieties adds layers of flavor and texture
- Unsalted butter: Essential for that rich mouthfeel that makes mushroom soup satisfying
- Vegetable broth: Choose a quality brand or homemade for the best foundation
- Heavy cream: Just enough to bring everything together without overwhelming the mushrooms
- Dried thyme: This herb bridges the gap between earthy and bright flavors
Instructions
- Build your flavor base:
- Melt butter with olive oil in a large pot over medium heat then add onions carrot and celery cooking until softened and fragrant
- Add the aromatics:
- Stir in garlic and cook for just one minute until it becomes fragrant being careful not to burn it
- Brown the mushrooms:
- Add sliced mushrooms and thyme then cook for 8 to 10 minutes until they're deeply browned and have released all their moisture
- Deglaze the pot:
- Pour in sherry if using and let it bubble for 1 to 2 minutes scraping up any browned bits from the bottom
- Simmer the soup:
- Add vegetable broth and bay leaf then bring to a gentle boil before reducing heat and simmering uncovered for 15 minutes
- Finish and serve:
- Remove the bay leaf then blend if desired stir in cream and season with salt and pepper before garnishing with fresh parsley
Pin it My dad swears he could live on this soup alone. He requests it every time he visits and now makes it himself though he still calls me to ask if he's browning the mushrooms long enough. Watching him gain confidence in the kitchen has been a gift.
Making It Your Own
I've discovered that adding dried porcini mushrooms rehydrated in hot water creates an even more intense umami punch. Just strain the soaking liquid and add it to the broth for incredible depth.
Serving Suggestions
Crusty bread is non negotiable for soaking up every last drop. A green salad with sharp vinaigrette cuts through the richness perfectly. For wine a buttery Chardonnay or light Pinot Noir complements without overpowering.
Storage And Make Ahead Tips
This soup actually tastes better the next day as flavors continue to develop. Store it in an airtight container for up to 4 days but add the fresh cream when reheating not during initial storage.
- Freeze without cream for up to 3 months
- Reheat gently over low medium heat
- Thin with extra broth if needed after thawing
Pin it There's something deeply comforting about a bowl of soup that knows exactly what it wants to be. Hope this becomes one of those recipes you turn to without thinking.
Recipe FAQ
- → Can I make this soup vegan?
Yes, simply substitute the butter with plant-based butter or coconut oil, and replace the heavy cream with coconut cream, cashew cream, or your favorite non-dairy alternative. The flavor profile remains equally delicious.
- → What type of mushrooms work best?
Mixed mushrooms like cremini, button, and shiitake create a wonderful depth of flavor. You can also add dried porcini mushrooms (rehydrated) for an even more intense earthy taste and richness.
- → Do I have to blend the soup?
No, blending is optional. An immersion blender lets you control the texture—purée completely for smooth results, or blend just half for a soup with both body and chunks. Leaving it unblended creates a rustic, chunky bowl.
- → How long will this soup keep?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally. Avoid boiling to prevent the cream from separating.
- → Can I freeze this mushroom soup?
Freezing works best before adding the cream. Cool the soup completely, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in fresh cream before serving.