Save The first time I made mushroom soup from scratch, I'd just returned from a foraging walk in the autumn woods. My fingertips were stained with earth and my basket filled with treasures. That earthy scent of fresh mushrooms permeated my kitchen as I unwrapped them, sending me right back to the forest floor. It wasn't just soup I was making, but capturing the essence of those peaceful moments among the trees.
Last November, when my sister was visiting during that unexpected cold snap, I made this soup for lunch. We sat by the window watching the first snowflakes drift down, cradling warm bowls in our hands. She grew quiet after the first spoonful, then looked up with wide eyes and said, This tastes like the forest smells. I cant think of a better compliment for mushroom soup.
Ingredients
- Mixed mushrooms: The backbone of this recipe, use a variety for complexity, I discovered cremini provide earthiness while shiitakes add that meaty umami punch.
- Vegetable broth: The foundation that carries all the flavors, homemade is wonderful but a good quality store bought works beautifully too.
- Heavy cream: Just enough to add silky richness without overwhelming the mushroom flavor, Ive learned to add it off the heat to prevent curdling.
- Dry sherry: My secret weapon that elevates the entire soup with a subtle complexity that most people cant identify but always notice.
- Fresh thyme: The herbal partner that mushrooms seem destined for, it brightens the earthy flavors without competing.
Instructions
- Build your flavor base:
- In a large pot, melt butter with olive oil over medium heat until it shimmers, then add onions, carrot, and celery. Watch as they soften and become translucent, releasing their sweetness into the oil.
- Develop the mushroom magic:
- Once your aromatics are soft, add garlic just until fragrant, then introduce your mushroom medley with thyme. Youll notice the mushrooms first release moisture then begin to brown as it evaporates, concentrating their flavor.
- Deglaze and simmer:
- Splash in that optional but recommended sherry, letting it bubble and reduce slightly. The aroma that rises now will make your mouth water.
- Create the body:
- Pour in your broth and drop in the bay leaf, bringing everything to a gentle boil before reducing to a simmer. These 15 minutes of patience allow all the flavors to meld together beautifully.
- Finish with finesse:
- After removing the bay leaf, decide on your texture preference and use an immersion blender accordingly. Stir in the cream off the heat, letting it incorporate without boiling, then season carefully.
Save One rainy Sunday afternoon, I served this mushroom soup at an impromptu gathering of neighbors who had helped with storm cleanup. As conversation flowed and spoons clinked against bowls, I noticed how this simple soup had transformed strangers into friends around my table. Even my neighbor Tom, a self proclaimed mushroom hater, asked for seconds with a sheepish grin.
Making It Your Own
The beauty of this mushroom soup lies in its adaptability to your personal taste. Some evenings I leave it completely unblended for a more rustic, forest feel, while other times I blend it silky smooth when serving it as a refined first course. The most memorable variation was when I added wild morels found growing behind my garden fence, their honeycomb texture adding something extraordinary to an already special dish.
Serving Suggestions
This soup transforms depending on how you serve it. For a light lunch, I pour it into a delicate teacup alongside a small salad. For dinner, a deeper bowl with a swirl of truffle oil and crusty sourdough bread for dipping makes it substantial. When entertaining, I sometimes serve it in shot glasses as an elegant appetizer, garnished with a single thyme sprig and a few drops of cream in a decorative pattern.
Storage and Make Ahead Tips
The flavors in this soup actually improve overnight as they meld in the refrigerator, making it an ideal make ahead meal for busy weeknights or entertaining. I accidentally discovered this when I made a double batch and forgot about the leftovers until the next day, only to find them even more delicious than the first serving.
- Store in an airtight container in the refrigerator for up to 3 days, reheating gently to prevent the cream from separating.
- The soup freezes beautifully if you leave out the cream, simply add it after thawing and reheating.
- For meal prep, complete through step 6, refrigerate, then finish with blending and cream just before serving.
Save This mushroom soup has become my comfort food language, speaking volumes when words fail. Whether shared with loved ones or savored alone on a quiet evening, it nourishes more than just the body.
Recipe FAQs
- → What mushrooms work best for this soup?
Mixed mushrooms like cremini, button, and shiitake create the best flavor profile. Cremini add earthiness, button mushrooms provide classic taste, and shiitake contribute rich umami depth. You can also add dried porcini mushrooms for even more intense flavor.
- → Can I make this soup vegan?
Yes, simply substitute the unsalted butter with plant-based butter and replace the heavy cream with your favorite plant-based cream alternative. The rest of the ingredients are naturally vegan, including the vegetable broth base.
- → Should I blend the soup completely or leave some texture?
It depends on your preference. For a completely smooth, velvety texture, blend the entire soup with an immersion blender. For more body and texture, blend only half or two-thirds of the soup, leaving some mushroom pieces whole for a rustic chunky consistency.
- → Is the sherry necessary for this recipe?
The dry sherry is optional but highly recommended. It adds complexity and depth that complements the earthy mushrooms beautifully. If you prefer not to use alcohol, you can substitute with additional vegetable broth or a splash of balsamic vinegar for similar acidity.
- → How long does this soup keep in the refrigerator?
This soup stores well in an airtight container in the refrigerator for 3-4 days. Reheat gently over medium-low heat, stirring occasionally to prevent the cream from separating. You may need to add a splash of broth or cream when reheating if it thickens too much.
- → Can I freeze this creamy mushroom soup?
While you can freeze this soup, the cream may separate slightly upon thawing. For best results, freeze the soup before adding the cream. When ready to serve, thaw overnight in the refrigerator, reheat, and stir in the fresh cream at the end. If freezing already prepared soup, reheat slowly while whisking to recombine.