Rich Creamy Mushroom Soup (Print Version)

Rich, creamy mushroom soup with earthy umami flavors, herbs, and optional sherry for cozy comfort.

# What You Need:

→ 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

# Directions:

01 - In a large pot, heat butter and olive oil over medium heat.
02 - Add onions, carrot, and celery. Sauté for 5 minutes until softened.
03 - Add garlic and cook for 1 minute until fragrant.
04 - Stir in mushrooms and thyme. Cook for 8-10 minutes, stirring occasionally, until mushrooms are browned and moisture has evaporated.
05 - Pour in sherry if using. Let simmer for 1-2 minutes to reduce slightly.
06 - Add vegetable broth and bay leaf. Bring to gentle boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove bay leaf. Use immersion blender to purée part or all of soup to desired consistency.
08 - Stir in cream and season with salt and pepper. Heat through without boiling.
09 - Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The combination of mixed mushrooms creates layers of flavor that store bought soups can never achieve.
  • Its surprisingly simple to make yet delivers restaurant quality results that will make you look like a culinary genius.
02 -
  • Never salt mushrooms until theyve browned or theyll release too much liquid and steam rather than caramelize.
  • Blending only half the soup creates the perfect balance of creaminess with delightful mushroom pieces for textural contrast.
03 -
  • When cleaning mushrooms, use a damp paper towel instead of washing them under water, as theyll absorb less moisture and brown better.
  • Reserve a few sautéed mushroom slices before blending to float on top of each serving for a professional presentation that hints at whats in the bowl.
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