Rich Creamy Mushroom Soup (Printable Version)

A rich, velvety soup featuring mixed mushrooms, aromatic vegetables, and cream for ultimate comfort.

# 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 - ½ cup heavy cream
10 - 2 tablespoons dry sherry, optional

→ Herbs & Seasonings

11 - ½ 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

# Preparation steps:

01 - In a large pot, heat the butter and olive oil over medium heat until the butter is melted and combined.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes until softened and beginning to become translucent.
03 - Add the garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
04 - Stir in the mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
05 - Pour in the sherry if using; let it simmer for 1 to 2 minutes to reduce slightly and cook off alcohol.
06 - Add the vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes to meld flavors.
07 - Remove the bay leaf. For a smoother soup, use an immersion blender to purée part or all of the soup to desired consistency.
08 - Stir in the cream and season with salt and pepper. Heat through without boiling to maintain a silky texture.
09 - Ladle into bowls and garnish with fresh parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like autumn in a bowl without requiring you to wait for autumn.
  • Rich and creamy but somehow still feels light enough to eat on a Tuesday night without guilt.
  • The technique is so forgiving that even if you brown the mushrooms a bit too much, it only deepens the magic.
02 -
  • Don't skip browning the mushrooms properly—that's where all the deep, umami-rich flavor lives, and rushing it means missing the whole point.
  • If your soup breaks or looks separated after adding cream, it usually just needs a gentle stir and lower heat; don't panic and crank the temperature.
03 -
  • Let the mushrooms fully release and reabsorb their moisture before adding liquid—this concentrates their flavor and prevents a watery soup.
  • If your cream is cold straight from the fridge, temper it by adding a splash of hot soup to the cream first, then stir it back into the pot; this stops it from seizing up.
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