Rich Creamy Mushroom Soup (Printable)

Rich, velvety soup with mixed mushrooms, vegetables, and cream. Perfect for cold weather comfort.

# What You'll 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 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - 4 cups vegetable broth
09 - ½ cup heavy cream
10 - 2 tbsp dry sherry (optional)

→ Herbs & Seasonings

11 - ½ tsp dried thyme or 1 tsp fresh thyme leaves
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
14 - 2 tbsp fresh parsley, chopped for garnish

# Step-by-step Directions:

01 - In a large pot, heat butter and olive oil over medium heat until melted and shimmering.
02 - Add onions, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables are softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in mushrooms and thyme. Cook for 8-10 minutes, stirring occasionally, until mushrooms are deeply browned and their moisture has evaporated.
05 - Pour in sherry if using and simmer for 1-2 minutes to allow alcohol to reduce slightly.
06 - Add vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove bay leaf. Using an immersion blender, purée part or all of the soup to achieve 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 Advice:

01 -
  • The blend of mixed mushrooms creates layers of flavor that store-bought soups can never match, a difference youll notice from the very first spoonful.
  • Its incredibly forgiving and adaptable, perfect for those evenings when youre cooking by feel rather than following strict measurements.
02 -
  • Never rush the mushroom browning stage, as properly evaporating their moisture concentrates flavor and prevents a watery soup.
  • The soup actually tastes better the next day after the flavors have had time to meld overnight in the refrigerator.
03 -
  • Save mushroom stems in the freezer until you have enough to make a rich stock that can replace part of the vegetable broth in this recipe.
  • A splash of soy sauce or fish sauce (just a few drops) works as a secret flavor booster that deepens the umami without making the soup taste Asian-inspired.
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