Save to Pinterest There's something almost meditative about the moment mushrooms hit hot butter and oil—that immediate sizzle and the way the kitchen fills with an earthy perfume that makes you pause mid-chop. I stumbled into making this soup on a gray afternoon when I had a bag of mixed mushrooms that needed using, and honestly, I wasn't expecting much. But something shifted as the broth simmered and those deep, umami flavors started building. By the time I added the cream, I understood why people crave this soup when the world feels too loud.
I made this for my neighbor one October when she'd had a rough week, and watching her face soften with that first spoonful reminded me why food matters. She asked for the recipe three times before she left, and now whenever I make it, I think of her curled up on her couch with a mug of this, probably watching something mindless and finally breathing again.
Ingredients
- Mixed fresh mushrooms (cremini, button, shiitake), 500 g: The mix matters because each variety brings its own depth—cremini adds earthiness, button gives body, and shiitake whispers umami that you can almost taste in the air while they cook.
- Onion, 1 medium: This is your flavor foundation; don't skip the slow sauté because it transforms from sharp to silky and sweet.
- Garlic, 2 cloves: Added after the softer vegetables so it doesn't burn and turn bitter, just a minute is enough to wake everything up.
- Carrot and celery, 1 each: The holy trinity backbone that makes this taste like home cooking rather than something thrown together.
- Unsalted butter and olive oil, 2 tbsp each: The butter carries flavor while the oil prevents it from browning too fast; together they're patient heat.
- Vegetable broth, 1 L: Use something you'd actually drink because it becomes the soul of this soup—avoid anything too salty or tinny-tasting.
- Heavy cream, 120 ml: This isn't decoration; it softens the earthiness and adds a richness that makes you feel cared for with every sip.
- Dry sherry, 2 tbsp (optional): A small pour that catches you by surprise with its subtle sweetness, though the soup is magnificent without it if you don't have it on hand.
- Dried thyme and bay leaf: Thyme speaks mushroom language, while the bay leaf adds a whisper of aromatic complexity without announcing itself.
- Salt, black pepper, and fresh parsley: The final adjustments that make it yours and the bright green garnish that says someone cared enough to finish it properly.
Instructions
- Build your flavor base:
- In a large pot, melt butter with olive oil over medium heat until they're dancing together and foaming slightly. Add onions, carrot, and celery, then sauté for about 5 minutes, stirring now and then until the vegetables soften and start turning translucent at the edges.
- Bloom the garlic:
- Stir in minced garlic and let it cook for just 1 minute—you'll smell when it's ready, that sweet fragrance filling your kitchen. Don't let it linger longer or it'll turn bitter and regretful.
- Coax out the mushroom magic:
- Add your sliced mushrooms and dried thyme, then give it a good stir. Cook for 8 to 10 minutes, stirring occasionally, and watch as the mushrooms release their liquid, brown slightly, and collapse into themselves. The color will deepen and the moisture will mostly evaporate, leaving you with concentrated, caramelized flavor.
- Optional sherry moment:
- If using sherry, pour it in now and let it simmer for 1 to 2 minutes, allowing the alcohol to soften and blend into the mushrooms. You'll notice the aroma shift—sharper at first, then mellowing.
- Add the broth and simmer:
- Pour in vegetable broth, add the bay leaf, and bring everything to a gentle boil. Then lower the heat and let it simmer uncovered for 15 minutes while you take a moment to breathe and notice how the whole house smells like autumn and care.
- Find your texture:
- Fish out the bay leaf, then decide how smooth you want this—some people use an immersion blender for half the soup to keep some texture, others go fully velvety. There's no wrong choice here, just different moods.
- Finish with cream and seasoning:
- Stir in the heavy cream gently and heat through without letting it boil, as boiling can make cream separate and turn grainy. Taste as you go, adjusting salt and pepper until it feels right on your tongue—this is where you claim ownership of the recipe.
- Serve with intention:
- Ladle into bowls and scatter fresh parsley over the top like you mean it. The green against the cream-colored soup is small beauty, and it adds a fresh brightness that balances the earthiness perfectly.
Save to Pinterest The first time someone told me this soup tasted like it came from a restaurant, I realized something had shifted in how I thought about cooking. It wasn't fancy or complicated, but it was intentional and present, and somehow that translated into something people wanted to come back for.
When to Make This Soup
This is the soup for October through March, when the air turns crisp and your body starts wanting something warm in both hands. It's also the soup you make when someone needs feeding—not because they're sick, but because they're tired, or overwhelmed, or just need to be reminded that life includes moments of simple comfort.
Making It Your Own
Once you understand the structure, you can wander a bit. Some nights I've added a small splash of truffle oil at the end for guests I wanted to impress, other times I've stirred in a handful of rehydrated porcini mushrooms for a deeper, almost forest-floor intensity. I've also made a vegan version using plant-based butter and cream that no one could tell was different, which might be the best secret of all.
Pairing and Serving Ideas
Serve this with crusty bread that you can drag through the cream and let it soak up every drop, or alongside a simple green salad if you want something lighter. A glass of Chardonnay or Pinot Noir next to the bowl turns an ordinary Tuesday into something that feels intentional and a little bit special.
- Have everything prepped and ready before you start cooking so you can move at an easy, meditative pace without rushing.
- Make extra and freeze what you don't use—it keeps for up to 3 months and tastes even better when you forgot you made it.
- Taste and adjust seasoning at the very end because salt and pepper are the final conversation between you and this soup.
Save to Pinterest There's something grounding about making a pot of soup that asks for nothing fancy, delivers everything quietly, and leaves people genuinely grateful. This is the recipe I return to again and again because it never disappoints.
Recipe FAQs
- → Can I make this soup vegan?
Yes, simply substitute the unsalted butter with plant-based butter and replace the heavy cream with your favorite non-dairy cream alternative. Coconut cream or cashew cream work particularly well for maintaining richness.
- → What type of mushrooms work best?
A mix of cremini, button, and shiitake creates wonderful depth. Cremini and button provide meaty texture, while shiitakes add intense umami. For even more flavor, rehydrate dried porcini and add them to the mix.
- → Should I blend the soup completely smooth?
It's entirely up to your preference. Blending creates a silky, creamy texture, while leaving some chunks provides heartiness. Many cooks prefer blending partially—puréeing about three-quarters while leaving some mushroom pieces for texture.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, stirring occasionally to prevent the cream from separating. The flavors often develop and deepen overnight.
- → Can I freeze this soup?
Yes, though the cream may cause slight separation upon thawing. For best results, freeze before adding the cream, then stir in fresh cream when reheating. If freezing after completion, whisk thoroughly while reheating to restore consistency.