Mushroom Soup (Printable)

Rich, creamy mushroom soup with mixed fungi, vegetables, and herbs

# Ingredient List:

→ Vegetables & Mushrooms

01 - 1 pound 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

# Steps:

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

# Expert Advice:

01 -
  • It's deeply satisfying without requiring any fancy techniques or hard-to-find ingredients.
  • The soup tastes like it simmered for hours, but you'll have it on the table in less than 45 minutes.
  • Every spoonful delivers that whisper-quiet comfort that makes chilly evenings feel manageable again.
02 -
  • Don't skip browning the mushrooms—the time it takes for them to release and evaporate their moisture is when the real depth develops, and rushing this step leaves you with watery, one-note soup.
  • The cream should never boil once added, or it can separate and look broken; low heat at the end is non-negotiable if you want that silky, luxurious finish.
03 -
  • Clean mushrooms with a damp cloth or soft brush rather than washing them—they're like tiny sponges and will hold onto water that prevents proper browning.
  • If you want deeper umami without using sherry, stir in a teaspoon of miso paste dissolved in a bit of warm broth at the very end, it's a quiet revolution.
Go Back