Rich Earthy Mushroom Soup (Printable)

Velvety mushroom blend with cream, thyme, and garlic. Comfort in a bowl, ready in 45 minutes.

# Components:

→ 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 shimmering.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes until softened and translucent.
03 - Add the minced garlic and cook for 1 minute until fragrant, stirring constantly.
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.
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. For a smoother soup, use an immersion blender to 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 boiling.
09 - Ladle into bowls and garnish with fresh parsley. Serve immediately.

# Expert Advice:

01 -
  • It tastes expensive and restaurant-quality, but you're using pantry staples and basic technique.
  • The earthiness of the mushrooms creates this savory depth that makes you feel warm from the inside out.
  • It comes together in under an hour, which means comfort on a weeknight without the stress.
02 -
  • Don't skip the browning step with the mushrooms because that's where all the deep, savory flavor comes from, and rushing it gives you a soup that tastes watered down instead of concentrated.
  • If your cream curdles when you add it, your heat was too high or you weren't gentle enough, so always heat through rather than boil once the cream goes in.
03 -
  • The immersion blender is your secret weapon for creating a sophisticated texture that feels restaurant-quality without any actual fussing or complicated techniques.
  • Never wash your mushrooms under running water because they'll absorb moisture and refuse to brown properly, so just wipe them with a damp cloth or soft brush instead.
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