Name: Mushroom Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 tablespoons Unsalted Butter; 1 lb Cremini Mushrooms; 8 oz Shiitake Mushrooms; 2 medium Shallots; 3 cloves Garlic; 1 tablespoon Fresh Thyme Leaves; 3 tablespoons All-purpose Flour; 4 cups Vegetable Broth; 0.5 cup Heavy Cream; 2 tablespoons Dry Sherry; 1 teaspoon Salt; 0.5 teaspoon Black Pepper

Soups & Stews

Mushroom Soup

This velvety mushroom soup combines earthy cremini and shiitake mushrooms with aromatic thyme and a splash of dry sherry for a deep, complex flavor. It is a luxurious, soul-warming bowl that transforms simple pantry staples into an elegant restaurant-quality starter.

Prep

15m

Cook

35m

Serves

Calories

280kcal

Qty	Ingredient
4 tablespoons 56 g	Unsalted Butter
1 lb 450 g	Cremini Mushrooms
8 oz 225 g	Shiitake Mushrooms
2 medium 60 g	Shallots
3 cloves 15 g	Garlic
1 tablespoon 3 g	Fresh Thyme Leaves
3 tablespoons 25 g	All-purpose Flour
4 cups 950 ml	Vegetable Broth
0.5 cup 120 ml	Heavy Cream
2 tablespoons 30 ml	Dry Sherry
1 teaspoon 6 g	Salt
0.5 teaspoon 1 g	Black Pepper

2 Method

Step 1. Clean the mushrooms with a damp cloth to remove debris; do not soak them. Slice the mushrooms thinly.

Step 2. In a large pot or Dutch oven, melt the butter over medium-high heat. Add the mushrooms and sauté until they release their liquid and become deeply browned, about 10-12 minutes.

Step 3. Stir in the finely chopped shallots and minced garlic. Cook for 2-3 minutes until the shallots are translucent and fragrant.

Step 4. Add the fresh thyme and sprinkle the flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook the flour, which will thicken the soup later.

Step 5. Slowly pour in the vegetable broth while whisking or stirring vigorously to prevent flour lumps from forming. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Step 6. Stir in the heavy cream and dry sherry. Season with salt and black pepper to taste.

Step 7. Use an immersion blender to partially blend the soup for a creamy texture with some whole mushroom pieces remaining, or blend completely for a smooth bisque.

Step 8. Serve hot, garnished with a sprig of fresh thyme or a small drizzle of truffle oil for an extra touch of luxury.

·
Don't wash mushrooms under running water; they absorb liquid like sponges. Use a damp paper towel instead to preserve their texture.
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Searing the mushrooms until they are deeply browned is the key to creating a rich, umami-packed broth.
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Substitute vegetable broth with chicken broth for a deeper flavor if you are not strictly following a vegetarian diet.
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A splash of truffle oil or a squeeze of fresh lemon juice just before serving can significantly brighten the earthy flavors.

? FAQ

Can I make this mushroom soup vegan?

Yes, substitute the butter with olive oil or vegan butter and use full-fat coconut milk or cashew cream in place of the heavy cream.

How do I store leftovers?

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat it gently on the stovetop over low heat.

Can I freeze this soup?

You can freeze it for up to 3 months, but it is best to freeze it before adding the cream. Add the cream during the reheating process to prevent the texture from breaking.

What are the best mushrooms to use?

A combination of cremini (baby bella), shiitake, and oyster mushrooms provides the most complex and earthy flavor profile.