Mushroom Soup

Theres something deeply satisfying about the way mushrooms transform in a pan, going from spongy and raw to golden and concentrated, filling the entire kitchen with their earthy perfume. I discovered this during a particularly rainy November when my friend Anna dropped by unexpectedly, and we ended up spending hours experimenting with mushroom combinations until this soup emerged. The sherry was her suggestion, and she was absolutely right about the depth it adds. Now whenever rain taps against my windows, this recipe comes out like an old friend.

Last winter, my neighborSarah was recovering from surgery and couldnt eat much, but she mentioned craving something warm and nourishing. I brought over a batch of this soup, and she texted me later that it was the first thing that actually tasted good to her in weeks. Weve since made it together in her tiny kitchen, laughing as we argued over whether to leave it chunky or blend it smooth. She keeps trying to convince me that adding a splash of truffle oil would change everything, but Im a purist about letting the mushrooms shine through on their own.

Ingredients

• Mixed fresh mushrooms (500 g): I always use at least three varieties because each contributes something different, cremini bring earthiness, shiitakes add meaty depth, and button mushrooms provide a mild base that lets the others shine
• Medium onion, finely chopped: The foundation of flavor here, and taking the time to chop it finely means it melts into the soup rather than leaving identifiable chunks
• Garlic cloves (2), minced: Fresh minced garlic beats pre minced every time, and adding it right before the mushrooms prevents any bitterness from developing
• Medium carrot, peeled and diced: This adds a subtle sweetness that balances the earthiness, and I learned the hard way that dicing it small helps it cook at the same rate as the celery
• Celery stalk, diced: Essential for that classic aromatic base, providing a bright, slightly salty note that keeps the soup from being too heavy
• Unsalted butter (2 tbsp): Using unsalted lets you control the seasoning, and combining it with olive oil prevents the butter from burning over medium heat
• Olive oil (1 tbsp): The butter partner in crime, adding a grassy note and helping those mushrooms brown beautifully instead of steaming
• Vegetable broth (1 L): A good quality broth makes or breaks this soup, and I keep several varieties on hand because each brand brings a different salt level and depth
• Heavy cream (120 ml): This creates that luxurious velvety texture, and adding it at the end prevents any risk of separating or curdling
• Dry sherry (2 tbsp, optional): The secret ingredient that adds complexity and brightness, though white wine works in a pinch if you dont keep sherry stocked
• Dried thyme (½ tsp) or fresh thyme leaves (1 tsp): Thyme and mushrooms are soulmates, and I nearly doubled this amount in my own version because I love how it permeates every bite
• Bay leaf (1): Such a small addition that makes a surprising difference, adding a subtle herbal backdrop that ties everything together
• Salt and freshly ground black pepper: Taste as you go, because the salt needed varies wildly depending on how salty your broth is to begin with
• Fresh parsley, chopped (2 tbsp): The pop of green on top isnt just pretty, it adds a fresh, bright finish that cuts through all that richness

Instructions

Build your flavor foundation:

Heat the butter and olive oil in a large pot over medium heat until the butter foams slightly, then add your onion, carrot, and celery, letting them soften and become fragrant for about 5 minutes

Add the aromatic layers:

Stir in the garlic and cook for just 1 minute until you can smell it, watching carefully so it doesnt brown or bitter

Transform the mushrooms:

Add all your sliced mushrooms and thyme, cooking for 8 to 10 minutes and stirring occasionally until theyve released their moisture, shrunk considerably, and developed gorgeous brown spots

Deglaze and deepen:

Pour in the sherry if using, letting it bubble and reduce for 1 to 2 minutes while scraping up any browned bits stuck to the bottom of the pot

Create the soup base:

Add the vegetable broth and bay leaf, bringing everything to a gentle boil before reducing heat and letting it simmer uncovered for 15 minutes to let flavors meld

Choose your texture:

Remove the bay leaf and decide whether you want a chunky rustic soup or use an immersion blender to purée part or all of it until silky smooth

Add the finishing touch:

Stir in the cream and season with salt and pepper, heating through gently without letting it come to a boil, then ladle into bowls and scatter with fresh parsley

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My dad, whos generally suspicious of anything he cant immediately identify, tried this soup reluctantly during a holiday gathering and ended up asking for seconds. He kept saying, I dont usually like mushrooms, but this is different somehow. Watching someone discover that mushrooms can be extraordinary, not just tolerable, reminded me why I bother taking those extra minutes to brown them properly. That moment of conversion, seeing someones perspective shift, is better than any compliment.

Making It Your Own

Ive learned that the best recipes are starting points, not rigid rules. Sometimes I skip the cream entirely and finish with a swirl of high quality olive oil and extra fresh herbs, which makes it lighter but still luxurious. Other times, a handful of wild rice or barley gets added during the simmer, turning it into a complete meal in a bowl. The recipe adapts beautifully to whatever you have on hand or whatever mood youre in.

Mushroom Matters

Not all mushrooms are created equal, and spending a few extra minutes selecting good ones makes a noticeable difference. Avoid any that feel slimy or have dark spots, and give them a quick wipe with a damp paper towel instead of soaking them, which makes them waterlogged. Dried porcini mushrooms, rehydrated in hot water and added with the fresh ones, create an incredibly deep, concentrated flavor that elevates this from good to memorable.

Serving Suggestions

While crusty bread is the classic accompaniment, Ive found that a simple green salad with a sharp vinaigrette cuts through the richness beautifully. A glass of Chardonnay or Pinot Noir brings out the earthy notes, and for a casual dinner, grilled cheese sandwiches made with sharp cheddar turn this into the ultimate comfort meal. Leftovers, if you have any, freeze surprisingly well for up to three months.

• The soup actually tastes better the next day, giving flavors time to develop
• For a lighter version, use half and half instead of heavy cream
• A drizzle of good balsamic glaze on top creates a beautiful finish

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Theres a quiet kind of magic in a bowl of mushroom soup, the way it warms you from the inside out and feels like a hug in edible form. I hope it brings as much comfort to your kitchen as it has to mine.

Recipe FAQs

→ Can I make this mushroom soup vegan?

Yes, simply substitute the unsalted butter with plant-based butter or coconut oil, and replace the heavy cream with coconut cream, cashew cream, or your favorite non-dairy alternative. The flavor profile remains equally delicious.

→ What mushrooms work best for this soup?

Mixed mushrooms create the most complex flavor. Cremini add earthiness, shiitake contribute intense umami, and button mushrooms provide a mild base. Dried porcini mushrooms can be rehydrated and added for even deeper richness.

→ Should I blend the soup completely?

That depends on your preference. For a rustic texture with mushroom chunks, blend only half the soup. For a silky, restaurant-style consistency, purée the entire batch with an immersion blender until smooth.

→ Can I freeze leftover mushroom soup?

The soup freezes well for up to 3 months, though the cream may separate slightly upon reheating. Freeze without the cream and add it fresh when reheating for the best texture.

→ What can I serve with mushroom soup?

Crusty bread, garlic knots, or grilled cheese sandwiches make perfect accompaniments. The earthy flavors also pair beautifully with a crisp Chardonnay or light Pinot Noir.

→ Is the sherry necessary for flavor?

While optional, dry sherry enhances the umami notes and adds subtle complexity. If you prefer to omit it, simply add an extra splash of vegetable broth or a teaspoon of balsamic vinegar for similar depth.