Description
This creamy mushroom soup is a comforting and flavorful homemade recipe perfect for any time of the year. Made with sautéed cremini mushrooms, fresh thyme, and a splash of dry sherry, it offers a rich, velvety texture with a depth of earthy umami flavors. Finished with a touch of heavy cream and a hint of lemon juice, this soup is both satisfying and easy to prepare on the stovetop. Ideal for weeknight dinners or cozy gatherings, it also adapts well to dietary preferences such as gluten-free and vegetarian.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1½ pounds cremini or baby bella mushrooms, sliced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 bay leaf
Liquids and Thickening
- ¼ cup dry sherry or dry white wine
- 3 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth or chicken broth
- ¾ cup heavy cream or half-and-half
Seasonings and Garnish
- 1 teaspoon soy sauce or tamari
- 1 teaspoon fresh lemon juice
- ¾ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- Chopped fresh parsley for serving
Instructions
- Heat fats and cook onions: Heat the olive oil and butter in a large pot over medium heat until the butter melts. Add the finely diced onion and cook, stirring occasionally, until the onion is softened and translucent, about 4 to 5 minutes.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
- Sauté mushrooms and herbs: Add the sliced mushrooms, thyme leaves, and bay leaf to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and turn a deep golden color, about 8 to 10 minutes.
- Deglaze with sherry: Pour in the dry sherry and simmer, scraping up any browned bits from the bottom of the pot. Let the sherry mostly evaporate, about 1 to 2 minutes.
- Create roux: Sprinkle the all-purpose flour evenly over the mushroom mixture and stir for 1 minute to form a roux, which will help thicken the soup.
- Add broth and simmer: Gradually whisk in the vegetable or chicken broth until the mixture is smooth. Bring the soup to a gentle simmer, then reduce the heat and let it simmer for 10 minutes to thicken and allow the flavors to develop.
- Finish the soup: Remove the bay leaf. Stir in the heavy cream, soy sauce, and fresh lemon juice. Season the soup with kosher salt and black pepper to taste.
- Optional blending: For an extra creamy texture, use an immersion blender to puree part or all of the soup. Warm the soup through gently without boiling.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve immediately.
Notes
- For a dairy-light version, substitute 1 cup whole milk or half-and-half for the heavy cream.
- To intensify mushroom flavor, add ½ ounce dried porcini mushrooms rehydrated in hot water; use the strained soaking liquid in place of some broth.
- Make this soup gluten-free by replacing the flour with 1½ tablespoons cornstarch whisked into 2 tablespoons cold broth and stir it in at the end, then simmer until thickened.
- For richer umami, add ½ teaspoon white miso or a few drops of Worcestershire sauce (ensure vegetarian if needed).
