Save The smell of mushrooms browning in butter used to drift into my bedroom every Sunday morning when I was twelve. My grandmother would stand at the stove, stirring a pot that seemed to hum with warmth. She never measured anything, just tossed in handfuls of whatever mushrooms looked good at the market. That soup taught me that comfort doesn't need complexity, just patience and good ingredients.
I made this for a friend who'd just moved into a cold apartment with no furniture yet. We sat on the floor with mismatched bowls, dipping bread into the soup while the winter wind rattled the windows. She said it was the first time that place felt like home. I've been making it for people ever since.
Ingredients
- Mixed fresh mushrooms: Combining cremini, button, and shiitake gives you layers of flavor that a single variety just can't match, and browning them properly is where all the magic starts.
- Onion: A finely chopped onion melts into the base and adds sweetness without overpowering the earthy mushroom notes.
- Garlic: Two cloves minced fine release their fragrance in seconds and tie all the vegetables together.
- Carrot and celery: These add a subtle backbone of flavor and a hint of natural sweetness that balances the umami.
- Unsalted butter and olive oil: Using both gives you the richness of butter and the higher smoke point of oil, perfect for sautéing without burning.
- Vegetable broth: A good quality broth makes all the difference, so taste it before you pour it in.
- Heavy cream: Stirred in at the end, it softens the edges and gives the soup a luxurious finish.
- Dry sherry: Optional but worth it, sherry adds a nutty depth that feels almost secret.
- Thyme and bay leaf: These herbs whisper in the background, rounding out the flavor without shouting.
- Fresh parsley: A bright green garnish that adds a pop of color and freshness right before serving.
Instructions
- Start with the aromatics:
- Heat the butter and olive oil in a large pot over medium heat until the butter melts and begins to shimmer. Add the onions, carrot, and celery, stirring occasionally for about five minutes until everything softens and smells sweet.
- Add the garlic:
- Toss in the minced garlic and stir for just one minute until the kitchen fills with that unmistakable aroma. Don't let it brown or it'll turn bitter.
- Brown the mushrooms:
- Stir in the sliced mushrooms and thyme, spreading them out so they make contact with the heat. Let them cook for eight to ten minutes, stirring now and then, until they release their moisture, it evaporates, and they turn golden brown.
- Deglaze with sherry:
- If you're using sherry, pour it in now and let it bubble and reduce for a minute or two. This step lifts all the caramelized bits off the bottom of the pot.
- Simmer the broth:
- Add the vegetable broth and bay leaf, then bring everything to a gentle boil. Lower the heat and let it simmer uncovered for fifteen minutes so the flavors marry together.
- Blend to your liking:
- Remove the bay leaf, then use an immersion blender to purée part or all of the soup depending on whether you like it chunky or silky. I usually blend about half and leave the rest with texture.
- Finish with cream:
- Stir in the heavy cream and season with salt and pepper to taste. Warm it through gently without letting it boil, or the cream might curdle.
- Serve and garnish:
- Ladle the soup into bowls and sprinkle fresh parsley over the top. Serve it hot with crusty bread on the side.
Save There was a night when I served this soup to my sister after she'd had the kind of day that makes you question everything. She didn't say much, just ate two bowls in silence and then hugged me in the doorway. Sometimes food speaks louder than words ever could.
Making It Your Own
If you want a vegan version, swap the butter for a good plant-based one and use coconut cream or cashew cream instead of dairy. I've also stirred in a handful of rehydrated dried porcini mushrooms for an even deeper, almost smoky flavor. You can dial the richness up or down depending on your mood and what's in the fridge.
What to Serve Alongside
This soup feels complete on its own, but a thick slice of crusty sourdough or a warm baguette turns it into a full meal. I've also served it as a starter before roast chicken, and it never fails to set the right tone. A crisp green salad with a lemony vinaigrette cuts through the richness beautifully.
Storage and Reheating
The soup keeps well in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove, adding a splash of broth or cream if it's thickened too much. I don't recommend freezing it if you've already added the cream, but you can freeze the base and stir in fresh cream after reheating.
- Store in an airtight container to keep it fresh and prevent it from picking up other fridge smells.
- If freezing, cool completely first and leave a little headspace in the container for expansion.
- Label everything with the date so you don't end up playing fridge roulette a month later.
Save This soup has become my go-to when I need to feed someone who needs more than just a meal. It's simple, honest, and always feels like exactly the right thing to make.
Recipe FAQs
- → Can I use only one type of mushroom?
Yes, you can use just one variety, though mixing different types creates more complex flavor depth. Cremini or button mushrooms work well as a single option.
- → How do I make this dairy-free?
Simply substitute the butter with plant-based butter or additional olive oil, and replace heavy cream with coconut cream, cashew cream, or oat cream for similar richness.
- → Can I freeze mushroom soup?
Yes, freeze for up to 3 months. Note that cream-based soups may separate slightly when thawed; whisk well while reheating to restore smooth texture.
- → What if I don't have an immersion blender?
Transfer portions to a regular blender in batches, or simply enjoy it chunky-style. You can also mash some mushrooms with a potato masher for a rustic texture.
- → How can I enhance the umami flavor?
Add rehydrated dried porcini mushrooms, a splash of soy sauce or tamari, or a sprinkle of nutritional yeast. These ingredients deepen the earthy, savory notes significantly.
- → What's the best way to clean mushrooms?
Gently wipe them with a damp paper towel or soft brush. Avoid soaking mushrooms in water as they absorb moisture quickly, which can make them soggy during cooking.