Soups · European-inspired
Creamy Mushroom Soup
Deeply savory mushroom soup with thyme, garlic, sherry, and a modest splash of cream for a silky finish.
Jump to recipe15 min prep · 35 min cook
Before you start
- Browning mushrooms in batches creates flavor; a crowded pot steams them.
- Soy sauce adds umami without making the soup taste distinctly of soy.
Complete recipe
Creamy Mushroom Soup
6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 1/2 pounds cremini mushrooms, sliced
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1/3 cup dry sherry or extra stock
- 4 cups low-sodium vegetable stock
- 1/2 cup heavy cream
- 1 teaspoon soy sauce
- Kosher salt and black pepper
Step-by-step instructions
- Heat butter and oil in a Dutch oven over medium-high. Add mushrooms in two batches and cook until browned and their liquid evaporates, 10 to 12 minutes total.
- Reserve 1 cup mushrooms for garnish. Add onion to the pot and cook 6 minutes. Add garlic and thyme for 1 minute.
- Stir in flour and cook 1 minute. Add sherry, scraping the pot, then gradually stir in stock.
- Simmer uncovered for 15 minutes. Blend until mostly smooth with some texture remaining.
- Stir in cream, soy sauce, and reserved mushrooms. Warm gently, season with salt and pepper, and do not boil after adding cream.
Tips for the best results
- Browning mushrooms in batches creates flavor; a crowded pot steams them.
- Soy sauce adds umami without making the soup taste distinctly of soy.
Make ahead, storage, and leftovers
Refrigerate for up to 4 days or freeze before adding cream for up to 3 months. Reheat gently.
Frequently asked questions
Can I make it dairy-free?
Use olive oil instead of butter and unsweetened cashew cream or oat cream.
Which mushrooms are best?
Cremini are dependable; replacing a few with shiitake or porcini adds deeper flavor.