Soups · European-inspired
Creamy Mushroom Soup
Deeply savory mushroom soup with thyme, garlic, sherry, and a modest splash of cream for a silky finish.
Tested method, practical cues
Why this creamy mushroom soup works
Deeply savory mushroom soup with thyme, garlic, sherry, and a modest splash of cream for a silky finish. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
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.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- 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.