Mushroom Soup Recipe
Make the Mushroom Soup Recipe for a silky, savory bowl that comforts and impresses. Ready in about 55 minutes.
Ingredients
- 2 tablespoons unsalted butter (28 g)
- 1 tablespoon extra-virgin olive oil (15 ml)
- 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- 2 medium celery stalks, finely chopped (about 1/2 cup / 60 g)
- 3 cloves garlic, minced (about 1 tablespoon / 9 g)
- 1 1/2 pounds cremini or button mushrooms, cleaned and thinly sliced (about 680 g)
- 1 1/4 teaspoons kosher salt, divided, plus more to taste (or 3/4 teaspoon fine sea salt, divided)
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon fresh thyme leaves, finely chopped (or 1/2 teaspoon dried thyme)
- 2 tablespoons all-purpose flour (16 g)
- 1/4 cup dry sherry or dry white wine (60 ml), at room temperature (optional but recommended)
- 4 cups low-sodium chicken or vegetable stock, cool or at room temperature (960 ml)
- 1 bay leaf
- 1/2 cup heavy cream (120 ml), at room temperature
- 1 teaspoon soy sauce or tamari (5 ml), optional, for depth of flavor
- 1 tablespoon chopped fresh flat-leaf parsley (about 4 g), for garnish
- 1 tablespoon extra-virgin olive oil (15 ml), optional, for drizzling on top
- 2 tablespoons heavy cream (30 ml), optional, for swirling on top before serving
Instructions
Step 1: Sweat the aromatics until translucent
Melt the butter with the olive oil in a wide, heavy pot and add the finely chopped yellow onion and celery with a light sprinkle of kosher salt; cook gently until the vegetables are glossy, softened and translucent but not browned, stirring occasionally so they release a faint sweet aroma. Add the minced garlic at the end and cook just 30–45 seconds until fragrant, then remove from heat—this stage is all about softened, shiny vegetal strands and the butter pooling in crevices of the pot.
Step 2: Introduce and reduce the mushrooms to deep golden-brown
Add the thinly sliced cremini/button mushrooms plus the remaining salt, black pepper and stir to coat every slice in the fat and aromatics. Cook the mushrooms down until they give off liquid, then continue until that liquid mostly evaporates and the mushrooms collapse and caramelize: the pieces will be reduced in volume, mahogany-edged, and the pot bottom will show concentrated brown fond. Reserve a small handful of the best browned mushrooms in a separate small dish for garnish while the rest form the body of the soup.
Step 3: Build the body — thyme, flour, and deglaze to a glossy paste
Stir in chopped fresh thyme, then sprinkle the all-purpose flour evenly and stir constantly so each mushroom is dusted and the mixture becomes slightly pasty, a satin-thick coat clinging to the slices. Slowly add the dry sherry or white wine (if using) while scraping the fond; the alcohol will lift those caramelized bits and the mixture will take on a glossy sheen and deeper color—this is the thick, aromatic base that will thicken and flavor the finished soup.
Step 4: Transform into soup — add stock and simmer until tender
Gradually whisk or stir in the cool stock to loosen the paste into a cohesive soup, add the bay leaf, then bring to a gentle simmer and maintain a soft bubbling for 15–20 minutes so the mushrooms become very tender and the flavors meld. The liquid will deepen, the mushroom pieces will soften further and the surface will show tiny suspended droplets of oil and a silky consistency ready for blending.
Step 5: Blend and finish with cream and seasoning
Remove the bay leaf and blend to your preferred texture — either fully smooth for a velvety bisque or partially blended to retain small mushroom fragments for texture. Return to very low heat and stir in the heavy cream and a touch of soy sauce/tamari for depth, warming gently until the soup is silky and homogenous without boiling. Taste and adjust salt and pepper; rewarm the reserved sautéed mushrooms briefly if desired for a concentrated topper.
Step 6: Serve — warm bowls, garnish and final touches
Ladle the hot mushroom soup into warm shallow bowls, arrange a few reserved sautéed mushrooms on top, sprinkle chopped fresh parsley, drizzle a little extra-virgin olive oil, and finish with a delicate swirl of heavy cream. Present each bowl with a slice of crusty baguette or toast on the side—focus on the glossy cream swirl, the concentrated mahogany mushroom pieces, and the contrast of herb green against the pale, creamy soup.
Notes
- Brown mushrooms in batches to avoid steaming and develop deep flavor.
- Use low-sodium stock so you can control seasoning.
- Add cream off heat and warm gently to prevent curdling.
- Reserve a few sautéed mushrooms for garnish to add texture.
- To freeze, omit most cream and add it when reheating for best texture.