Description
Warm, silky, and loaded with browned mushroom flavor, this creamy mushroom soup is comfort in a bowl, using a simple technique to build deep umami flavors quickly.
Ingredients
Scale
- 500 g (1 lb) mixed mushrooms (cremini, white button, shiitake)
- 30 g (2 tbsp) unsalted butter
- 15 ml (1 tbsp) neutral oil
- 150 g (1 medium) yellow onion, finely diced
- 9 g (3 cloves) garlic, minced
- 15 g (1 tbsp) all-purpose flour (optional)
- 120 ml (1/2 cup) dry white wine or dry sherry
- 720 ml (3 cups) low-sodium chicken or vegetable stock
- 120 ml (1/2 cup) heavy cream or full-fat coconut milk
- 2–3 sprigs fresh thyme or 1/2 tsp dried thyme
- 15 ml (1 tbsp) lemon juice or 1 tsp sherry vinegar
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped chives, swirl of cream, toasted sourdough croutons
Instructions
- Clean and slice the mushrooms. Trim woody stems and wipe mushrooms with a damp towel. Slice to 5 mm (1/4 inch) thickness.
- Heat neutral oil and unsalted butter in a pan over medium heat until the butter foams, about 1 minute. Add diced yellow onion and cook until translucent, about 5 minutes.
- Add sliced mushrooms in a single layer and cook without crowding for 4–6 minutes until deeply browned.
- Stir in minced garlic and cook for 30–45 seconds. Sprinkle with flour (if using) and cook 1 minute. Pour in white wine or sherry and scrape the pan.
- Add chicken or vegetable stock and thyme sprigs. Bring to a simmer, reduce heat to low, and cook for 10 minutes.
- Remove thyme sprigs, then purée half the soup until smooth. Return to the pot and stir in heavy cream.
- Stir in lemon juice or sherry vinegar and adjust seasoning. Ladle into bowls and garnish as desired.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen without cream for up to 3 months. Reheat gently if using cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg