Save to Pinterest The first time I made mushroom soup from scratch was during a power outage in late autumn. With just a gas stove working and rain pattering against the windows, I found myself rummaging through the refrigerator by flashlight, discovering an assortment of mushrooms I'd bought at the farmers' market days earlier. The earthy aroma that filled my dimly lit kitchen as they browned in butter became forever associated with finding comfort in unexpected circumstances. What started as a necessity turned into one of my most treasured recipes.
Last winter, my neighbor slipped on ice outside our building, and I brought over a thermos of this mushroom soup while she recovered. She called me that evening, asking if I would write down the recipe because it had somehow made her forget about her bruised hip. We ended up talking for hours about comfort foods from our childhoods, and now we have a standing soup exchange whenever either of us makes a batch of something special.
Ingredients
- Mixed mushrooms: The blend of cremini, button and shiitake creates a complex umami foundation that a single variety simply cannot achieve.
- Heavy cream: After years of making this soup, I find adding the cream at the very end preserves its silky texture without breaking or curdling.
- Dry sherry: This optional splash might seem fussy, but it awakens all the earthy mushroom flavors and adds a subtle sweetness that transforms the entire pot.
- Vegetables: The classic mirepoix of onion, carrot, and celery provides a sweet backdrop that balances the earthiness without competing with the mushroom flavor.
Instructions
- Build your flavor base:
- Melt butter and oil in your pot over medium heat, then add onions, carrots and celery. Watch them soften and become translucent, releasing their sweet aromas into your kitchen.
- Bring in the stars:
- Once your aromatics have softened, stir in garlic just until fragrant before adding your mushrooms and thyme. Let the mushrooms brown patiently, transforming from springy to meaty as their moisture evaporates.
- Deglaze and simmer:
- Splash in the sherry if using, letting it bubble away while scraping up any browned bits from the bottom of the pot. Then add broth and bay leaf, bringing everything to a gentle simmer for flavors to meld.
- Perfect your texture:
- After removing the bay leaf, decide how smooth you want your soup. I often blend just half, leaving some mushroom pieces intact for textural interest.
- Finish with richness:
- Stir in the cream gently, watching the soup transform into a silky, lighter color. Season carefully with salt and pepper, tasting as you go.
Save to Pinterest During a particularly stressful work week, I found myself making this soup at midnight, not because I was hungry but because the methodical chopping and the transformative process of watching simple ingredients become something greater than their parts was exactly the therapy I needed. The kitchen filled with that distinctive earthy fragrance, and by the time I sat down with a small bowl, the day's tensions had melted away like the butter that started it all.
Serving Suggestions
Through countless dinner parties, Ive discovered this soup shines brightest when served in warmed bowls with a swirl of cream on top and a light dusting of fresh parsley. The contrast between the rustic brown soup and the white cream creates a visual appeal that always draws comments before the first spoonful even reaches anyones lips. For a complete meal, offer thick slices of buttered sourdough bread alongside, perfect for dipping into those last precious spoonfuls that refuse to be captured by the spoon.
Storage and Make-Ahead Tips
After accidentally making a double batch one Sunday, I discovered this soup actually improves with a day or two in the refrigerator as the flavors continue to develop. The mushroom essence deepens, the herbs infuse more thoroughly, and what was delicious when first made becomes extraordinary after a brief hibernation. Just remember to reheat gently without boiling to preserve that silky texture that makes this soup so special.
Variations to Try
Over years of making this recipe, Ive experimented with countless variations that have each brought something unique to the basic formula. During truffle season, adding just a few shavings of black truffle just before serving transforms this humble soup into something worthy of a special occasion dinner. One particularly memorable autumn, I stirred in roasted chestnuts that added both sweetness and a delightful textural contrast.
- For a deeper forest flavor, soak dried porcini mushrooms in hot water for 20 minutes, then add both the mushrooms and their strained soaking liquid to the soup.
- When herbs are abundant in summer, try substituting tarragon or sage for the thyme for a completely different aromatic profile.
- For a heartier meal, stir in some cooked wild rice or farro just before serving for a satisfying texture contrast.
Save to Pinterest This mushroom soup has traveled with me through different homes, relationships, and seasons of life. Its a reminder that sometimes the most profound pleasures come from transforming humble ingredients with patience and attention.
Recipe FAQs
- → Can I make this soup vegan?
Absolutely. Replace the butter with plant-based alternative and use coconut cream or cashew cream instead of heavy cream. The flavor remains rich and satisfying.
- → What mushrooms work best?
A mix of cremini, button, and shiitake creates wonderful depth. For even more intensity, add rehydrated dried porcini mushrooms along with the fresh ones.
- → Should I blend the entire soup?
It's personal preference. Blend completely for a smooth, velvety texture, or purée just half to keep some mushroom pieces for a more rustic bowl.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for 3-4 days. The flavors often develop and improve overnight. Reheat gently over medium-low heat.
- → Can I freeze this soup?
Yes, though cream-based soups can separate when frozen. Consider freezing before adding the cream, then stir it in when reheating for the best texture.