Rich Mushroom Soup (Printable)

A creamy, earthy soup brimming with mixed mushrooms and aromatic vegetables.

# What You'll Need:

→ Vegetables & Mushrooms

01 - 1 lb mixed fresh mushrooms (cremini, button, shiitake), cleaned and sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy & Liquids

06 - 2 tbsp unsalted butter
07 - 1 tbsp olive oil
08 - 4 cups vegetable broth
09 - ½ cup heavy cream
10 - 2 tbsp dry sherry (optional)

→ Herbs & Seasonings

11 - ½ tsp dried thyme or 1 tsp fresh thyme leaves
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
14 - 2 tbsp fresh parsley, chopped for garnish

# Directions:

01 - In a large pot, heat the butter and olive oil over medium heat.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes until softened.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.
05 - Pour in the sherry if using; let it simmer for 1–2 minutes to reduce slightly.
06 - Add the vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove the bay leaf. For a smoother soup, use an immersion blender to purée part or all of the soup to desired consistency.
08 - Stir in the cream and season with salt and pepper. Heat through without boiling.
09 - Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • It tastes restaurant-quality but comes together in less time than it takes to watch a show.
  • The earthiness is so genuine that even confirmed mushroom skeptics tend to ask for seconds.
  • You can make it fully vegan or leave it rich and creamy—it bends to what you need.
02 -
  • The mushrooms must brown properly—moisture must evaporate first before browning happens, and rushing this step leaves you with boiled mushrooms instead of caramelized ones.
  • An immersion blender changed how I make this soup; partial blending keeps texture without requiring a separate blender that needs washing, and it happens right in the pot.
  • Don't let the cream boil after you add it, or it can break and separate, leaving you with a grainy soup that's still fine but less silky.
03 -
  • If you can find them, dried porcini mushrooms rehydrated in warm water add an almost mystical depth—use that soaking liquid in your broth for even more flavor.
  • The moment you taste it and think it needs something, it probably needs salt rather than more complicated additions—let salt do its quiet work before changing anything else.
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