Mushroom Soup Recipe
There’s something deliciously comforting about a steaming bowl of creamy mushroom soup. Like a hug, it warms you from the inside out. Whether it’s a chilly winter evening or a rainy day, this classic comfort food never fails to satisfy the soul. This soup isn’t difficult, and it doesn’t take a lot of time either. Dinner or lunch in a hurry, this recipe works well.
Mushroom soup has a long and storied history, with variations appearing in cuisines around the world. However, the creamy version we love today likely originated in European kitchens, where mushrooms were abundant. Over time, this velvety concoction made its way into fine dining establishments and home kitchens alike, becoming a beloved staple for its simplicity and exquisite flavor. A touch of Sherry elevates an otherwise basic soup, but feel free to omit it, the soup is still very delicious and flavorful.
Mushrooms are the true stars of this dish, imparting their earthy, umami-rich flavor to the soup. Not only do they add depth and complexity, but mushrooms also bring a host of health benefits. They are a fantastic source of vitamins, minerals, and antioxidants, making creamy mushroom soup a nourishing choice for both body and soul. The more varieties of mushrooms you add, the more flavorful the soup will be. I normally use at least two varieties.
Ingredients:
- assorted mushrooms (such as cremini, shiitake, and button mushrooms), finely chopped
- onion, finely diced
- 3 Tablespoons olive oil/and or butter
- Sherry
- beef or mushroom broth
- heavy cream
- Salt and pepper to taste
- Fresh thyme, chopped (for garnish)
Other Soup Ideas:
If you’re a soup enthusiast like me, then try some of my other soup recipes:
Butternut Squash & Ginger Soup
Mushroom Soup
Equipment
- 1 large dutch oven or pot
- 1 Stick Blender or food processor *This is optional, use if you like the soup pureed a bit
Ingredients
- 1 large sweet onion *such as vidalia
- 3 Tbsp extra virgin Olive Oil
- 650 grams assorted fresh mushrooms, sliced *I use white and baby bella
- ½ cup Cooking Sherry
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 Litres Beef Stock
- ½-1 cup heavy cream depending on how creamy you like it
- 1 sprig Fresh thyme (remove leaves from stem) *dried can be used – ¼ tsp)
Instructions
- Add the 3 Tbsp extra virgin Olive Oil to the pot and heat over medium heat
- Thinly slice the onion and add to the pot, cook until translucent, about 5 minutes
- While the onions are cooking, slice all of the mushrooms thinly, and add them to the pot with the onions, season with 2 tsp kosher salt and 1 tsp freshly ground black pepper, stir occasionally
- Once the onions and mushrooms are soft and mostly cooked, add the ½ cup Cooking Sherry and cook it for about 3 minutes to cook off most of the alcohol.
- Add in the 2 Litres Beef Stock and let simmer for 5 minutes.
- Take the stick blender and puree the soup until it is the consistency you like. I like to leave some mushrooms whole if possible. You can also transfer the soup to a blender or food processor for this step. Be sure to leave a vent when adding hot liquid to a blender, and cover the vent with a tea towel or cloth while blending. Only fill the jug half way at a time. Then add the mixture back to the soup, and scoop out more and repeat. This way you get some varied textures.
- Once the soup is the consistency you like, add the cream and the thyme (if using) and let the soup cook for an additional 5 minutes. Taste for seasoning before serving.