Creamy Mushroom Soup
A rich, velvety cream of mushroom soup built on deeply sautéed cremini mushrooms, garlic, thyme, and a splash of dry sherry. Blended smooth and finished with cream - comfort in a bowl.
Cream of mushroom soup has a reputation for being either deeply satisfying or deeply disappointing, and the difference comes down almost entirely to how the mushrooms are treated at the start. If they go into the pot before the pan is hot enough or get crowded so they steam rather than sear, the soup ends up pale, watery, and thin-tasting no matter what gets added to it later. Cooked correctly – in a hot pan, in batches if needed, until they are dark and have released and then reabsorbed their moisture – the mushrooms build a concentrated, almost meaty flavor that carries through the whole pot.
This recipe uses cremini mushrooms as the main ingredient, which are more flavorful than white button mushrooms and available almost everywhere. A small amount of dried porcini mushrooms added to the pot with the broth is the optional step that makes the biggest difference: they dissolve into the soup during cooking and add an earthy, forest-floor depth that is very difficult to get any other way. If you can find dried porcini at a specialty grocery or online, they are worth using. If not, the soup is still excellent without them.
The splash of dry sherry added after the garlic and before the broth is another small step worth taking. It deglazes the pan, picks up any browned bits stuck to the bottom, and adds a faint nutty, slightly sweet note that rounds out the savory mushroom flavor. White wine works as a substitute. If you prefer to skip alcohol entirely, a teaspoon of soy sauce added to the broth achieves a similar depth of flavor by a different route.
The blending step is where you decide on texture. Blending the soup completely gives you a silky, restaurant-smooth result. Blending about two thirds and leaving the rest chunky gives you a soup with more presence – recognizable pieces of mushroom in a smooth, creamy base. Both are good; the full blend is more elegant, the partial blend feels more rustic and filling.
Serve with crusty bread or alongside a light salad. If you enjoy creamy, blended soups, our Creamy Broccoli Cheddar Soup follows the same approach with a different vegetable – and for a classic European soup with its own distinct richness, our Classic French Onion Soup is worth trying next.
Ingredients for Creamy Mushroom Soup
- 60g (4 tablespoons) unsalted butter
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 900g (2 lbs) cremini mushrooms, cleaned and sliced (reserve a handful for garnish)
- 15g dried porcini mushrooms (optional, for extra depth)
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 60ml (1/4 cup) dry sherry or dry white wine
- 1.2 liters (5 cups) vegetable or chicken broth
- 240ml (1 cup) heavy cream
- Salt and black pepper, to taste
- For garnish:
- Reserved sautéed mushroom slices
- Fresh thyme sprigs
- A drizzle of heavy cream
- Crusty bread, for serving
How to Make Creamy Mushroom Soup
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1
If using dried porcini, place them in a small bowl and cover with 120ml (1/2 cup) of hot water. Let soak for 10 minutes, then drain - reserving the soaking liquid - and roughly chop. Set both aside.
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2
Melt the butter in a large heavy pot over medium-high heat (about 180°C / 355°F on a cast iron thermometer, or until the butter foams). Add roughly a handful of the sliced mushrooms for the garnish and sear for 2-3 minutes until golden. Remove and set aside.
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3
Add the remaining mushrooms to the pot in a single layer - work in two batches if needed to avoid crowding. Cook without stirring for 3-4 minutes, then stir and continue cooking until the mushrooms are deeply golden and all their released liquid has evaporated. This takes 8-10 minutes total per batch.
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4
Reduce the heat to medium. Add the diced onion to the mushrooms and cook, stirring occasionally, for 5-6 minutes until the onion is soft and translucent.
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5
Add the garlic and thyme and cook for 1 minute, stirring, until fragrant.
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6
Pour in the sherry or white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it cook for 1 minute until mostly evaporated.
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7
Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 2 minutes, stirring constantly.
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8
Add the broth gradually, stirring as you pour to prevent lumps. Add the chopped porcini and their strained soaking liquid if using. Bring to a gentle boil (100°C / 212°F), then reduce to a steady simmer at around 90°C (195°F).
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9
Simmer uncovered for 15 minutes to develop the flavor. Remove from heat.
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10
Use an immersion blender to blend the soup until smooth, or blend in batches in a stand blender (leave the lid slightly ajar and cover with a towel to allow steam to escape). For a chunkier texture, blend only two thirds of the soup.
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11
Return the pot to low heat. Stir in the heavy cream and warm gently for 2-3 minutes - do not boil. Taste and season with salt and black pepper.
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12
Ladle into bowls and garnish with the reserved sautéed mushrooms, a drizzle of cream, and fresh thyme. Serve with crusty bread.
Nutrition (per serving)
- Carbs 14g · 21%
- Protein 7g · 10%
- Fat 21g · 69%
Tips & FAQ
Which mushrooms work best for this soup?
Should I blend it completely or leave some texture?
Can I make this dairy-free?
What can I use instead of dry sherry?
How do I store and reheat it?
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