Creamy Mushroom Soup
This creamy mushroom soup recipe features a rich, earthy flavor profile developed by browning mushrooms in batches and building a flavorful base with aromatic vegetables. A touch of sherry and vegetable stock creates a savory broth, thickened with flour. Finished with cream and a hint of balsamic, it's a comforting and hearty soup, perfect for serving with crusty bread.
Equipment
- 1 Pot Large, heavy-bottomed pot or Dutch oven
- 1 Spatula or wooden spoon For stirring and scraping
- 1 Immersion Blender Alternatively, a standard blender (ensure soup is cooled if using standard blender)
- 1 Cutting Board For prepping vegetables
- 1 Chef's knife For slicing and dicing ingredients
Ingredients
Main
- 4 tablespoons salted butter
- 1 1/2 pounds mushrooms sliced
- Kosher salt and freshly ground black pepper
- 4 cloves garlic minced
- 2 stalks celery thinly sliced
- 2 sprigs fresh thyme leaves picked
- 1 medium onion diced
- 2 tablespoons all-purpose flour
- 3/4 cup sherry
- 4 cups vegetable stock
- 1/2 cup heavy cream
- 2 teaspoons balsamic vinegar
- Roughly torn fresh parsley for serving
- Crusty bread for serving
Instructions
- Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
- Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
- Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.
Notes
Achieving deep flavor in this soup hinges on properly browning the mushrooms. Cook them in batches to prevent steaming; overcrowding the pot inhibits caramelization. Ensure the flour is cooked sufficiently after adding it to the vegetables to eliminate any raw taste. The sherry is key for deglazing and adding a layer of complex flavor; don't rush this step. If using a standard blender instead of an immersion blender, cool the soup significantly to avoid pressure buildup and potential hazards. The balsamic vinegar added at the end brightens the rich, earthy notes of the mushrooms. Taste and adjust seasoning throughout, especially before serving.