Description
This homemade Cream of Mushroom Soup is rich, creamy, and packed with flavor from a variety of fresh mushrooms, fresh thyme, and a splash of dry sherry. Perfect for cozy nights, holiday dinners, or elegant parties, this soup is easy to make ahead and offers a comforting, creamy texture with a deep mushroom aroma.
Ingredients
Vegetables
- 1 pound mixed fresh mushrooms (cremini, shiitake, oyster or chanterelle)
- 1 large yellow onion, chopped (about 2 cups)
- ½ to 1 tablespoon fresh thyme leaves
Dairy & Fat
- 6 tablespoons unsalted butter
- 1 cup heavy cream
Dry Goods & Liquids
- ⅓ cup all-purpose flour
- ¼ cup dry sherry
- 4 cups chicken or vegetable broth or stock
Seasonings
- Diamond Crystal kosher salt
- Freshly ground black pepper
Instructions
- Prepare Mushrooms: Clean the mushrooms by discarding any tough stems and slice them into ¼-inch thick pieces. Set these prepared mushrooms aside for cooking.
- Sauté Onions: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium to medium-high heat. Once the butter has melted and the foaming subsides, add the chopped onion and cook it until it is softened but not browned, roughly 5 to 8 minutes.
- Cook Mushrooms: Add the sliced mushrooms along with ½ teaspoon kosher salt and black pepper to the pot. Cook, stirring frequently, until most of the mushroom liquid evaporates and the mushrooms are tender and start browning around the edges, about 8 to 10 minutes.
- Add Flour and Sherry: Sprinkle the flour over the mushroom mixture and stir to coat well. Cook this for 1 minute. Next, pour in the dry sherry and cook for an additional minute, scraping up any brown bits stuck to the bottom of the pot to enhance flavor.
- Add Broth and Thyme: Pour in the chicken or vegetable broth and add the fresh thyme leaves. Stir and bring the mixture to a boil. It may look thick and gluey at this stage, which is normal as the roux dissolves in the liquid.
- Simmer Soup: Reduce the heat to a simmer and let the soup cook gently for 20 minutes, stirring occasionally to prevent sticking and promote even cooking.
- Puree Portion of Soup: Remove the pot from heat and let it cool for a few minutes. Transfer about 1½ cups of the soup to a blender or food processor and puree until smooth. Then stir this pureed portion back into the main pot to give the soup a creamy texture with bits of mushroom.
- Finish with Cream: Stir in the heavy cream and adjust seasoning with salt and freshly ground black pepper to taste. If needed, gently warm the soup over low heat before serving to avoid boiling the cream.
Notes
- You can use either chicken or vegetable broth depending on dietary preference to keep the soup vegetarian or enhance the flavor.
- Adjust the amount of thyme according to taste; fresh thyme adds a subtle herbal note.
- When pureeing, avoid blending the entire soup to retain texture and prevent it from becoming too smooth.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Dry sherry adds depth but can be omitted or substituted with white wine or vermouth if preferred.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
