Rich Earthy Mushroom Soup

As the weather turns cooler, there is nothing more inviting than the rich, savory aroma of a homemade mushroom soup. This recipe creates a velvety, earthy dish brimming with deep umami flavors, offering the ultimate comfort for chilly afternoons or cozy evenings at home.

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Starting with a base of sautéed onions, carrots, and celery, this soup builds layers of taste that highlight the natural earthiness of the mushrooms. With a touch of cream and aromatic thyme, every spoonful is a celebration of simple, high-quality ingredients.

Ingredients

• 500 g (1 lb) mixed fresh mushrooms (cremini, button, shiitake), cleaned and sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, peeled and diced
• 1 celery stalk, diced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 L (4 cups) vegetable broth
• 120 ml (½ cup) heavy cream
• 2 tbsp dry sherry (optional)
• ½ tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

Step 1

In a large pot, heat the butter and olive oil over medium heat.

Step 2

Add the onions, carrot, and celery. Sauté for 5 minutes until softened.

Step 3

Add the garlic and cook for 1 minute until fragrant.

Step 4

Stir in the mushrooms and thyme. Cook for 8–10 minutes, stirring occasionally, until mushrooms are browned and their moisture has evaporated.

Step 5

Pour in the sherry (if using); let it simmer for 1–2 minutes to reduce slightly.

Step 6

Add the vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.

Step 7

Remove the bay leaf. For a smoother soup, use an immersion blender to purée part or all of the soup to desired consistency.

Step 8

Stir in the cream and season with salt and pepper. Heat through without boiling.

Step 9

Ladle into bowls and garnish with fresh parsley.

Zusatztipps für die Zubereitung

To ensure maximum flavor, do not rush the mushroom browning stage; wait until their moisture has completely evaporated and they turn a beautiful golden brown. If you prefer a more rustic texture, blend only half of the soup and leave the rest chunky.

Varianten und Anpassungen

For a vegan version, simply substitute the butter and heavy cream with plant-based alternatives. For an even more intense and luxurious flavor, you can add a handful of rehydrated dried porcini mushrooms to the pot during the simmering stage.

Serviervorschläge

Serve this rich soup with a side of warm, crusty bread to soak up every drop. It also pairs wonderfully with a glass of crisp Chardonnay or a light-bodied Pinot Noir, and don't forget a generous garnish of fresh parsley for a burst of color.

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Warm up your soul with this elegantly simple Mushroom Soup. Whether served as a starter or a satisfying main meal, its deep earthy notes and creamy finish are sure to make it a household favorite.

Recipe Q&A

→ Can I use only one type of mushroom?

Yes, you can use a single variety, though mixing types creates more complex flavor. Cremini or button mushrooms work well alone for a milder taste, while shiitake provides a more intense umami profile.

→ How do I make this soup vegan?

Simply substitute the butter with plant-based butter or additional olive oil, and replace the heavy cream with coconut cream, cashew cream, or oat cream. The result will be equally rich and satisfying.

→ Should I blend the soup completely or leave it chunky?

This depends on your preference. Blend fully for a smooth, creamy texture, partially for a rustic consistency with some chunks, or leave unblended for a heartier, more textured soup.

→ Can I freeze mushroom soup?

Yes, but freeze it before adding the cream. Dairy can separate when frozen and reheated. Thaw completely, reheat gently, then stir in fresh cream before serving.

→ What can I serve with this soup?

Crusty artisan bread, garlic toast, or a simple green salad make excellent accompaniments. For a more substantial meal, serve alongside a grilled cheese sandwich or add a poached egg on top.

→ How do I enhance the umami flavor even more?

Add rehydrated dried porcini mushrooms and their soaking liquid to the broth, use a splash of soy sauce or tamari, or stir in a teaspoon of white miso paste at the end of cooking.