Creamy Mushroom Soup (Printable)

Rich, earthy mushroom soup with mixed mushrooms, vegetables, and creamy finish.

# What You Need:

→ Vegetables & Mushrooms

01 - 1 lb mixed fresh mushrooms (cremini, button, shiitake), cleaned and sliced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Dairy & Liquids

06 - 2 tablespoons unsalted butter
07 - 1 tablespoon olive oil
08 - 4 cups vegetable broth
09 - ½ cup heavy cream
10 - 2 tablespoons dry sherry, optional

→ Herbs & Seasonings

11 - ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
12 - 1 bay leaf
13 - Salt and freshly ground black pepper to taste
14 - 2 tablespoons fresh parsley, chopped for garnish

# How-To:

01 - In a large soup pot, heat butter and olive oil over medium heat until the butter is melted and foaming.
02 - Add onions, carrot, and celery. Sauté for 5 minutes, stirring occasionally, until vegetables are softened and translucent.
03 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Stir in mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are deeply browned and their moisture has evaporated.
05 - Pour in sherry if using. Simmer for 1 to 2 minutes, stirring to release browned bits from the pot bottom.
06 - Add vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove bay leaf. Use an immersion blender to purée part or all of the soup to achieve desired consistency, or leave rustic if preferred.
08 - Stir in cream and season with salt and pepper to taste. Heat through gently without allowing to boil.
09 - Ladle soup into bowls and garnish each serving with fresh parsley.

# Expert Advice:

01 -
  • The mushrooms release so much natural umami that you'll swear there's something deeply savory happening, even though it's just vegetables and herbs doing their quiet magic.
  • It comes together faster than you'd expect for something this silky and satisfying, making it perfect for weeknight dinners when you want restaurant-quality comfort without the stress.
  • You can make it as chunky or as creamy as you want—total control over texture, which means it adapts to whatever mood you're in.
02 -
  • Don't rush the mushroom browning step—this is where all the depth of flavor comes from, so patience here changes the whole result from pleasant to genuinely unforgettable.
  • Add the cream at the end rather than early, because cream can break and separate if it simmers too long, and you want it to stay silky and smooth.
  • If you want to make this vegan, use plant-based butter and oat cream instead of dairy, and it honestly turns out nearly as rich and satisfying.
03 -
  • Clean your mushrooms with a damp cloth or soft brush instead of rinsing them, because they're like little sponges and too much water makes them watery and dilutes the whole soup.
  • If you're adding porcini mushrooms for extra depth, rehydrate them in warm broth first and pour that flavorful soaking liquid right into your pot—that's where all the concentrated mushroom magic lives.
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