Save A rich, earthy mushroom soup is the ultimate definition of comfort food. Brimming with deep umami flavors, this European classic is perfect for cozying up on chilly days. By combining various mushroom varieties like cremini and shiitake, you create a complex, savory profile that is both rustic and satisfying.
Save The secret to this soup's incredible depth lies in the initial sautéing process. As the mushrooms brown in the butter and oil, they release their natural moisture and develop a caramelized flavor that serves as the backbone of the entire dish.
Ingredients
- Vegetables & Mushrooms: 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.
- Dairy & Liquids: 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).
- Herbs & Seasonings: 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 achieve your preferred texture, use an immersion blender to purée the soup. You can blend it completely for a silky finish or just partially to keep some chunky mushroom pieces. For an even deeper earthy flavor, consider adding a handful of rehydrated dried porcini mushrooms.
Varianten und Anpassungen
This recipe can easily be adapted for different dietary needs. For a vegan version, simply substitute the butter and heavy cream with your favorite plant-based alternatives, such as coconut milk or vegan butter.
Serviervorschläge
Serve this soup alongside a thick slice of crusty artisan bread, perfect for dipping into the rich broth. For a complete dining experience, pair it with a glass of Chardonnay or a light-bodied Pinot Noir.
Save Garnish each bowl with a generous sprinkle of fresh parsley and serve immediately while steaming hot. Enjoy the rustic elegance and savory depth of this homemade favorite.
Recipe FAQs
- → Can I make this mushroom soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made 1-2 days ahead. Store refrigerated in an airtight container and reheat gently over low heat, adding a splash of broth if needed to adjust consistency.
- → What mushrooms work best for this soup?
A mix of cremini, button, and shiitake provides excellent depth. Cremini offers earthiness, button brings mild sweetness, and shiitake contributes pronounced umami. Feel free to add dried porcini for even more intense flavor.
- → How can I make this vegan-friendly?
Simply replace butter with plant-based butter or coconut oil, and swap heavy cream for full-fat coconut cream, cashew cream, or your preferred plant-based cream alternative. The result remains wonderfully velvety and satisfying.
- → Should I blend the soup completely?
It's entirely personal preference. Complete blending creates restaurant-style silkiness, while partial blending leaves satisfying texture. Start with half blended, then add more if you prefer smoother consistency.
- → Can I freeze this soup?
You can freeze the soup before adding cream for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in the cream just before serving. Dairy-based cream can sometimes separate when frozen and reheated.
- → What can I serve with mushroom soup?
Crusty bread, garlic bread, or toasted baguette slices are classic accompaniments. A simple green salad with vinaigrette balances the richness. For protein, consider adding croutons or serving alongside a light quiche.