Rich Earthy Mushroom Soup

A rich, earthy soup brimming with umami flavors, perfect for cozy comfort on chilly days. This Mushroom Soup is an easy-to-make European classic that brings a touch of rustic warmth to your table.

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This recipe uses a blend of cremini, button, and shiitake mushrooms to create a complex and satisfying base. Combined with aromatic garlic and thyme, it is a quintessential soup for any home cook looking for an effortless yet elegant starter or main 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 soup 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

For the best flavor, do not rush the browning of the mushrooms; this stage develops the essential umami taste. Ensure you have your chefs knife and cutting board ready for the prep work, and remember to remove the bay leaf before using the immersion blender to avoid unwanted texture.

Varianten und Anpassungen

For a vegan version, simply substitute the butter and heavy cream with your favorite plant-based alternatives. To achieve an even deeper flavor profile, consider adding a handful of rehydrated dried porcini mushrooms to the mix during the simmering stage.

Serviervorschläge

Serve this earthy soup with a side of warm, crusty bread to make it a heartier meal. For a complete dining experience, it pairs beautifully with a glass of Chardonnay or a light Pinot Noir.

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Each serving contains approximately 210 calories, 13 g of fat, 17 g of carbohydrates, and 6 g of protein, making it a nutritious and light choice for any lunch or dinner.

Recipe Questions & Answers

→ Can I use only one type of mushroom?

Yes, you can use a single variety, though mixing cremini, button, and shiitake mushrooms creates more complex flavor depth and varied texture throughout the soup.

→ How do I make this dairy-free?

Substitute the butter with plant-based butter or additional olive oil, and replace heavy cream with coconut cream or cashew cream for similar richness.

→ Can I freeze mushroom soup?

Yes, freeze the soup before adding cream. Thaw, reheat gently, then stir in fresh cream to prevent separation and maintain smooth texture.

→ What can I use instead of sherry?

White wine, dry vermouth, or simply omit it entirely. The sherry adds depth but isn't essential to the soup's overall flavor profile.

→ How do I enhance the umami flavor?

Add rehydrated dried porcini mushrooms and their soaking liquid, or stir in a splash of soy sauce or miso paste during the simmering stage.

→ Should I blend the entire soup?

It's a matter of preference. Blending half creates a creamy base while leaving chunks for texture, or leave it completely chunky for a more rustic presentation.