Rich Earthy Mushroom Soup (Printable)

Rich, earthy soup with mixed mushrooms, cream, and herbs. Ready in 45 minutes for ultimate comfort.

# What You'll 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 - 1/2 cup heavy cream
10 - 2 tablespoons dry sherry, optional

→ Herbs & Seasonings

11 - 1/2 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

# Step-by-Step:

01 - In a large pot, heat the butter and olive oil over medium heat until butter is melted and combined.
02 - Add the onions, carrot, and celery. Sauté for 5 minutes until softened and translucent.
03 - Add the garlic and cook for 1 minute until fragrant.
04 - Stir in the mushrooms and thyme. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms are deeply browned and their moisture has evaporated.
05 - Pour in the sherry if using; let it simmer for 1 to 2 minutes to reduce slightly.
06 - Add the vegetable broth and bay leaf. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes.
07 - Remove the bay leaf. Use an immersion blender to purée part or all of the soup to desired consistency.
08 - Stir in the cream and season with salt and pepper. Heat through without boiling.
09 - Ladle into bowls and garnish with fresh parsley.

# Expert Advice:

01 -
  • It tastes like you spent hours on it, but comes together in less time than most people spend scrolling through their phones.
  • The earthy, umami-rich depth makes you feel like you're eating something genuinely nourishing, not just another quick meal.
  • It's adaptable enough that you can use whatever mushrooms are on sale or hiding in your fridge.
02 -
  • Browning the mushrooms properly is non-negotiable—if you rush this step or skip the patience required to see actual caramelization, your soup will taste flat and one-note instead of complex and interesting.
  • Removing the bay leaf is easy to forget when you're focused on blending, but finding a bay leaf leaf fragment between your teeth mid-spoonful teaches you this lesson painfully fast.
  • The cream must be added to a soup that's no longer actively boiling, or you'll watch it separate and break before your eyes, forcing you to start over.
03 -
  • If you make this soup and freeze it, add the cream after thawing and reheating rather than before freezing—cream doesn't freeze cleanly and can separate when reheated, but adding it fresh keeps that silky texture intact.
  • The mushroom-to-liquid ratio is intentional, and if your soup ends up too thick after blending, thin it with a touch more broth rather than water, which dilutes the flavor.
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