Cream of Mushroom Soup

This homemade cream of mushroom soup is a rich and velvety classic, prepared from scratch with fresh shiitake and crimini mushrooms. The addition of a hint of dry sherry, aromatic herbs, and a touch of cream elevates this soup to a comforting and luxurious dish. Unlike canned versions, this recipe offers a depth of flavor and a creamy texture that is both satisfying and wholesome. Whether enjoyed on its own or paired with warm bread or Parmesan crisps, this soup is a delightful way to indulge in a cozy, homemade meal.

Ingredients

• 3 tablespoons olive oil

• 1 pound crimini mushrooms, sliced

• 1 pound shiitake mushrooms, sliced

• Salt and black pepper, to taste

• 4 tablespoons unsalted butter

• 1 small onion, finely diced

• 4 cloves garlic, pressed

• 1 tablespoon fresh thyme leaves, divided

• 1 teaspoon Italian seasoning

• ¼ teaspoon white pepper

• ½ cup dry sherry

• 3 ounces all-purpose flour (about 10 tablespoons)

• 6 cups warm chicken broth or stock

• 1 cup heavy cream

• ½ teaspoon soy sauce

Directions

1. Sauté Mushrooms: In a large soup pot or Dutch oven over high heat, drizzle in about 3 tablespoons of olive oil. Once hot, add about ⅔ of the sliced mushrooms, reserving ⅓ for later. Sprinkle with a small amount of salt and black pepper. Sauté for 8–10 minutes until the mushrooms release their liquid and become browned. Remove these mushrooms from the pot and set aside.

2. Cook Aromatics: In the same pot, add the remaining ⅓ of the sliced mushrooms along with the butter. Once melted, add the diced onion and sauté for 6–8 minutes until softened and browned. Add the pressed garlic, 1 tablespoon of fresh thyme leaves, Italian seasoning, and white pepper. Stir to combine.

3. Deglaze and Thicken: Pour in the dry sherry and allow it to simmer and reduce for about 2 minutes until almost completely evaporated. Sprinkle in the flour and whisk to combine, cooking for about 1 minute. Gradually add the warm chicken broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for about 10 minutes until the soup thickens.

4. Blend and Finish: Remove the soup from heat. Using an immersion blender, puree the soup until smooth, leaving some texture if desired. Alternatively, carefully transfer a portion of the soup to a blender, puree, and return it to the pot. Add the reserved sautéed mushrooms, heavy cream, soy sauce, and the remaining fresh thyme leaves. Stir to combine and adjust seasoning with salt and pepper to taste.

5. Serve: Ladle the soup into bowls and serve hot, optionally garnished with fresh thyme or a drizzle of cream.
   
   

Nutritional Information (per serving)

• Calories: Approximately 430 kcal

• Carbohydrates: 30g

• Protein: 5g

• Fat: 30g

• Saturated Fat: 15g

• Cholesterol: 70mg

• Sodium: 800mg

• Potassium: 500mg

• Fiber: 3g

• Sugar: 5g

• Vitamin A: 15% DV

• Vitamin C: 10% DV

• Calcium: 4% DV

• Iron: 10% DV