Cream of Mushroom Soup
A comforting and creamy soup made with crimini and shiitake mushrooms, seasoned with herbs and enriched with heavy cream.
Ingredients
Mushrooms and Seasonings
- 3 tablespoons Olive oil
- 1 pound Crimini mushrooms, sliced
- 1 pound Shiitake mushrooms, sliced
- to taste Salt
- to taste Black pepper
- 4 tablespoons Unsalted butter
- 1 small onion finely diced
- 4 cloves Garlic, pressed
- 1 tablespoon Fresh thyme leaves, divided
- 1 teaspoon Italian seasoning
- 1/4 teaspoon White pepper
- 1/2 cup Dry sherry Optional
Broth and Cream
- 3 ounces All-purpose flour (about 10 tablespoons)
- 6 cups Chicken broth/stock, warm
- 1 cup Heavy cream
- 1/2 teaspoon Soy sauce
Instructions
Sautéing Mushrooms
- Place a large soup pot or Dutch oven over high heat and drizzle in 3 tablespoons of olive oil.
- Once the oil is hot, add in roughly 2/3 of the sliced mushrooms and sprinkle with a small amount of salt and black pepper. Sauté for about 8-10 minutes until the mushrooms turn golden brown.
- Remove the browned mushrooms from the pot and set aside.
Combining Ingredients
- In the same pot, add an additional 2 tablespoons of olive oil along with the butter. Once melted, add the finely diced onion and the reserved sliced mushrooms.
- Sauté this mixture for 6-8 minutes until the onions soften and begin to brown.
- Add pressed garlic, 1 teaspoon of fresh thyme, Italian seasoning, and white pepper. Stir to combine.
- Pour in the dry sherry and let it simmer for about 2 minutes.
Thickening the Soup
- Stir in the flour and cook for about 30 seconds.
- Gradually pour in the warm chicken broth while whisking continuously. Allow the soup to come to a gentle simmer and let it thicken for around 10 minutes.
Final Touches
- Remove from heat. Puree the soup using an immersion blender or in batches with a regular blender until smooth.
- Stir in the heavy cream and add back the sautéed mushrooms.
- Finish with a sprinkle of fresh thyme leaves and a splash of soy sauce.
Notes
For a chunky texture, reserve more sautéed mushrooms before blending. Adjust creaminess by using less or more heavy cream as preferred. Can be stored in the refrigerator for 3-4 days or frozen for longer storage.