📝 About This Recipe
This isn't your childhood's canned soup; it is a sophisticated, deeply earthy masterpiece that celebrates the rustic elegance of wild and cultivated fungi. By caramelizing the mushrooms to their golden limit and deglazing with a crisp dry sherry, we unlock a complex layer of 'umami' that warms the soul from the inside out. Finished with a touch of heavy cream and fresh thyme, this soup is the pinnacle of comfort food, offering a silky texture and a fragrance that fills the entire home.
🥗 Ingredients
The Mushroom Base
- 1 pound Cremini (Baby Bella) Mushrooms (cleaned and sliced)
- 8 ounces Shiitake Mushrooms (stems removed, sliced)
- 1/2 ounce Dried Porcini Mushrooms (reconstituted in 1 cup hot water, liquid reserved)
Aromatics and Base
- 4 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 tablespoon Fresh Thyme Leaves (stripped from the stem)
Liquids and Thickener
- 1/4 cup All-Purpose Flour
- 1/2 cup Dry Sherry (or a dry white wine like Sauvignon Blanc)
- 4 cups Vegetable or Beef Broth (low sodium)
- 1 cup Heavy Cream (at room temperature)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
For Garnish
- 2 tablespoons Fresh Chives (finely chopped)
- 1 teaspoon Truffle Oil (optional for finishing)
👨🍳 Instructions
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1
Begin by reconstituting the dried porcini mushrooms in 1 cup of boiling water for 15 minutes. Once soft, chop them finely and strain the soaking liquid through a coffee filter to remove grit; set both aside.
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2
In a large Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter with the olive oil over medium-high heat.
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3
Add the sliced cremini and shiitake mushrooms to the pot. Cook undisturbed for 5 minutes to allow them to brown, then stir and cook for another 8-10 minutes until their liquid has evaporated and they are deeply golden.
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4
Remove about half a cup of the browned mushrooms and set aside to use as a garnish later.
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5
Reduce heat to medium and add the remaining 2 tablespoons of butter along with the diced onions. Sauté for 5 minutes until the onions are translucent and soft.
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6
Stir in the minced garlic, chopped porcini mushrooms, and fresh thyme. Cook for 1-2 minutes until highly fragrant.
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7
Sprinkle the flour over the mushroom mixture and stir constantly for 2 minutes to cook out the raw flour taste, coating the vegetables thoroughly.
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8
Pour in the dry sherry to deglaze the pan, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
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9
Slowly whisk in the broth and the reserved porcini soaking liquid. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 15 minutes, allowing the flavors to meld and the soup to thicken.
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10
For a smoother texture, use an immersion blender to partially blend the soup. I recommend blending about 50-70% of it so you still have some chunky mushroom pieces for texture.
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11
Stir in the heavy cream and season generously with salt and black pepper. Let it simmer for another 5 minutes (do not let it reach a hard boil once the cream is added).
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12
Taste and adjust seasoning. Ladle into warm bowls and top with the reserved sautéed mushrooms, fresh chives, and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
Don't wash mushrooms under running water; wipe them with a damp paper towel to prevent them from becoming waterlogged. Caramelization is key—let the mushrooms brown thoroughly before adding aromatics to ensure a deep, savory flavor. If the soup is too thick, splash in a little more broth; if too thin, simmer for 5 more minutes before adding the cream. Always use 'Dry' Sherry, not 'Cream' Sherry, to ensure the acidity balances the richness of the cream. For a dairy-free version, substitute butter with oil and heavy cream with full-fat coconut milk or cashew cream.
🍽️ Serving Suggestions
Serve with a warm, crusty sourdough baguette for dipping. Pair with a crisp, acidic white wine like a Chablis or an oaked Chardonnay. A side salad of bitter greens (arugula or radicchio) with a lemon vinaigrette cuts through the richness beautifully. Garnish with homemade garlic-butter croutons for an extra crunch. Top with a dollop of crème fraîche and a sprinkle of smoked paprika for a modern twist.