📝 About This Recipe
This isn't your average canned soup; it is a luxurious, deep-dive into the earthy heart of the forest. By caramelizing a blend of cremini, shiitake, and oyster mushrooms, we unlock an intense umami profile balanced by the aromatic sweetness of leeks and a splash of dry sherry. Finished with a swirl of heavy cream and fresh thyme, this soup offers a sophisticated silkiness that transforms a simple starter into the star of the show.
🥗 Ingredients
The Mushroom Base
- 1 pound Cremini (Baby Bella) Mushrooms (cleaned and sliced)
- 4 ounces Shiitake Mushrooms (stems removed, sliced)
- 4 ounces Oyster Mushrooms (torn into bite-sized pieces)
- 4 tablespoons Unsalted Butter (divided)
- 2 tablespoons Olive Oil (extra virgin)
Aromatics and Liquids
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 3 tablespoons All-Purpose Flour (to thicken)
- 1/2 cup Dry Sherry (or dry white wine like Sauvignon Blanc)
- 4 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 cup Heavy Cream (at room temperature)
Seasoning and Garnish
- 1 1/2 teaspoons Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Truffle Oil (optional for finishing)
- 2 tablespoons Fresh Chives (finely chopped)
👨🍳 Instructions
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1
Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tablespoons of butter and the olive oil.
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2
Once the butter is foaming, add all the mushrooms. Sauté them undisturbed for 4-5 minutes to allow them to brown and develop a crust before stirring.
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3
Continue cooking the mushrooms for another 8-10 minutes until they have released their moisture and turned a deep golden brown. Remove about 1/2 cup of the best-looking mushrooms and set aside for garnish.
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4
Reduce the heat to medium. Add the remaining 2 tablespoons of butter along with the sliced leeks. Sauté for 5 minutes until the leeks are soft and translucent.
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5
Stir in the minced garlic and fresh thyme. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste; the mixture will look like a thick paste.
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7
Pour in the dry sherry to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot—this is where the flavor lives!
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8
Slowly whisk in the stock, ensuring there are no flour clumps. Bring the liquid to a gentle boil, then reduce heat to low and simmer for 15 minutes.
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9
Using an immersion blender, blend the soup until smooth. If you prefer some texture, only blend half the soup, or use a countertop blender in batches (be careful with hot liquids!).
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10
Stir in the heavy cream and season with salt and pepper. Let it simmer for another 5 minutes to thicken slightly and meld the flavors.
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11
Taste and adjust seasoning. If the soup is too thick, add a splash more stock; if too thin, simmer for a few more minutes.
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12
Ladle the hot soup into bowls. Top with the reserved sautéed mushrooms, a sprinkle of chives, and a tiny drizzle of truffle oil if using.
💡 Chef's Tips
Never wash mushrooms under running water; they act like sponges and will become soggy. Instead, wipe them with a damp paper towel. For a deeper flavor, use a mix of wild mushrooms like Chanterelles or Porcini if available. Ensure your heavy cream is at room temperature before adding it to prevent the soup from curdling. If the soup feels flat, add a teaspoon of lemon juice or balsamic vinegar at the very end to brighten the earthy notes. To make it vegetarian, ensure you use a high-quality vegetable stock rather than chicken stock.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or garlic crostini for dipping. A crisp, chilled glass of Chardonnay or a light Pinot Noir pairs beautifully with the earthy mushrooms. Pair with a simple arugula salad dressed in a lemon vinaigrette to cut through the richness. Garnish with a dollop of crème fraîche for an extra touch of decadence. Serve as an elegant first course for a holiday dinner or a cozy Sunday roast.