Mushroom Soup Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp cloth or quick rinse and pat dry. Trim stems and slice mushrooms into 1/4-inch slices so they cook evenly.

Sweat aromatics

In a medium saucepan over medium heat, add butter and olive oil. When butter melts and foam subsides (about 1 minute), add the diced onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Cook mushrooms

Add the sliced mushrooms to the pan. Increase heat to medium-high and cook, stirring occasionally, until mushrooms release their liquid and most of it evaporates and the edges begin to brown, about 8–10 minutes.

Make roux

Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1–2 minutes to remove the raw flour taste, stirring constantly.

Deglaze

If using, pour the white wine into the pan to deglaze, scraping up any brown bits from the bottom. Let the wine simmer until mostly evaporated, about 1–2 minutes.

Simmer

Add the stock, thyme leaves, bay leaf, salt and pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12 minutes to meld flavors.

Finish soup

Remove the bay leaf. Stir in the heavy cream and simmer 2–3 minutes more until warmed through. Taste and adjust seasoning with additional salt or pepper if needed.

Blend (optional for smoother texture)

For a partially or fully smooth soup, use an immersion blender directly in the pot to puree to desired consistency (about 20–40 seconds for slightly chunky, 1–2 minutes for very smooth). Alternatively, transfer half or all the soup in batches to a blender, pulse until smooth, then return to pot and rewarm gently.

Adjust flavor and serve

Stir in lemon juice and optional truffle oil. Ladle approximately 8 oz (one serving) into warmed bowls. Garnish with chopped parsley and a light drizzle of truffle oil if desired. Serve immediately.