Mushroom Soup Recipe

Prepare vegetables and mushrooms

Clean mushrooms by wiping with a damp towel and slice them thinly. Finely dice the onion, celery, and carrot. Mince the garlic and chop the parsley. Measure out liquids and seasonings.

Sauté aromatics and mushrooms

In a large heavy-bottomed pot or Dutch oven, heat butter and 1 tablespoon olive oil over medium heat until butter foams. Add the diced onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook mushrooms

Increase heat to medium-high. Add the sliced cremini and shiitake mushrooms to the pot. Spread them in an even layer and let them sear without stirring for 2 minutes to develop color, then stir and continue cooking until they release their liquid and most of it evaporates, about 6–8 minutes total. Season lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking.

Make a roux

Reduce heat to medium. Sprinkle the all-purpose flour over the mushroom mixture and stir constantly for 1–2 minutes to cook the raw flour taste, coating the vegetables and mushrooms.

Deglaze

If using, pour in the white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. If not using wine, skip to the next step.

Add stock and simmer

Slowly whisk in the chicken or vegetable stock so the roux combines without lumps. Add the bay leaf and dried thyme. Bring the mixture to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 12–15 minutes to meld flavors and slightly thicken.

Finish with milk and cream

Stir in the whole milk and heavy cream. Warm through over low heat—do not boil once dairy is added—to avoid curdling. Taste and adjust seasoning with the remaining salt and black pepper. Remove and discard the bay leaf.

Optional puree or keep chunky

For a chunkier chowder-style soup, keep about one-quarter of the soup whole. For a smoother soup, use an immersion blender to pulse 1–2 minutes until you reach the desired texture, leaving some mushroom pieces for body. If using a blender, cool slightly and blend in batches, then return to pot and reheat gently.

Finish and brighten

Stir in the chopped fresh parsley and optional lemon juice to brighten the flavor. Adjust salt and pepper to taste. Keep warm while you prepare the toasted bread and garnish.

Prepare bread

Preheat the oven to 425°F (220°C) or heat a skillet over medium-high heat. Brush both sides of each bread slice lightly with olive oil and soften butter if using and spread thinly on the slices.

Toast bread

To toast in the oven: arrange slices on a baking sheet and bake 6–8 minutes, flipping halfway, until golden and crisp. To toast in a skillet: cook 1–2 minutes per side until golden and crisp. If desired, rub the warm toasted slices with the cut side of the garlic clove for a subtle garlic note.

Serve

Ladle the hot mushroom chowder into bowls. Place one or two toasted bread slices alongside or float a half slice on top. Sprinkle a pinch of chopped chives and an extra grind of black pepper over each bowl. Serve immediately.