Cream Of Mushroom Soup Recipe

Prepare mushrooms

If using dried porcini, place porcini in 1/2 cup hot water and soak 20 minutes; reserve the soaking liquid, strain through a fine sieve or coffee filter and set aside. Trim and slice cremini and white mushrooms into 1/4-inch slices. Pat mushrooms dry with paper towels.

Sauté mushrooms

In a large heavy-bottomed pot or Dutch oven, heat 1 tbs olive oil and 1 tbs unsalted butter over medium-high heat until butter foams. Add the sliced mushrooms in a single layer (work in batches if necessary) and let them brown undisturbed for 3–4 minutes. Stir and continue to cook until mushrooms are deeply browned and most of the moisture has evaporated, about 6–8 minutes total. Season with 1/2 tsp salt and 1/4 tsp pepper during cooking. Remove two-thirds of the mushrooms to a bowl (reserve for garnish and texture) and leave one-third in the pot to build flavor and base for the soup.

Deglaze (optional)

If using sherry or white wine, add 2 tbs to the pan and scrape up browned bits for 30–60 seconds; allow alcohol to cook off. If using porcini soaking liquid, add 2–3 tbs of the strained soaking liquid now (avoid any grit).

Sweat aromatics

Reduce heat to medium. Add 3 tbs unsalted butter to the pot with the mushrooms left behind. When butter melts, add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make roux

Sprinkle 3 tbs all-purpose flour over the softened onions and mushrooms and stir to coat. Cook the flour for 1–2 minutes to remove the raw flour taste, stirring constantly so it does not brown significantly.

Add liquids

Gradually whisk in 4 cups stock, pour a little at a time to avoid lumps. Add 1 cup whole milk and the reserved porcini soaking liquid if any (up to 1/4 cup). Bring the mixture to a gentle simmer and cook 8–10 minutes, stirring occasionally, until the soup has slightly thickened.

Blend for creaminess

Remove the pot from heat. Using an immersion blender, puree the soup until smooth to your desired texture. For a silkier soup, blend thoroughly. Alternatively, carefully transfer soup in batches to a blender, cover with a kitchen towel and blend until smooth, then return to the pot.

Add reserved mushrooms and finish

Return the reserved browned mushrooms to the pot. Stir in 1 cup heavy cream, 1 tbs fresh thyme leaves, 1.5 tsp salt, and 1 tsp freshly ground black pepper. Warm gently over low heat—do not boil—until heated through, about 4–5 minutes. Taste and adjust seasoning. If using, stir in 1 tsp lemon juice to brighten the flavor.

Ladle the soup into bowls. Garnish with chopped fresh parsley, a few extra cracked black pepper, and a drizzle of cream if desired. Serve hot with crusty bread.