Mushroom Soup Recipe

Prepare mushrooms and aromatics

Wipe mushrooms clean with a damp cloth and slice thinly. Finely chop the onion and mince the garlic. Reserve 4 oz sliced mushrooms for garnish sauté.

Sweat onions and garlic

In a large heavy-bottomed pot over medium heat, melt 3 tbs butter. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Cook mushrooms

Add the 12 oz sliced mushrooms to the pot. Increase heat to medium-high and sauté until the mushrooms release their liquid and then begin to brown, about 8–10 minutes. Stir occasionally to promote even browning.

Deglaze and thicken

If using, pour 1 tbs white wine into the pot to deglaze, scraping any browned bits from the bottom. Sprinkle 2 tbs flour over the mushrooms and stir to coat; cook 1–2 minutes to remove the raw flour taste.

Simmer soup

Slowly pour in 3 cups stock while stirring to avoid lumps. Add the bay leaf and thyme. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 12–15 minutes to blend flavors and thicken slightly.

Add dairy and season

Stir in 1 cup milk and 1 cup heavy cream. Warm the soup gently—do not boil vigorously once dairy is added—then season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Adjust seasoning to taste.

Blend for creaminess (optional)

For a smooth cream of mushroom soup, remove the bay leaf and use an immersion blender to purée the soup directly in the pot until you reach desired texture (fully smooth or slightly chunky). Alternatively, transfer up to half the soup in batches to a blender, pulse until smooth, and return to pot. Re-warm gently before serving.

Sauté garnish mushrooms

In a small skillet over medium-high heat, melt 1 tbs butter. Add the reserved 4 oz sliced mushrooms and sauté until golden brown, about 4–6 minutes. Season lightly with a pinch of salt and a few cracks of black pepper.

Serve

Ladle soup into warmed bowls. Spoon sautéed mushrooms over each bowl, sprinkle with chopped parsley or chives, and, if desired, drizzle 2 tsp heavy cream for richness and presentation. Serve immediately.

Make-ahead and storage

Soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months. When reheating, warm gently over low heat to avoid curdling; add a splash of milk or stock if too thick.