Mushroom Soup Recipe
Make Mushroom Soup Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Base
Finish & Garnish
Method
Soup Base
- 1
- 2
Sweat aromatics
In a large heavy pot or Dutch oven, heat butter and olive oil over medium heat until butter melts and foams. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and chopped thyme and cook 30–45 seconds more until fragrant.
- 3
Cook mushrooms
Add the sliced mushrooms (except the reserved garnish) to the pot. Increase heat to medium-high and cook, stirring periodically, until mushrooms release their liquid and most of it evaporates and the mushrooms begin to brown, about 8–10 minutes. If using, add the white wine and deglaze the pan, scraping up any browned bits; simmer until the wine mostly evaporates, about 1–2 minutes.
- 4
Make roux
Reduce heat to medium. Sprinkle the flour over the mushroom mixture and stir to coat; cook the flour 1–2 minutes to remove the raw taste, stirring constantly so it doesn't brown too much.
- 5
Add liquids and simmer
Slowly pour in the broth while stirring to incorporate and prevent lumps. Add the bay leaf. Bring the soup to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered for 12–15 minutes to let flavors meld and thicken slightly.
- 6
Finish & Garnish
- 7
Blend for texture (optional)
For a smooth, velvety soup, use an immersion blender to purée the soup directly in the pot until desired smoothness is reached (leave some mushroom pieces if you prefer a chunkier texture). Alternatively, working in batches, carefully transfer hot soup to a blender and purée, then return to pot.
- 8
- 9
Finish and serve
If using, stir the heavy cream into the soup to enrich it (add more or less to taste). Taste and adjust seasoning with additional salt, pepper, and the teaspoon of lemon juice to brighten flavors. Ladle soup into bowls, top each with sautéed reserved mushroom slices and a sprinkle of chopped parsley and cracked black pepper. Serve hot.