Roasted Mushroom Soup Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment and set a wire rack on top if you want mushrooms to roast evenly (optional).

Season mushrooms

Place all mushrooms in a large bowl. Toss with 3 tbsp olive oil, 1 tbsp unsalted butter, 1 tsp salt, 1 tsp freshly ground black pepper, and 2 tsp thyme leaves until evenly coated.

Roast

Spread mushrooms in a single layer on the prepared baking sheet (use two sheets if crowded). Roast for 20–30 minutes, stirring or shaking the pan once halfway through, until mushrooms are deeply browned and some edges are caramelized. Remove from oven and set aside. Reserve any browned juices on the pan.

Sauté shallot & garlic

While mushrooms roast or immediately after, heat a large heavy-bottomed pot over medium heat. Add remaining 2 tbsp butter. Add the chopped shallot and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Brown a few mushrooms for texture (optional)

If desired, reserve 3–4 roasted mushroom halves to finish the soup as garnish. Chop them coarsely and set aside.

Deglaze

Add the dry white wine (1 cup) to the pot and scrape up any browned bits from the bottom. Simmer until the wine is reduced by about half (2–3 minutes). If not using wine, skip to next step and add a couple tablespoons of stock instead.

Make roux

Sprinkle 2 tbsp all-purpose flour over the shallot and garlic, stirring constantly for 1–2 minutes until the raw flour taste cooks out and mixture becomes slightly nutty but not browned.

Add stock and mushrooms

Slowly whisk in 4 cups of warm chicken or vegetable stock until smooth. Add the roasted mushrooms and any pan juices to the pot. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to let flavors meld.

Blend for texture

Use an immersion blender in the pot to purée the soup to your preferred consistency — completely smooth or slightly chunky. Alternatively, transfer soup in batches to a blender (do not overfill) and purée, then return to pot. If you reserved a few chopped mushroom pieces, stir them in now for texture.

Finish with cream & seasonings

Stir in 1 cup heavy cream, 1 tsp soy sauce, and 1 tsp Worcestershire sauce (if using). Warm gently (do not boil) for 3–4 minutes. Taste and adjust seasoning with salt and freshly ground black pepper. Add 1 tbsp fresh lemon juice to brighten the flavors, tasting to balance acidity.

Adjust thickness (optional)

If soup is too thick, thin with additional warm stock or water 2–4 tbsp at a time until desired consistency is reached. If too thin, simmer gently to reduce until thicker.

Ladle soup into bowls. Top each bowl with chopped reserved mushrooms (if used), a drizzle of truffle oil or olive oil, and sprinkle with chopped chives or parsley. Serve with toasted baguette slices or croutons alongside.

Estimated holding: keep soup warm over low heat for up to 30 minutes. Reheat gently before serving if cooled.