I burned mushrooms three separate times before I figured out what everyone else already knew.
You’d think browning mushrooms would be the easy part. It’s not. I used to crank the heat, walk away for two minutes, and come back to what looked like sad little charcoal briquettes.
Turns out mushrooms need patience, not heat. Once I figured that out, this soup went from “edible, I guess” to the thing my husband Silas requests every time it rains.
And in our house, it rains a lot.
This creamy mushroom soup is silky, deeply savory, and honestly kind of addictive. It’s the kind of soup that makes people ask what restaurant you ordered from. 🍄
Let’s get into it.
Why This Recipe Works
A few things make this soup different from the average can-of-cream-of-mushroom situation:
- Three kinds of mushrooms for layered, meaty flavor (not just one boring note)
- A splash of sherry that deepens everything without tasting boozy
- Blended halfway so you still get little mushroom bites, not baby food
- Finished with cream off the heat so it never breaks or curdles
The whole thing takes about 40 minutes, and most of that is just letting things simmer while you do literally anything else.
What You’ll Need
Here’s everything you’ll need to make this soup happen.
Produce:
- 1 lb cremini mushrooms, sliced
- 8 oz shiitake mushrooms, stemmed and sliced
- 1 oz dried porcini mushrooms
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2 sprigs fresh thyme (or ½ tsp dried)
Pantry:
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp all-purpose flour
- 4 cups vegetable or chicken broth
- ¼ cup dry sherry (or dry white wine)
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh chives, chopped (for topping)
Optional but recommended:
- A drizzle of truffle oil for serving
- Crusty bread, because you’ll want to mop up every drop
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Immersion blender (or a regular blender, working in batches)
- Small bowl for rehydrating porcini
- Wooden spoon
- Sharp knife and cutting board
Pro Tips
These are the things I learned the hard way so you don’t have to.
- Don’t crowd the mushrooms. If your pot is too full, they’ll steam instead of brown, and you’ll lose all that deep, savory flavor. Cook them in two batches if needed.
- Save the porcini soaking liquid. It’s basically mushroom stock at this point. Strain it through a coffee filter to catch the grit, then add it right into the soup.
- Let the flour cook for a full minute before adding liquid. This gets rid of that raw, pasty taste that ruins so many creamy soups.
- Add the cream off the heat. Boiling cream can cause it to separate. Just stir it in once the pot is off the burner and it stays silky every time.
- Blend less than you think you need to. I like leaving about a third of the mushrooms un-blended for texture. Fully smooth soup can feel a little one-note.
Substitutions and Variations
| Ingredient | Swap Option | Notes |
|---|---|---|
| Heavy cream | Coconut cream | Dairy-free, adds slight sweetness |
| Sherry | Dry white wine or extra broth | Skip the alcohol entirely with broth |
| Cremini mushrooms | Button mushrooms | Milder flavor, still works great |
| Butter | Olive oil (extra 2 tbsp) | For a dairy-light version |
| All-purpose flour | Cornstarch slurry | Use 2 tbsp cornstarch + 2 tbsp water, gluten-free |
| Vegetable broth | Beef broth | Deeper, richer flavor if you’re not vegetarian |
Want it heartier? Stir in some cooked wild rice or shredded rotisserie chicken at the end. Want it fancier? A swirl of truffle oil right before serving takes it from cozy to genuinely impressive.
Make Ahead Tips
This soup actually gets better the next day, once the flavors have had time to sit together.
- Make the soup up to 3 days ahead and store it in the fridge without the cream.
- Reheat gently on the stove, then stir in the cream right before serving.
- If freezing, definitely skip the cream until you reheat it. Cream-based soups can get a weird grainy texture after freezing.
How to Make Creamy Mushroom Soup
Step 1: Rehydrate the porcini. Place the dried porcini mushrooms in a small bowl and cover with 1 cup of hot water. Let sit for 15 minutes, then roughly chop and strain the soaking liquid through a coffee filter or fine mesh strainer. Set both aside.
Step 2: Brown the mushrooms. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the cremini and shiitake mushrooms in a single layer (working in batches if needed) and let them sit without stirring for 3-4 minutes until golden. Stir occasionally until deeply browned, about 8-10 minutes total.
Step 3: Add the aromatics. Add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic, thyme, and chopped porcini and cook for another minute until fragrant.
Step 4: Build the base. Sprinkle the flour over the mushroom mixture and stir constantly for a full minute to cook out the raw flour taste. Pour in the sherry and scrape up any browned bits from the bottom of the pot.
Step 5: Simmer. Add the broth and reserved porcini soaking liquid. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes, until slightly thickened.
Step 6: Blend (partially). Remove from heat. Using an immersion blender, blend about two-thirds of the soup, leaving some mushroom pieces intact for texture. If using a regular blender, transfer two-thirds of the soup in batches, blend, then return to the pot.
Step 7: Finish with cream. Stir in the heavy cream, then season with salt and pepper to taste. Do not return the pot to high heat after adding cream.
Step 8: Serve. Ladle into bowls and top with fresh chives and a drizzle of truffle oil if using. Serve with crusty bread for dipping.
Nutritional Breakdown (Per Serving)
Based on 6 servings, using the recipe as written:
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Protein | 5g |
| Carbohydrates | 15g |
| Fat | 22g |
| Fiber | 2g |
| Sodium | 640mg |
Values are estimates and will vary based on specific ingredients and brands used.
Meal Pairing Suggestions
This soup plays well with almost anything crusty, green, or simple.
- Crusty sourdough or a warm baguette for dunking
- A simple arugula salad with lemon vinaigrette to cut the richness
- Grilled cheese for the ultimate cozy combo
- A glass of dry white wine, like a Chardonnay, since it’s already in the soup itself
Leftovers and Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze the soup before adding the cream for up to 3 months. Thaw overnight in the fridge, reheat, then stir in fresh cream.
- Reheating: Warm gently on the stovetop over low heat, stirring often. Avoid boiling, since it can cause the cream to separate.
FAQ
Can I make this soup vegan? Yes. Use olive oil instead of butter, coconut cream instead of heavy cream, and vegetable broth. It’s rich and satisfying even without the dairy.
Why did my soup turn out grainy? This usually happens when cream is added to a boiling pot. Always take the soup off the heat first, then stir in the cream.
Do I really need three types of mushrooms? You don’t, but it makes a noticeable difference. The porcini especially add a deep, almost meaty flavor you can’t get from cremini alone. If you only have one kind on hand, it’ll still work, just less complex.
Can I make this in a slow cooker? Sort of. Brown the mushrooms and onions on the stovetop first (don’t skip this step, it’s where all the flavor comes from), then transfer everything except the cream to the slow cooker. Cook on low for 4-6 hours, blend, then stir in the cream at the end.
What’s the best mushroom to use if I can only pick one? Cremini mushrooms are the most reliable all-purpose choice. They’re easy to find and have great flavor on their own.
Wrapping Up
This soup has genuinely become one of our rainy-day staples, and I think it’s about to become one of yours too.
It’s rich without being heavy, easy enough for a weeknight, and honestly impressive enough for guests who have no idea how simple it actually was.
Give it a try this week and let me know how it turns out in the comments below. And if you make any swaps or tweaks along the way, I’d love to hear about those too.
