Wild Mushroom Creamy Soup (Printer View)

A creamy medley of wild mushrooms, fragrant thyme, and a splash of sherry for depth and warmth.

# What you'll need:

→ Mushrooms

01 - 1.1 lbs mixed wild mushrooms (cremini, shiitake, chanterelle, oyster), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium leek (white and light green parts only), sliced

→ Herbs & Seasonings

07 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
08 - 1/2 tsp freshly ground black pepper
09 - 3/4 tsp fine sea salt, plus more to taste

→ Liquids

10 - 1/4 cup dry sherry
11 - 4 cups vegetable or chicken broth
12 - 1/2 cup heavy cream

→ Garnish

13 - Fresh chives or parsley, finely chopped (optional)
14 - Extra sautéed mushrooms (optional)

# Method:

01 - In a large pot, heat the butter and olive oil over medium heat. Add the onion, leek, and garlic; sauté for 3 to 4 minutes until softened but not browned.
02 - Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms have released their liquid and are golden, approximately 10 minutes.
03 - Season with salt and pepper. Pour in the sherry, stirring to deglaze the pot and scrape any browned bits from the bottom. Simmer for 2 minutes until the alcohol has mostly evaporated.
04 - Add the broth. Bring to a gentle simmer, lower the heat, and cook uncovered for 15 to 20 minutes to meld flavors.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth, or carefully blend in batches using a countertop blender.
06 - Stir in the cream. Taste and adjust seasoning as needed. Return to low heat if necessary to warm through, but do not boil.
07 - Ladle into bowls and garnish with fresh chives, parsley, or extra sautéed mushrooms if desired.

# Expert Advice:

01 -
  • Rich, velvety texture that feels incredibly decadent.
  • A complex flavor profile featuring a variety of wild mushrooms and savory leeks.
  • Versatile and elegant enough for both cozy nights and formal dinner parties.
02 -
  • Deglazing with sherry is crucial as it releases the caramelized bits at the bottom of the pot, adding immense flavor.
  • Always clean your mushrooms with a brush or damp cloth rather than soaking them to prevent them from becoming waterlogged.
  • Never boil the soup after adding the heavy cream, as this can cause the dairy to separate and affect the silky texture.
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