Wild Mushroom Creamy Soup (Printable Version)

Creamy blend of wild mushrooms and thyme with a touch of sherry for flavor depth.

# 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)

# Directions:

01 - In a large pot, heat the butter and olive oil over medium heat. Add the onion, leek, and garlic; sauté for 3-4 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 15-20 minutes to meld flavors.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth. Alternatively, 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 Tips:

01 -
  • The soup tastes fancy enough for guests but comes together in under an hour with minimal fuss.
  • You'll discover how mushrooms release their own savory magic when sautéed, making the broth naturally rich without heavy cream overpowering it.
  • The sherry adds a sophisticated whisper of flavor that makes people ask what the secret ingredient is.
02 -
  • Don't rinse your mushrooms under running water no matter how dirty they look, this is the mistake that turns a silky bisque into a watery disappointment.
  • Mushrooms continue releasing liquid as they cook, which is why you simmer them first rather than adding them to the broth right away, concentrating their flavor instead of diluting it.
03 -
  • Use a mix of mushroom varieties if you can find them, because different types bring different flavors and the combination is always richer than any single kind.
  • If the soup breaks or seems separated after blending, whisk in a small splash of cold cream off the heat and it'll come back together smoothly.
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