Wild mushroom creamy soup (Printable Version)

Creamy blend of wild mushrooms, thyme, and sherry creating a luxurious and flavorful soup.

# What You'll Need:

→ Mushrooms

01 - 1.1 lbs mixed wild mushrooms such as cremini, shiitake, chanterelle, or oyster, cleaned and sliced

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon 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 and Seasonings

07 - 1 teaspoon fresh thyme leaves or 0.5 teaspoon dried thyme
08 - 0.5 teaspoon freshly ground black pepper
09 - 0.75 teaspoon fine sea salt, plus more to taste

→ Liquids

10 - 0.25 cup dry sherry
11 - 4 cups vegetable or chicken broth
12 - 0.5 cup heavy cream

→ Garnish

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

# How To Make It:

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, about 10 minutes.
03 - Season with salt and pepper. Pour in the sherry, stirring to deglaze the pot and scraping 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. Alternatively, in batches, carefully blend in 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 -
  • It tastes like you've been simmering it all day, but it comes together in under an hour.
  • The sherry adds a sophistication that makes ordinary mushrooms feel restaurant-worthy.
  • One pot, one blender, and suddenly you're serving something that feels like a gift to your guests.
02 -
  • Don't rush the mushroom cooking stage—that 10 minutes when they're releasing and then reabsorbing their liquid is when all the flavor concentrates, so resist the urge to crank up the heat.
  • If you're blending a hot soup, fill your blender only halfway and always start on low speed with the lid cracked slightly, or you'll have a scalding mess on your stove.
03 -
  • Clean your mushrooms with a damp paper towel rather than rinsing them—they're like sponges and will absorb water if you're not careful, which dilutes their flavor.
  • If your cream starts to curdle, immediately remove the pot from heat and whisk in a splash of cold broth to cool it down and save the emulsion.
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