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A cozy, creamy mushroom soup made from fresh mushrooms, sautéed onions, thyme, chicken stock, cream, and a touch of sherry for brightness. Partially blended for a silky yet chunky texture, perfect for a comforting starter or light meal.

Ingredients

Scale
  • 5 cups sliced fresh mushrooms
  • 1 ½ cups chicken stock
  • ½ cup chopped onion
  • ⅛ teaspoon dried thyme
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup half-and-half or heavy cream
  • 1 tablespoon sherry

Instructions

  1. Gather all ingredients in one place.
  2. Slice mushrooms and chop the onion.
  3. Combine sliced mushrooms, chicken stock, chopped onion, and dried thyme in a large saucepan.
  4. Simmer until vegetables are soft and mushrooms release juices and begin to brown, about 10 to 15 minutes.
  5. Carefully transfer hot soup mixture to a blender or food processor and pulse until mostly creamy but still slightly chunky; return blended mixture to saucepan.
  6. Melt butter in the saucepan over medium heat.
  7. Whisk in flour until smooth and bubbly, cooking 1 to 2 minutes to remove raw flour taste.
  8. Stir in salt and black pepper.
  9. Slowly whisk in half-and-half and blended mushroom mixture until smooth and thickened.
  10. Bring soup to a gentle boil, stirring frequently, until desired thickness is reached.
  11. Stir in sherry, taste, and adjust seasoning as needed with additional salt or pepper.

Notes

Mix different mushrooms like button, cremini, and shiitake for complex flavor; slice evenly for uniform cooking., Cook mushrooms until juices evaporate and they begin to brown to deepen flavor and avoid watery soup., Whisk roux (butter and flour) for 1-2 minutes to avoid raw flour taste and lumps; keep whisking constantly., When blending soup, blend only part of it for a creamy base with chunky bits., Add cream away from high heat or warm soup gently after cream addition to prevent curdling., Adjust seasoning at the end as stock saltiness varies., Variations include adding garlic and fresh herbs, substituting sherry with white wine, making vegan by swapping stock and dairy, roasting mushrooms for smoky flavor, or adding bacon/miso/truffle oil for richness., Soup can be refrigerated up to 3-4 days in airtight container; freeze without cream or with less cream for up to 3 months., Reheat gently stirring often; fix separation by whisking in cream or milk off heat; thicken by simmering or adding roux/cornstarch slurry., Prepare mushroom and stock base ahead and finish with roux and cream before serving for convenience.

Nutrition

Find it online: https://gingerbaking.com/cream-of-mushroom-soup/