Description

This Cream of Mushroom Soup is luxuriously creamy, full of earthy flavor, and made entirely from scratch with a blend of crimini and shiitake mushrooms. Enhanced with fresh thyme, dry sherry, and a touch of soy sauce, it’s the perfect comforting soup for any season.

Ingredients

Olive oil (about 5 tablespoons, divided)
1 lb crimini mushrooms, sliced
1 lb shiitake mushrooms, sliced
Salt, to taste
Black pepper, to taste
4 tbsp unsalted butter
1 small onion, finely diced
4 cloves garlic, pressed
1 tbsp fresh thyme leaves (divided use)
1 tsp Italian seasoning
1/4 tsp white pepper
1/2 cup dry sherry
3 oz all-purpose flour (approx. 10 tbsp)
6 cups warm chicken broth or stock
1 cup heavy cream
1/2 tsp soy sauce

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Instructions

In a large pot or Dutch oven over high heat, heat 3 tablespoons of olive oil. Add ⅔ of the mushrooms, season with a pinch of salt and pepper, and sauté 8–10 minutes until browned. Remove and set aside.
Add 2 more tablespoons olive oil and the butter to the pot. Sauté the onion and remaining mushrooms for 6–8 minutes until soft and browned.
Stir in garlic, 1 tsp thyme, Italian seasoning, and white pepper. Add sherry and simmer 2 minutes until mostly reduced.
Sprinkle in flour and stir for 30 seconds. Gradually whisk in warm chicken stock, stirring to prevent lumps.
Bring to a simmer and cook for 10 minutes until thickened.
Off heat, blend the soup until smooth using an immersion or countertop blender.
Stir in heavy cream, reserved mushrooms, remaining thyme, and soy sauce.
Ladle into bowls, garnish with thyme or sautéed mushrooms, and serve with parmesan crisps or crusty bread.

Notes

For a vegetarian version, use vegetable broth instead of chicken stock.
The soy sauce adds umami and depth—don’t skip it!
Leftovers keep well in the fridge for 3–4 days and are great for reheating.