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Mushroom Soup
- Yield: Serves 4
Description
This basic earthy mushroom soup shines for simplicity and elegance. Deglazing the pan with sherry adds a rich, savory depth. I sometimes recommend cream to thicken the soup, but I also love it pure and simple. It’s a perfect weeknight meal or dinner-party starter, especially when paired with crusty bread or a winter salad.
Ingredients
Units
Scale
- 2 Tbsps olive oil or butter
- 3 shallots, finely chopped
- 2 cloves garlic, minced
- 1 lb mixed mushrooms, sliced (cremini and shiitake recommended)
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Plenty of salt and freshly ground black pepper
- 1/2 cup dry sherry (or Marsala)
- 4 cups vegetable broth or chicken broth
- 1/2 cup half-and-half or cream (optional)
- Lemon wedge (optional)
- Parsley or chives, for garnish
Instructions
- In a large pot, heat the oil or butter over medium heat. Add the shallots and cook until softened and lightly caramelized, about 6 to 8 minutes. Stir in the garlic and cook for 1 minute more.
- Add the mushrooms, thyme, a pinch of salt, and pepper to the pot. Sauté until the mushrooms release their moisture and begin to brown, about 8 to 10 minutes.
- Pour in the sherry and scrape up the browned bits on the bottom of the pot. Simmer for 2 minutes to cook off the alcohol.
- Add the broth and bring it to a gentle simmer. Cook for 10 to 15 minutes to deepen flavors.
- Using an immersion blender or food processor, blend to a fine purée, or leave the mixture slightly chunky, as you wish.
- Stir in cream if using, and season to taste. A squeeze of lemon adds brightness.
- Garnish with chopped herbs or a few mushrooms sautéed with a little soy sauce.
Notes
- Choose a variety of mushrooms — many are grown year-round using minimal land and water.
- If possible, buy from local mushroom farms (they often compost spent substrate back into the soil).
- Vegetable stock keeps this plant-forward and lower-carbon.
- For a vegan version, skip dairy and finish with a swirl of unsweetened cashew cream.
- Freeze leftovers in single-portion jars for easy winter meals.
