Description
A silky and rich mushroom soup with deep umami flavors, perfect for weeknights or guest dinners.
Ingredients
Scale
- 500 g mixed mushrooms (cremini, white button, and a few wild mushrooms)
- 30 g unsalted butter
- 15 ml olive oil
- 150 g yellow onion, finely chopped
- 2 cloves garlic, minced
- 60 ml dry sherry or dry white wine
- 720 ml low-sodium vegetable or chicken stock
- 120 ml heavy cream
- 120 ml whole milk
- 1 tsp fresh thyme leaves
- 1 bay leaf
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp lemon juice
- Optional: chopped parsley, truffle oil, or toasted sourdough croutons
Instructions
- Clean and slice the mushrooms.
- Sear the mushrooms in butter and olive oil until browned.
- Transfer the mushrooms and sweat the aromatics.
- Simmer with stock and herbs until tender.
- Blend part of the soup for creaminess.
- Finish with dairy and seasoning.
- Serve garnished with parsley or truffle oil.
Notes
Avoid soggy mushrooms by patting dry and cooking in batches. For a velvety soup without heavy cream, use mashed roasted potato instead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg