Classic Cream of Mushroom Soup (Print Version)

A smooth, savory cream of mushroom soup made with browned mushrooms, thyme, broth, and cream.

# Ingredients:

For the mushroom base

01 - 1 oz (28 g) dried porcini mushrooms
02 - 4 cups (950 ml) hot vegetable broth, divided
03 - 1 1/4 lb (565 g) cremini mushrooms, sliced
04 - 3 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 3 cloves garlic, minced
08 - 1 teaspoon fresh thyme leaves, plus more for serving
09 - 1 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon black pepper

For thickening and finishing

11 - 3 tablespoons all-purpose flour
12 - 1/4 cup (60 ml) dry sherry or dry white wine
13 - 3/4 cup (180 ml) heavy cream
14 - 1 tablespoon chopped fresh parsley, for serving
15 - Extra sauteed mushroom slices, for serving (optional)

# Instructions:

01 - Place the dried porcini in a heatproof bowl. Pour 2 cups of the hot vegetable broth over them and let stand for 15 minutes. Lift out the mushrooms, chop them, and strain the soaking broth through a fine sieve to remove grit.
02 - Melt the butter with the olive oil in a large pot over medium-high heat. Add the cremini mushrooms and cook for 10-12 minutes, stirring often, until their moisture evaporates and the edges turn golden.
03 - Add the onion, garlic, thyme, salt, and pepper. Cook for 4-5 minutes, stirring often, until the onion softens and the garlic smells fragrant.
04 - Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes so the flour coats the mushrooms and loses its raw taste.
05 - Pour in the sherry and scrape the bottom of the pot. Add the chopped porcini, strained porcini broth, and remaining 2 cups vegetable broth. Bring to a simmer and cook for 15 minutes.
06 - Remove the pot from the heat and let it cool for 5 minutes. Blend carefully with an immersion blender, or blend in batches in a countertop blender, until smooth.
07 - Return the soup to low heat. Stir in the heavy cream and warm gently for 2-3 minutes without boiling. Taste and adjust salt and pepper. Serve with parsley and extra sauteed mushrooms if using.

# Notes:

01 - Makes 6 starter servings or 4 generous bowls.
02 - For a thicker casserole-style soup, simmer uncovered for 5 extra minutes before adding cream.
03 - Best texture comes from browning the mushrooms before adding broth.

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