Wild Mushroom Creamy Soup (Print View)

Creamy soup featuring wild mushrooms, aromatic herbs, and a splash of sherry for depth and elegance.

# Components:

→ Mushrooms

01 - 1.1 lbs mixed wild mushrooms (cremini, shiitake, chanterelle, oyster), cleaned and sliced

→ Aromatics

02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 medium leek (white and light green parts only), sliced

→ Herbs & Seasonings

07 - 1 tsp fresh thyme leaves or 0.5 tsp dried thyme
08 - 0.5 tsp freshly ground black pepper
09 - 0.75 tsp fine sea salt, plus more to taste

→ Liquids

10 - 0.25 cup dry sherry
11 - 4 cups vegetable or chicken broth
12 - 0.5 cup heavy cream

→ Garnish

13 - Fresh chives or parsley, finely chopped (optional)
14 - Extra sautéed mushrooms (optional)

# Preparation Steps:

01 - In a large pot, heat butter and olive oil over medium heat. Add onion, leek, and garlic; sauté for 3 to 4 minutes until softened but not browned.
02 - Add sliced mushrooms and thyme. Cook, stirring occasionally, until mushrooms have released their liquid and are golden, about 10 minutes.
03 - Season with salt and pepper. Pour in sherry, stirring to deglaze the pot and scraping any browned bits from the bottom. Simmer for 2 minutes until alcohol has mostly evaporated.
04 - Add broth. Bring to a gentle simmer, lower heat, and cook uncovered for 15 to 20 minutes to meld flavors.
05 - Remove from heat. Using an immersion blender, purée soup until smooth. Alternatively, blend in batches in a countertop blender, being careful with hot liquid.
06 - Stir in heavy cream. Taste and adjust seasoning as needed. Return to low heat if necessary to warm through, but do not boil.
07 - Ladle into bowls and garnish with fresh chives, parsley, or extra sautéed mushrooms if desired.

# Expert Advice:

01 -
  • The sherry adds a subtle sophistication that makes people ask what your secret ingredient is.
  • It comes together in under an hour, yet tastes like you spent all day tending a French kitchen.
  • One batch feeds four people or stretches to six if you pair it with bread, making it practical for weeknight dinners or dinner parties.
02 -
  • If your blender isn't powerful enough or you're nervous about texture, let the soup cool slightly before blending—a hot liquid can splatter and burn, but a warm one blends just as smoothly.
  • The difference between a good bisque and a great one comes down to not boiling it after adding cream; the dairy can break and become grainy if the heat is too aggressive, so keep everything gentle at the end.
03 -
  • Save some of your sautéed mushrooms before blending and stir them back in at the end if you prefer a chunkier, more textured bisque—it's a small move that changes the entire eating experience.
  • If your soup tastes good but feels like it's missing something, that missing piece is usually salt; taste conservatively as you cook, then add a pinch more at the very end, because salt is what makes flavors pop and feel complete.
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