European
Creamy Wild Mushroom Soup
Mixed mushrooms cook down with thyme and a splash of sherry, then finish with cream for a silky bowl. It is rich enough for dinner with bread on the side.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Browning mushrooms first builds deeper flavor.
- A mix of varieties keeps the taste complex.
- Sherry lifts the earthiness without sweetness.
- Cream rounds the broth without needing a heavy roux.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat butter and oil in a pot over medium-high heat. Cook mushrooms in batches 6 to 8 minutes until browned; set some aside for garnish.
- 2
Reduce heat to medium. Add shallot and cook 3 minutes. Stir in garlic and thyme for 1 minute.
- 3
Pour in sherry and scrape the pot; simmer 2 minutes.
- 4
Add broth, salt, and pepper. Return mushrooms and simmer 12 minutes.
- 5
Blend until mostly smooth. Stir in cream and warm through. Top with reserved mushrooms.
Pro tips
- Do not crowd the pan or mushrooms will steam instead of brown.
- Wipe mushrooms clean rather than soaking them.
- Leave a few chunks unblended for texture.
Easy substitutions
- heavy cream
- half-and-half
- dry sherry
- dry white wine
- shallot
- 1/4 cup minced onion
Storage and reheating
Storage
Refrigerate up to 3 days. Freeze before adding cream for best texture.
Reheating
Reheat gently on low heat; do not boil after cream is added.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 290
- Protein
- 7 g
- Carbs
- 14 g
- Fat
- 24 g
- Fiber
- 3 g
Moderate · Stovetop · Vegetarian
You might also like
Chicken Wild Rice Soup
Wild rice simmers in broth with carrots and celery while chicken cooks to 165°F. Milk and a little cream finish the pot once the rice is tender.
1 hr 10 min · Medium
View recipe
Chicken Gnocchi Soup
Chicken is cooked to 165°F, then simmered with potato gnocchi, vegetables, and cream. Spinach is stirred in at the end so it stays green.
55 min · Medium
View recipe
Corn and Potato Chowder
Diced potatoes and sweet corn cook in a lightly thickened milk broth with celery and onion. The chowder stays chunky and mild enough for any night.
45 min · Easy
View recipe
Creamy Broccoli Cheddar Soup
Chopped broccoli simmers in a simple milk-and-broth base thickened with a quick roux. Sharp cheddar melts in at the end for a smooth, spoonable bowl.
40 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Creamy Chicken Tortellini Soup
Chicken thighs simmer to 165°F in broth with carrots, then cream, tortellini, and spinach go in. Parmesan is stirred off a hard boil so it melts smooth.
45 min · Easy
View recipe
Miso Soup
Kombu and dried shiitake steep into a simple dashi, then white rice miso, tofu, and wakame are added off a boil. The miso is whisked in so it stays smooth and fragrant.
25 min · Easy
View recipe
New England Clam Chowder
A creamy potato and clam chowder thickened with a light roux and finished with milk. Bacon and celery give it a savory base that stays balanced, not heavy.
50 min · Medium
View recipe
Thai Coconut Chicken Soup
Lemongrass, lime, and coconut milk build a fragrant broth around tender chicken and mushrooms. It is bright, lightly spicy, and ready in one pot.
40 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.