Wild Mushroom Creamy Soup (Printable)

A smooth blend of wild mushrooms, thyme, and sherry creating a rich, comforting creamy soup.

# What You’ll Need:

→ Mushrooms

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

→ Aromatics

02 - 2 tablespoons unsalted butter
03 - 1 tablespoon 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 and Seasonings

07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - 1/2 teaspoon freshly ground black pepper
09 - 3/4 teaspoon fine sea salt, plus more to taste

→ Liquids

10 - 1/4 cup dry sherry
11 - 4 cups vegetable or chicken broth
12 - 1/2 cup heavy cream

→ Garnish

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

# Directions:

01 - In a large pot, heat the butter and olive oil over medium heat. Add the onion, leek, and garlic; sauté for 3 to 4 minutes until softened but not browned.
02 - Add the sliced mushrooms and thyme. Cook, stirring occasionally, until the mushrooms have released their liquid and are golden, approximately 10 minutes.
03 - Season with salt and pepper. Pour in the sherry, stirring to deglaze the pot and scrape any browned bits from the bottom. Simmer for 2 minutes until the alcohol has mostly evaporated.
04 - Add the broth. Bring to a gentle simmer, lower the heat, and cook uncovered for 15 to 20 minutes to meld flavors.
05 - Remove from heat. Using an immersion blender, purée the soup until smooth, or carefully blend in batches using a countertop blender.
06 - Stir in the 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 Tips:

01 -
  • The sherry adds a subtle sophistication that makes you feel like you're sipping something special, not just leftover soup.
  • Once you taste how the mushrooms melt into silky cream, you'll understand why French bistros keep this on the menu year-round.
  • It comes together faster than you'd expect for something this elegant and restaurant-worthy.
02 -
  • Don't rush the mushroom cooking stage or you'll end up with a watery, pale soup instead of that golden, concentrated richness that makes this special.
  • If your soup breaks or looks separated after adding cream, it usually means the heat was too high; simply blend it again on low speed and it will come back together.
  • Tasting as you go is essential because salt needs adjust based on whether you used salted or unsalted broth, and sherry adds its own subtle saltiness that varies by brand.
03 -
  • If you want to impress someone, add a handful of rehydrated dried porcini mushrooms along with the fresh ones; the depth that adds is genuinely extraordinary and tastes like you've been simmering this for hours.
  • Reserve a small portion of the sautéed mushrooms before blending and stir them back in at the end if you like texture; it adds visual interest and keeps a little earthiness that pure smoothness sometimes lacks.
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