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Cream of Mushroom Soup

A creamy and earthy soup made with fresh shiitake and crimini mushrooms, perfect for chilly evenings and comforting meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Fresh shiitake mushrooms, sliced For the best flavor, use fresh mushrooms.
  • 2 cups Fresh crimini mushrooms, sliced For a richer taste, mix with shiitake mushrooms.
  • 1 cup Chicken or vegetable broth Use low-sodium for a healthier option.
  • 1 cup Heavy cream Can be substituted with half-and-half or coconut milk.
  • 1/2 cup Sherry Can be replaced with white wine or omitted.
  • 1 medium Onion, diced Sauté until translucent.
  • 2 cloves Garlic, minced Add to onions when sautéing.
  • 1 teaspoon Fresh thyme Add more for an aromatic flavor.
  • Salt to taste Season according to preference.
  • Black pepper to taste Freshly ground adds a nice kick.
  • 2 tablespoons Olive oil or butter For sautéing onions and garlic.

Method
 

Preparation
  1. In a pot, heat olive oil or butter over medium heat.
  2. Add diced onions and minced garlic, sauté until translucent.
  3. Add sliced shiitake and crimini mushrooms, cooking until softened.
Cooking
  1. Pour in sherry and cook until evaporated.
  2. Add broth and let simmer for 15-20 minutes.
  3. Stir in cream and fresh thyme, season with salt and black pepper to taste.
  4. Blend the soup until smooth if desired, then serve hot.

Notes

For the best flavor, use fresh mushrooms. Consider adding toppings like chives, paprika, or croutons for added texture. Leftovers can be stored for three days in the fridge or frozen for three months.